Choose from Three Options
- Monday, August 12: $75 for Steak 101 with Chef Ryan Jaronik of Benchmark Restaurant followed by a three-course seated dinner with Brooklyn Brewery beer pairings (a $125 value)
- Tuesday, August 13: $75 for a cooking demo with Flex Mussels followed by a three-course seated dinner with wine pairings (a $125 value)
- Monday, August 19: $75 for a summer cocktail-making class and bar food with Silver Lining (a $125 value)
On August 12, Chef Ryan Jaronik from Benchmark Restaurant will lead a Steak 101 tutorial. Following the tutorial, Chef Jaronik will prepare a three-course dinner, each course carefully paired with a different beer from Brooklyn Brewery. To create Benchmark Restaurant's New American dishes, Chef Ryan draws on the midwestern recipes his Grandma Ann taught him when he was a kid.
On August 13, Chef Katie O'Donnell from Flex Mussels will ask diners to help her create three mussels sauces from Flex's menu, including Dijon, Fra Diavolo, and bruschetta. Afterward, guests can douse those sauces over a wine-paired three-course meal. At the Upper East Side and West Village locations, Flex's seafood-centric menu features P.E.I mussels cooked in 23 sauces as well as "fish-shack archetypes," according to New York magazine.
On August 19, Silver Linings' proprietors will show off the classic union of upscale bar bites and cocktails that encapsulates their menu. Mixologists will teach guests how to craft two summertime cocktails, which they can complement with hearty hors d'oeuvres. Along with libation-making, the evening includes a demonstration of Silver Lining's ice-cutting technique.
All three events will be held at the Institute of Culinary Education from 6:30 p.m. to 9:30 p.m. on their respective dates. All proceeds from general admission will go to City Harvest to help the organization achieve its goal of collecting 46 million pounds of food this year.
An elderly man without access to fresh food, a child whose stomach growls during school, and an unemployed mother all face the same challenge—not knowing where their next meal will come from. This is where City Harvest steps in. This year, City Harvest will collect 46 million pounds of excess food and delivers it to New Yorkers like these. Volunteers gather fresh, perishable produce from all segments of the food industry, including restaurants, grocers, corporate cafeterias, manufacturers, and farms, using a fleet of trucks and bikes to deliver it to distribution points. Roughly 400 community programs throughout the five boroughs—such as Volunteers of America and St. Luke's Lutheran Church—ensure the produce reaches the people who need it most, free of charge. For City Harvest, each pound of food costs just 24 cents to deliver, making it an affordable, efficient way to help feed the more than one million New Yorkers who face hunger every year.