In Celebration of Services for the UnderServed
Last week, I had the pleasure of hosting the Inaugural Dinner for a Better New York, a benefit for Services for the UnderServed (SUS). I am thrilled to have had the opportunity to help pull together such a successful event. It speaks to the commitment of the amazing cast of chefs and all who attended to learn more about and support SUS’ work with people in vulnerable conditions who need it most.
Hors d’oeuvres were prepared by Marc Forgione of Restaurant Marc Forgione, Alex Guarnaschelli of Butter and The Darby, Nobu Matsuhisa of Nobu, and Ken Oringer and Jamie Bissonnette of Toro NYC. Dishes served at the table were prepared by Floyd Cardoz of North End Grill, Andrew Carmellini of The Dutch, Gavin Kaysen of Café Boulud, Masaharu Morimoto of Morimoto and Michael White of Marea, Osteria Morini and Ai Fiori. Dessert was prepared by Johnny Iuzzini. Wines were provided by Lee Schrager and Palm Bay International and coffee and tea were provided by Grace Hightower De Niro and Coffees of Rwanda.
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