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Madrid Fusion 2004 on StarChefs

WHEN:
Wednesday
October 24, 2007

WHERE:
Capitale
130 Bowery, New York, NY

TICKETS:
Contact Cindy Brown
(914) 935-1462 x 11
Email

$1,500 for limited individual tickets, $100,000 for a VIP table



 

AUTISM SPEAKS
Brings Over 60 of the Nation's Top Chefs to Capitale for a Night in Support of Autism Awareness and Research


October 2007

Autism Speaks Co-founders and Honorary Co-chairs Suzanne and Bob Wright along with Event Co-chairs Franklin Becker, Philip M. Harris and Kevin J. Murray present the first-ever Autism Speaks to Wall Street: A Celebrity Chef Gala, a landmark, large scale VIP dining extravaganza in Manhattan at Capitale, located at 130 Bowery Street. Franklin Becker (Brasserie); Terrance Brennan (Artisanal & Picholine); Andrew Carmellini (A Voce); Wylie Dufresne (WD-50); Eric Ripert (Le Bernardin); Guenter Seeger; David Waltuck (Chanterelle); and Geoffery Zakarian (Town) are among the renowned chefs who will prepare and serve tableside meals on Wednesday, October 24, 2007, making every table a chef’s table for the evening’s guests.

Autism Speaks to Wall Street: A Celebrity Chef Gala will kick-off with a cocktail reception where 15 chefs will serve hors d'oeuvres for the 400 guests in attendance. Cocktails will be followed by a sit down dinner where 38 of the nation’s top chefs will be featured in Capitale’s grand ballroom for dinner as they each prepare and serve a 4 course tasting menu tableside for 10 guests. While dinning, guests will enjoy the comedic talents of evening host, Darrell Hammond, and the music of singer/songwriter Lisa Loeb.

Following the entrée course, dessert will be prepared by 15 renowned pastry chefs, including Karen DeMasco (Craft); Nicole Kaplan (Del Posto); Michael Laiskonsis (Le Bernardin); Sam Mason (Tailor) and François Payard (Payard).   

The event will also feature a live auction of exclusive wine packages and other unique items. Proceeds will benefit Autism Speaks, a non-profit organization dedicated to increasing awareness of autism and raising money to fund autism research, and the Nordoff-Robbins Music Therapy Foundation, which supports a treatment program based upon the interactive use of live music to develop self-expression and social skills in children with autism.

Each chef is generously donating their food, time and talent to help Autism Speaks further their goal of finding a cure for this devastating disorder.

About Autism
Autism is a complex brain disorder that inhibits a person’s ability to communicate and develop social relationships, and is often accompanied by extreme behavioral challenges. Autism Spectrum Disorders are diagnosed in one in 150 children in the United States, affecting four times as many boys as girls. The diagnosis of autism has increased tenfold in the last decade. The Centers for Disease Control and Prevention have called autism a national public health crisis whose cause and cure remain unknown.

 About Autism Speaks
Autism Speaks is dedicated to increasing awareness of autism spectrum disorders, to funding research into the causes, prevention, treatments and cure for autism, and to advocating for the needs of affected families. It was founded in February 2005 by Suzanne and Bob Wright, the grandparents of a child with autism.  Bob Wright is Vice Chairman, General Electric, and served as chief executive officer of NBC for more than twenty years. Autism Speaks has merged with both the National Alliance for Autism Research (NAAR) and Cure Autism Now (CAN), bringing together the nation’s three leading autism advocacy organizations. To learn more about Autism Speaks, please visit www.autismspeaks.org.

