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a<br />
<strong>grand</strong><br />
chefs’<br />
<strong>tasting</strong>
Food for T hought<br />
A Grand Chefs’ Tasting to benefit<br />
T he <strong>Cooke</strong> <strong>Center</strong> for Learning and Development<br />
monday , may 2 , 2011 • guastavino’s • 409 east 59 th street • nyc<br />
Opening Remarks<br />
Eileen Caulfield Schwab, Board Chair, T he <strong>Cooke</strong> <strong>Center</strong><br />
Recipient of the Road to Independence Award<br />
Irene Dorner, President & CEO<br />
hsbc usa inc . & hsbc bank usa , n . a .<br />
Presented by Karen & Tom Robards, co-founders, T he <strong>Cooke</strong> <strong>Center</strong><br />
Recipients of the Founders’ Award<br />
Christine & Kevin Hennessey<br />
Presented by Dr. Michael Termini, President, T he <strong>Cooke</strong> <strong>Center</strong><br />
Program<br />
6:30PM • Cocktails & Awards Presentation<br />
7:30PM • Grand Chefs’ Tasting
from the Board Chair and President<br />
Welcome to the <strong>Cooke</strong> <strong>Center</strong>’s second annual Grand Chefs’ Tasting.<br />
We owe a tremendous debt of gratitude to <strong>Cooke</strong> parents Karen & David<br />
Waltuck. It is thanks in no small part to the Waltucks that 28 top-notch<br />
chefs and wine and beverage producers are donating their time, product<br />
and talent to help raise awareness and funds for <strong>Cooke</strong>.<br />
Tonight we are honoring Irene Dorner, President and CEO of<br />
HSBC Bank USA, with the Road to Independence Award. A loyal and<br />
longstanding friend to <strong>Cooke</strong>, HSBC’s commitment and generosity<br />
through the years have made a tremendous difference in the lives of the<br />
students and families we serve.<br />
In addition to HSBC, we are very happy to be honoring Christine &<br />
Kevin Hennessey with the Founders’ Award. The Hennessey’s son, Lexy,<br />
came to us when he was just six years old. Over the years, both Christine<br />
and Kevin have served on <strong>Cooke</strong>’s board and they have helped to grow<br />
<strong>Cooke</strong> from a small program serving just a handful of students into a fullfledged<br />
school that now serves more than 500 students with special needs.<br />
We are also incredibly fortunate to have two <strong>Cooke</strong> parents at the helm<br />
of our benefit committee this year: Wendy Banner and Helen Lee-Warren.<br />
They, along with our enthusiastic committee, have worked tirelessly to<br />
bring you all here this evening.<br />
Finally, we have a special treat to share with you. Oscar-winning<br />
filmmaker Thomas Lennon has produced the 2011 <strong>Cooke</strong> video you will<br />
see tonight, featuring some of <strong>Cooke</strong>’s high school students as they<br />
embark on their journey to independence.<br />
As always, none of our work would be possible without the friends<br />
and families who have stood by us and supported us through the years.<br />
Thank you, and Bon Appétit!<br />
eileen caulfield schwab<br />
Board Chair<br />
michael termini, psyd<br />
President<br />
Photo by Patricia Schaefer
Photo by LEmily Cozart<br />
The <strong>Cooke</strong> <strong>Center</strong> envisions a world in which all people with<br />
special needs are included as valued members of their communities,<br />
leading independent and purposeful lives. To realize this vision, our<br />
core mission is to educate students from early childhood through young<br />
adulthood, guided by these principles:<br />
• A curriculum that integrates academic, social and life skills with<br />
opportunities for learning that promote inclusion<br />
• Instruction that focuses on each student’s strengths and interests<br />
• The incorporation of inclusive activities as a key instructional strategy<br />
to foster positive attitudes in the broader community towards <strong>Cooke</strong><br />
students and others with special needs<br />
• Families as partners in their children’s growth towards independence<br />
• Access to quality special education for all children who need it,<br />
regardless of their financial circumstances<br />
• Sharing our knowledge with other professionals and schools to improve<br />
the educational experience for all children<br />
Since it was founded in 1987 by a small group of parents, <strong>Cooke</strong> has<br />
grown from one classroom serving seven children into the largest private,<br />
inclusive special education organization in New York City. In addition<br />
to providing daily instruction to more than 500 children and young<br />
adults, we also use our knowledge to train others. This year, more than<br />
3,000 students across the city will benefit from <strong>Cooke</strong>’s intensive teacher<br />
training services.<br />
Today, some <strong>Cooke</strong> graduates are continuing their education at<br />
schools such as Berkshire Hills Music Academy, ABC Training, Landmark<br />
College, and other supportive postsecondary programs. Others are already<br />
out in the community, working for employers as varied as CVS, Home<br />
Depot and the New York Post, as well as in small businesses, schools, and<br />
