Good food, good reading and a good cause all came together at The New Yorker's A Moveable Feast benefit tasting event at Boylan Studios. Held to celebrate the magazine's first-ever food issue—what took them so long?—the event had ten New York chefs prepare dishes inspired by their favorite work of literature. Proceeds from the event, which was sponsored by DuPont, went to the Windows of Hope Family Relief Fund and the James Beard Foundation.
Match Catering and Eventstyles coordinated the tastings, which required providing garnishes, equipment and support for the chefs' tasting tables. Match also prepared one of the featured dishes (from Mollie Katzen's Moosewood Cookbook), stocked DuPont's product station with food and provided passed hors d'oeuvres.
For decor, New Yorker staff members pulled quotes from each chef's chosen work, and Mark Musters of Musters & Company displayed the literary passages behind the tasting stations. Some chefly choices: Pablo Neruda's "Ode to the Tomato" was the inspiration behind Dan Barber and Michael Anthony of Blue Hill's heirloom tomato parfait, and Gramercy Tavern pastry chef Michelle Antonishek offered chocolate caramel tarts inspired by Roald Dahl's Charlie and the Chocolate Factory.
—Suzanne Ito
Read our Impresario Q & A with New Yorker event chief Rhonda Sherman...
Match Catering and Eventstyles coordinated the tastings, which required providing garnishes, equipment and support for the chefs' tasting tables. Match also prepared one of the featured dishes (from Mollie Katzen's Moosewood Cookbook), stocked DuPont's product station with food and provided passed hors d'oeuvres.
For decor, New Yorker staff members pulled quotes from each chef's chosen work, and Mark Musters of Musters & Company displayed the literary passages behind the tasting stations. Some chefly choices: Pablo Neruda's "Ode to the Tomato" was the inspiration behind Dan Barber and Michael Anthony of Blue Hill's heirloom tomato parfait, and Gramercy Tavern pastry chef Michelle Antonishek offered chocolate caramel tarts inspired by Roald Dahl's Charlie and the Chocolate Factory.
—Suzanne Ito
Read our Impresario Q & A with New Yorker event chief Rhonda Sherman...
At The New Yorker's A Moveable Feast benefit tasting event at Boylan Studios, Gramercy Tavern pastry chef Michelle Antonishek offered chocolate caramel tarts inspired by Roald Dahl's Charlie and the Chocolate Factory.
The event was held at Boylan Studios, which provided ample room for ten chefs' tasting tables, a silent auction and cocktail tables for 450 guests.
Mark Musters of Musters & Company decorated a long stainless steel-topped table with bunches of bright sunflowers.
