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    2013 Annual C-CAP Benefit Honoring Tony May

    2013 C-CAP Annual Gala Honoring Tony May


    Monday, March 4, 2013


    Pier Sixty
    Chelsea Piers at West 23rd Street


    $700 and $1,000; 5:45pm to 9pm

    General Admission:
    $550; 6:30pm to 9pm

    To purchase tickets call
    (212) 974-7111 or visit

    The Annual Careers through Culinary Arts Program Benefit (C-CAP) brings together 40 of New York City’s best, most iconic chefs and restaurants for one night of culinary celebration. Enjoy more than 40 delicious dishes while sipping wines and champagne—all while benefiting C-CAP’s core mission.

    “The grand walk-around tasting event raises funds to support C-CAP’s mission of providing scholarships, education and career opportunities in the culinary arts to at-risk youth who are interested in pursuing careers in the restaurant and hospitality industry,” says C-CAP President Susan Robbins.

    The 2013 benefit will honor long-time restaurateur Tony May, who began his New York career as the manager and then owner of Rockefeller Center’s Rainbow Room. Now owner of SD26 in Manhattan, May will be honored for nearly 50 years of work in the city’s culinary scene.

    Bette Midler, C-CAP President Susan Robbins, Michael McCarty, C-CAP Founder and Chairman Richard Grausman, Susan Grausman
    Bette Midler, C-CAP President Susan Robbins, Michael McCarty, C-CAP Founder and Chairman Richard Grausman, Susan Grausman

    “This year, C-CAP is thrilled to honor Tony May for his remarkable achievements and contributions to the culinary industry and his commitment to nurturing the next generation of chefs,” says Richard Grausman, C-CAP’s Founder and Chairman.

    In addition to the tasting, guests can take advantage of the once-in-a-lifetime culinary and travel packages in live and silent auctions. Prizes include:

    • A deluxe Italian excursion to Florence, Rome, and Capri; airfare included (value: $8,000)
    • Private feast for 16, prepared by Chef Marcus Samulesson, in your home (value: priceless)
    • One-week retreat at J.K. Place Capri; first-class airfare included (value: $19,000)
    • Tasting and wine pairings for 14 guests, prepared by Chef Matteo Bergamini, at Tony and Marissa May’s SD26 (value: $5,300)
    • One-week of paradise in Positano’s Villa Tre on the Amalfi Coast; first-class airfare included (value: $21,000)

    40 Chefs, 40 Incredible Dishes

    Chef Philip DeMaiolo of Abigail Kirsch
    Cabrales-stuffed Medjool Dates, Beef Carpaccio, and Toasted Macadamia Nuts

    Sweet Potato Empanada, Maple Ice Cream, and Sticky Pecan Caramel Sauce

    Chef Toni Robertson of Asiate at Mandarin Oriental
    Soba Noodles, Trout Roe, and Uni Cream

    Chef Jonathan Waxman of Barbuto
    Gnocchi, Walnut Pesto, and Budino

    Chef Philippe Bertineau of Benoit
    Rabbit Porchetta

    Chef Braden Reardon of BLT Steak
    Cumin-crusted Lamb Loin

    Chef Sean Quinn* of Chadwick’s Restaurant
    Tuna Tartare, Caraway, Lemon, Micro Celery, and Salt and Vinegar Potato Chips

    Chef Shea Gallante of Ciano
    Roasted Veal Meatballs, Creamy Polenta, and Truffle Pecorino

    Chef Tom Colicchio and James Tracey of Colicchio & Sons
    Braised Pork Cheeks, Perla Bianco Polenta, and Gremolata

    Pastry Chef Ashley Brauze of DB Bistro Moderne
    Grapefruit-Chocolate Verrine, Grapefruit-Vanilla Diplomat, Dark Chocolate Crémeux, Chocolate Pain de Gênes, and Campari-poached Grapefruit

    Chef John Fraser** of Dovetail
    Fuji Apple Salad, Brussels Sprout Leaves, Curried Greek Yogurt, Pie Dough, Grapes, Parsley, Mustard Oil, and Apple Cider Vinaigrette

    Chef Joseph Fortunato of Extra Virgin
    Smoked Salmon, Horseradish, Crème Fraîche, Pickled Onions, and Mango Salsa