non-profit organizations.<br />
The <strong>Cooke</strong> <strong>Center</strong>
Road to Independence Award<br />
Irene Dorner was named President and CEO of HSBC USA Inc. and<br />
HSBC Bank USA, N.A. in January 2010, subsidiaries of HSBC Holdings plc<br />
(NYSE:HBC), one of the world’s largest banking and financial services<br />
organizations. She also serves as Director of HSBC North America Holdings<br />
Inc., HSBC USA Inc. and HSBC Bank USA, N.A.<br />
Dorner first joined the organization in 1982 as an in-house lawyer of<br />
Samuel Montagu & Co Limited, the merchant banking arm of Midland<br />
Bank, which was later acquired by the HSBC Group. She has held positions<br />
as Chief Operating Officer of Treasury and Capital Markets, and General<br />
Manager of Marketing and Human Resources functions for HSBC Bank<br />
plc. Dorner also had responsibility for HSBC Bank plc’s branch network in<br />
the North of England, Scotland and Northern Ireland, and has also held<br />
the position of General Manager, Premier and Wealth Management of<br />
HSBC Bank plc prior to being appointed Deputy Chairman and CEO HSBC<br />
Bank Malaysia Berhad in 2007.<br />
Dorner serves on the board of The Doe Fund and the British-American<br />
Business Council, and is a member of the Committee Encouraging<br />
Corporate Philanthropy and the Financial Services Roundtable. She<br />
recently served as President of Malaysian International Chamber of<br />
Commerce and Industry (MICCI), a member of The Association of Banks<br />
in Malaysia (ABM) and Institute of Bankers Malaysia (IBBM) and as a<br />
trustee of Aged European Fund (AEF).<br />
Dorner graduated from St. Anne’s College Oxford with MA in Jurisprudence.
K<br />
evin<br />
and Christine Hennessey met in 1982, during their careers on<br />
Wall Street. Married in 1989, they have two sons together. Alexander(Lexy),<br />
is 20 years old, and a student in the “SKILLs” program at the <strong>Cooke</strong> <strong>Center</strong><br />
Academy. Nicholas, 18, is entering the University of Pennsylvania this fall.<br />
Christine, after spending some years in the Municipal Division of<br />
Smith Barney, later joined Bear Stearns. She ultimately retired as an<br />
Associate Director in 1991, electing to devote her energies to raising and<br />
enjoying her children. Christine is a tireless advocate for special children<br />
and has been an active board member of the <strong>Cooke</strong> <strong>Center</strong> for Learning<br />
and Development since 2004.<br />
Kevin spent much of his career at Credit Suisse, retiring in 1999. Kevin<br />
was a co-head of the Municipal Securities group and head of the global<br />
Emerging Markets Group. Before retiring, he was a member of Credit<br />
Suisse’s Executive Group, Chairman of the Global Ethics Committee and<br />
Chairman of the Strategic Planning Committee. During his career, Kevin<br />
served as a member of the global risk committee, the public banking<br />
committee and the global credit committee.<br />
Currently, Kevin sits as Non-Executive Chairman of three hedge funds<br />
and has served as Chairman of two SEC regulated Mutual Funds.<br />
Founders’ Award
Chef’s Bios<br />
david bouley<br />
Bouley Restaurants<br />
David Bouley was born and raised near Storrs, Connecticut.<br />
From early on he was strongly influenced by life on his <strong>grand</strong>parents’<br />
farm, drawing upon their French heritage which instilled a love of the<br />
land, an appreciation for fresh products, care in preparation, and the<br />
inspiration to cook and enjoy healthful meals.<br />
David studied at the Sorbonne and worked with some of Europe’s<br />
most acclaimed chefs, including Roger Vergé, Paul Bocuse, Joel<br />
Robuchon, Gaston Lenôtre, and Frédy Girardet. He returned to New<br />
York, working in the leading restaurants at the time - Le Cirque, Le<br />
Périgord, and La Côte Basque. In 1985, he became chef of Montrachet<br />
restaurant and in 1987 David opened his own restaurant, Bouley, in<br />
TriBeCa. Bouley quickly became known as the most notable dining<br />
experience in New York and set a new standard for fine dining in<br />
America. Among the many accolades earned was a four-star review<br />
in The New York Times and the James Beard Foundation awards for best<br />
restaurant and best chef.<br />
In 1997, Bouley Bakery opened as a wholesale and retail bakery as<br />
well as a café and restaurant. Bouley Bakery immediately became<br />
enormously popular, earning another four-star review in The New<br />
York Times. In September 1999, David opened Danube, a Vienneseinspired<br />
restaurant, located on Hudson Street.<br />
Following the tragic events of September 11, 2001, Bouley Bakery<br />
served as the base of operations to prepare over one million meals for<br />
Ground Zero relief workers in conjunction with the Red Cross. It reopened<br />
as Bouley Restaurant in 2002, and Bouley Bakery and Market<br />
opened in a new location on West Broadway in TriBeCa.<br />
David’s newest venture is Brushstroke Restaurant, a collaboration<br />
with the Tsuji Culinary Institute in Japan, which will be housed in the<br />
former Danube space.
