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.

Chef Jamie Bissonnette’s caviar & pimento cheese sandwiches

Chef Marc Forgione’s “Doritos”

Chef Johnny Iuzzini on dessert

Andrew & Mark Stone

Chef Floyd Cardoz, Sam Benson & Drew Nierporent

Ian plating appetizers

Chef Morimoto & Andrew

Iuzzini & Bissonnette

Chef Gavin Kaysen’s peeky toe crab salad with green apple gelee

Bissonnette & Forgione plating

Chef Morimoto plating course one

Morimoto’s cured sea trout

Chef Andrew Carmellini’s crispy quail with bourbon peaches	Andrew Carmellini and The Dutch team plating
Forgione, Guarnaschelli, Nierporent & Cardoz	Chef Nobu Matsuhisa’s sashimi quartet
Plating dessert	Iuzzini’s Duo of Citrus
Riverpark Restaurant	Riverpark Restaurant
Jen Press, Andrew & Rishia Zimmern	Andrew, Amanda Green & David Hertz
Chef Michael White	SUS Board of Directors with Donna Colonna, CEO of SUS