February 15, 7:00 P.M. A Feast of Hope: A Culinary Journey through The World Central Kitchen Cookbook
February 15, 2024 07:00 PM
Featuring Chef Marcus Samuelsson, Chef Sofia Deleon, and the World Central Kitchen Team
25 11th Ave, New York, NY 10011, USA
Join acclaimed chefs Marcus Samuelsson, Sofia Deleon, and the World Central Kitchen culinary team—chefs Mollie Kaufmann and Wendy Escobedo—for a multi-course journey through their new cookbook, Feeding Humanity, Feeding Hope. Each dish will bring to life World Central Kitchen’s belief that food can be a powerful agent of change, reflecting the chapters in the cookbook: Empathy, Urgency, Adaptation, Hope, Community, Resilience, and Joy. Alongside the meal, the chefs will dive into stories from the frontlines of World Central Kitchen’s emergency responses across the globe. This curated culinary experience brings guests together to celebrate the power of food which unites and heals us.
MENU
Hors d’Ouevre
Empathy
Shrimp Al Pastor with Maíz Gorditas, Hibiscus-Pickled Onions, Smoked Pineapple, Salsa Verde Cruda, and Micro Cilantro
Hope
Sancocho with Pork, Chicken, Winter Squash, Yuca, Plantains, Avocado, and Pique Lime
Community
Briam with Seasonal Root Vegetables, Fresh Herb–Tomato Sauce, and Breadcrumb Gremolata
Joy
Tigrillo > Tenango Rum with Mango, Cumin, Cardamom, and Bubbles
Angels & Cowboys Brut Rosé NV
Atelier Chardonnay 2021
DINNER
Urgency
Marcus’s Fried Catfish with Blackened Vinaigrette, Root Vegetable Purée, Fermented Tomato, Crispy Injera, and Cilantro
JM Fonseca Twin Vines Vinho Verde 2022
Adaptation
Herb-Roasted Chicken with Baby carrots, Pea Velouté, and Black Pepper Biscuits
Atelier Pinot Noir 2021
Resilience
Spiced Short Rib with Red Bean Fried Rice, Pumpkin, and Pickled Cabbage
Angels & Cowboys Proprietary Red Blend 2021
Joy
Buñuelos with Cardamom, Ramon Flour, Star Anise, and Orange Syrup
Angels & Cowboys Brut Rosé NV
Dining Table: $225 | Internal Chef Counter: $250 | External Chef Counter $175
About Marcus Samuelsson:
Marcus Samuelsson is the renowned chef behind many restaurants worldwide including Red Rooster in Harlem (NYC) and Overtown (Miami); Hav & Mar in Chelsea (NYC); several MARCUS locations including Montreal, the Bahamas, Newark, and Atlanta; and his newest concept, Metropolis at the Perelman Performing Arts Center (World Trade Center, NYC), which opened November 2023. Samuelsson was the youngest person to ever receive a three-star review from The New York Times.
He has won eight James Beard awards as chef, author, and TV personality, most recently for his work as head judge on Top Chef: Family Style (Peacock) and host of On the Rise (Eater). Samuelsson recently hosted the critically acclaimed No Passport Required on PBS and has won numerous competition shows, including Top Chef Masters and Chopped All-Stars. He is currently appearing as an Iron Chef on Netflix’s hit Iron Chef: Quest for an Iron Legend.
He is the author of multiple books, including The New York Times–bestselling memoir Yes, Chef, The Red Rooster Cookbook: The Story of Food and Hustle in Harlem, and his newest cookbook, The Rise.
A committed philanthropist, Samuelsson is co-chair of Careers through Culinary Arts Program (C-CAP) which focuses on underserved youth. During the COVID-19 pandemic, Samuelsson converted his restaurants Red Rooster Harlem, Marcus B&P in Newark, and Red Rooster Overtown in Miami into community kitchens in partnership with World Central Kitchen where he is a Chef Corps member and Frontline Advisor, serving well over 280,000 meals to those in need.
About Sofia Deleon:
Guatemala native Sofia Deleon received a "Best of Philly" award for her Central American street food concept El Merkury, which began as a pop-up and now has brick-and-mortar locations in the heart of Center City, Philadelphia, and in the historic Reading Terminal Market. Deleon now pioneers Tenango Rum, a labor of love that seamlessly fuses her entrepreneurial spirit with her family's heritage. Centering Guatemalan women artisans in each of her creations, whether sustenance or spirit-focused, Sofia constructs vessels for cultural celebration, sustainability, and the empowerment of Guatemalan communities. Sofia is a member of World Central Kitchen’s Chef Corps; together, WCK and Sofia served thousands of meals in Philadelphia during the early days of the COVID-19 pandemic.
About World Central Kitchen:
Founded in 2010 by chef José Andrés, World Central Kitchen (WCK) is a nonprofit organization that is first to the frontlines, providing fresh meals in response to crises. Applying their model of quick action, leveraging local resources, and adapting in real time, WCK has served more than 350 million nourishing meals around the world.
When disaster strikes, WCK’s Relief Team mobilizes with the urgency of now to start cooking and serving meals to people in need. By partnering with organizations on the ground and activating a network of local restaurants, food trucks, or emergency kitchens, WCK serves comforting meals to survivors of disasters quickly and effectively. To support regional economies, WCK prioritizes purchasing local ingredients to cook with or distribute directly to families in need.
WCK knows that good food provides not only nourishment, but also comfort and hope, especially in times of crisis. Learn more at wck.org.
Tickets to events held at Platform at Pier 57 by the James Beard Foundation cover the cost of food, education and a unique dining experience. Meals are prepared by culinary masters from all regions of the United States and around the world. Unless otherwise stated, alcoholic beverages are provided on a complimentary basis and are not included in the ticket price.
James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served.