活动现场美食布置

With an invitation designed to look like a poster for a boxing match (albeit a stylish one), the theme for Citymeals-on-Wheels’ “Rumble at the Rock” fund-raiser was clear from the start.

A large banner decorated with imagery that matched the invite acted as a backdrop for photos.

Flanking the photo backdrop were crates of apples, oranges, and tiny gold trophies.

As with years past, signposts styled to look like lampposts helped guests navigate the food and drink stations placed around the rink and inside the restaurant and concourse. The signage, bearing images of either orange groves or a city skyline, also indicated whether the chef hailed from New York or California.

Fruit artist Hugh McMahon crafted two working lamps using watermelons, oranges, and apples.

Boxing gloves dangled from the sides of Rock Center's Rink Bar, which was dubbed the "Boxing Bar" for the event.

Guests could cast a ballot for the coast they thought delivered the best overall grub at the event by placing a sticker on a large map flanked by two cardboard cutouts resembling Rock’em Sock’em Robots holding kitchen tools.

As the ultimate winner, the New York chefs claimed a trophy made from kitchen utensils.

Many of the chefs’ dishes spotlighted ingredients or cuisines related to the place they call home. Stuart Brioza and Nicole Krasinski of State Bird Provisions in San Francisco offered up a sweet corn pancake topped with melted cheese sourced from California's Cowgirl Creamery.

Craig Kokestu of New York's soon-to-open Quality Italian served the "Quality Italian Dog," miniature sandwiches stuffed with griddled mortadella, eggplant relish, and pistachio mayo.

Served alongside Kokestu's mini sandwiches were chilled espresso shots topped with dollops of tiramisu, presented in tiny red Solo cups.

Celestino Drago of Drago Centro in Los Angeles whipped up chicken parmigiana bites featuring eggplant, tomato crema, and a Parmesan crust.

Yuhi Fujinaga and Michael Gabriel of the Sea Grill offered "Naked Cowboy" oysters from Long Island's Blue Island Oyster Company with various toppings. The Naked Cowboy, a well-known Times Square street performer, even showed up to hand out the oysters and take photos with guests.

Guests enjoyed Pizza Fritta Dolce—a fried sweet pizza with rhubarb compote, mascarpone, and basil syrup—from Jarett Appell of Stella 34 Trattoria in New York.

As an updated take on a classic New York deli favorite, Marc Forgione served bites of lamb pastriami wrapped in rye bread crumbs.

As a tribute to the egg cream, an iconic beverage served at New York City bodegas, the pastry chefs from New York's Lincoln Ristorante made three variations on the drink: cioccolato, fragola, and fior di latte with crema frizzante.

Italian sandwiches, made with cold cuts, mozzarella, and hot peppers, were also offered at the Lincoln Ristorante station.

As a nod to the Big Apple, the Pegu Club's Audrey Saunders concocted the "Cucumber Apple Fizz," a cocktail made with gin, bitters, lemon juice, and muddled cucumbers and apples.