andrea correale<br />
Elegant Affairs<br />
ndrea Correale , owner and creator of Elegant Affairs, has been<br />
producing custom-designed events with exquisite cuisine for over 20<br />
years. Considered a catering and event genius, Andrea has become a<br />
celebrity icon. She has made numerous television appearances on Bravo’s<br />
Millionaire Matchmaker and Real Housewives of NYC. She is also online as<br />
the “Lifestyle Expert” for L’Oreal Paris Academy.<br />
Andrea has coordinated events for some of the most well known names<br />
in the world: Donald Trump, Mariah Carey, Russell Simmons and P. Diddy,<br />
to name a few. She recently hosted an event in Manhattan to honor Kevin<br />
Spacey with Tony Bennett in attendance. Andrea has been featured in<br />
many publications, including Hamptons Magazine, Gotham, and Social Life<br />
Magazine, InTouch Weekly, Women’s Day Magazine, and InStyle.<br />
Andrea also has made guest appearances on Martha Stewart’s<br />
radio show on Sirius and has her own column as a “Party Expert” on<br />
Celebrations.com, the largest entertaining website on the Internet.<br />
Karen DeMasco never set out to be a chef. As a young transplant to<br />
New York City working in publishing, she and a friend came up with the<br />
idea of catering opening-night parties to make some extra money. Soon<br />
after, Karen enrolled in weekend classes at the New York Restaurant School<br />
and fell in love with the culinary arts.<br />
Karen has worked in some of New York City’s most beloved kitchens,<br />
including Chanterelle Restaurant, Alison on Dominick, Gramercy Tavern,<br />
and Tom Colicchio’s Craft, Craftbar and ‘wichcraft. In May 2009 Karen<br />
joined Chef Andrew Carmellini to create breads, pastries and desserts for<br />
Locanda Verde.<br />
Karen was the only pastry chef included in New York Magazine’s Best<br />
Locanda Verde<br />
Chefs roster in 2003 and was named Outstanding Pastry Chef by the James<br />
Beard Foundation in 2005. Her deeply flavored, deceptively simple and<br />
irresistible desserts, cookies, and pastries have earned her accolades from<br />
The New York Times, Bon Appétit, Fine Cooking, Food & Wine and New York<br />
Magazine where Adam Platt called her desserts “impeccable...for my money,<br />
the best in town.”DeMasco’s first book, The Craft of Baking, was published by<br />
Clarkson Potter in October 2009.<br />
karen demasco
francis derby<br />
Shorty’s .32<br />
Francis Derby started his career as a line cook at Varney’s Restaurant,<br />
a beloved local seafood restaurant when he was 14 years old. Two years later,<br />
he moved to the Bellport Restaurant on Long Island, and later became a Sous<br />
Chef under the tutelage of Chef Taylor Alonzo.<br />
Francis moved to Manhattan in 2001 to work at Atlas Restaurant, the<br />
New York starting point for Chef Paul Liebrant. In 2003, Francis opened the<br />
world renowned WD50 with Chef Wylie Dufresne where he was ultimately<br />
promoted to Tournant of the kitchen. During his time at WD50, he had the<br />
opportunity to develop new menu ideas, involving molecular gastronomy<br />
and a scientific approach to food.<br />
In 2005 Francis took a trip that would change the way he looked at food.<br />
He worked under Andoni Luis Aduriz at Mugaritz in San Sebastian, Spain.<br />
Later that year, Francis returned to New York to head up the development<br />
of new techniques and menu concepts for Chef Paul Liebrant at Gilt<br />
Restaurant. Francis later opened Tailor Restaurant in collaboration with<br />
Sam Mason developing savory food around a “pastry” driven menu. In 2008<br />
Francis went to work at Momofuku Ssam Bar as Sous Chef. In 2009 Francis<br />
joined Chef Josh Eden as the Chef de Cuisine of Shorty’s .32, executing a<br />
market-driven menu of modern American ideas.<br />
Polo Dobkin graduated from the French Culinary Institute in 2000.<br />
He has worked for many different New York establishments including<br />
