CELEBRATING CREATIVITY AND FOOD

JIM HODGES QUESTLOVE RUTH ROGERS

DAVID CHANG

AMANDA & GLENN FUHRMAN CHRISTINE MUHLKE MARLIES VERHOEVEN REIJTENBAGH & JACCO REIJTENBAGH LELA ROSE & BRANDON JONES

JAMIE NIVEN

@ESYNYC • #EDIBLEBENEFIT 2 ND GRADE STUDENT, P.S. 216, GRAVESEND, BROOKLYN

6 TH GRADE STUDENT, M.S. 7, EAST HARLEM

3 Dear Friends,

On behalf of Edible Schoolyard NYC’s staff and board, good evening and welcome to our sixth annual Spring Benefit! We are here tonight to celebrate all that we’ve achieved this past year and look ahead to the future as we prepare to unveil our new, four-year strategic plan. Tonight’s event also celebrates the unique relationship between creativity and food as expressed by three visionaries in their field — Jim Hodges, Questlove and Ruth Rogers — each of whom has supported our work in myriad ways throughout the years. We are forever grateful to them.

Today, more students, families, educators, and community members throughout New York City are making important connections between their food and the world around them thanks to ESYNYC’s programming. They are eating more fruits and vegetables, applying what they’ve learned in garden and kitchen classes to issues like food waste and climate change during their math and science lessons, and exploring the cross-cultural connections of their unique school communities. Our hands-on approach to edible education has the power to create local cultures of wellness, strengthen communities, protect the environment, and one day, change our broken food system. Every public school student in NYC deserves an edible education and the wealth of benefits it brings. The money we raise here tonight will set us on the path to making this a reality.

As we gather around the table tonight to share a meal - the way our students do at the end of each kitchen class - my thanks go out to all of you. Because of your support, we are able to make an impact in the lives of 80,000+ young New Yorkers. I am also deeply grateful to our dedicated co-chairs — Amanda and Glenn Fuhrman, Christine Muhlke, Marlies Verhoeven Reijtenbagh & Jacco Reijtenbagh, and Lela Rose & Brandon Jones — whose incredible generosity, leadership, and commitment to our cause makes tonight possible; our auctioneer Jamie Niven, who has been an extraordinary champion for ESYNYC since our inception; our Culinary Chair Chang, who, for six years now, has worked tirelessly for our cause; our chefs who make this night so delectable and special; our Board of Directors; our hard- working event committee; our volunteers; and our staff, FoodCorps service members, and school partners, who are changing the lives of young New Yorkers, everyday. Now let’s raise a glass to our students who inspire us with their open hearts, curious minds, green thumbs, and adventurous palates. The future looks bright!

Thank you gardeners, thank you cooks!

KATE BRASHARES Executive Director WHAT WE DO

Edible Schoolyard NYC partners with public schools to transform the hearts, minds, and eating habits of young New Yorkers through garden and kitchen classes integrated into the school day.

WHY WE DO IT

Too many of New York City’s 1.1 million public school students lack the knowledge, skills, and resources to make healthier food choices. Down the line, this can lead to diet-related diseases such as obesity, hypertension, and diabetes.

• 94% of NYC children don’t eat • These issues disproportionately enough vegetables. affect Black, Latin, and low-income New Yorkers. • 40% of NYC elementary school children are obese or overweight.

HOW WE HELP

We take a research-based approach to edible education, working in Title 1 NYC public schools in underserved communities with the highest rates of diet- related diseases.

• In our garden and kitchen classes, • We also teach educators through students learn how to grow and cook our Professional Development (PD) with fruits and vegetables. program.

• We engage families and communities • To deepen our impact, we create through after school and weekend partnerships with like-minded programming. organizations.

5 OUR IMPACT IN THE 2016-2017 SCHOOL YEAR:

2 OUT OF 3 students reported liking vegetables more at the end of their first year in our program. 88% of 8th graders in our program can make a salad without help.

66% of parents at our partner schools engaged with our program.

87% of Professional Development (PD) participants said they felt inspired to lead edible programming at their own sites.

6 SPECIAL GUESTS

ANA GRANT

Ana Grant is in the 8th grade at P.S. 7 in East Harlem. She enjoys playing volleyball and archery, and is a member of the Citizen Schools after-school program. Ana has been cooking and gardening with Edible Schoolyard NYC since elementary school!

SHOMARI JACKSON

Shomari Jackson is in the 7th grade at Evergreen Middle School in Bushwick, Brooklyn. He loves to dance, sing, and act. Shomari visits Edible Schoolyard NYC’s “green room” daily and enjoys trying different foods.

SAYYID KHALIL

Sayyid Khalil is in the 7th grade at Global Tech Preparatory in East Harlem. 6 TH GRADE STUDENT, He loves basketball and hopes to be in EVERGREEN MIDDLE SCHOOL, the NBA when he gets older. His favorite BUSHWICK, BROOKLYN recipes from kitchen class are Cuban and Jamaican rice and beans!

MARIAH WILLIAMS

Mariah Williams is in the 8th grade at Evergreen Middle School in Bushwick, Brooklyn. She enjoys cooking, dancing, and hanging out with friends. Mariah is looking forward to high school next year.

7 8 BOARD OF DIRECTORS

JOHN LYONS Board Chair

Mary Bernard Jessica Kempner Karen Ratchford Alison Cayne Anjali Kumar Jacco Reijtenbagh David Chang Elizabeth Leeds Lela Rose Corbin Day David Maupin Tamyka Smith Amanda Fuhrman Christine Muhlke Eden Werring Jim Head Fernanda Niven Brett Williams Mark Ramadan

KATE BRASHARES Executive Director

EVENT COMMITTEE

Amale Andraos & Dan Wood Elizabeth & Jeffrey Leeds Abby & Matt Bangser John Lyons Mary Bernard Kay Matschullat & Allan Arffa Beth Blake & Corbin Day David Maupin & Stefano Tonchi Athena Calderone Sophie McNally & Pritzker Lea Carpenter Mizrahi Alison Cayne Tarajia Morrell Jessica Chastain Carolyn Murphy & Gian Luca Passi de Preposulo Chrissy & TJ Murphy Sofia Coppola Marion Nestle Rachel Crawford & Mark Ramadan Fernanda Niven Ariel Emanuel Kimberly & Raph Osnoss Laura Ferrara & Fabio Chizzola Max Osterweis Cary Joji Fukunaga & Kate Foley Osterweis Agnes Gund Becca Parrish Jake Gyllenhaal Courtney Potts & Jim Head Robert Haskell & Brett Williams Karen & Buck Ratchford Kim Hastreiter Oliver Ressler Britt McVicker Jacobs Tamyka & Shane Smith & Jacobs Beatrice Stern & Jamie Niven Jessica Kempner Martha Stewart Anjali Kumar & Atul Sharma Edwina von Gal Jenny & Trey Laird Lynn Wagenknecht Jane Larkworthy Nancy & George Walker Miyoung Lee & Neil Simpkins Eden & Werring Judi Wong

