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Event Review: C-CAP's 2013 Annual Benefit, NYC


Chef Shun Lee carves Peking Duck10 days ago the Annual C-CAP 2013 Annual Benefit took place at Chelsea Piers, and my my was it a feast for all! 40 respected restaurants came with multiple chefs (and sometimes multiple dishes), then were given a C-CAP culinary student to assist for the night.


The honoree for the night was Mr. Tony May of the Rainbow Room, Palio, San Domenico NY, and SD26. But come now, folks were there not just to hear speeches and to bid on the incredible silent- and live-auction items like Samuelsson-catered dinners or vacations in Capri, but to eat the incredible food. And this year did not disappoint.


Highlights included C-CAP alum junior honoree Thiago Silva’s dessert (and probably ETR’s favorite dish) of sticky coconut cake with mango sauce, braised pineapple, candied pistachios, shiso-lime syrup and coconut water sorbet (served at The General), the always-“sold”-out Peking duck from Sun Lee Palace (chef Michael Tong), and Union Square Café’s maple butter braised winter roots with mustard sauce and crispy quinoa (chef Carmen Quagliata).



DB Bistro Moderne's grapefruit chocolate verrine

There were misses, of course, as well. Sorry to say, but Sirio Ristorante’s risotto with fava beans, green peas, and balsamic reduction didn’t cut it (chef Filippo Gozzoli). And Dovetail’s Fuji apple salad with Brussels sprout leaves, curried Greek yogurt, pie dough, grapes, parsley, mustard oil and apple cider vinaigrette was not only a mouthful to say, but creativity that just didn’t translate to the palate (chef John Fraser).


wd-50 came out with a popcorn soup decorated with jicama and tamarind—interesting enough, and The Modern served up a pistachio dacquoise with milk chocolate Chantilly and passion fruit ganache (chef Marc Aumont). Not bad.


For the chef-obsessed, Chopped's Marc Murphy made a delightful appearance--well, for the whole night, really, and chef Daniel Boulud was seen schmoozing with the stars. 


Olives' chefs and mini whoopie pies with Vietnamese coffee milk

All in all, the event was quite enjoyable—especially with this year’s live auction—and raised a whopping $900,000 for the wonderful fund. We can’t wait for October’s junior benefit, and the 2014 Annual Benefit to happen once again.

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