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  1. Venues & Destinations
  2. United States
  3. New York

Citymeals Benefit Stages a Culinary Battle Between the Coasts

Billed as a culinary showdown, the 28th annual Citymeals-on-Wheels Chefs' Tribute incited some friendly competition among big-name chefs like Daniel Boulud and Scott Conant.

Lauren Matthews
June 13, 2013

Kicking off the summer benefit season, about 1,000 guests packed Rockefeller Center’s rain-soaked rink area on Monday for Citymeals-on-Wheels' 28th annual Chefs’ Tribute. Billed as a culinary battle between the coasts, this year’s theme, “Rumble at the Rock: NY vs. CA Chef Showdown,” incited some friendly competition among big-name chefs.

“We wanted to focus on U.S.-based chefs this year, and we liked the idea of the dueling coasts since New York and California are looked at as food hubs,” said Beth Shapiro, the executive director of Citymeals-on-Wheels. While the chefs were merely competing for bragging rights, guests did get the opportunity to cast a ballot for the coast that 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. At the end of the night, New York was declared the winner.

While the planning team was praying that the weather would behave—rainy skies have notoriously threatened to put a damper on the benefit in past years—there was no such luck. But, the raindrops didn’t seem to deter the swarms of hungry event-goers, nor did it hamper the producers who quickly rerouted the entrance inside the Rockefeller Center concourse and rearranged a few of the 33 tasting stations set up around the tented rink area.

The Citymeals special events team once again tapped David Rockwell of the Rockwell Group, who decorated the space with bushels of oranges and apples, each state’s iconic fruit. Oversize boxing gloves and a punchbag printed with the event’s logo also played off the showdown theme.

The evening’s theme not only dictated the chefs invited, but also the kind of food they created, with many of the chefs’ dishes spotlighting ingredients or cuisines related to the place they call home. On the New York side, that meant ingredients sourced from the tristate area or modern takes on classic New York deli fare, like Hudson Valley foie gras and Tri-Star strawberry granola with aged balsamic and sorrel from Jean-Georges Vongerichten; lamb pastrami on rye from Marc Forgione of American Cut; and seared Long Island Squid with shaved asparagus, breakfast radish, and herb salad from Antonio Prontelli and Juan Branez of Cucina & Company. The California contingent offered dishes like a sweet corn pancake with Mt. Tam cheese from Stuart Brioza and Nicole Krasinski of State Bird Provisions; Santa Barbara shrimp with carrot puree and celery salad from Joachim Splichal of Patina; and California albacore, fennel, tonnato, and semolina lavash from Melissa Perello of Frances.

Beverage chairs Audrey Saunders, owner of the Pegu Club, and Daniel Johnnes, the wine director of the Dinex Group, curated the bar offerings, which included local Long Island varietals and cocktails that incorporated fresh ingredients like apples and cucumbers. Noah Bless and his live band played tunes such as Otis Redding’s “(Sitting On) the Dock of the Bay” and Bobby Short’s “Manhattan.” “We wanted the band to lean toward New York and California thematic songs but without being too corny,” Shapiro said.

The event raised $820,000 for the charity, enough to fund the preparation and hand-delivery of 127,725 meals to homebound, elderly New Yorkers. This year, Citymeals decided to more heavily market its young professionals ticket, a general admission ticket available to people under 40 for $200. “We’ve never really advertised the young professionals ticket before, but it’s something we pushed more aggressively this year,” Shapiro said. “We wanted to give a younger demographic more insight into what we do.”

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.
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.
Photo: Nadia Chaudhury/BizBash
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.
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.
Photo: Fred Blauth/BizBash
A large banner decorated with imagery that matched the invite acted as a backdrop for photos.
A large banner decorated with imagery that matched the invite acted as a backdrop for photos.
Photo: Nadia Chaudhury/BizBash
Flanking the photo backdrop were crates of apples, oranges, and tiny gold trophies.
Flanking the photo backdrop were crates of apples, oranges, and tiny gold trophies.
Photo: Nadia Chaudhury/BizBash
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.
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.
Photo: Nadia Chaudhury/BizBash
Fruit artist Hugh McMahon crafted two working lamps using watermelons, oranges, and apples.
Fruit artist Hugh McMahon crafted two working lamps using watermelons, oranges, and apples.
Photo: Nadia Chaudhury/BizBash
Boxing gloves dangled from the sides of Rock Center's Rink Bar, which was dubbed the 'Boxing Bar' for the event.
Boxing gloves dangled from the sides of Rock Center's Rink Bar, which was dubbed the "Boxing Bar" for the event.
Photo: Nadia Chaudhury/BizBash
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.
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.
Photo: Nadia Chaudhury/BizBash
As the ultimate winner, the New York chefs claimed a trophy made from kitchen utensils.
As the ultimate winner, the New York chefs claimed a trophy made from kitchen utensils.
Photo: Nadia Chaudhury/BizBash
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.
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.
Photo: Nadia Chaudhury/BizBash
Served alongside Kokestu's mini sandwiches were chilled espresso shots topped with dollops of tiramisu, presented in tiny red Solo cups.
Served alongside Kokestu's mini sandwiches were chilled espresso shots topped with dollops of tiramisu, presented in tiny red Solo cups.
Photo: Nadia Chaudhury/BizBash
Celestino Drago of Drago Centro in Los Angeles whipped up chicken parmigiana bites featuring eggplant, tomato crema, and a Parmesan crust.
Celestino Drago of Drago Centro in Los Angeles whipped up chicken parmigiana bites featuring eggplant, tomato crema, and a Parmesan crust.
Photo: Nadia Chaudhury/BizBash
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.
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.
Photo: Nadia Chaudhury/BizBash
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.
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.
Photo: Nadia Chaudhury/BizBash
As an updated take on a classic New York deli favorite, Marc Forgione served bites of lamb pastriami wrapped in rye bread crumbs.
As an updated take on a classic New York deli favorite, Marc Forgione served bites of lamb pastriami wrapped in rye bread crumbs.
Photo: Nadia Chaudhury/BizBash
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.
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.
Photo: Nadia Chaudhury/BizBash
Italian sandwiches, made with cold cuts, mozzarella, and hot peppers, were also offered at the Lincoln Ristorante station.
Italian sandwiches, made with cold cuts, mozzarella, and hot peppers, were also offered at the Lincoln Ristorante station.
Photo: Nadia Chaudhury/BizBash
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.
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.
Photo: Nadia Chaudhury/BizBash
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