Other noteworthy offerings included Public Chef Brad Farmerie’s pork and black pudding pie, Vandaag Chef Phillip Kirschen-Clark’s spring pea and wood sorrel chilled soup with rugbred and aquavit and honey poached rhubarb, Goat Town Chef Nicholas Morganstern house smoked goat sausage, Double Crown, Madam Geneva Chef Matt Lambert’s coconut chicken salad. Vegetarians were not forgotten. Fat Radish Chef Nicholas Wilber served a delectable spring vegetable terrine and Little giant Chef Wesley Barden wowed us with English pea crostini with coppa and herbed ricotta.
For dessert we enjoyed gelato from il Laboratorio del gelato chef Jon Snyder, and sticky toffee pudding from Schillers Liquor bar Chefs Chin Mao Lin, Riad Nasr, and Lee Manson.
All things considered, this was an extraordinary culinary event for a wonderful cause.
