Behind the Scenes at Our #FEEDsupper Kickoff Dinner With Lauren Bush Lauren and Chef Michael Anthony
We love a good dinner party, especially when it benefits an equally great cause. Last night, for our final #BAFeastOrFashion event and to commemorate the end of New York Fashion Week, we teamed up with FEED Projects CEO Lauren Bush Lauren and chef Michael Anthony, of Untitled, to host an intimate, vegetable-filled dinner in the BA Kitchen.
The event served as the official kickoff to #FEEDsupper, a month-long initiative that encourages people to host their own dinner parties and ask guests to make a donation that will help FEED provide meals to children and families in need. The FEED team will be traveling across the country for the next month to promote #FEEDsupper, and the organization's goal is to raise two million meals by World Hunger Day on October 16th. Want to host your own #FEEDsupper? Learn more here.
Elizabeth Lippman1/17Strike a Pose
Bon Appétit editor in chief Adam Rapoport and FEED Projects CEO Lauren Bush Lauren pose for a pre-dinner photo. Says the vegetarian Lauren of her go-to dinner party dishes: "I love all of [Yotam] Ottolenghi's recipes." (Join the fan club, Lauren.)
Elizabeth Lippman2/17Bring On the Avocado Toast
We spotted these bite-sized avocado toasts during cocktail hour, all dressed up with some of our favorite toppings: cucumber, sunflower seeds, lemon juice, flaky sea salt, and house-made Aleppo pepper flakes. And a touch of red-veined sorrel, because these toasts are getting fancy.
Elizabeth Lippman3/17Bursts of Color
These crispy Hot Bread Kitchen flatbread squares each got a spoonful of creamy chickpea purée and a few teeny tomatoes.
Elizabeth Lippman4/17Chef of Honor
Chef Michael Anthony (center) popped out of the kitchen to welcome the guests.
Elizabeth Lippman5/17Three Words: Smashed. Fried. Potatoes.
As if these fried and smashed potatoes weren't delicious enough on their own, they came out topped with a duo of sweet and fermented black garlic aiolis.
Elizabeth Lippman6/17Tiptoe Through the Turnips
It takes about five minutes to carve one of these tiny pickled turnips into a flower. These were topped with a bit of roe and black sesame.
Elizabeth Lippman7/17Setting the Table For a Good Cause
FEED's goal is to raise two million meals from now until World Hunger Day on October 16th. Click here to learn more about how to throw your own #FEEDsupper at home.
Elizabeth Lippman8/17Friends, Food, and Fashion
Bloomingdale's VP of Men's Fashion Kevin Harter; Food Innovation Group Publisher and Chief Revenue Officer Pamela Drucker Mann; Bloomingdale's Fashion Director, Home Furnishings, Emily Hull-Martin; and Ralph Lauren Home Global Brand President William Li.
Elizabeth Lippman9/17Tomatoes In Every Shade
Chef Anthony used six kinds of heirloom tomatoes for a tomato and melon "sashimi" dish. Among our favorite varieties: green zebra, pineapple, and German stripe.
Elizabeth Lippman10/17The Finished "Sashimi"
Anthony layered those tomatoes with thin slices of three kinds of melon and a savory dressing made from white balsamic vinegar and white soy sauce. The whole thing got a sprinkling of sesame seeds and chives.
Elizabeth Lippman11/17The Hosts Gather for a Group Shot
Lauren Bush Lauren, Adam Rapoport, chef Michael Anthony, and Pamela Drucker Mann.
Elizabeth Lippman12/17A Showstopping Salad
We wish our lunchtime salads looked like this grilled yellow and green pole bean salad with shaved vegetables, cherry tomatoes, string beans, edible flowers, and an ancho chile sauce.
Elizabeth Lippman13/17The Main Event
For the main course, Anthony served pan-roasted local tilefish atop a bed of lightly curried summer squash, peppers, and shell beans.
Elizabeth Lippman14/17Take Us to Freekeh Town
A warm corn salad with freekeh, salsa, and parm accompanied the fish.
Elizabeth Lippman15/17Man of the Hour
Anthony made his way around the tables to check in on guests during dinner.
Elizabeth Lippman16/17PB&J, All Grown Up
For dessert: a towering, six-layer cake with layers of concord grape jelly and peanut butter mousse, with a caramelized peanut-sesame brittle "crust."
Elizabeth Lippman17/17Party Favors
Each guest went home with a FEED wine tote and a bottle of Beringer Knights Valley Cabernet Sauvignon at the end of the night.