the Screening Room, Dining Room and Gramercy Tavern. He is<br />
currently the Executive Chef and oversees the kitchen at Dressler,<br />
DuMont and Dumont Burger.<br />
Dobkin received a 2 star review from Frank Bruni for Dressler in 2006.<br />
In 2008 he received a star from the Michelin Guide, which he also received<br />
in 2009, 2010 & 2011. His other accolades include Food Arts magazine’s<br />
Emerging Tastemaker Award in 2006 and he has been listed as Semi-<br />
Finalist of the James Beard Best Chef New York City in 2008, 2010 & 2011.<br />
DuMont and DuMont Burger consistently rate as New York City’s best<br />
hamburgers. Chef Dobkin and the restaurants have been featured in<br />
Art Culinaire, Food Arts, New York Magazine, The New Yorker, GQ , Travel &<br />
Leisure and others.<br />
polo dobkin<br />
Dressler
walter<br />
drobenko<br />
Caviarteria<br />
Walter Drobenko, is a practicing attorney and a parent of a <strong>Cooke</strong><br />
<strong>Center</strong> middle school student. To ease the pressure of practicing law, Walter<br />
became a self-taught chef. Gaining his first exposure to the restaurant<br />
business at the age of 4, he started peeling potatoes while his mother worked<br />
as chef.<br />
Walter, along with Chef Lucas Santos, heads the catering division of<br />
Caviarteria. In 2010, Walter participated in the South Beach Wine and Food<br />
Festival, featuring the company’s caviar at the Tribute Dinner honoring Chef<br />
Daniel Boulud. At the same event, Caviarteria also sponsored the exclusive<br />
VIP reception at the Tides Hotel featuring star chefs Guy Fieri, Duff Goldman,<br />
Ming Tsai and Emeril Lagasse. Later that year, Walter participated in the New<br />
York Wine and Food Festival hosting a wine and caviar pairing with Ray Isle,<br />
the wine editor of Food and Wine magazine.<br />
Walter and Caviarteria were honored to participate in the 10th Anniversary<br />
of the Wine and Food Festival in South Beach. Caviarteria recently<br />
participated and sponsored Brunch at Sea with Chef Jonathan Waxman where<br />
he served caviar topped watermelon and smoked salmon medallions.<br />
Chef Lawrence Duda grew up in Michigan where he acquired<br />
a degree in finance in order to pursue a career in investment banking.<br />
After deciding that finance lacked the hands-on creativity he desired,<br />
Lawrence followed his passion for food and enrolled in the Culinary<br />
Institute of America to hone his skills as a chef. There he trained<br />
with master chefs to learn the basics of cooking and to appreciate the<br />
importance of seasonal ingredients and supporting local farmers.<br />
Graduating with high honors, his training continued at many<br />
well-known restaurants along the east coast such as Blue Ginger in<br />
Massachusetts and Park Ave Café in New York City. Lawrence then came<br />
to Neuman’s Catering as a Sous Chef and quickly worked his way up to<br />
Executive Chef.<br />
Today Lawrence brings his philosophy of cooking seasonal,<br />
ingredient driven cuisine to Neuman’s Catering. Keeping his food<br />
creative, fresh and beautiful, he keeps Neuman’s corporate and private<br />
clientele in New York City very happy…and full.<br />
lawrence duda<br />
Neuman’s Catering
icky estrellado<br />
Nobu New York<br />
Ricky Estrellado’s passion for cooking began at an early age in<br />
his native Philippines. As a very young man he worked at Grand Air<br />
Caterers preparing meals for a diverse clientele including Malaysian<br />
Airlines and United Airlines. Ricky realized that food was his one true<br />
calling and left the Philippines for culinary school in New York City.<br />
Ricky immersed himself in school with such focus and dedication<br />
that it wasn’t long before his talent earned him recognition amongst<br />
his professors and peers. He graduated first in his class at the New<br />
York Restaurant School in 1994. After a short stint at Montrachet in<br />
TriBeCa, owner Drew Nieporent brought Ricky to join his team for<br />