9 HONOREES

JIM HODGES

Jim Hodges was born in 1957 in Spokane, Washington, and lives and works in New York. His work has been the subject of numerous solo exhibitions at institutions including: the Centre Georges Pompidou, Paris; Camden Art Centre, London; the Aspen Art Museum; CGAC, Santiago de Compostela, Spain; Tang Teaching Museum and Art Gallery at Skidmore College, Saratoga Springs, New York; and the Museum of Contemporary Art, Chicago. Most recently a major traveling retrospective of Hodges’s work was exhibited at the Institute of Contemporary Art, Boston; Walker Art Center, Minneapolis; the Dallas Museum of Art; and the Hammer Museum, Los Angeles. Hodges has received multiple awards and grants including the Association International des Critiques d’art, the Albert Ucross Prize, Washington State. Since the late 1980s, Jim Hodges has created a broad range of work exploring themes of fragility, temporality, love, and death utilizing a highly original and poetic vocabulary. His practice frequently deploys a variety of materials and techniques, from ready-made objects to more traditional media, such as graphite, ink, gold leaf, handmade paper, and mirrored elements.

Through acts of subtle transmutation, which merge the processes of drawing and sculpture, Hodges presents evocative reminders of longing and loss and the formation of queer identity in the aftermath of the AIDS crisis.

“CREATIVITY IS AS AN ANSWER TO A NEED - A RESPONSE TO SOME DEEP LONGING SPARKED SOMEWHERE INSIDE THE DARKNESS OF US - IGNITING INQUIRY, BURSTING INTO CURIOSITY AND THE IMAGINATION, LEADING TO INFINITE MANIFESTATIONS OF EXPRESSION ACROSS A SPECTRUM OF MAKING. OUR HUMAN STORY IS TOLD THROUGH THE COLLECTIVE OUTCOME OF THIS PROCESS.”

JIM HODGES

10 HONOREES

QUESTLOVE

Drummer, DJ, producer, culinary entrepreneur, New York Times best-selling author, and member of The Roots - Questlove, is the unmistakable heartbeat of Philadelphia’s most influential hip-hop group. He is the Musical Director for The Tonight Show Starring Jimmy Fallon, where his beloved Roots crew serves as house band. Beyond that, this 4-time GRAMMY Award winning musician’s indisputable reputation has landed him musical directing positions with everyone from D’Angelo to Eminem to Jay-Z. Questlove has also released two books including the New York Times bestseller Mo’ Meta Blues and Soul Train: The Music, Dance and Style of a Generation. One of his latest endeavors includes scoring Chris Rock’s film, Top Five, and also working as the music supervisor. He also recently produced the Original Broadway Cast Recording of Hamilton, alongside Alex Lacamoire, Bill Sherman, Lin-Manuel Miranda and Tarik “Black Thought” Trotter. He will also serve as the Executive Music Producer and Composer on the A&E Mini Series “Roots.”

Questlove made his way into the culinary world with his signature “Love’s Drumstick.” Currently, he is hosting a series of Food Salons with world-renowned and innovative chefs at his Financial District apartment in the NY by Gehry building. Questlove has appeared as a Guest Judge on Top Chef Season 11, his interest in food and his own culinary endeavors have been featured on the cover of New York Magazine, in Food & Wine Magazine, Bon Appetit, and seen on The View, Watch What Happens Live, and Late Night with Jimmy Fallon. He is a Celebrity Ambassador for Food Bank For New York City, is on the City Harvest Food Council, a board member of Edible Schoolyard, and the first Artist-in- Residence at the Made in NY Media Center. Questlove is also a Founding Member of the CAPA Foundation in Philadelphia.

Questlove’s upcoming lifestyle and creativity book Creative Quest is set to release in Spring 2018, following 2016’s somethingtofoodabout via publisher Clarkson Potter. Additionally, Questlove and Tariq “Black Thought” Trotter wrote a new original song “It Ain’t Fair” for the critically acclaimed motion picture DETROIT, directed by Academy Award-winner Kathryn Bigelow. The song is performed by The Roots and Bilal.

“FOOD IS SURVIVAL, BUT IT IS ALSO CREATIVITY, AND IN A SENSE, CREATIVITY IS SURVIVAL: WHAT WE DO WITH THE THINGS AROUND US, HOW WE PUT OUR STAMP ON THE WORLD, IS ONE OF LIFE’S MAIN FUELS.”

QUESTLOVE

11 HONOREES

RUTH ROGERS

Ruth Rogers was born in New York City in 1948. She was educated at The Colorado Rocky Mountain School, Bennington College, and the London College of Printing.Ruth worked in the art department of Penguin books with David Pelham and later at Piano and Rogers Architects in Paris.

Ruth and Rose Gray opened The River Cafe in 1987. The restaurant has been awarded the ‘Best Italian Restaurant of the Year’ and a Michelin Star in 1997, which they have retained ever since. In 1995 Ruth published her first cookbook with Rose Gray, The River Café Cookbook, and presented a 12-part series for Channel 4, The Italian Kitchen. They published a further 10 cookbooks, all of which have been on the best seller list. In 2010, Ruth was awarded an MBE. She is on the panel of the Veuve Clicquot Business Woman of the Year Award and is a trustee for the charities Refuge and Index on Censorship. Ruth also supports Maggie’s, The Dyslexia Institute and Democrats Abroad.

River Cafe 30 by Ruth Rogers, Rose Gray, Sian Wyn Owen and Trivelli was published on 5 October 2017 marking 30 years since the River Cafe first opened its doors.

“CREATIVITY IS NOT JUST THE CREATION OF A PRODUCT - A CAKE, A SAUCE OR A SALAD - IT CAN BE STILL. COOKING IS THE MOST TEMPORARY OF ARTS BUT IT DOES TRANSFORM. IT DOESN’T LAST BUT IT MATTERS.”

RUTH ROGERS

12 CO-CHAIRS

AMANDA & GLENN FUHRMAN

Amanda Fuhrman is a lawyer and former officer of the international economic development non-profit organization Millennium Promise. She graduated with a B.A. from the University of Pennsylvania and earned her J.D. at Columbia University. She currently serves as a Board Member of The FLAG Art Foundation and Edible Schoolyard, NYC.

