Times Party Showcases Star Chefsā€”and Tricked-Out Kitchens

At the New York Times's third-annual Taste of T event, guests sampled dishes at tasting stations in high-end kitchen showrooms—and the occasional bathroom.

By Lisa Cericola November 2, 2007, 5:17 PM EDT

The Taste of T event was held over 10 floors of the Architects & Designers Building.

Photo: BizBash

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To promote the new design and living issue of T, The New York Times's style magazine, the paper’s Taste of T event returned to the Architects & Designers Building last night. More than 20 big-name chefs, including Dan Silverman from Lever House, Marcus Samuelsson from Aquavit, and Rebecca Charles from Pearl Oyster Bar served up their specialties in 35 upscale home-furnishings showrooms throughout 10 floors of the building. A portion of the proceeds from the sold-out event, which was produced by The Times's event marketing group, were donated to God's Love We Deliver.

About 100 guests, who paid for $200-a-head V.I.P. tickets, arrived early for cocktails in the sleek B&B Italia showroom on the second floor. DJs Wahichu and Vintaj spun low-key funk and jazz records while guests roamed the spacious room, checking out the fancy digs and sampling a selection of hors d’oeuvres from Chef & Company, including kobe beef skewers and toro tartare.

Following the cocktail hour, the building’s upper nine floors were opened to more than 1,000 attendees who paid the $75 general admission fee. The vast showrooms, ranging from displays of pricey sinks and bathtubs to gleaming kitchens, alternated between empty (two surprisingly quiet chocolate stations in the third-floor furniture showrooms) to jam-packed (Dan Barber of Blue Hill drew a crowd in the Meile showroom on the ninth floor). The designer furnishings drew just as much attention as the chefs—and at times even more, depending on the length of the lines for food. With free rein to roam around, guests peeked in cabinets, opened ovens, and tested out the furniture.

Planners stationed bars in the hallways of each floor, and to keep the crowds sated, servers passed additional hors d’oeuvres from Chef & Company, including beef summer rolls and chicken quesadillas. In order to free up the full-to-capacity elevators, a few staffers held up signs that read “please take the stairs.” Surprisingly, many guests did—perhaps to burn off some of the evening’s calories.

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