The Edible Schoolyard NYC Spring Benefit Was the Best Dinner Party Ever
What makes a truly memorable dinner party? Warm, engaging company, a killer playlist, and knock-your-socks-off food. And when it's for a good cause—as it was with last night's Edible Schoolyard NYC Spring Benefit—well, that's pretty much the best dinner party ever.
What is Edible Schoolyard? The nonprofit partners with public schools to get kids learning about gardening, growing, cooking, and eating real food—in other words, it's a mission we at Bon Appétit can definitely get behind. Here's a look at the people, dishes, and drinks that made last night so special…and that reminded us how important our connection to food really is.
Daniel Krieger1/16The whole gang had time for a quick photo before diners arrived.
Daniel Krieger2/16Oysters with roe, from Estela chef Ignacio Mattos, made for a refreshing, briny snack to welcome guests.
Daniel Krieger3/16Edible Schoolyard NYC executive director Kate Brashares kicked off the night with some inspirational words about the group's Mission.
Daniel Krieger4/16We fell hard for this cocktail from Booker & Dax's Dave Arnold. "The First Date" combines whiskey, hot dates, and bitters; it's bracing and faintly sweet.
Daniel Krieger5/16Creamy house-made mortadella and a raw turnip for some crunch—this one-bite wonder came from Maialino.
Daniel Krieger6/16Who needs ice? Dave Arnold chilled cocktail glasses with liquid nitrogen, spreading a dramatic fog over the bar.
Daniel Krieger7/16Every table ate a different multi-course meal—instead of working together on a banquet-style dinner, each chef cooked a unique menu for just one table.
Daniel Krieger8/16Bon Appétit editor in chief Adam Rapoport and his wife, Simone Shubuck.
Daniel Krieger9/16Even though they were busy, the chefs found time to goof around. Mike Anthony, of Gramercy Tavern, and David Chang, of Momofuku.
Daniel Krieger10/16In an inspirational wink, Mission Chinese's Danny Bowien dubbed this show-stopping dish "Suckling Pig 'David Chang.'" Crispy skin to end all crispy skin.
Daniel Krieger11/16Emepellon's Alex Stupak's first plate was jaw-dropping: sweet fresh mango, a flurry of arbol chile, lime, and peekytoe crab.
Daniel Krieger12/16Balaboosta's Einat Admony proved that seasonal and simple is best: artichoke hearts, feta za'atar cream, and chile chimichurri.
Daniel Krieger13/16Joe Ogrodneck and Walker Stern of Battersby put spring on a plate with morel mushrooms, shaved asparagus, and a scallop seared to a perfect golden brown.
Daniel Krieger14/16With so much amazing food, it's a good thing the room—at the landmarked former J.P. Morgan headquarters at 23 Wall Street—was big enough to hold it all.
Daniel Krieger15/16Questlove served as D.J. for the night, keeping the party pumping and guests dancing in their seats.
Daniel Krieger16/16Nutty, crisp and crumbly biscotti from Lincoln Ristorante's Jonathan Benno was a surprise sweet ending to a beautiful evening.