Glenn Fuhrman is the co-founder and a Managing Partner of MSD Capital LP. Glenn is a Trustee of The Museum of Modern Art, The Tate Americas Foundation, The Institute of Contemporary Art in Philadelphia and New York-Presbyterian Hospital. He is also the Founder of The FLAG Art Foundation in New York. The couple lives in New York City with their daughters, Annabel and Coco and their son Teddy.

CHRISTINE MUHLKE

Christine Muhlke is the editor-at-large for Bon Appetit and the founder of the Xtine newsletter and food consultancy Bureau X. The former food editor of the New York Times Magazine, she has co-authored cookbooks with Eric Ripert, David Kinch, and Eric

P H A Werner of Hartwood. O NE TO DU - MELANIE

MARLIES & JACCO REIJTENBAGH

Marlies Verhoeven Reijtenbagh is co-founder and CEO of The Cultivist, a global arts club for collectors and art enthusiasts who want easy and exclusive access to museums, art fairs, artist studios, and art travel itineraries around the world. Previously, she was vice president and global director of loyalty marketing at Sotheby’s where she worked for eight years. Marlies serves on the board of Free Arts. She was born and raised in Belgium and has lived in New York for the past 10 years.

Jacco Reijtenbagh was born and raised in the Netherlands and graduated from Erasmus University Rotterdam with a Master in Finance. He is the Managing Director at Plaza Management, a family office, advising on investment decisions. Raising three kids of his own in New York City, Jacco feels passionate about improving food education in schools and beyond.

13 CO-CHAIRS

LELA ROSE & BRANDON JONES

Lela Rose, the NYC-based fashion designer, is widely regarded for her elegant aesthetic. Her collections have received recognition from fashion editors, stylists, and high-profile celebrities. Rose released her first book, Prêt-a-Pàrty, with Rizzoli in 2015, which focused on her love of style and entertaining. As a principled, female business PH L O TE TO HI - DIEGO UC owner, wife, and mother, Rose is committed to giving back to the community.

Brandon Jones has over 20 years experience in law, investment banking, and private investments with a focus on the oil and gas industry. Mr. Jones currently serves as the founder and general partner of 9W Capital Management LP, an investment vehicle he founded in 2012.

CULINARY CHAIR

DAVID CHANG

David Chang is the chef and founder of Momofuku, which includes restaurants in New York City, Washington DC, Sydney, Toronto, Las Vegas, and Los Angeles, and a bakery (Milk Bar) established by award-winning pastry chef Christina Tosi with multiple locations.

Since opening Noodle Bar in 2004, David has been honored with five James Beard Foundation Awards (Rising Star Chef of the Year, Best Chef New York City, Best New Restaurant – Momofuku Ko, Outstanding Chef, Who’s Who of Food and Beverage). Momofuku Ko has two Michelin stars which it has retained since 2009, and the restaurant is featured on the S.Pellegrino World’s Best Restaurants list.

David has been featured on the covers of Forbes Life and New York Magazine and recognized as one of Time Magazine’s “100”, Fortune’s “40 Under 40,” Fast Company’s “1,000 most creative people in business,” Esquire’s “most influential people of the 21st century,” and GQ’s “Man of the Year,” where he was a regular contributor. David has collaborated with Academy Award-winning Director, Morgan Neville, on a Netflix original documentary series, called Ugly Delicious, and most recently partnered with Scott Dadich on Majordomo Media, a new media company; his cookbook, Momofuku, is a New York Times Best Seller.

14 AUCTIONEER

JAMES NIVEN

James G. Niven joined Sotheby’s in 1997 and retired as Chairman of Sotheby’s, The Americas, in 2015. Mr. Niven attended St. Paul’s School in Concord, New Hampshire and the Lycée Jaccard in Lausanne, Switzerland. He graduated from Harvard College in 1967, and after leaving college worked for Lehman Brothers in the Corporate Finance Division until 1972. He became partner in Pioneer Associates in 1972 and was a director of numerous public companies including AZL Resources, Marline Oil, The Prospect Group, The Noel Group, Simmons Outdoor Corp., Lincoln Snacks, Health Plan Services, Tatham Offshore, and Global Natural Resources, of which he was Chairman from 1989 – 1994. Mr. Niven has strong ties to the not-for-profit community and has been a trustee of The Central Park Conservancy, The Children’s Aid Society, The Neil A. McConnell Foundation, AMREF, The Parrish Art Museum and The National Center for Learning Disabilities. He is currently a trustee of The Museum of Modern Art (28 years); he is chairman of the Ralph Lauren Center for Cancer Care and Prevention (10 years), Memorial Sloan-Kettering Cancer Center (40 years) and CASA Columbia (3 years). In addition, he has been a member of the Board of Bloomberg Philanthropies for the last two years. As a charity auctioneer, he has done more than 500 auctions, and has helped to raise over half a billion dollars.

5 TH GRADE STUDENT, P.S. 7, EAST HARLEM

15 16 PARTICIPATING CHEFS

JOAQUIN BACA The Brooklyn Star

Chef/owner Joaquin Baca, grew up in a Foreign Service family, living in Colombia, Mexico, Portugal, the Philippines, Uruguay, and Bolivia prior to enrolling at The University of Texas, Austin. His upbringing led to multicultural cooking, from traditional Mexican dishes to Southern staples, and inspired him to turn his passion into a living. He spent ten years cooking in the Southwest and another five in New York City with David Chang at Momofuku before venturing out on his own to open The Brooklyn Star, named after both his new home and his old one, the Lone Star State. Guests can expect seasonal, new American fare with nods to his Tex-Mex roots, international upbringing, and diverse kitchen experiences. Family- style menus are accompanied by a thoughtfully curated selection of beer, wine, classic, and house cocktails. His second Brooklyn restaurant is slated for spring/summer of 2018.

MASHAMA BAILEY The Grey

Mashama Bailey is the executive chef of The Grey, an award-winning restaurant set in a former Greyhound bus terminal in Savannah, GA. Since opening in December 2014, The Grey has earned a number of accolades, including being named one of Food & Wine’s Restaurants

PH H of The Year, one of Eater’s 21 Best New Restaurants in America, O IT TO M - CEDRIC S one of Bon Appétit’s 50 nominees for Best New Restaurants in America, and a semifinalist for the James Beard Foundation’s 2015 Best New Restaurant award, thanks in large part to Mashama’s flavorful dishes that highlight local and seasonal ingredients. Prior to opening The Grey with owner Johno Morisano, Mashama served under the tutelage of Gabrielle Hamilton at New York City’s Prune.

