#SCBDEvent: Top New York chefs take on “Sustainable Menu” challenge to fight hunger with Holy Apostles Soup Kitchen

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Holy Apostles Soup Kitchen – the largest emergency food program in New York City – will host From Farm to Tray, a sustainable food benefit, on May 15th to raise much needed funds before the busy summer season, when children and families join the ranks of those seeking a nutritious meal at the soup kitchen.

On the night, chefs from some of New York’s most distinguished restaurants, such as One if by Land, Two if by Sea, Bodega Negra at Dream Downtown, Freemans, Thalassa, Left Bank and Zio Ristorante, will create a tasting menu with sustainable, local ingredients – something that Holy Apostles does every day.

“People think because we serve over 1,000 meals a day it’s quantity and not quality that’s important,” says Executive Director, Reverend Glenn Chalmers. “But a lot of work goes into ensuring that our menu is sustainable and nutritious. We serve fresh fruit and vegetables every day and all dairy produce is sourced within New York State. Over the last three years, we’ve cut out all processed food from the menu. For some of our guests, this is their only meal – it needs to healthy and nutritious.”

With continuing cuts to food assistant programs and over 1.4 million New Yorkers living in food insecure homes, Holy Apostles Soup Kitchen is feeling the impact.  “We see new faces on our line every day,” comments Chalmers. “About half of the people who come here are homeless, but for many of them, eating here allows them to stay in their homes. The latest studies show that within low income families, over 40% cut back on food in order to pay their rent.”

In a climate like this, the soup kitchen needs to find new donors and supporters to meet the growing demand. In 2013 the inaugural From Farm to Tray event achieved this goal, raising over $150,000 in cash and in-kind donations and introducing 22 new partnerships to Holy Apostles. The event wouldn’t be possible without the generous support of restaurant partners and many major sponsors, including Whole Foods who provide the chefs with ingredients and Starwood Hotels who provide staff on the night.

For Executive Chef, Colt Taylor of One if by Land, Two if by Sea, it is his second time participating in From Farm to Tray, an event that mirrors his own cooking style. “I am passionate about sourcing locally, using the freshest and highest quality ingredients available,” he says. “I’m excited to return to Holy Apostles to prepare a new sustainable dish.”

Like the hungry New Yorkers who eat at the soup kitchen every day, guests at From Farm to Tray will dine in the beautiful sanctuary of the landmark Holy Apostles Church, a space that New York Times journalist Anna Quindlen dubbed “the most majestic dining room in New York City.” VIP packages are available, offering guests the opportunity to meet VIP Host and Award-Winning chef and author Rozanne Gold and enjoy photo opportunities with featured the chefs from 6-7pm, before general admission from 7-9pm.  Beverages and cocktails will be served and guests will have the opportunity to take part in a silent auction benefiting the soup kitchen.

To find out more visit www.farmtotray.org or call 212 – 924 – 0167.

About From Farm to Tray:

From Farm to Tray is a cocktail reception featuring sustainable food and beverages to benefit Holy Apostles Soup Kitchen on Thursday May 15th 2014.

Event Details:

  • Church of the Holy Apostles, 296 Ninth Avenue (at 28th Street), New York, NY 10001
  • 6-7 p.m.: VIP Reception
  • 7-9 p.m.: General Admission cocktail reception
  • Tickets start at $150. To purchase visit www.farmtotray.org or call 212-924-0167

VIP Reception Hosted by:

  • Rozanne Gold, Award-Winning Chef & Author

Featured Chefs

  • Colt Taylor, One if by Land, Two if by Sea
  • Ginger Pierce & Preston Madson, Freemans & ISA
  • Frank Tujague, The Westin at Times Square
  • Laurence Edelman, Left Bank
  • Max Convertini, Zio Ristorante
  • Rapheal Abrahante, Thalassa
  • Yvan Lemoine, Bodega Negra at Dream Downtown

Catering Partners

Epicurean Events, Spoonbread

Beverage Partners

Bedell Cellars, Brooklyn Brewery, Brotherhood Winery, FAIR. Quinoa Vodka, Fantis Foods, GuS Sodas

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