Most tasting events don't adhere to a specific cuisine, but considering the charity this one was benefiting, it was appropriate. Chef Douglas Rodriguez (of forthcoming restaurant Chispa) gathered 30 chefs, most of whom specialize in Latin cuisine, at Guastavino's for the Committee for Hispanic Children and Families' Slice of Latin America tasting benefit. The fund-raiser has grown significantly since its debut event in 2001, with 200 guests at the Puck Building. The committee's Mary Susnjara and Anne Logan coordinated the event.
The tasting tables occupied both the first and second floors of Guastavino's, with a few non-Latin offerings scattered throughout—Greek from Molyvos, French from Aix, Brasserie 8 1/2 and Marseille. A silent auction area, produced by Wally Findlay Galleries International, featured a variety of items including a mink stole, hotel stays and spa packages. And for those who couldn't wait to relax, a pair of massage therapists from Oasis Day Spa gave massages for guests near the front of the room.
Possibly the best element of the evening: Percussion group Psycho Samba played a rousing, electrifying set. We spied some food roll off one woman's plate as she attempted to dance and maneuver around the tasting tables at the same time.
—Suzanne Ito
The tasting tables occupied both the first and second floors of Guastavino's, with a few non-Latin offerings scattered throughout—Greek from Molyvos, French from Aix, Brasserie 8 1/2 and Marseille. A silent auction area, produced by Wally Findlay Galleries International, featured a variety of items including a mink stole, hotel stays and spa packages. And for those who couldn't wait to relax, a pair of massage therapists from Oasis Day Spa gave massages for guests near the front of the room.
Possibly the best element of the evening: Percussion group Psycho Samba played a rousing, electrifying set. We spied some food roll off one woman's plate as she attempted to dance and maneuver around the tasting tables at the same time.
—Suzanne Ito