a new restaurant he was opening called Nobu. The rest is history.<br />
Nobu’s new style Japanese cuisine has won virtually every major<br />
culinary accolade and is recognized world-wide.<br />
Ricky quickly worked his way up from prep cook to Chef de Cuisine<br />
of Nobu New York. He assisted in the opening and training of staff for<br />
Nobu Next Door in 1998 and Nobu Las Vegas in 1999. He is currently<br />
responsible for the hot kitchens of both Nobu New York and Nobu<br />
Next Door as Executive Chef.<br />
Chef Marc “Forge” Forgione began his career at the age of 16,<br />
joining his father, culinary legend Larry Forgione, in the kitchen.<br />
After receiving his education and spending summers working the<br />
line at restaurants, he went on to work at several establishments<br />
including An American Place alongside his father and as Sous Chef at<br />
BLT Steak. Marc later traveled to France where he worked at three of<br />
the region’s finest restaurants: Le Pres D’Eugenie, Ferme aux Grives<br />
and La Cuisine Minceur.<br />
After his return from France, Forgione went on to serve as Chef<br />
de Cuisine at BLT Prime and then as Corporate Chef for the BLT<br />
Restaurant Group. Marc’s personal accolades include being the<br />
youngest American-born chef/owner to receive the Michelin star, the<br />
Star Chefs “Rising Star of the Year Award 2010,” Restaurant Hospitality<br />
magazine’s “Rising Star 2008,” Esquire’s 2008 “New Formalist,” and the<br />
2010 winner of The Next Iron Chef on The Food Network.<br />
marc forgione<br />
Marc Forgione
s a child growing up in New York’s rural Hudson Valley, Robb<br />
Garceau was exposed to fresh, seasonal local produce. His parents always<br />
encouraged Robb to explore the offerings of the family garden and nearby<br />
farms. Some of his earliest memories are of picking wild blueberries<br />
for that morning’s pancakes, crabbing on the Chesapeake, fishing at<br />
Yellowstone, and sampling fried catfish and gumbo in New Orleans.<br />
While studying environmental science at SUNY Plattsburgh, Robb<br />
continued to feed his interest in food and cooking by working in various<br />
restaurant kitchens during the summers. He eventually left college to<br />
pursue his passion, enrolling in the New England Culinary Institute.<br />
Upon graduation, Robb moved to New York after accepting a position<br />
at Jean-Georges, where he worked his way through four stations before<br />
moving to its sister restaurant, Vong.<br />
In 2000, Robb decided to pursue a new challenge: catering. He craved<br />
the opportunity to create different menus on a daily basis and to work<br />
closely with clients. For almost six years, Robb worked for Sonnier and<br />
Castle in the position of Executive Chef.<br />
In 2006, Robb was named the Executive Chef of Union Square Events,<br />
Danny Meyer’s fine dining catering company. Offering a fresh approach to<br />
catering, USE is committed to providing guests with excellent cuisine and<br />
warm hospitality.<br />
robb garceau<br />
Union Square Events<br />
jacques gautier<br />
Palo Santo<br />
Chef Jacques Gautier’s restaurant Palo Santo operates out of the<br />
ground floor of a Brooklyn brownstone. His eclectic take on traditional<br />
Latin American Cuisine draws influence from his Caribbean family<br />
roots. In 1998 he completed the chef training program at The Natural<br />
Gourmet Institute. At age twenty Chef Gautier was invited to cook at the<br />
James Beard House -he remains the youngest to have received that honor.<br />
Before opening his own restaurants, he worked in the renowned<br />
kitchens of Vong in New York and Azie in San Fransisco. Gautier spent<br />
most of 2004 traveling and working as a wine maker’s assistant in<br />
Argentina. During his travels he conducted an intensive study of South<br />
American wine and perfected the Latin market cooking that Palo Santo<br />
offers on a daily changing menu.
