#ProducePlayoff Benefit for #NoKidHungry at Betony: Dish, Drink + Behind-the-Scenes Pics

Produce_Playoff_0126Betony general manager Eamon Rockey and chef Bryce Shuman joined forces with No Kid Hungry on Tuesday, August 25th, at the 2015 Produce Playoff to help end childhood hunger in America. The event was an epic culinary throwdown featuring the season’s best bounty, which the chefs and wine and spirits experts, including Daniel Humm (Eleven Madison Park), Eli Kaimeh (Per Se), James Kent (The NoMad), Jeremiah Stone and Fabian von Hauske (Contra), and Rebecca Isbell (Betony), Jeff Taylor (Betony) and Thomas Pastuszak (The NoMad), personally selected in the #ProducePlayoff draft several days ago. Curious to see what Kevin Denton made with all those carrots? How about what chef Stone created with that lovely baby lettuce? Did the chefs all play nicely together in the kitchen? Check out our slideshow of pictures shot by New York photographer Simon Lewis for a look at how the delicious evening unfolded in the front of the house, in the kitchen, and, randomly, in the middle of 57th Street.

With a menu of Greenmarket-driven food and drink, live music, and words of inspiration and enlightenment from Debbie Shore, founder of No Kid Hungry, the 2015 Produce Playoff is a shining example of the magic that can happen when talented culinary professionals unite. Co-host Rockey noted, “The more talented people there are rallying together behind the same cause, the greater the impact and the more powerful the momentum.” Shuman said of his and Betony’s support for the organization, “No Kid Hungry seriously strikes a chord with me, having a daughter, and they maintain goals that are small enough to achieve and big enough to matter.”

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‘The Restaurateur’ Danny Meyer Is Ready for His Close Up

Photo: Ellen Silverman
Photo: Ellen Silverman

Have you ever wondered what it’s like to open a restaurant in Manhattan? How about two — at once? Wonder no more. Eater reports that a new documentary about Danny Meyer, one of New York’s most esteemed and successful restaurateurs, is about to hit the big screen. Thanks to The Restaurateur, for the first time, you can see what it took to bring Michelin-starred Eleven Madison Park and the stylish Tabla to life — at the very same time. The film follows Meyer, who serves on the Board of Directors for OpenTable, and the evolution Eleven Madison Park, from its brasserie origins to its current four-star status, which was a result of the arrival of chef Daniel Humm.

In addition to Meyer, whose Union Square Hospitality Group includes Blue Smoke, Gramercy Tavern, Maialino, The Modern, Union Square Cafe, and others, a pre-“Top Chef” Tom Colicchio (Craft) also appears in the film.

Have you eaten at a Union Square Hospitality Group restaurant? Which one is your favorite? Share your opinion here or over on Facebook.

Chef Daniel Humm on What His Mom Taught Him About Sourcing Ingredients

Daniel-HummA native of Switzerland, Daniel Humm, executive chef at Eleven Madison Park, knew from an early age that his true passion was cooking. The son of an architect, Daniel took his inherited sense of structure and design and applied it to the kitchen, but he learned the importance of sourcing ingredients from his mother, Brigitte. “My mom was a stay-at-home mom and a great cook. Living in a small town surrounded by farms, she always paid a lot of attention to where she purchased ingredients. She knew who had the best milk, the best carrots, and the best eggs,” he says. “On rainy days, the farm-fresh lettuce would be kind of dirty, and, as a child, I didn’t understand the point of getting this lettuce you had to wash five or six times, and she would say, ‘When you taste it, you will it understand the difference.’ At an early age, then, my mother helped me understand the importance of where and how you shop — and today I appreciate that even more.”

While there’s not a particular dish on his current menu that comes from his mother, Chef Humm, who helped Eleven Madison Park earn its first Michelin star and who recently won a James Beard Foundation Award for Best Chef: New York City, says, “It’s the whole thing my mother showed me. We are so focused on letting individual ingredients shine. If a carrot or a leek is on a plate, we want to source it the best way and make sure that it really tastes like a leek. It’s about the pure taste of food.”

Growing up, Mother’s Day was a day for dining out. He remembers, “For Mother’s Day at our house, that was the only day when my mom wouldn’t cook. That was the day we would go out and enjoy a meal at a restaurant. My brothers and sisters and I would make breakfast that day, and then we would go out for lunch or dinner so that way my mom had nothing to worry about.”

James Beard Foundation Awards 2010 Winners: Congratulations!

James-Beard-Awards-2010-nomineesEarlier this week, the James Beard Foundation announced the winners of their prestigious awards for 2010. They include:

* Marea, New York, New York
Chef/Partner: Michael White; Partner: Chris Cannon

* Tom Colicchio, Craft and Colicchio & Sons

* Nicole Plue, Redd, Yountville, California

* Daniel, New York, New York
Chef/Owner: Daniel Boulud; Owner: Joel Smilow

* Jean Georges, New York, New York
Wine Director: Bernard Sun

* Timothy Hollingsworth, The French Laundry, Yountville, California

Best Chef: Mid-Atlantic
* Jeff Michaud, Osteria, Philadelphia, Pennsyvlania

Best Chef: Midwest
* Alexander Roberts, Restaurant Alma, Minneapolis, Minnesota

Best Chef: New York City
* Daniel Humm, Eleven Madison Park

Best Chef: Northwest
* Jason Wilson, Crush, Seattle, Washington

Best Chef: Pacific
* David Kinch, Manresa, Los Gatos, California

Best Chef: South
* Michael Schwartz, Michael’s Genuine Food & Drink, Miami, Florida

Best Chef: Southeast
* Sean Brock, McCrady’s, Charleston, South Carolina