The 27th annual Chefs' Tribute to Citymeals-on-Wheels drew some 1,000 business leaders, gourmet enthusiasts, and restaurateurs to Rockefeller Center's rink Monday. As a nod to this year's cinematic-inspired theme, "Knives, Camera, Action!" chefs prepared dishes influenced by their favorite films. Actors Kathleen Turner and Michael Douglas—Citymeals-on-Wheels board members—attended the event, which raised an estimated $825,000.
The Godfather inspired Jonathan Benno and Richard Capizzi to serve braised pork spare ribs Sicilian-style.
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Mozza chefs Nancy Silverton and Matt Molina served caprese, a concoction of burrata with basil pesto and rosemary-infused tomatoes with a baguette crouton, taking inspiration from Attack of the Killer Tomatoes.
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Chef Rick Bayless's cochinita pibil, a concoction of slow-roasted achiote-marinated pork, pickled onions, and habanero salsa served on a black bean tamalon, inspired by Once Upon a Time in Mexico.
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Aureole chef Pierre Poulin whipped up an all-American salted caramel apple pie, inspired by Moneyball.
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Yuhi Fujinaga of the Sea Grill served swordfish pastrami sandwiches with pickled ramps and whole grain mustard. To match the theme inspired by The Perfect Storm, the bites were served on mini "boats" and placed on an ice sculpture, which was decorated with shells and netting.
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Inspired by The Wizard of Oz, chef David Burke served push-pops of foie gras, crab cake, and chicken liver, followed by cheesecake lollipops.
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Providence chef Michael Cimarusti looked to A River Runs Through It to inspire his dish of kelp-cured salmon, smoked whipped cream, and crispy buckwheat and salmon skin.
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For a twist on The Godfather, Nobu chef Toshio Tomita created "The Cod Father," black cod served over butter lettuce.
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Jacques Torres was influenced by Willy Wonka & the Chocolate Factory, naturally, to create his "everlasting" frozen hot chocolate and "fizzy lifting" piña colada chocolate shots.
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Barbuto chef Jonathan Waxman served a hearty dish of chicken and fries with watercress and salsa verde, inspired by Raging Bull.
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Chef Rick Moonen of RM Seafood served coffee shakes with chocolate-covered bacon strips, inspired by Pulp Fiction.
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White House chef Bill Yosses was influenced by Le Charme Discret de la Bourgeoisie to create a simple dessert of angel food cake with local strawberries.
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Co-owner and executive chef of the Spotted Pig April Bloomfield whipped up her "game" pie, inspired by Babette's Feast.
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Chef Ben Ford was influenced by Some Like It Hot to create a fresh dish of ceviche and spicy pickled peppers served on a crispy shell.
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Alfred Portale served goat cheese custard with fava beans, ramps, pickled mushrooms, and shaved summer truffle, inspired by the film Five Easy Pieces.
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Spanglish was the inspiration behind Marco Moreira's dish, a concoction of free-range chicken liver mousse with pickled ramps and artichokes.
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Jonathan Benno and Richard Capizzi's tramezzini, served with Nutella and latte-flavored gelato, was inspired by the film Bianca.
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Chefs Daniel Boulud and Gavin Kaysen of Café Boulud and Richard Rosendale of the Greenbrier were influenced by Grumpy Old Men to create their black bass crudo with black garlic, cilantro, and fried lotus root.
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Andrea Reusing of Lantern looked to Chungking Express to create her dish of Korean-fried poulet rouge chicken, served with summer pickles.
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With the film Waitress in mind, Mindy Segal served several petite pies: Georgia peachy keen hand pie, strawberry oasis pie (pictured), and New York-style cheesecake with poached bing berries.
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Goodfellas was the inspiration behind Andrew Carmellini's duck meatballs with cherry mostarda.
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Tocqueville chef Michael Gabriel modeled his ice cream dessert, titled "The Dark and Stormy," after The Perfect Storm.
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An American in Paris influenced Joachim Splichal's scallop sandwich, which was served with caviar and lemon créme fraîche.
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Chef Larry Forgione, also inspired by Spanglish, served a warm moral and fava bean ragout with wild leek polenta.
Photo: Nadia Chaudhury/BizBash