4 TH GRADE STUDENT, P.S. 109, MORRIS HEIGHTS, BRONX

17 PARTICIPATING CHEFS

GREG BAXTROM Olmsted

Chef and owner Greg Baxtrom worked in some of the world’s most exciting kitchens, including Alinea, Blue Hill at Stone Barns, Per Se, and Lysverket in Norway, among others before opening his first restaurant Olmsted in Prospect Heights in spring 2016. His 50-seat restaurant showcases a seasonal and creative vegetable-forward menu that highlights produce from the lush 25-seat backyard garden as well as local farmers and purveyors. Greg’s ingredient- driven menu features dishes like: Carrot Crepe with Littleneck Clams and Sunflower; Kale and Crab Rangoon with sweet and sour sauce; Trout with Creamed Brussels Sprouts and Chestnuts; and Frozen Yogurt with Lavender Whipped Honey. The restaurant was recently awarded: one of Esquire’s Best New Restaurants in America, Bon Appetit’s 50 Best New Restaurants in America; Food & Wine’s 2017 Restaurant of the Year; The New York Times “10 Best Restaurants in 2016”; Eater’s 2016 Restaurant of the Year; and New York Magazine’s “Where to Eat in 2017”; among others.

FRANK CASTRONOVO & FRANK FALCINELLI Frankies Spuntino & Prime Meats

Frank Castronovo and Frank Falcinelli (The Franks) are the chefs and co-owners of Frankies Spuntino Group, a New York City- based hospitality group that includes neighborhood restaurants Frankies 457 Spuntino, Frankies 570 Spuntino and Prime Meats. After training in the world’s best culinary schools and kitchens, The Franks – who grew up together in Queens, NY – opened Frankies 457 Spuntino in 2004 based on the light, simple Italian fare of their childhoods.

Over the past decade, The Franks and their restaurants have amassed an international following and critical acclaim from fellow chefs, restaurateurs, and the media alike for their commitment to serving high quality food and beverages with great value in settings that are warm and unpretentious.

Outside of the kitchen, The Franks have launched two retail brands – their namesake Frankies Spuntino and Oro di Sicilia, both of which are distributed nationally in Whole Foods Market. They have also authored a cookbook, Frankies Spuntino Kitchen Companion and Cooking Manual, with award-winning author Peter Meehan.

18 PARTICIPATING CHEFS

COREY CHOW Per Se

Corey Chow ascended to the role of chef de cuisine of Per Se in the summer of 2017. In his role, Corey oversees a collaborative and committed kitchen team and is responsible for developing all menus and exceeding guests’ expectations at the three Michelin- starred restaurant. Corey first joined Per Se in 2007 as a commis. He quickly advanced to chef de partie, working all the stations, and in June 2010 became sous chef. At the end of 2013, Corey decided to expand his knowledge and gain additional experience through a position at The Nomad, and later as the chef de cuisine of Torrisi Italian Specialties. In 2015, Corey returned to Per Se as an executive sous chef before being promoted to his current role. From a young age, Corey was inspired by how Chinese food and culture went hand in hand with family and being together. He grew up in San , CA attending Saturday night dinners at his paternal grandparents’ house and Sunday night dinners at his maternal grandparents’ house, understanding early on why Chinese greetings often start with: “Have you eaten yet?” After Corey earned a bachelor’s degree in psychology from Cal Poly Pomona, it was memories of those dinners that drove him to pursue a culinary path. He went on to graduate from Le Cordon Bleu in Pasadena, and still uses his family recipes and, on occasion, shares them with his team during family meal. Prior to his first position at Per Se, Corey was a chef de partie at Alan Wong’s in Hawaii. There he worked alongside chefs who had spent time at The French Laundry, and he was struck by their collective influences and work ethic. While Corey was at Alan Wong’s, the restaurant hosted a private event with Per Se, and he had the opportunity to assist Jonathan Benno, Chung Chow and Sebastien Rouxel (previous culinary leaders with the restaurant). Never having experienced that level of professionalism and excellence before, Corey set his goals to be part of Chef Keller’s team.

CLARE DE BOER & JESS SHADBOLT King

Clare de Boer is the co-head chef of King, where she and Jess write a daily-changing menu that reflects the weather, seasons, and dining traditions of Europe. Clare has moved to New York from London, where she worked at The River Cafe. In her spare time Clare can be found having dinner in Flushing. She is never far away from good olive oil or a pile of salted anchovies. Jess Shadbolt is the co-head chef at King, where a daily changing menu devoted to the seasons and elegant simplicity is served. Having worked at The River Cafe London since 2009, Jess is excited to bring this London- style of cooking, coupled with the vibrant, honesty of Provence to New York. She moved to Manhattan in 2016 together with Annie Shi and Clare de Boer to open King.

19 PARTICIPATING CHEFS

RYAN HARDY Charlie Bird, Pasquale Jones & Legacy Records

Ryan began his career in 1999 at San Francisco’s famed Rubicon Restaurant. He quickly climbed the ranks in the kitchen, taking the reins of Aspen’s Rustique Bistro in 2001, which was soon named among Esquire magazine’s Best New Restaurants. Ryan next assumed the head chef role for James Beard Award-winning Chef Mark Miller at Santa Fe’s Coyote Café.

In 2003, Ryan returned to work for the Myriad Group on Martha’s Vineyard where he was nominated for a Rising Star James Beard Award. He was also named alongside Alice Waters as one of the ‘Most Sustainable Chefs in America’ for founding New England’s second Slow Food chapter.

Ryan returned to Aspen in 2005, to The Little Nell Hotel. He founded Rendezvous Organic Farm, offering locally grown meat, cheese, charcuterie, and heirloom Italian produce previously unavailable in the U.S. Armed with these ingredients and intel gained from his annual trips to , Ryan developed his signature handmade, soulful style of cuisine. During his tenure at The Little Nell, Ryan was nominated four times as “Best Chef, Southwest” by the James Beard Foundation.

When Ryan moved to NYC in 2013, he opened his first restaurant, Charlie Bird, with Robert Bohr. Ryan and Robert parlayed their fine-dining backgrounds and passion for the highest quality food, wine, and service into a more approachable dining experience for a new generation of diners. Charlie Bird’s Italian-inspired menu showcases Ryan’s inventive culinary style with its balance of flavors and textures. The restaurant has received wide acclaim including Two Stars and Critics Pick by New York magazine, Restaurant of the Year by Eater and The Infatuation, and one of the Best Restaurants in NYC by Condé Nast Traveler .

In February 2016, Ryan partnered with Robert Bohr and Wine Director Grant Reynolds to open Pasquale Jones and launched the Delicious Hospitality Group. Pasquale Jones features wood- fired food in a beautiful, comfortable space and is a media favorite, winning accolades from The New York Times’ Pete Wells, Eater, and The Infatuation. The Delicious Hospitality Group continues to expand with their next venture, Legacy Records opening in Hudson Yards.