Charles was born and raised in Chicago, moving briefly to San<br />
Antonio, and has fond childhood memories of Texas. He started cooking<br />
at the age of 4 with his <strong>grand</strong>mothers, and has been cooking barbecue with<br />
his father and <strong>grand</strong>father for as long as he can remember.<br />
Charles started his culinary career in 1997, and has worked in kitchens<br />
with venerated chefs like Charlie Trotter, Grant Achatz and Rick<br />
Tramanto. Before joining Hill Country in December 2008, Charles was<br />
most recently the Corporate Chef for New York City Restaurant Group.<br />
In 2007 he served as Executive Chef at the Russian Tea Room. Prior to<br />
that, from 2005 to 2006, Charles was Executive Sous Chef at Blue Water<br />
Grill in Chicago and Blue Fin in New York City – both part of the<br />
B.R. Guest Company.<br />
This year he became a proud father of daughter Layla Jade, and he lives in<br />
Astoria with his soon-to-be wife Tamara and their mastiff/pit bull mix Phife.<br />
charles<br />
grund jr.<br />
Hill Country<br />
adam kaye<br />
Blue Hill<br />
at Stone Barns<br />
dam Kaye joined Blue Hill in October 2000, initially as the meat<br />
cook, and eventually worked his way up to Chef/Kitchen Director.<br />
Adam has cooked professionally for over a decade, moving through the<br />
kitchens of Vidalia in Washington, DC, La Panetiere in Rye, NY, and<br />
Chantarelle in Manhattan.<br />
Raised in South Africa, Adam emigrated with his family to the<br />
United States in 1987. He graduated from University of Rochester with<br />
degrees in History and Geology. Although cooking has been in Adam’s<br />
blood for generations, he came to the profession only after spending<br />
time in Washington, working in the world of environmental policy.<br />
Feeling unfulfilled, he apprenticed at night at Restaurant Vidalia and<br />
moved back to New York to enroll at the French Culinary Institute.<br />
His love of all things culinary stems from a long family tradition<br />
in the industry. His great <strong>grand</strong>father was a butcher, his <strong>grand</strong>father<br />
owned a butcher supply and spice-milling company, and his parents<br />
owned retail cookware stores and now run a catering company. Adam’s<br />
earliest childhood memories are of playing with scraps of dough in his<br />
parents’ kitchen while his mother baked quiches.
anita lo<br />
Annisa<br />
nita Lo , a second generation Chinese-American, grew up with<br />
her family in Birmingham, Michigan and fostered an interest<br />
in food at a young age. While earning a degree in French at Reid<br />
Hall—Columbia’s French language institute in Paris, She fell<br />
in love with the food and vowed to return. Lo accepted her first<br />
kitchen job as garde-manger at Bouley. After a year, she decided to<br />
move back to Paris and enroll in Ecole Ritz-Escoffier and received<br />
her degree while interning under Guy Savoy and Michel Rostang.<br />
Back in New York, Lo worked her way through all the stations at<br />
David Waltuck’s Chanterelle. She defined her culinary style during<br />
her time at Mirezi, where she earned a two-star review from The<br />
New York Times. After Mirezi, Lo left to travel the world and plan<br />
her own restaurant, a project that would eventually define her<br />
culinary career.<br />
In 2000, Lo opened Annisa, whose name means women in Arabic,<br />
an intimate, upscale restaurant serving contemporary American<br />
cuisine. It was an instant hit, earning a two-star review from The<br />
New York Times. Food & Wine magazine named her one of ten “Best<br />
New Chefs in America” in 2001, and the Village Voice proclaimed<br />
Lo as “Best New Restaurant Chef.” In 2009, Annisa suffered an<br />
unfortunate blow—a kitchen fire destroyed the restaurant. Lo<br />
decided to take some time to travel as plans for rebuilding Annisa<br />
got underway. Meanwhile, Lo appeared on the first season of Top<br />
Chef Masters where she finished fourth out of 24 chefs.<br />
In April 2010, Lo reopened Annisa and kept many of the same<br />
elements but shook it up with new additions to the menu, inspired<br />
by her recent travels and a renewed perspective about cooking.
