Celebrate Flatiron Chefs 2015
July 14, 2015
5:30 – 8:30 pm
Your favorite culinary festival featuring top chefs, returns to Madison Square Park
Visit the official site to learn more!
Tickets:
Tickets are $350 for early admission at 5:30pm, and $200 for general entry at 6:30pm. Ticket packages are also available.
Funds raised support Madison Square Park’s horticulture, maintenance, and free cultural programs including Mad. Sq. Art, Mad. Sq. Music, and Mad. Sq. Kids.
Celebrate Flatiron Chefs 2015 Menu!
A Voce
Davide Venturini, Executive Chef
Summer vegetable pasta salad; Chilled melon soup with prosciutto crumble
abc cocina and abc kitchen
Ian Coogan, Chef de Cuisine, abc cocina; Sung Jung, Chef de Cuisine, abc kitchen
Crab toast with garlic aioli; Roasted beets with homemade yogurt, balsamic vinegar, and chervil
Almond
Jason Weiner, Chef/Partner; Alex Nieto, Chef de Cuisine
Sheep’s milk ricotta cheesecake with blueberries, corn crumble, and pecans; Guava turnover
Blue Smoke
Jean-Paul Bourgeois, Executive Chef
Grilled oysters and smokey ham butter
Boqueria
Marc Vidal, Executive Chef
Pulpo a Gallega – Grilled octopus, olive oil mashed potato, fennel, smoked pimentón; Gazpacho de Sandía – Watermelon gazpacho, mint, watermelon garnish
Bo’s Kitchen & Bar Room
Alex Pirani, Executive Chef; Casey Smart, Sous Chef
Golden Tomato Gazpacho – Popped quinoa, monkey bread crouton; Scallop Tartar – Marinated cauliflower, Thai chili puree, bacon lardon
Café El Presidente
Jason DeBriere, Executive Chef
Coctel de Cameron Veracruzano; Cochinita Pibil
Cosme
Enrique Olvera, Executive Chef; Daniela Soto-Innes, Sous Chef
Seafood vuelve a la vida, avocado, horseradish; Mushroom and squash barbacoa, salsa verde; Husk meringue, corn mousse
craftbar
Luke Wallace, Chef de Cuisine
Chorizo Style Duck Sausage with corn pudding, peach, and huitlacoche; Charred Summer Vegetable Salad with crispy farro, yogurt, and zatar spice
Eataly
Alex Pilas, Executive Chef
Seared polenta with green market corn, peaches, summer savory, and slow roasted pork shoulder
Eleven Madison Park
Daniel Humm, Chef and Owner; Mark Welker, Executive Pastry Chef
Strawberries poached with elderflowers
The Gander
Jesse Schenker, Chef and Owner
Chilled sweet corn soup, grilled corn, roasted pepper mayo; Pressed lamb belly, crispy olives spiced yogurt
Hanjan
Hooni Kim, Chef & Owner
Homemade Cold Tofu with perilla jjang vinaigrette; Atlantic salmon sashimi with artisan lettuce, radish, salmon roe, and gochujang vinaigrette
Hill Country Barbecue Market
Charles J. Grund Jr, Corporate Chef, Hill Country Hospitality
Chopped Brisket Slider with house made pickles
Hill Country Chicken
Charles J. Grund Jr, Corporate Chef, Hill Country Hospitality
Whiskey Buttermilk Pie Shakes
Izakaya Nomad
Godzilla Yeon; Astroboy Ahn
Seaweed Salad – Seasoned seaweed with katsuobushi (dried bonito) and scallion; “Rocket” Tsukune – Chicken meatball yakitori (skewers); Shishito – JP pepper yakitori (skewers); Prime Beef Tataki – Seared black peppered prime strip with house sesame and yuzu sauce; Hamachi Tataki – Seared yellow tail with house sesame and yuzu sauce; Lobster California Roll
The John Dory Oyster Bar
April Bloomfield, Executive Chef and Co-Owner; Charlene Santiago, Chef de Cuisine
Haddock Fritters with curry mayonnaise
Junoon
Vikas Khanna, Culinary Amassador; Aarthi Sampath, Chef Traditional
Melon Chaat; Kulfi Pops
L&W Oyster Co.
Jason Weiner, Chef/Partner; David M. Belknap, Chef/Proprietor
The Angry Crab Cake – spicy avocado bound lump crab, yuzu aioli; Curry Candied Cauliflower – salty almond butter, balsamic figs
Maysville
Kyle Knall, Executive Chef; Caroline Schiff, Pastry Chef
Smoked Watermelon and Shrimp Salad with tomato roasted peaches; Olive Oil Cake and Basil Cream
The NoMad
James Kent, Executive Chef
NOMAD Burger
Num Pang Sandwich Shop
Ratha Chaupoly and Ben Daitz, Co-Owners
Pulled Duroc Pork Numpang – pickle carrots, cucumber, cilantro, chili mayo; Spicy Cambodian Slaw – green and red cabbage, sprouts, bell peppers, herbs, fried onions, tuk trey
Obicà
Erind Halilaj, Executive Chef
Fresh and Creamy Burrata with sustainable, California sturgeon caviar and eggs marinated in sale bilanciato del Madagascar; Saffron Ravioloni stuffed with a meat trio (veal, rabbit, and beef) with a red wine gelatin, summer roots
Park Avenue Summer
Zene Flinn, Executive Chef; Craig Koketsu, Chef-Partner
Spiced Lamb Ribs with Smoked Cherries
Pranna
Suman Uddin, Sous Chef
Lamb Boti Kebabs; Shrimp Cocktail Shooters; Watermelon Feta Salad
Raymi
Jaime Torres and Felipe Torres, Chefs
Anticucho – Hanger steak, aji panca, choclo, confit potato, and rocoto sauce; Grilled Chicken Causa – cold purple potato puree, cucumber, red onion, avocado, togorashi mayo.
Resto & The Cannibal
Francis Derby, Executive Chef
Lamb Pibil Tacos; Sunflower Tartare
The Smith
Glenn Harris, Chef and Owner; Brian Ellis, Corporate Executive Chef
Candied Bacon on a Stick
Shake Shack
ShackMeister Dog – Vienna all-beef dog, topped with Shack Cheddar and American Cheese Sauce and crispy ShackMeister Ale-marinated shallots; Blueberry Lemon Curd Frozen Custard