20 PARTICIPATING CHEFS

CHRISTINA LECKI Reynard

Christina Lecki’s passion for cooking and food began in the garden, growing up in Philadelphia. She often spent her summers at her grandparents’ house in the suburbs, watching her Italian grandfather cook. While shadowing him in the kitchen, she learned cooking was not just about eating; there was a creative pleasure to food. This awakening, along with an opportunity to visit Japan, fueled Christina’s culinary focus.

Originally studying fashion merchandising at Philadelphia University, Christina was once more drawn to culinary while working in local restaurants. The pull to cooking was so strong; she decided to give culinary school a shot and moved on from Philadelphia University, to the culinary program at The Art Institute of Philadelphia. Her first major kitchen was Striped Bass in Philadelphia working for Alfred Portale and Christopher Lee, who exposed her to a new way of cooking and dining. She then transitioned to NYC, where she cooked at the former 2 Michelin starred Gilt, working her way up the ladder to Sous Chef. After Gilt, Christina went on to work under Chef April Bloomfield where her culinary passion and operational experience continued to grow. While working for April, she earned the title of Chef at the Breslin Bar and Dining Room. She maintained a one Michelin star during her tenure, before her passion and operational focus led her to support April in the opening of The John Dory Oyster Bar and, more recently, White Gold Butchers.

Today, Christina is Executive Chef of Reynard, where she brings her passion for wood fired cooking to the custom Reynard hearth every day. Her passion for food, experiences, and travel is the base of her culinary creativity. Just like her grandfather taught her years ago, a dining experience should help people connect with the creative pleasures of food – and that still upholds her in kitchen today.

ANGIE MAR, The Beatrice Inn

Chef Angie Mar has spent most of her life around the world of food. A native of Seattle, Washington, she comes from a family of food lovers and restaurateurs. Her aunt was the infamous Ruby Chow who pioneered Chinese cuisine in Seattle and these deep rooted

P ties have given Angie an innate love for bringing people together H LL OT VA O U - ANNEBET D around a dining table.

In October 2013, Angie took the helm of storied West Village restaurant, The Beatrice Inn. Best known for her love of working with whole animals, live fire and dry aging techniques, she revamped the menu and began to create her signature style.

21 PARTICIPATING CHEFS

Angie Mar cont.

Under Angie’s guidance and vision, The Beatrice has become one of the most coveted reservations in the city, known for its meat forward menu and show-stopping presentations. She is now the owner and executive chef at The Beatrice Inn, re-opening the doors in September 2016 with a fresh perspective and a celebrated new menu. Her signature 45-day dry aged burger is widely regarded as one of the best in the city, her Duck Flambe is an international hit and her Butcher’s Blocks are a meat lovers dream.

The Beatrice Inn and Angie Mar continue to gain momentum and praise in the food community. Pete Wells awarded the restaurant an impressive 2-star review for the New York Times, calling it “One of the most celebratory restaurants in the city” and “a place to go when you want to celebrate your life as an animal.” Angie was named “Chef of the Year 2016” by Thrillist and most recently, she was chosen as one of Food & Wine’s Best New Chefs for 2017; the only chef from New York selected to receive this honor.

CAMILLA MARCUS west~bourne

A native Angeleno and adopted New Yorker, Camilla Marcus is committed not only to bridging her two favorite cities, but also giving back to the community. With the launch of west~bourne, an accidentally vegetarian and decidedly mindful concept in SoHo, Camilla cultivates her passions for design and dishes along with the deals and dirt it’s all built upon to make an impact. An artist and cook at heart with a background in business development, law, and investing, Camilla has helped bring to life some of New York’s beloved neighborhood restaurants, including dell’anima, Riverpark, and the reopened Union Square Café. Formerly the Director of Business Development for Union Square Hospitality Group, Camilla has also worked in real estate investing for Colony Capital and CIM Group. With west~bourne, she is now both the investor and the entrepreneur, committed to rethinking what it means to be a good neighbor through the lens of hospitality.

Camilla is also the co-founder of TechTable, a hospitality technology thought leadership platform, and a partner of Pound for Pound Consulting, a boutique strategic and creative agency for hospitality-related initiatives. She received a JD/MBA from New York University, an AA from the International Culinary Center, and a BS from The Wharton School. She is also a mentor in residence for TechStars New York and a board member for Wellness in the Schools in New York City.

22 PARTICIPATING CHEFS

IGNACIO MATTOS Estela, Café Altro Paradiso & Flora Bar

Ignacio was born in Uruguay and learned to cook in the kitchens of grilling master Francis Mallman and Slow Food legend Alice Waters. At Estela, he earned acclaim for minimalist Mediterranean- PH I O SK TO O inspired cooking that is bold, unassuming and layered. In 2014, Bon - TUUKKA K Appétit voted Estela as America’s #3 Best New Restaurant. At Altro Paradiso, Ignacio returned to his Italian roots for a menu inspired by rural Italian cuisine, with a light, personal touch aiming to satisfy the everyday needs of New Yorkers and visitors alike. In October 2016, he opened Flora Bar, his third restaurant with partner Thomas Carter, located in The Met Breuer on the Upper East Side. Ignacio was nominated for a James Beard Award for Best Chef: New York in 2014, 2016 and again in, 2018. In 2014, Bon Appétit declared: “You’ll see and taste his influence on American cooking for years to come.”

NICHOLAS MORGENSTERN Morgenstern’s

Nicholas Morgenstern is a self-made restaurateur with extensive pastry experience in some of New York’s finest establishments. In 2014, Nicholas opened Morgenstern’s Finest Ice Cream. “Morgenstern’s Finest Ice Cream is my chance to express my love of the quintessential American indulgence. I have been dreaming of these flavors, this style, and this place for years.”

MAX NG Momofuku Ssäm Bar

A Singapore native, Max Ng came to New York with the sole intention of working for Momofuku. Prior to the move, he worked within the Les Amis Group in Singapore. At Momofuku, he started off as a CIA extern at Ssäm Bar, then moved on to Ko as a commis, eventually moving up as a line cook. Since then, he has risen to Sous Chef then Chef de Cuisine at Ko. In 2017, Max was appointed to Executive Chef of Momofuku Ssäm Bar.

