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.

Oatmeal Cookies

Spiced Salmon with Apple Dashi and Chicken Rice Salad

Flourless Choclate Tart with Mocha Cream

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

Khao Soi with Wonton Noodles Mustard

Shrimp Toast with Wasabi Aioli

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

Grilled Nueske Bacon Peanut Butter Jalapeno Jelly

24 Hour Coriander Sea Salt Cured Salmon with Sauce Gribiche

Pastrami Beef Tongue with Pickle Apple and Horseradish

Madrid Steak Tatare

Thai Beef Salad Chang Mai

Baby Beets and Pomegranate Salad Charred Fennel Bulgar Wheat

Salmon Tataki Goma Miso Ponzu

Shawarma Salad Cones Chicken Falafel Hot Sauce White Sauce

Whole Roast Suckling Pig Celery Remoulade

Grilled Zucchini with Chili and Parmesan

Grilled Pinapple and Toasted Coconut Guacamole with Pepino Enchilito

Trout Roe Egg Yolk Fried Egg Puree Dill Brioche

Duck Liver Mousse Parfait Madiera Gelee Brioche

Scallop Crudo with Black Truffles

Chicken Tortelloni Umbrian Lentils Parmigiani

Caramelle Pasta Duck Broth Scallion Ricotta

Rice Crusted Bass Kerala Coconut Curry

Prune Rugelach

Roasted Radish with Salsa Verde and parmigiano reggiano crouton

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

Beef Tagliata Rossini with Black Truffle

Grilled Swordfish and Pickled Lemon and Black Pepper Yogurt

Salmon Tostada Avocado Puffed Quinoa Black Truffle AIoli

Braised Chili Pork and Plantains Cornbread Shaved Radish Salad

Carrot Panna Cotta Yuzu Gel Pink Peppercorn

Lamb Meatball Moroccan Style Ricotta Salata Salsa Verde

Prosciutto Parmigiano Butter Balsamic Mustard