Chef Cesare Casella of Salumeria Rosi - New York, NY
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Chef Cesare Casella of Salumeria Rosi - New York, NY slices Salumi
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Chef Cesare Casella of Salumeria Rosi - New York, NY with an assortment of Salumi and Parmigiano
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Ken Colangelo, Anne Marie Bowler, Victoria Ye, David Bliss, and Andrew Walco
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Jerrome Abustan, Eve Binder, Jill Paradiso, and 2010 DC Area Rising Star Chef Benjamin Lambert, formerly of Restaurant Nora - Washington, DC
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Eben Klemm of BR Guest Hospitality, Kenta Goto of Pegu Club, and Dave Arnold, Founder of the Museum of Food and Drink
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Rhubarb and Mummy: Strawberried Rhubarb, Mummy Powder Yogurt, Pine-Nuts, Poppy, Cucumbers, and Celery by Dave Arnold, Founder of MOFAD
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Chef Nils Noren in Del Posto's kitchen preparing his dish "The Real South Beach Diet"
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Chef David Chang of Momofuku Restaurant Group - New York, NY
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The Real South Beach Diet: Cabbage Soup and Cuban Sandwich by Chef Nils Noren
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Mixologist Damon Boelte of Prime Meats describes his cocktail, Martell VSOP and Oranges, to the attendees
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Martell VSOP and Oranges by Mixologist Damon Boelte of Prime Meats
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Dave Arnold helps run dishes at the MOFAD Fundraiser
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Breast of Lamb with Mint and Yogurt by Chef Carlo Mirarchi of Roberta's Restaurant - Brooklyn, NY
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Mixologists Audrey Sanders, Kenta Goto, and Eben Klemm help pour and aerate Klemm's cocktail, Quetzalcoatl: Absolut, Absinthe, and Sweet Corn Horchata
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Mixologists Audrey Sanders, Thomas Waugh, Kenta Goto, and Eben Klemm cheers with Klemm's cocktail
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Guests await the next course
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Attendees of the MOFAD Fundraiser
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Chef Mark Ladner of Del Posto Restaurant - New York, NY
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Chefs in a prep line for Chef David Chang's dish
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It's a Shame We Know More About Dinosaurs than About What Native Americans Ate: Oysters, Acorns, and Berries by Chef David Chang of Momofuku Restaurant Group - New York, NY
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Guests laugh as they listen to Chef David Chang
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Dave Arnold, Chef David Chang and Mixologist Even Klemm describe their menu category: American Food 1491
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Chef Wylie Dufresne of wd~50 - New York, NY
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Assembly line for Chef Wylie Dufresne's dish
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Bone Appetit: Potato, Bone Marrow, Scallops, Beets, Enoki Mushrooms, and Assorted Herbs by Chef Wylie Dufresne of wd~50 - New York, NY
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Mixologist Thomas Waugh of Death & Company - New York, NY
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Stone Rose: Perrier Jouet Champagne, Lindemans Peche Lambic Beer, and Honey by Mixologist Thomas Waugh of Death & Company - New York, NY
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A chef adds sauce to Chef Mark Ladner's boiled ostrich dish
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Big Bird: Whole Boiled Ostrich by Chef Mark Ladner of Del Posto Restaurant - New York, NY
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Big Bird: Whole Boiled Ostrich by Chef Mark Ladner of Del Posto Restaurant - New York, NY
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Fundraiser for Museum of Food and Drink at Del Posto - New York, NY
Photo: Shannon Sturgis | March 2011
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