About The Nordoff-Robbins Music Therapy Foundation
The Nordoff-Robbins Center for Music Therapy is an internationally-renowned research, training and treatment facility at New York University. Working mainly with children with special needs, the largest percentage of whom are diagnosed on the autism spectrum, therapists offer creative musical experiences which provide a way for clients to break through their isolation, and establish communication and relationship with others. To learn more about The Nordoff-Robbins Music Therapy Foundation, please visit www.nordoffrobbins.org, or the Center’s site: www.steinhardt.nyu.edu/nordoffrobbins

Participating Chefs:

Tony Aiazzi – Executive Chef, Aureole
Christian Albin – Executive Chef, The Four Seasons
Julian Alonzo – Executive Chef, Brasserie 8 1/2
Dan Barber – Chef and Owner, Blue Hill
Franklin Becker – Executive Chef, Brasserie
Brian Bistrong – Chef, The Harrison
Jimmy Botsacos – Executive Chef and Owner, Molyvos
Terrance Brennan – Owner, Artisanal Premium Cheese Center
Joey Campanaro – Chef and Owner, The Little Owl
Andrew Carmellini – Chef and Owner, A Voce
David Carmichael – Pastry Chef, Gilt
Cesare Casella – Chef and Owner, Maremma
Franck Deletrain – Executive Chef, Café Centro
Karen DeMasco – Pastry Chef, Craft
Shaun Doty – Executive Chef and Owner, Shaun's
Wylie Dufresne – Executive Chef and Owner, WD-50
Larry Forgione – Executive Chef and Co-owner, An American Place
Michael Gabriel – Pastry Chef, Sea Grill
Shea Gallante – Executive Chef, Cru
Jose Garces – Chef and Co-owner, Amada & Tinto
Michael Ginor – President, Hudson Valley Foie Gras
Will Goldfarb – Chef and Owner, Room 4 Dessert
Alexandra Guarnaschelli – Executive Chef, Butter
Craig Hopson – Chef de Cuisine, Picholine
Martin Howard – Pastry Chef, Brasserie 8 1/2
Nicole Kaplan – Pastry Chef, Del Posto Ristorante
Craig Koketsu – Executive Chef, Park Avenue Summer
Michael Laiskonis – Pastry Chef, Le Bernardin
Ken Larsen – Pastry Chef, Brasserie
Christopher Lee – Executive Chef, Gilt
John Lee – Pastry Chef, Marseilles
Patrick Lemble – Pastry Chef, The Four Seasons
Paul Liebrandt – Executive Chef and Owner, Restaurant Liebrandt
Scott Lindquist – Executive Chef, Dos Caminos
Waldy Malouf – Chef and Owner, Beacon
Sam Mason – Pastry Chef, Tailor
James McDevitt – Executive Chef, Four Food Studio
George Mendes – Chef
Fred Mero – Chef de Cuisine, The Four Seasons
Tory Miller – Executive Chef, L'Etoile
Seamus Mullen – Executive Chef, Boqueria and Suba
Michel Nischan – Executive Chef and Co-owner, Dressing Room - A Homegrown Restaurant
Pichet Ong – Chef and Owner, P*Ong
Ken Oringer – Executive Chef and Owner, Clio
Francois Payard – Chef and Owner, Payard
Zak Pelaccio – Executive Chef and Owner, Fatty Crab
Michael Psilakis – Chef and Co-Owner, Anthos
Deborah Racicot – Pastry Chef, Gotham Bar and Grill
Eric Ripert – Executive Chef and Co-Owner, Le Bernardin
April Robinson – Pastry Chef, A Voce
Aaron Sanchez – Chef and Co-Owner, Centrico
Guenter Seeger – Chef
Ivy Stark – Executive Chef, Amalia
Noriyuki Sugie – Executive Chef, Asiate
Lon Symensma – Executive Chef, Buddakan
Michael Symon – Chef, Lola Bistro and Lolita
Bradford Thompson – Chef
Sue Torres – Chef and Owner, Sueños and Los Dados
David Waltuck – Executive Chef and Owner, Chanterelle
Eric Woods – Executive Chef, Blue Fin
Patricia Yeo – Executive Chef and Partner, Monkey Bar
Geoffrey Zakarian – Executive Chef and Owner, Town

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