5 TH GRADE STUDENT, P.S. 216, GRAVESEND, BROOKLYN PARTICIPATING CHEFS

GARRISON PRICE il Buco Alimentari & Vineria

Garrison Price started his culinary career almost immediately after high school in his hometown of Chicago. From there, he spent time cooking in Portland, Oregon before moving to NYC where he honed his skills for more than four years under prestigious chef Jean- Georges Vongerichten first in Kauai, Hawaii and later as Culinary Director of Culinary Concepts. A few years later, Garrison joined Jose Andres’ ThinkFoodGroup as the Head Chef of China Poblana, traveling through Mexico to research the authentic flavors and food culture of the country. He returned to NYC to be Chef de Cuisine at the Mandarin Oriental’s Asiate, where he worked for two years. Garrison took the helm at il Buco Alimentari & Vineria in 2016. He and the restaurant’s owner, Donna Lennard, share a deep understanding of quality ingredients with a commitment to upholding their simplicity, elegance and integrity. As the Executive Chef of il Buco Alimentari & Vineria, he works closely with her to develop the restaurant’s beloved market-driven approach to Italian cuisine, while adding his own distinctive global influences. Garrison was recently a guest chef on TODAY, and he competed as a finalist for the best pasta in NYC in the Primo di New York at the James Beard House.

ANN REDDING & MATT DANZER Uncle Boons & Uncle Boons Sister

Husband and wife team Matt Danzer and Ann Redding are co-owners and chefs at Uncle Boons.

P H G O ER TO B At 18 years old Danzer enrolled in the Culinary Institute of America. - EN JASO ROTH N Shortly after graduating, Danzer moved to NYC, working at Ilo Restaurant at Bryant Park Hotel and Commune. In 2003, Danzer accepted a at Thomas Keller’s prestigious restaurant The French Laundry in Napa, California. One year later, he returned to NYC to help open Per Se and worked with some of the best cooks in the industry. This was followed by a stint as the private dining chef at Country in the Carlton Hotel.

Born to a Thai mother and an American father, Redding grew up between both countries and was introduced to their respective culinary traditions. Most of her family in Thailand worked in the food industry, from farming and cooking street foods to working in the palace of the royal family. Redding traveled extensively throughout Asia in her youth.

In 1999, Redding moved to NYC to attend the Institute of Culinary Education, after which she had the privilege of working in some of NYC’s best restaurants including Daniel, Payard, Amuse, and Jewel

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Ann Redding & Matt Danzer, cont.

Bako Makimono. In 2004, Redding began working at Per Se where she met her husband Matt. Two years later, Redding accepted a sous chef position at the popular Mexican restaurant La Esquina.

In 2007, Danzer and Redding ventured off on their own to open Reddings Market in Shelter Island, New York, a specialty market which quickly rose to popularity as a summer destination spot. They sold their business in 2013 and returned to NYC to open the critically acclaimed Uncle Boons, cooking the bold and rich flavors of authentic Thai cuisine. The restaurant has earned numerous honors including James Beard nominations for Best New Restaurant and Best Chef NYC, and a 2 Star Review from the NY Times. It has been awarded a Michelin Star for the last three years. The pair recently opened Uncle Boons Sister, a casual take-out restaurant just a few blocks away from the flagship.

ILIANA REGAN Elizabeth and Kitsune

Iliana Regan is the chef and owner of Elizabeth Restaurant and Kitsune Restaurant and Pub in Chicago. She grew up on a small farm in Indiana where she learned everything she needed to know about cooking and the outdoors which is the backbone for all of her foods. She has received many awards and recognition for her restaurants. She has a memoir to be published in 2019 and cookbook in 2020.

MISSY ROBBINS Lilia

Celebrated chef Missy Robbins is recognized for her exemplary Italian cuisine. Executed with a subtle flair and innate elegance, she focuses on simplicity, highlighting flavorful ingredients that reference traditions from regions throughout Italy. Chef Robbins attended the Institute of Culinary Education then trained under PH G O UN TO - EVAN S such renowned talent as Chef Wayne Nish (March), Chef Anne Rosenzweig (Arcadia, The Lobster Club), and Chef Tony Mantuano (Spiaggia). She served as executive chef of Spiaggia, Café Spiaggia, and A Voce restaurants where she received critical acclaim for creating classic Italian specialties with a contemporary twist. Under Chef Robbins’ direction, A Voce Madison and A Voce Columbus earned and maintained a Michelin star. Chef Robbins has also earned many of the food world’s top accolades: In 2005, Star Chefs named her as one of Chicago’s Ten Rising Star Chefs of the Year, as did Restaurant Hospitality magazine. The same year she received writer William Rice’s Most Promising Chef Award in conjunction with the Chicago Wine & Food Festival and was inducted into the Institute of Culinary Education’s Hall of Fame. During her tenure, Spiaggia was nominated twice by the James Beard Foundation for

25 PARTICIPATING CHEFS

Missy Robbins, cont.

Outstanding Restaurant nationally, and for Outstanding Service in 2008. In 2010, Chef Robbins was named one of Food & Wine’s Best New Chefs – she was the only woman included on the list and the only chef from New York. In January 2016, Chef Robbins opened her first restaurant, Lilia, in North Williamsburg, Brooklyn. The restaurant has received critical and public acclaim, earning Three Stars from The New York Times, and praise from numerous outlets around the country. As a result, Chef Robbins was a finalist for the James Beard Foundation’s 2017 Best Chef New York City. In September 2017, Chef Robbins released her first cookbook, Breakfast, Lunch, Dinner...Life! Recipes and Adventures from My Home Kitchen with Carrie King/Rizzoli Publishing.

MELISSA RODRIGUEZ Del Posto

Melissa J. Rodriguez is Executive Chef at Del Posto. After graduating from the Culinary Institute of America where she earned a degree in Culinary Arts, Melissa spent time cooking with Elaine Bell Catering and Oceana. In 2006, she was hired as a line cook at

P H G Daniel Boulud’s flagship Restaurant Daniel, where she quickly rose O N TO RO - ST COLIN ARM the ranks to sous chef. After five years at Daniel, Melissa joined the team at Del Posto in 2011 where she was promoted to Chef de Cuisine in 2015. Two years later, she was tapped to succeed Mark Ladner as Executive Chef making her the first woman at the helm of a restaurant awarded four stars by the New York Times.

RUTH ROGERS The River Cafe

Ruth Rogers was born in New York City in 1948. She was educated at The Colorado Rocky Mountain School, Bennington College, and the London College of Printing. Ruth worked in the art department of Penguin books with David Pelham and later at Piano and Rogers Architects in Paris. Ruth and Rose Gray opened The River Cafe in 1987. The restaurant has been awarded the ‘Best Italian Restaurant of the Year’ and a Michelin Star in 1997, which they have retained ever since. In 1995 Ruth published her first cookbook with Rose Gray, The River Café Cookbook, and presented a 12-part series for Channel 4, The Italian Kitchen. They published a further 10 cookbooks, all of which have been on the best seller list. In 2010, Ruth was awarded an MBE. She is on the panel of the Veuve Clicquot Business Woman of the Year Award and is a trustee for the charities Refuge and Index on Censorship. Ruth also supports Maggie’s, The Dyslexia Institute and Democrats Abroad. River Cafe 30 by Ruth Rogers, Rose Gray, Sian Wyn Owen and Joseph Trivelli was published on 5 October 2017 marking 30 years since the River Cafe first opened its doors.

