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March 12th, 2013

by Total Food Service

C-CAP’s 2013 Benefit Honors Tony May


Event Funds Scholarships and Programs for Disadvantaged Youth


Tony May, owner of SD26, was honored at the annual Careers through Culinary Arts Program (C-CAP) benefit on Monday, March 4, 2013 at PIER SIXTY at Chelsea Piers to support the national not-for-profit’s mission of providing scholarships, education, and career opportunities in the culinary arts to underserved youth. The event was the most successful in C-CAP’s history raising over $900,000.

“This year, C-CAP is thrilled to honor Tony May for his remarkable achievements and contributions to the culinary industry and his commitment to nurturing the next generation of chefs,” says Richard Grausman, C-CAP’s Founder and Chairman.  “Having Clarissa and Edgar Bronfman Jr. as Chairs of this event is a tribute to Tony’s outstanding career.”

Tony May is one of the nation’s most respected restaurateurs. He has worked diligently for five decades to elevate the image of Italian cuisine in America, and has set the gold standard for great Italian dining. In 1986, he opened Palio, which attracted critical acclaim throughout the world. San Domenico NY, the flagship restaurant of the Tony May Group, garnered international praise for 20 years. In 2009, Tony opened SD26, where he works side-by-side with his daughter Marisa May. Some of the country’s finest chefs began their careers with Tony, including Andrew Carmellini, Scott Conant, Odette Fada and Marc Vetri. 

“The grand walk-around tasting event raises funds to support C-CAP’s mission of providing scholarships, education, and career opportunities in the culinary arts to at-risk youth who are interested in pursuing careers in the restaurant and foodservice industry,” says Susan Robbins, C-CAP’s President.  “For more than 20 years, we have been transforming lives for thousands of qualified students across the country.  We continue to manage the largest independent culinary scholarship program in the nation and, to date, have awarded over $37 million.”

More than 800 guests enjoyed an evening of signature dishes presented by 40 of New York’s top chefs with wine donated by The Charmer Sunbelt Group.  More than 60 New York City C-CAP high school culinary students and graduates assisted the chefs of these renowned restaurants.   In addition to the silent auction’s once-in-a-lifetime culinary and travel packages, renowned auctioneer Bill McCuddy led the crowd with a live auction. On the block were a luxury  trip (including first class airfare) to Positano to stay at  Villa Tre Ville (where celebs like Elizabeth Taylor and Liza Minelli vacation), a week-long stay (including first class airfare) at J.K. Place on the island of Capri, a jaunt through Rome, Florence and Capri, and a feast for 16 people cooked by Marcus Samuelsson in your home or in the private dining room at Ginny's Supper Club, and a superb wine tasting dinner prepared by Executive Chef Matteo Bergamini for 14 people at SD26. Guests were entertained by the David Grausman Quartet.

CBS2 News Co-Anchor Maurice DuBois  was the Master of Ceremonies. Cesar Gutierrez, a C-CAP alumnus and Sous Chef at Lexington Brass, the new, highly acclaimed EMM Group restaurant in New York City, was the C-CAP graduate speaker.  The Chef Chair was Marcus Samuelsson of Red Rooster Harlem.

As this year’s honoree, Tony May received the C-CAP Honors Award. Past recipients of the C-CAP Honors Award include Michael McCarty, Michael Lomonaco, Marcus Samuelsson, Drew Nieporent, Alfred Portale, Lidia Bastianich, Thomas Keller, Charlie Palmer, Danny Meyer & Michael Romano, Daniel Boulud, Jacques Pepin, Egidiana & Sirio Maccioni, Nina & Tim Zagat, and Saul Zabar & Stanley Zabar.

