On March 8th, Pinkyfinger up had the honor to attend the 18th annual Careers through Culinary Arts Program Benefit. The benefit celebrated the contributions of Chef Michael Anthony of Gramercy Tavern and Untitled. The well attended event raised nearly 1,000,000 to continue support scholarships as well as more  career opportunities and education for disadvantage youth who are looking to pursue careers  in the food service industry.

Now for the food! There were many C-Cap alums  cooking for the evening. Some of the past talent included Giovanna Delli Compagni of Asiate, Betty Pena of Pig & Khao , Cesar Gutierrez of Cafe Boulud, Yvan Lemoine of Union Fare and Swainson Brown of The Writing Room.

Some of Pinkyfingerup favorites included Nobu 57 Salmon Takati, The Modern’s Egg on Eggs on Eggs , Vaucluse’s Scallop and the hands down favorite Indian Accent’s Rice Crusted Bass.

Check out some of the pics from this awesome evening and remember if you see something you like go out to the restaurant and support.

Duck Liver Mousse Parfait Madiera Gelee Brioche

Prune Rugelach

Sheeps Milk Ricotta Tortellini: Braised Lamb Shank Butternut Squash Parmesan Crema

Spiced Salmon with Apple Dashi and Chicken Rice Salad

Madrid Steak Tatare

Lamb Meatball Moroccan Style Ricotta Salata Salsa Verde

24 Hour Coriander Sea Salt Cured Salmon with Sauce Gribiche

Beef Tagliata Rossini with Black Truffle

Baby Beets and Pomegranate Salad Charred Fennel Bulgar Wheat

Roasted Radish with Salsa Verde and parmigiano reggiano crouton

Rice Crusted Bass Kerala Coconut Curry

Grilled Swordfish and Pickled Lemon and Black Pepper Yogurt

Grilled Octopus with Red Wine Macerated Onions Capers Fresh Herbs Lemon and Olive Oil

Chicken Tortelloni Umbrian Lentils Parmigiani

Shrimp Toast with Wasabi Aioli

Braised Chili Pork and Plantains Cornbread Shaved Radish Salad

Grilled Pinapple and Toasted Coconut Guacamole with Pepino Enchilito

Salmon Tostada Avocado Puffed Quinoa Black Truffle AIoli

Prosciutto Parmigiano Butter Balsamic Mustard

Grilled Zucchini with Chili and Parmesan

Trout Roe Egg Yolk Fried Egg Puree Dill Brioche

Carrot Panna Cotta Yuzu Gel Pink Peppercorn

Caramelle Pasta Duck Broth Scallion Ricotta

Khao Soi with Wonton Noodles Mustard

Grilled Nueske Bacon Peanut Butter Jalapeno Jelly

Trout Roe on Russian Black Bread with Avocado Puree and Beet Pickled Shallots

Oatmeal Cookies

Shawarma Salad Cones Chicken Falafel Hot Sauce White Sauce

Flourless Choclate Tart with Mocha Cream

Pastrami Beef Tongue with Pickle Apple and Horseradish

Scallop Crudo with Black Truffles

Thai Beef Salad Chang Mai

Whole Roast Suckling Pig Celery Remoulade

Salmon Tataki Goma Miso Ponzu

Who ever has followed my blog for the past few years, knows I have a soft spot for C-CAP.

C- CAP is a program founded by well known cookbook author Richard Grausman over 25 years ago. C-CAP stands to promote and provide career opportunities in the foodservice industry for underprivileged youth through culinary arts education.  Top Chefs has been produced, world class pastry chef found their start , through this extraordinary program.

C-CAP  has raised the level for the second year in a row. C-CAP is partnering up with Olesay. Olesay is an international internship program, which specializes in learning programs and work related experiences in Madrid,  Spain. The C-CAP/Olesay mashup scholarship will train seven chefs in Spanish cooking.

The scholarship covers all travel, housing, and health insurance during the students’ stay in Spain, from the beginning of April through the end of June. The three-month internship program will wrap up with a whirlwind tour of the region of Madrid, comprised of visits to markets, restaurants, and wineries. Giving the student a taste in exploring a great foodie destination.

It is a good time to get hipped to the C-CAP program, as we approach the eve of their signature event. On March 8th 2017, at the spacious Chelsea Piers, Piers 60. In its 18th year, this benefit seems to gets bigger and better with time. This year, C-CAP will be honoring author and chef at the classic Gramercy Tavern Michael Anthony. The C-CAP grand tasting might be the best walk-around tasting the city has to offer. Some of the participating chefs is like a who’s who in the culinary hall of fame. Bites prepared by the likes of Daniel Boulud , Missy Robbins, Michael White and Marcus Samuelsson, makes this an all star line up . It’s going to to be an electric evening  of tasty bites , wine and a great live auction.

Tickets are still available here :  https://ccapinc.org/events/c-cap-annual-benefit-2017/