GALLERY: Chefs Cook For Japan
By mahir | May 19, 2011
Sharing a Brownstoner cocktail with Red Rooster bartender Kamali
Last night’s event Chefs Cook for Japan was a ton of fun! 100% of net proceeds from the event go to Japan Society; the food was fantastic and it was great to see so many people turn out for a great cause. The Red Rooster table served Cornbread with Tomato Jam and one of our signature cocktails, The Brownstoner.Â
I tried a bunch of different dishes, but the night’s winner was from Ken Oringer of Clio and Uni Boston. Of course it’s not right for the Red Sox to beat the Yankees, but I gotta give him the win on this one, his Laqurered La Belle Foie Gras and Unagi with Kinome and Sweet and Sour Rhubarb was incredible. Great job, Ken!
Thanks to all the chefs who joined me at the event last night. It was a great evening for a great cause. As always it was fun to see my buddies and collaborate for a great cause. Thanks also to the team at Baltz and Co. for organizing the fundraiser.
Click on any photo below for slideshow.
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- Chef Morimoto slicing buttery and delicious fish at his station
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- Sharing a Brownstoner cocktail with Red Rooster bartender Kamali
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- The main banquet hall of the event at NYC’s Harvard Club
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- The Victoria Mile Julep from Katie Stipe of Vandaag and Last Call Consulting. The drink was a tasty take on the classic Mint Julep featuring Yamazaki 12-year whiskey
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- The Laqurered La Belle Foie Gras and Unagi with Kinome and Sweet and Sour Rhubarb from Ken Oringer of Clio and Uni in Boston
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- Delicious macarons from François Payard Bakery including flavors like Black Sesame and Red Bean
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- Poached Quail Egg, Suckling Pig and Black Bean Sauce from Bar Basque’s chef Yuhi Fujinaga.
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- Goan Shrimp and Grilled Asparagus with Mustard Leaf Curry from Devi’s chefs Suvir Saran and Hemant Mathur.
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- Bite-Sized Cornbread with Tomato Jam at the Red Rooster Table
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- Brownstoner Cocktails
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- Pouring a Brownstoner Cocktail at the Red Rooster Table
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