    Chef Fortunato Nicotra of Felidia
    Slow-roasted Tomato, Ricotta, Black Bread Tagliata, and Pistachio

    Pastry Chef Thiago Silva* of The General
    Sticky Coconut Cake, Mango Sauce, Braised Pineapple, Candied Pistachios, Shiso-Lime Syrup, and Coconut Water Sorbet

    Pastry Chef Ron Paprocki of Gotham Bar and Grill
    Coconut Dacquoise, Vanilla, Mango, and Passion Fruit Crème

    Chefs Jason Weiner and David Belknap of L & W Oyster Co.
    L &W Clam Chowder, Brooklyn Lager, Pancetta, and Corn Nuts

    Chefs Gaston Acurio and Victoriano López of La Mar
    Ceviche Clásico: Long Island Fluke, Leche de Tigre, Red Onion, Habañero, Peruvian Corn, and Yam

    Chef Marc Murphy of Landmarc
    Pasta, Butternut Squash, Sage, Ricotta, Hazelnuts, and Brown Butter

    Chef Chris Leahy of Lexington Brass
    Pea Chips, Asparagus Salad, Crab, Ibérico Ham, and Cheese

    Chef Maria Loi of Loi
    Kourou Cheese Phyllo Pies

    *C-CAP Graduate Executive Chef or Pastry Chef

    **A Meatless Monday Recipe

    Chef Kyung Up Lim of Michael’s
    Mini Bulgogi Burgers

    Pastry Chef Marc Aumont of The Modern
    Pistachio Dacquoise, Milk Chocolate Chantilly, and Passion Fruit Ganâche

    Chef Matt Hoyle of Nobu 57
    Sautéed Nantucket Bay Scallops, Baby Spinach Salad, Yuzu, Parmesan, and Dried Miso

    Pastry Chef Alexandra Ray of North End Grill
    Key Lime Cheesecake, Sour Cream Gelée, Blood Orange-Coconut-Lime Fluid Gels, and Macadamia Toffee

    Chef Ben Pollinger of Oceana
    Alaska Weathervane Scallops, Sesame, Shoyu, Shiso, and Pickled Daikon

    Pastry Chef Alfred Stephens* of Olives
    Fudge-Caramel Whoopie Pie and Spiked Banana Milk

    Chef Kevin Lasko of Park Avenue Winter
    Escargot, Ricotta Gnocchi, and Spring Garlic

    Chef Michael Lomonaco of Porter House New York
    Steak Sandwich: Dry-aged Prime Strip Steak, Potato Bun, Roasted Peppers, and Sweet Onion Jam

    Chef Marcus Samuelsson of Red Rooster
    Barbecued Pork Belly, Fried Green Tomato, and Iceberg Purée

    Sweet Potato Pie, Pecan-Rum Caramel Sauce, and Toasted Marshmallows

    Owner Sarabeth Levine of Sarabeth’s
    Chocolate Bread Pudding

    Chef Scott Conant of Scarpetta
    40-layer Timballo

    Chef Matteo Bergamini of SD26
    Soft Quail Egg Raviolo, Truffle Butter, and Parmigiano-Reggiano

    Chef Yuhi Fujinaga of Sea Grill
    Kona Kampachi Sashimi, Shiso, Rice Vermicelli Noodles, and Hudson Valley Foie Gras-infused Dashi

    Chef Filippo Gozzoli of Sirio Ristorante
    Risotto, Fava Beans, Green Peas, and Balsamic Reduction

    Chef Michael Tong of Shun Lee Palace
    Peking Duck

    Chef Michael Vignola of Strip House
    Wellington Slider: New York Strip, Shitake Marmalade, Foie Gras Torchon, and Bone Marrow Mustard

    Chef William Telepan of Telepan
    Mixed Beet Salad, Bulgur, and Buttermilk

    Chef Kelvin Fernandez of The Strand, American Bistro
    Lobster-Corn Risotto, Crispy Leeks, and Chive Oil

    Chefs Mario Carbone and Rich Torrisi of Torrisi Italian Specialties
    Duck Terrine with Mulberry Mustard

    Chef Carmen Quagliata of Union Square Café
    Maple Butter-braised Root Vegetables, Mustard Sauce, and Crispy Quinoa

    Chef Wylie Dufresne of wd~50
    Popcorn Soup, Shrimp, Tamarind, and Jicama