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 ccapbenefit.bpt.me

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