26 PARTICIPATING CHEFS

RITA SODI & JODY WILLIAMS Via Carota, Pisellino, I Sodi & Buvette NYC/Paris/Tokyo

Rita Sodi is chef and owner of the ever-popular I Sodi and co- chef/owner with Jody Williams of Via Carota, the gastroteca that is inspired by her 17th century country house in the hills near Florence. Sodi’s low-key, utterly traditional, and perfectly executed Tuscan food was featured in The New Yorker, the Village Voice, New York Magazine, and The New York Times.

Jody Williams is the chef and owner of the much acclaimed Buvette in the West Village and co-chef/owner with Rita Sodi of Via Carota. Williams is also the author of Buvette: The Pleasure of Good Food and has written for Saveur and Esopus. Williams opened a second Buvette in Paris in 2013, winning the French Le Fooding award, and just this year opened a third Buvette in Midtown Hibiya, Tokyo.

JEREMIAH STONE & FABIÁN VON HAUSKE VALTIERRA Contra, Wildair & Una Pizza Napoletana

Jeremiah Stone and Fabián von Hauske Valtierra are the chef- owners of Contra, Wildair and the newly opened Una Pizza Napoletana in New York City’s Lower East Side. Across projects, the duo pride themselves on cooking ambitious yet accessible food accompanied by a comprehensive natural wine program. In 2016, they were both named Food & Wine’s “Best New Chef” and they currently hold a Michelin star for Contra.

ALEX STUPAK Empellón

Chef and restaurateur Alex Stupak started his culinary career at the age of twelve as a prep cook in his hometown of Leominster, Massachusetts, after successfully convincing the restaurant’s owner that he was of legal working age. Alex got his degree from the Culinary Institute of America, and has worked under Chef Ken Oringer at Clio, Grant Achatz at Alinea, and Wylie Dufresne at wd- 50. In 2011, Alex made his restaurant debut with the opening of Empellón Taqueria. He has since opened Empellón Al Pastor in 2014 and Empellón Midtown in 2017. Empellón Midtown received 3 stars from Pete Wells of the New York Times.

Alex has been named one of Food & Wine’s Best New Chefs (2013) and has been nominated for a James Beard Award for Best Chef NYC and Best New Restaurant for Empellón Cocina and Empellón in Midtown. His book Tacos & Provocations, co-authored by Jordana Rothman, was published in 2015 by Clarkson Potter.

27 PARTICIPATING CHEFS

AMY YI west~bourne

Amy Yi believes that food is community. For her, the power of food is most deeply demonstrated in the bonds it can forge; the social, environmental and economic implications it can illuminate; and the experiences it can bring to life for those who come together to break bread. Born and raised in Los Angeles, Amy was initially drawn to the competitive pace of New York City as an advertising associate for magazines such as Glamour and Fortune but soon realized that what she craved was a much more visceral connection to her work and an opportunity to nourish and delight others through food. With the pioneering spirit of the west coast coursing through her, she skipped culinary school, instead opting to jump right onto the line. What followed was a remarkable journey through stages at Mugaritz and Noma, influential experiences at esteemed restaurants such as Degustation and Jean Georges, and most recently, the role of executive sous chef at Stephen Starr’s Upland under Justin Smillie. Grounded in her California- Korean heritage with a serious case of wanderlust, Amy’s culinary inspiration and worldview draws from family traditions infused with a passion for cultural diversity. With west~bourne, Amy strives to bring an everyday rapture to what you crave, how you care for your community, and why a collective impact matters.

5 TH GRADE STUDENT, BROOKLYN GARDENS ELEMENTARY, BROWNSVILLE, BROOKLYN

28 PARTICIPATING CHEFS

HENRY ZAMORA Legacy Records

Originally from California, Henry Zamora joined the Delicious Hospitality team in November 2017 as Chef de Cuisine for the group’s third venture, Legacy Records. After studying at the California Culinary Academy, Henry spent the next 15 years honing his skills at some of the top restaurants in San Francisco and Northern California. His career started at Aqua where he went from intern to line cook to sous-chef. After a stint at Chez TJ in Mountain View, CA, he joined the talented team at The French Laundry as Chef de Partie and worked closely with Chef Anthony Secviar (owner/Chef of Protégé in Palo Alto, CA). He then returned to San Francisco and took the helm of Firefly before taking a sous-chef position at Quince under the leadership of Chef/ owner Mike Tusk. His experience at the celebrated San Francisco restaurant reinforced his passion for seasonal, locally-sourced and ingredient-driven cuisine. His hospitality experience was rounded out by his tenure at Madera at Rosewood Sand Hill in Menlo Park, CA. Knowing that his culinary career would eventually take him to the East Coast, Henry moved to New York in 2016 to work at the private restaurant at 432 Park Avenue.

Sharing a love for Modern American cuisine that blends Italian- inspired dishes and local ingredients, he works directly with Executive Chef Ryan Hardy at Legacy Records and oversees the day-to-day operations in the kitchen as well as a talented staff of 20+ cooks. He continues to draw his inspiration from the farmers, fishermen and purveyors that surround him, inventing new ways to use seasonal ingredients, seafood and whole animals.

As a child growing up in California, Henry was exposed to the bounty of locally-sourced foods because his parents worked in organic farms in the Los Angeles area. He was introduced to cooking by his mother, joining her in the kitchen at a young age and working at the local diner while in high school. Today, he strives to continuously innovate and evolve the restaurant’s menu, with the ultimate goal of making each ingredient shine in every dish served at Legacy Records.

