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.
Salmon Tataki Goma Miso Ponzu
Duck Liver Mousse Parfait Madiera Gelee Brioche
Braised Chili Pork and Plantains Cornbread Shaved Radish Salad
Baby Beets and Pomegranate Salad Charred Fennel Bulgar Wheat
Beef Tagliata Rossini with Black Truffle
Grilled Pinapple and Toasted Coconut Guacamole with Pepino Enchilito
Pastrami Beef Tongue with Pickle Apple and Horseradish
Spiced Salmon with Apple Dashi and Chicken Rice Salad
Caramelle Pasta Duck Broth Scallion Ricotta
Roasted Radish with Salsa Verde and parmigiano reggiano crouton
Shawarma Salad Cones Chicken Falafel Hot Sauce White Sauce
Carrot Panna Cotta Yuzu Gel Pink Peppercorn
Prosciutto Parmigiano Butter Balsamic Mustard
Rice Crusted Bass Kerala Coconut Curry
Salmon Tostada Avocado Puffed Quinoa Black Truffle AIoli
Grilled Zucchini with Chili and Parmesan
Thai Beef Salad Chang Mai
Shrimp Toast with Wasabi Aioli
Oatmeal Cookies
Grilled Swordfish and Pickled Lemon and Black Pepper Yogurt
Sheeps Milk Ricotta Tortellini: Braised Lamb Shank Butternut Squash Parmesan Crema
Scallop Crudo with Black Truffles
Grilled Nueske Bacon Peanut Butter Jalapeno Jelly
Prune Rugelach
Madrid Steak Tatare
Khao Soi with Wonton Noodles Mustard
Trout Roe Egg Yolk Fried Egg Puree Dill Brioche
Lamb Meatball Moroccan Style Ricotta Salata Salsa Verde
Trout Roe on Russian Black Bread with Avocado Puree and Beet Pickled Shallots
Chicken Tortelloni Umbrian Lentils Parmigiani
Flourless Choclate Tart with Mocha Cream
Grilled Octopus with Red Wine Macerated Onions Capers Fresh Herbs Lemon and Olive Oil
24 Hour Coriander Sea Salt Cured Salmon with Sauce Gribiche
Whole Roast Suckling Pig Celery Remoulade
