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At the Table New York:
Toasting Women
Chefs & Restaurateurs
Thursday,
June 29, 2006
By Liz Warton
Sara Moulton with the Event Chefs for At the Table New
York. |
On Thursday, June 29, the Prince George ballroom filled with
women who love to eat and the talented female chefs who love
to feed them. Women Chefs & Restaurateurs celebrated their
first annual At the Table New York with fourteen prominent
women chefs who hosted the reception, auction and five-course
dinner. At the Table is a series of events taking place
around the country to benefit the WCR scholarship and internship
program for women in all sectors of the culinary field.
Lobster Rolls |
The reception featured a wide range of innovative hors d’oeuvres
that paved
the way for the lavish five-course dinner. Guests were greeted
with beautiful plates of brightly colored radishes dressed
in olive oil from Jody Williams of Gusto Ristorante e
Bar Americano in New York. Nora Pouillon of Nora
& Asia Nora in Washington D.C., who was one of the
first chefs to lead the way for sustainable seafood, showcased
her expertise with a Ginger-cured Wild Salmon
Sara Moulton talks with Amanda Freitag, Vera Eisenberg
and Jody Williams. |
Tartar with hints of Kaffir lime leaf perched on top of a crunchy
nori tempura crisp. Chefs Margaritte Malfy and Barbara Sibley
of La Palapa in New York, showed off their authentic
Mexican cuisine with Black Bean and Epazote Empanadas Doraditas
dotted with Serrano Chili Salsa, Chile de Arbol and fresh Crema.
The favorite of the evening was the Lobster Roll, a signature
dish from Chef Rebecca Charles of Pearl Oyster Bar.
Duck Schnitzel with Beet and Orange Salad |
Dinner was prepared by six influential New York chefs and
included an unusual
Duck Schnitzel with Beet and Orange Salad in Hazelnut Brown
Butter and a Hoisin Duck Spring Roll from Patricia Yeo of
Sapa. Other standout dishes included a Fava Bean
& Escarole Salad with Mint, Basil and Pecorino from Jody
Williams of Gusto Ristorante e Bar Americano
and a Smoked Barramundi with Sweet Peas, Shiso and Wasabi
from Anita Lo of Annisa. Other participating chefs
included Amy Scherber of Amy’s Bread, Mary
Cleaver of the Cleaver Company, Elizabeth Katz of
Fiamma Osteria, Heather Carlucci-Rodriguez of Lassi,
Ellen Mirsky of Public, and Amanda Freitag &Vera
Eisenberg of Sette Enoteca e Cucina.
Fava Bean & Escarole Salad |
Honorary chair Sara Moulton introduced the evening’s
program with a story about looking for work in the male dominated
restaurant world of the 80s. When she applied to what was considered
at the time the best restaurant in the country, the French chef
politely told her he was so sorry but he had no positions open.
Later she found out from someone who had worked there that he
had been known to say on many occasions that he would rather
close his restaurant than hire a woman.
At the Table New York Chefs |
WCR has worked hard over the past thirteen years to promote
the education and advancement of women in the restaurant industry
and the betterment of the industry as a whole. This year the
organization will offer 37 educational opportunities through
their Scholarship & Internship program, designed to provide
education, travel, wine studies and internships to women in
the restaurant industry.
Sommeliers Annie Turso, Pia Loavenbruck, Julee Resendez,
Cynthia Goddeau and Claire Paparrazo. |
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