November 16, 7:00 P.M. Dinner: The LEE Initiative Capstone Dinner
November 16, 2023 07:00 PM
Cooking Up a More Inclusive Industry and Culinary Future with the 2023 LEE Initiative Mentees: Chelsea Ballard, An Cao, Ashley Knight-Williams, Tayler Barnes, Eka Soenarko, Jarina Naone, with co-founders Lindsey Ofcacek and Chef Edward Lee
25 11th Ave, New York, NY 10011, USA
Edward Lee, renowned chef and co-founder of The LEE Initiative, joins the non-profit’s 2023 class of Women Culinary and Spirits Program mentees in celebration of completing their year-long mentorship program. In partnership with Maker’s Mark and with culinary contribution and guidance from chef Lee, the seven women will prepare a dinner inspired by their takeaways from training and mentorship from other influential women in the industry, including Reem Assil, Beverly Kim, Silvia Barban, Nina Compton, Katie Button, Amy Biller and Rhea Buck. Guests will also be able to taste the class's Maker’s Mark Barrel 'Empress Select,' which the mentees created at the onset of the program in February during their Kentucky Experience.
Dining Table: $150 / Inside Chef's Counter: $165 / Outside Chef's Counter: $120
Menu
Hors d’Oeuvre
Tayler Barnes
Curry Goat Empanadas with Chermoula Crema
Ashley Knight-Williams
Duck Dirty Rice–Stuffed Collard Greens
Chelsea Ballard
Arancini with Sunflower Seed–Calabrian Chili Romesco Sauce
An Cao
Pomelo–Lotus Salad with Prawns and Squid
Jarina Naone
Welcome Cocktail > Maker’s Mark with Tamarind Syrup, Saffron–Cherry Bitters, and Lemon
Welcome Mocktail > Lavender Shrub Syrup with Rose Water and Fresh Berries
Dinner
Chelsea Ballard
Blue Crab and Butter–Roasted Potatoes with Aïoli Crema, Crispy Capers, and Homemade Old Bay
Jarina Naone
Maker’s Mark 46 with Pineapple–Mint Syrup, Apple Lemon Citrus, and Coconut Sparkling Water
Ashley Knight-Williams
Snapper and Jerk Prawn with Curry–Coconut Velouté, Stewed Butter Beans, Yam Croquettes, and Nasturtium
Jarina Naone
Maker’s Mark with Sweet Potato Syrup and El Guapo Polynesian Kiss Bitters
An Cao
Caramelized Pork Belly with Soy Sauce Egg, Daikon Radish, Pineapple, Mustard Greens, and Garlic Chives
Jarina Naone
Maker’s Mark with Nixta Licor de Elote, Ancho Reyes Red Ancho Chile Liqueur, and Orange Bitters
Tayler Barnes
Smoked Caribbean Beef Short Rib with Plantain Risotto and Pigeon Pea Escabèche
Jarina Naone
Maker’s Mark 46 with Jamaican Rum, Guava Purée, Grapefruit Juice, and Honey–Allspice Syrup
Desserts
Eka Soenarko
Ube Tiramisù Pistachio Cake and Kataifi Crunch
Mignardise> Coconut Rochers, Pandan and Vanilla Meringue
Maker's Mark WCSP 2023 Private Select
About Lindsey Ofcacek:
Lindsey Ofcacek is both a Co-Founder and the Managing Director for The LEE Initiative, which launched in late 2017 and has a mission of addressing issues of diversity and equality in the restaurant industry. Since launching The LEE Initiative, Ofcacek has created several programs under its umbrella, including Women Culinary and Spirits Program; Restaurant Workers Relief Program; Restaurant Reboot Relief Program; and McAtee Community and Training Kitchen.
Prior to starting The LEE Initiative, Ofcacek worked with Chef Edward Lee at 610 Magnolia as the general manager and wine director and still runs the award-winning wine program at the restaurant. Ofcacek has worked in almost every part of the food business, from farming and distribution to cooking and managing. Prior to joining the team at 610 Magnolia, Ofcacek helped open Decca, working as the front of house manager and then events manager. She has devoted years of tireless work in the local food community. When she’s not working, she enjoys spending time with her partner and two sons, listening to records, and hosting Southern-inspired dinner parties.
About Edward Lee:
Edward Lee is the author of Smoke & Pickles and Buttermilk Graffiti; chef/owner of 610 Magnolia and Nami in Louisville, Kentucky; and culinary director of Succotash in National Harbor, Maryland, and Penn Quarter, Washington, D.C. He appears frequently in print and on television, including earning an Emmy nomination for his role in the Emmy Award–winning series The Mind of a Chef. Most recently, he wrote and hosted the feature documentary Fermented. He lives in Louisville and Washington, DC., and you can find him on Instagram and Twitter @chefedwardlee.
About The LEE Initiative:
Lindsey Ofcacek and Edward Lee founded The LEE Initiative in 2018 in response to the #MeToo movement. The LEE Initiative creates and implements programs to address issues of diversity and equality in the restaurant industry, always with a focus on increasing opportunities for employment and helping to make the restaurant industry more sustainable. During the COVID-19 outbreak, The LEE Initiative launched The Restaurant Workers Relief Program. This program started in March 2020 out of the catering kitchen of Edward Lee’s restaurant, 610 Magnolia, and expanded to include services offered out of 19 kitchens nationwide. In total, The LEE Initiative has distributed over 2.5 million meals throughout the pandemic. For more information visit www.leeinitiative.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.