29 MIXOLOGIST

LYNNETTE MARRERO Llama Inn, Speed Rack, DrinksAt6

Lynnette Marrero’s “spirited” career began when she accepted a job at New York’s Flatiron Lounge alongside cocktail savant Julie Reiner. Marrero quickly made the transition from cocktail-waitress to bartender and knew that the spirits industry was her true calling. After learning the ropes at Flatiron Lounge, Marrero became a bartender at Freemans NYC known for it’s skilled bartenders whose innovative drinks were featured in a collaborative cocktail menu, complementing the restaurant’s rustic cuisine. This led her to consulting and co-designing with Brian Miller the bar program for Elettaria in Manhattan’s West village. Here she worked closely with the chef to create an award-winning cocktail menu. While at Elettaria, Marrero’s passion for rum was ignited. Marrero worked to perfect the art of mixing rums and spent a week shadowing the Zacapa Rum Master Blender in Guatemala. This opportunity led her to working for Diageo as a Rum Ambassador for 2 years. Ms. Marrero returned to her career creating bar programs in Manhattan with her company DrinksAt6, cultivating a new generation of cocktail bartenders and elevating the bar at restaurants. She is opened and currently the Bar Director at Williamsburg’s Llama Inn. Lynnette is the National Mixologist for Perrier Sparkling Natural Mineral water and San Pellegrino Sparkling Fruit Beverages in addition to working with Zacapa Rum team as their trade educator and national mixologist. In 2011 she co-created and produced Speed Rack with Ivy Mix a national cocktail competition for women bartenders that raises money for breast cancer related charities. In 2015 Speed Rack expanded to 4 global markets and is world renown competition. Marrero continues to judge Global Cocktail Competitions and present seminars at key cocktail festivals in the world. In 2009 Marrero was honored by the James Beard Awards as one of America’s Leading Female Mixologists. Marrero was named Food and Wine with Fortune Magazine’s Most Innovative Women in Food and Drink 2015, named Wine Enthusiasts Mixologist/Brand Ambassador of the year 2016, as well as placing Top 4 in Tales of the Cocktails’ Spirited Awards Best Mentor 2017 Category.

30 31 32 We are proud to support Edible Schoolyard NYC

33 THECULTIVIST.COM

34 35 Thanks to our MAJOR SUPPORTERS*

GOLDEN FIG Amanda & Glenn Fuhrman

SILVER SAGE Thomas Siering

BRONZE FENNEL Baldor Specialty Foods, Inc. Mary Bernard Jessica Kempner Marlies Verhoeven Reijtenbagh & Jacco Reijtenbagh Tamyka & Shane Smith

PEARL ONION Becca Daisy Helman Maiden Lane Events David Maupin & Stefano Tonchi The Odeon, Cafe Cluny & Cafe Luxembourg Courtney Potts & Jim Head The Press Shop Karen & Buck Ratchford Nancy & George Walker

* As of April 2

36 Thanks to our MAJOR SUPPORTERS*

RAINBOW CHARD Amale Andraos & Dan Wood Alison Cayne Lela Rose & Brandon Jones Abby & Matt Bangser Idol Family Foundation Dr. Larry Seidenstein Bloomberg Philanthropies Jamie Niven & Mrs. Diane Seidenstein Boies Schiller Flexner LLP Kimberly & Raph Osnoss Beatrice Stern Ruth Rogers

SAPLING Ali Namvar & Anya Assante Miyoung Lee & Neil Simpkins The May and Rudin The Ettinger Foundation Victoria Newhouse Family Foundation, Inc. John & Amy Phelan Gordon VeneKlasen

SPRIG Maryellen & Dave Basile M&T Bank Paula Perlis Alan L. Beller Kay Matschullat & Allan Arffa Cindy & Howard Rachofsky

SPROUT

Dr. Janet Andrews Leonard Greenbaum Bridget Moynahan Jennifer & Anton Anikst Catherine Greenman Mr. & Mrs. Brian C Pfeifler Amanda Benchley Maxim Group LLC Abigail Pogrebin Susan Boland & Kelly Granat Agnes Gund Pritzker Gabe Brosbe Michael Harris River Hollow Partners Lee E. Buchwald Robert Haskell Catherine & Will Rose Susan Cahn & Brett Williams Deedie Rose Barbara Bertozzi Castelli Britt McVicker Jacobs Libby & Seth Rosen Casey Cotter & Brian Cotter & Michael Jacobs Beth Rustin Anne Dayton Maira Kalman Sard Verbinnen & Co Charlotte Druckman James Lapine Lindsay Taylor Judy Engelberg Seen Lippert & Fred Landman Marcus Teo Megan Boone Estabrook John Lyons Mei-Ying Tsai & Dan Estabrook Betsy Morgan Cynthia Wood

* As of April 2

37 Thanks to our MAJOR CORPORATE SUPPORTERS*

BRONZE FENNEL

PEARL ONION

RAINBOW CHARD

We salute our tireless

PARTNERS*

who made this evening so special

* As of April 2

38 Special thanks to OUR GENEROUS SUPPORTERS

Our craft beverage SPONSORS

39 AND FOR THOSE WHO HELPED US MAKE OUR GUEST EXPERIENCE MORE SPECIAL

SPECIAL THANKS TO ALL WHO CONTRIBUTED TO TONIGHT’S SUCCESS

Aurora Alänge • Suzanne Blezard • Sue Chan • Shruti Ganguly • Emily Giove Razi Hedström, Graphic Designer • Alexa Jensen • Jane Larkworthy and her team Mary Keating • Amelia Rosen • Scott Schneider • Erica Taylor • Lauren Young

Thank you to Melanie Dunea for the gorgeous portraits of our students on the inside cover of tonight’s program and Nancy Borowick for her beautiful photography on page 15.

And a hearty thanks to our entire Edible Schoolyard NYC staff and our wonderful volunteers for making tonight a success!

40 TO KEEP COOKING IN THE SPIRIT OF EDIBLE SCHOOLYARD NYC, CHECK OUT THIS RECIPE FROM OUR PROGRAM IN EAST HARLEM!

GREENS OVER GRAINS-SUKUMA WIKI

“Sukuma Wiki” is Swahili for “stretch the week.” Greens are used in many East African nations when other food have run out or meat is scarce. This dish is packed with vitamins and minerals!

Makes 8 servings

INGREDIENTS •1 teaspoon cumin •4 cups favorite dark green, chopped •1 teaspoon ground coriander •2 medium tomatoes, chopped •1 teaspoon turmeric •2 cups leek, diced •Salt and pepper to taste •3 garlic cloves, minced •1 lemon, juiced (optional) •2 tablespoons olive oil •1 cup of water

DIRECTIONS •Heat the oil in a large pan. When hot, add the leeks and garlic then cook for about 8 minutes over medium-high heat, stirring frequently. When the leeks are getting soft, stir in the cumin, coriander, and turmeric. Stir in the tomatoes and cook for about 2 minutes.

•Add the greens one handful at a time, stirring constantly to coat them with the leeks, oil, and spices. Sprinkle the salt and pepper over them and stir.

•Pour in 1 cup water. Cover the pot and turn the heat down to medium. Cook for 10 to 20 minutes, or until the greens are tender.

•Remove the lid, turn off the heat, and toss the greens with the lemon juice.

SERVE OVER YOUR FAVORITE WHOLE GRAIN!

You are always welcome to see our program in action. To schedule a site visit, email [email protected].

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