Event Review: C-CAP's 20th Anniversary Winter Benefit
Monday, March 8, 2010 at 11:00AM C-CAP celebrated their 20th anniversary this past Wednesday with their annual winter benefit. As usual, the food was outstanding and the night went for a terrific cause. C-CAP (Careers through Culinary Arts Program) provides training, equipment, and scholarships to underprivileged high schoolers. The most dedicated teens often go on to receive full scholarships to nationally ranked culinary schools such as, oh, you know, the CIA or Johnson & Wales.
Tickets aren’t cheap, but they certainly go to a very good cause. What C-CAP does at these events is actually use the students to work with professionals from many of the restaurants at the event, which include Buddakan, Landmarc, Primehouse New York, and dozens more. The students often end up getting internships and jobs through these benefit nights, but Wednesday’s benefit was the biggest of the year.
Marcus Samuelsson of Aquavit, having worked with C-CAP for all 20 years, was the night’s honoree. Brian Gumbell, Samuellson, founder Richard Grausman, and a successful young C-CAP graduate all spoke throughout the eating festivities.
In an ETR exclusive interview, Samuelsson and I discussed his two decades with the organization. “When I first asked Richard what I could do to help, they had the wrong facilities, cooking wasn’t seen as a legitimate field, and no one was helping kids of color.” He described not how much he’s helped over the years, but how much Grausman has done for this underappreciated and underfunded sector. “C-CAP to me does more than politicians, more than anyone, and Richard Grausman has my utmost respect.”
Enough with these do-gooders; let’s talk about the food! Crowdpleasers included Park Avenue Winter’s crispy cones of peekytoe crab with avocado, citron, and ginger, SHO The Setai’s three day short rib with creamy polenta, and Oceana’s tropical fruit pudding cake. The real standouts, however, were from SD26 (chef Odette Fada) and Olives (chef Alfred Stephens). SD26 presented uovo in raviolo with truffle butter. These rounds of bliss were made from a good, chewy homeade pasta filled with a tangy spinach ricotta encasing a raw egg yoke.
When cut into, the yoke spilled out and created a warm goo to mix with the generous teaspoonful of truffle butter heaped over the whole raviolo. If they had just served truffle butter in shot glasses, I probably would have had several helpings of that, too. From Olives came what they called “Faux Carrot Cake.” This title could not even begin to describe what this dish actually tasted like. A ring of butternut squash cake was filled with perhaps a cream cheese filling, and then accented by a strip of white something and candied macadamia something, but the point I’m getting to is that no one really cared because on top of it all was one of the most delicious ice creams I’ve ever tasted. None of us could quite place the flavor, but when asked, the Chef said it was Werther’s Original. In an ice cream. My goodness gracious, if only the actual candy tasted half as good. It was the most classy take on a candy I’ve ever had, and was certainly gaining rave reviews from everyone. It was not too sweet, and not too caramel-y, and basically just perfect.
After the chatter subsided and the buttons started popping (you know, the ones located near the bellybutton on the if-I-was-pregnant line on potbellied men…those things have got to give at some point), the silent auction ended (including dishware, cookbooks, privately cooked meals from the most well-known chefs, etc.) gift bags were handed out, courtesy of Zabar’s. An entire chocolate babka, chocolate-covered pretzels, and several magazines and other small goodies were included.
As usual, it was a wonderful night full of good food and great teens who will be able to reap the benefits of all the money raised at the event.
Want more information on how to get involved with C-CAP? Found out more, donate, or attend an event in your city by going here.
Tickets aren’t cheap, but they certainly go to a very good cause. What C-CAP does at these events is actually use the students to work with professionals from many of the restaurants at the event, which include Buddakan, Landmarc, Primehouse New York, and dozens more. The students often end up getting internships and jobs through these benefit nights, but Wednesday’s benefit was the biggest of the year.
Marcus Samuelsson of Aquavit, having worked with C-CAP for all 20 years, was the night’s honoree. Brian Gumbell, Samuellson, founder Richard Grausman, and a successful young C-CAP graduate all spoke throughout the eating festivities.
In an ETR exclusive interview, Samuelsson and I discussed his two decades with the organization. “When I first asked Richard what I could do to help, they had the wrong facilities, cooking wasn’t seen as a legitimate field, and no one was helping kids of color.” He described not how much he’s helped over the years, but how much Grausman has done for this underappreciated and underfunded sector. “C-CAP to me does more than politicians, more than anyone, and Richard Grausman has my utmost respect.”
Enough with these do-gooders; let’s talk about the food! Crowdpleasers included Park Avenue Winter’s crispy cones of peekytoe crab with avocado, citron, and ginger, SHO The Setai’s three day short rib with creamy polenta, and Oceana’s tropical fruit pudding cake. The real standouts, however, were from SD26 (chef Odette Fada) and Olives (chef Alfred Stephens). SD26 presented uovo in raviolo with truffle butter. These rounds of bliss were made from a good, chewy homeade pasta filled with a tangy spinach ricotta encasing a raw egg yoke. When cut into, the yoke spilled out and created a warm goo to mix with the generous teaspoonful of truffle butter heaped over the whole raviolo. If they had just served truffle butter in shot glasses, I probably would have had several helpings of that, too. From Olives came what they called “Faux Carrot Cake.” This title could not even begin to describe what this dish actually tasted like. A ring of butternut squash cake was filled with perhaps a cream cheese filling, and then accented by a strip of white something and candied macadamia something, but the point I’m getting to is that no one really cared because on top of it all was one of the most delicious ice creams I’ve ever tasted. None of us could quite place the flavor, but when asked, the Chef said it was Werther’s Original. In an ice cream. My goodness gracious, if only the actual candy tasted half as good. It was the most classy take on a candy I’ve ever had, and was certainly gaining rave reviews from everyone. It was not too sweet, and not too caramel-y, and basically just perfect.
After the chatter subsided and the buttons started popping (you know, the ones located near the bellybutton on the if-I-was-pregnant line on potbellied men…those things have got to give at some point), the silent auction ended (including dishware, cookbooks, privately cooked meals from the most well-known chefs, etc.) gift bags were handed out, courtesy of Zabar’s. An entire chocolate babka, chocolate-covered pretzels, and several magazines and other small goodies were included.
As usual, it was a wonderful night full of good food and great teens who will be able to reap the benefits of all the money raised at the event.
Want more information on how to get involved with C-CAP? Found out more, donate, or attend an event in your city by going here.
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