Guests were treated to the signature dishes of four C-CAP Graduates.  Chadwick’s Restaurant Executive Chef Sean Quinn served Tuna tartare with caraway seed, lemon and micro-celery on homemade salt and vinegar potato chips; Thiago Silva, EMM Groups’ Executive Pastry Chef hosted a table for The General and featured a sweet dish, Sticky coconut cake with mango sauce, braised pineapple, candied pistachios, shiso-lime syrup and coconut water sorbet; Corporate Executive Pastry Chef of The Olive Group, Alfred Stephens, hosted Olives table and dished out a decadent Fudge chocolate and caramel whoopee pie with spiked banana milk; The Strand, American Bistro’s Executive Chef Kelvin Fernandez featured Lobster and corn risotto with bi-color corn, corn puree, crispy leeks and chive oil.

Here's a small sample of the chefs and the dishes guests enjoyed at this year's C-CAP Gala Benefit:

  • Chef Toni Robertson of Asiate at Mandarin Oriental: Soba Noodles, Trout Roe and Uni Cream
  • Jonathan Waxman of Barbuto: Gnocchi with walnut pesto and budino
  • Pastry Chef Ashley Brauze of DB Bistro Moderne: Grapefruit-chocolate terrine, layered with grapefruit vanilla diplomat, dark chocolate cremeux, chocolate pain de genes, and Campari-poached grapefruit
  • Matt Hoyle of Nobu 57: Sautéed Nantucket bay scallops on a salad of baby spinach, yuzu, parmesan, extra virgin olive oil and dried miso
  • Pastry Chef Alexandra Ray of North End Grill: Key lime cheesecake with sour cream gelée, blood orange and coconut-lime fluid gels, macadamia toffee powder and shards
  • Matteo Bergamini of SD26: Soft quail egg-filled raviolo with truffled butter and Parmigiano Reggiano
  • Mario Carbone and Rich Torrisi of Torrisi Italian Specialties: Duck terrine with mulberry mustard
  • Participating Chefs:
  • Chef Chair: Marcus Samuelsson, Red Rooster Harlem
  • Philip DeMaiolo, Abigail Kirsch
  • Toni Robertson, Asiate at Mandarin Oriental
  • Jonathan Waxman, Barbuto
  • Philippe Bertineau, Benoit
  • Braden Reardon, BLT Steak
  • Sean Quinn*, Chadwick’s Restaurant
  • Shea Gallante, Ciano
  • Tom Colicchio and James Tracey, Colicchio & Sons
  • Pastry Chef Ashley Brauze, db Bistro Moderne
  • John Fraser, Dovetail
  • Joseph Fortunato, Extra Virgin
  • Fortunato Nicotra, Felidia
  • Pastry Chef Thiago Silva*, The General
  • Pastry Chef Ron Paprocki, Gotham Bar and Grill
  • Jason Weiner and David Belknap, L & W Oyster Co.
  • Gastón Acurio, La Mar
  • Marc Murphy, Landmarc
  • Chris Leahy, Lexington Brass
  • Maria Loi, Loi
  • Kyung Up Lim, Michael's New York
  • Pastry Chef Marc Aumont, The Modern
  • Matthew Hoyle, Nobu 57
  • Pastry Chef Alex Ray, North End Grill
  • Ben Pollinger, Oceana
  • Pastry Chef Alfred Stephens*, Olives
  • Kevin Lasko, Park Avenue Winter
  • Michael Lomonaco, Porter House New York
  • Marcus Samuelsson, Red Rooster Harlem
  • Pastry Chef Sarabeth Levine, Sarabeth's
  • Scott Conant, Scarpetta
  • Matteo Bergamini, SD26
  • Yuhi Fujinaga, The Sea Grill
  • Michael Tong, Shun Lee Palace
  • Filippo Gozzoli, Sirio Ristorante
  • Michael Vignola, Strip House
  • William Telepan, Telepan
  • Kelvin Fernandez*, The Strand, American Bistro
  • Mario Carbone and Richard Torrisi, Torrisi Italian Specialties
  • Carmen Quagliata, Union Square Cafe
  • Wylie Dufresne, wd~50

*C-CAP Alumnus

Get more pics from the event on the Total Food Service Facebook page. 

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