In this Photo from Left to Right: Marco Truffle Brother, Antonio from Terroni, Donato Poto and Michael Cimarusti from Providence, Lucy Lean, Alain Giraud from Maison Giraud and Andrea Cavaliere from Cecconi’s/Soho House – Meeno (our amazing on board photographer extrodinaire has asked for a photo of the ‘Italians’ – which we all found highly amusing since I’m obviously not and Giraud is extremely French – but when in Rome! – and yes there were a large number of Italianos on board…
What a wonderful date out we had yesterday. Thank you to all the chefs who cam along and brought the most out of this world delicious food – were we all full as we left the boat?! Our trip raised $750 for Japan Relief.
Here are a few photos of the fun – taken by the super fabulous and ever so talented Meeno Peluce who usually spends his time photographing rock stars (Lady Gaga et al) – and for the boat trip photographed the rock stars of the kitchen. If you want to join us on the next trip be sure to check back often for more info – looking like another trip is in the works for late July/early August.
Some have asked for a complete list of chefs who came, with their restaurants and what they brought for us to eat, so here goes:
Michael Cimarusti and Donato Poto – Providence – the salt, LOVE, Vahlrona chocolate chip cookies
Dave Dahni – Grilled Cheese Truck – a selection of grilled cheese sandwiches including his famous Mac n Cheese n Rib sandwich.
Ray Garcia – FIG – quesadillas
Alain Giraud – Maison Giraud – farmers’ market cherries and strawberries – all beautifully wrapped with blue bows
David Lefevre – MB Post – in house pretzel rolls filled with jamon serrano, and rocket greens.
Joan McNamara – Joans on Third – ficelle (ham and brie in a little mini baguette) and cookies
Brian Moyers – BLT Steak – watermelon gazpacho with grilled calamari (or as Cimarusti referred to it ‘bait!’) and gaufrettes with steak tartare.
Delores Munoz – Soho House Pastry Chef – coconut macaroons
Marco Pietroiacovo – Truffle Brothers – truffles, truffle cream, truffle salt, truffle honey and truffle oil = TRUFFLE HEAVEN!
Antonio – from Terroni – melanzane alla parmigiana
Matthew Biancaniello, Library Bar Roosevelt Hotel – sent St Germain spicy foam and Aperol and freshly squeezed blood orange juice that was paired with Prosseco courtesy of Andrea Cavaliere to make two cocktails.