Celebrate Flatiron Chefs 2015


    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 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

    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

    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

    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

    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

    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

    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

    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

    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

    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

    Suman Uddin, Sous Chef
    Lamb Boti Kebabs; Shrimp Cocktail Shooters; Watermelon Feta Salad

    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

    *Please note that all menu items are subject to change.