Edible Schoolyard NYC Invited All Our Favorite Chefs to Host a Dinner Party
For its third-annual spring benefit dinner, Edible Schoolyard NYC once again rounded up a group of the city's most talented chefs to cook some truly outstanding food. (We liken it to the best dinner party ever.) The fact that the proceeds benefit the nonprofit's mission to educate NYC public schoolchildren on healthy food and where it comes from made the night all the better. Take a look at the people, food, and drinks from last night's event straight ahead.
Daniel Krieger1/17Each table of guests ate a different multi-course meal prepared by one of the two dozen chefs that participated in the event, including Tom Colicchio, April Bloomfield, and David Chang.
Daniel Krieger2/17Chelsea Clinton and April Bloomfield.
Daniel Krieger3/17Camille Becerra, the chef at Navy, does a creative take on chips and dip: seedy crackers with trout roe, gomasio-tofu cream, and charred pea shoots.
Patrick McMullan/Sylvain Gabourey4/17(From left) W magazine beauty editor Jane Larkworthy, Bon Appétit editor-in-chief Adam Rapoport, Edible Schoolyard NYC executive director Kate Brashares, W magazine editor-in-chief Stefano Tonchi, and Bon Appétit executive editor Christine Muhlke.
Daniel Krieger5/17Becerra's smoked mackerel was served with seaweed cultured cream, celery relish, and root chip.
Daniel Krieger6/17David Chang got fiery with a Searzall while preparing his dinner, which included Elysian Farms lamb bacon and sake-brined cobia.
Daniel Krieger7/17During the year, Edible Schoolyard NYC partners with the city's public schools to teach kids about healthy, awesome food and where it comes from.
Daniel Krieger8/17April Bloomfield served dishes like black bass carpaccio with fermented carrot top pistou and a nettle and robiola raviolo with morels and ramps.
Daniel Krieger9/17Empellón's Alex Stupak created a delicate, pillowy arroz con leche.
Daniel Krieger10/17Tom Colicchio's spring-y menu included duck pastrami pot-au-feu and braised black bass with ramps and morels.
Daniel Krieger11/17Gorgeous raw surf clams with vermouth, zarzaleña olive, and citrus showed up on the menu of Txikito's Alexandra Raij.
Daniel Krieger12/17Marta chef Nick Anderer's dinner included dry-aged sirloin and rabbit polpettine.
Daniel Krieger13/17Jody Williams and Rita Sodi of NYC's Buvette, I Sodi, and Via Carota were two of the many chefs who prepared the evening's meals.
Daniel Krieger14/17Chef Rob Newton of Brooklyn's Nightingale 9 and Wilma Jean and Yahoo Food editor and Cherry Bombe co-founder Kerry Diamond.
Daniel Krieger15/17Jody Williams and Rita Sodi of Buvette, I Sodi, and Via Carota made hazelnut semifreddo and olive oil panna cotta for their dessert course.
Julian Hibbard/Cavan Images16/17Nick Morgenstern (left) set up a mini scoop shop with three garden-inspired flavors.
Daniel Krieger17/17Morgenstern's was on hand with salted chocolate, mint chip, and salted strawberry ice creams.
