#ProducePlayoff Draft for the #NoKidHungry Benefit in NYC on 8/25: ICYMI

On Tuesday, August 25th, Betony restaurant in New York will host the Produce Playoff benefit in honor of No Kid Hungry. In anticipation of the event, participating chefs and beer, 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), gathered at the Union Square Greenmarket in Manhattan to officially draft the fruits and vegetables they’ll be showcasing next week.

Emceed by Eamon Rockey of Betony, the draft had strict(ish) rules set forth by host chef Bryce Shuman. Everyone could select one vegetable or fruit in two separate rounds. We ran (all around the market and even into chef Jean-Georges Vongerichten), we laughed, we perspired in the hot sun, and a few chefs even made a couple of under-the-table trades. It was all in good fun for a good cause — helping to end childhood hunger in America. Follow their exploits as they raced against the clock and each other to claim the most coveted local bounty of the season, with these shots from photographer Simon Lewis. Then, purchase your tickets to join us on Tuesday for a delicious meal prepared by these talented culinary professionals while supporting No Kid Hungry.

Bryce Shuman practices his game face in the hopes of intimidating his fellow chefs.
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Chef Daniel Humm mugged for the camera before the fun began.
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The Union Square Greenmarket’s most promising players waited patiently, hoping to be selected.
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On your mark, get set…
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Do these ‘maters have what it takes to make the cut?
In a last-minute bid, they accessorize in the hopes of catching the participants’ eyes.
In a last-minute decision, they accessorize in the hopes of catching the participants’ eyes.
File this one under ‘Great New York Moments’: Chef Daniel Humm bumps into chef Jean-Georges Vongerichten, who was browsing the market over his morning coffee.
File this one under ‘Great New York Moments’: Chef Daniel Humm bumps into chef Jean-Georges Vongerichten, who was browsing the market over his morning coffee.
Is it a coincidence that chef Humm chose French breakfast radishes after his run-in with Jean-Georges? We think not.
Is it a coincidence that chef Humm chose French breakfast radishes after his run-in with Jean-Georges? We think not.
The corn tries to act natural while chef Shuman ponders his decision.
The corn tries to act natural while chef Shuman ponders his decision.
Chef Shuman sinks his teeth into his Produce Playoff pick with corn from Sycamore Farms.
Chef Shuman sinks his teeth into his Produce Playoff pick with corn from Sycamore Farms.
True story: Chef Eli Kaimeh went straight for the gorgeous fairytale eggplant.
True story: Chef Eli Kaimeh went straight for the gorgeous fairytale eggplant.
I really hope he remembered to use the #produceplayoff hashtag.
I really hope he remembered to use the #produceplayoff hashtag.
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There were grape expectations around the pours the wine experts would pick.
Some of the somms got really into feeding their fellow competitors grapes.
Some of the somms got really into feeding their fellow competitors grapes.
Seriously, what's up with the wine guys and the grapes?
Seriously, what’s up with the wine guys and the grapes?
No, really.
No, really.

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The Cultivated Plate: Gramercy Tavern Chef Michael Anthony’s Sourcing Story

OpenTable is pleased to announce the launch of The Cultivated Plate, a new weekly feature on Dining Check about how and from where restaurants source their ingredients. From the practical to the political, chefs and restaurateurs will share the challenges and the opportunities in bringing food from farm to table. This week, chef Michael Anthony discusses how he tells Gramercy Tavern’s story by shopping at the Greenmarket.

GT is located only 3 blocks aways so from every single angle, the market represents the best resource that we have as diners and as restaurateurs in the city. It’s the beginning for all the dishes that we eat at home and all of the dishes we serve at the restaurant.
It offers the greatest flexibilities in terms of buying. The fact that ehese folks come from up to 3.5 to 4 hours a day and are willing to be here to answer questions and provide information. This is the greatest flexibility for buying food.
The majority of our food comes riht from the market. We support other farms through other companies. But sincer we’re three blocks away, we have a whole team of ppl responsible for combing the market. The goald is to buy local, but we don’t define local bye a geographic point on the map. We’re defining local by the relationships we make when we’re buying our food. We’re trying to builda dialogue. There’s a healthy evolution between diners and chefs.

Watch as Chef Anthony shares his thoughts on the farm-to-table label, how he addresses diners who want fresh tomatoes in January, and where truffles fit in to his menu at Gramercy Tavern. And, read more sourcing insights from this chef after the jump.

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Chef Michael Anthony Talks About Dining with His Kids at Gramercy Tavern

Photo: Ellen Silverman
Photo: Ellen Silverman

In honor of Mother’s Day, our series of interviews with famous chefs who are also parents continues, with Gramercy Tavern’s Michael Anthony sharing his exclusive tips with OpenTable diners for raising adventurous eaters who enjoy dining out.

Chef Michael Anthony has his hands full, figuratively and literally. As the executive chef for the award-winning Gramercy Tavern, an advocate of local foods, and an educator for children about where their food comes from, he’s also father to three daughters: a newborn, an 8-year-old, and a soon-to-be 11-year-old. On dining out with kids and getting them to be adventurous eaters, he says, “We’re in the thick of it, as much as any parents. Being a chef doesn’t take away the challenges every parent faces in terms of introducing new foods and dining out.” He advocates making food fun. “Take them to local farmers markets or farms. Play with your food, in terms of presentation. I once served my daughter long beets presented to look like a mouse. She let out an enormous scream, but she ate it!”

“When we take our daughters out, my wife and I talk to them about the experience going into it and the table manners they’ll need that are different than at home.” Once there, he notes how many stimulating things there are to see at a restaurant. “Engage your kids in the restaurant experience. Have them try to guess what each staffer does by uniform – what the jobs of the people in the restaurant are,” he says. You might also ask to if the kids can take a peek into the kitchen.

You might not guess it, but Chef Anthony was a fussy eater as a child – and his kids can be, too. “My eldest daughter has decided that artisanal cheeses are not for her. She likes the kind that comes in individual slices! The little one doesn’t like fish.” He admits, “I have resorted to bribery at times. It is a never-ending battle, but don’t cave in. If my children don’t like a certain dish, I ask them to tell me why. If they can say they don’t like the aroma or the texture, then that’s okay. It’s cool that they’re learning to articulate their preferences.”

His daughters do agree that they enjoy the chilled cucumber soup served at Gramercy Tavern. “It’s a delicious, refreshing soup made with herbs and yogurt. We put a drop of honey in to hide the slight bitterness that offends some people, and my kids love it!”

Live from New York: It’s Edible Eat • Drink • Local Week

edible-eat-drink-local-weekNow through October 4th, diners in and around New York City, including Long Island’s East End and Westchester, can celebrate the local bounty and help the Greenmarket continue to grow new food-conscious eaters with the Edible Eat Drink Local Week. Restaurants will showcase New York State food and drink — as a prix fixe, a special entrée, a dessert, or a pairing with a wine, beer, or spirit made in the Empire State. A portion of proceeds will be donated to New York’s renowned Greenmarket to help fund its Youth Education Project.

Presented by New York’s Edible magazines, participating restaurants include Daniel, Gramercy Tavern, The North Fork Table & Inn, Savoy, and many more.

Reserve today to enjoy the best of New York’s bounty!