maneet chauhan<br />
of At Vermilion<br />
aneet’s culinary career began after she graduated top of her class<br />
at the WelcomGroup Graduate School of Hotel Administration, India’s<br />
top culinary and hotel management school. She then interned at<br />
India’s finest hotels and kitchens, including the Taj Group, Oberoi<br />
Hotels and Le Meridian. Maneet came to the United States in 1998 to<br />
attend The Culinary Institute of America (CIA) in New York, where she<br />
graduated with high honors and swept all the awards of her batch. She<br />
has recently been lauded as “World’s Best Chefs” by the CIA, an honor<br />
from this leading culinary institution.<br />
As executive chef of Vermilion NYC & Chicago, Maneet Chauhan<br />
is at the helm of both kitchens in executing the Indian-Latin cuisine<br />
pioneered by concept originator and owner Rohini Dey. A unique<br />
and talented chef, Maneet enjoys taking the best of both cuisines<br />
and melding them. Maneet’s ongoing research and trials and zest for<br />
experimenting play an invaluable role in the evolution and execution<br />
of this innovative cuisine, which is based on both historical and<br />
geographical cross-influences. For its pioneering cuisine and womenled<br />
executive team, At Vermilion has been lauded by the Wall Street<br />
Journal, Gourmet, Fortune, Esquire and many others.Maneet was recently<br />
a Contender for Iron Chef and Next Iron Chef on The Food Network and<br />
a judge on Chopped on The Food Network.<br />
In 1963 Restaurant Nippon was opened by owner Nobuyoshi Kuraoka<br />
with the first authentic sushi counter in the U.S. A restaurant of<br />
many firsts, after five years of negotiation with the FDA, Restaurant<br />
Nippon finally receives a license to import fugu (blowfish) into the<br />
United States. Restaurant Nippon is now the sole importer of fugu.<br />
Later in 1990, Restaurant Nippon became the first Japanese restaurant<br />
in the U.S. to offer Ni-Hachi soba (“2-8 soba noodles”) prepared from<br />
buckwheat grain harvested from Restaurant Nippon’s own soba farm<br />
in Montreal, Canada.<br />
In 1999, a second restaurant Soba Nippon was opened at<br />
19 West 52nd Street.<br />
naoki kinoshita<br />
Restaurant Nippon
william oliva<br />
Delmonico’s<br />
Executive Chef William Oliva bravely laughed in the<br />
face of child labor laws when he started working in the kitchen<br />
at twelve years of age. Enlisted into the business by his brother,<br />
William’s first restaurant job was at Fraunces Tavern under Chef<br />
Guy Gautier. Shortly after, he took a position at Liberty Café with<br />
Chef Sam Hazen and then at his brother’s restaurant Harbour<br />
Lights, working with John Loghran.<br />
At Harbour Lights, Oliva worked his way up to Sous Chef before<br />
transferring to Longacre Square Steak House, where he delighted<br />
guests with signature entrees. At the time, Times Square had few<br />
gastronomic reasons for New Yorkers to venture into its confines,<br />
and Longacre’s owners decided to turn it into an outpost of the<br />
venerable watering hole, Rosie O’Grady’s. The pub fare was too<br />
timid for Oliva’s culinary ferocity, so he took off to Europe.<br />
In West Cork, Ireland, Oliva took over The Baltimore Customs<br />
House where his <strong>tasting</strong> menus garnered a Michelin Bib Gourmand.<br />
Europe exposed the chef to new flavors and techniques, which he<br />
encountered on trips to Seville, London, and Southern Italy. Armed<br />
with overseas experience, he settled back into his home state.<br />
Now at Delmonico’s, Oliva brings a globally-inspired, seasonal<br />
approach to the oldest restaurant in the country. Using organic and<br />
local ingredients whenever possible, Chef Oliva has successfully<br />
incorporated items like Meyers beef, laughing bird shrimp and<br />
Five Spoke Creamery cheeses into his menus. In Ireland, Oliva had<br />
direct access to farmers – he once had to wait for a farmer’s chicken<br />
to lay the last two eggs in an order - and he hopes to strike the same<br />
close relationships in NYC.
vincent nargi<br />
T he Odeon<br />
Vincent Nargi is a fan of old favorites. After more than ten years in<br />
professional kitchens, it’s fitting that he has taken the culinary reins as the<br />
chef of New York classics, The Odeon, Café Luxembourg and Café Cluny.<br />
Nargi attended the prestigious Culinary Institute of America. His first<br />
job was as Garde Manger at Park Avenue Café. He credits that kitchen<br />
with teaching him important lessons that go beyond culinary skill:<br />
professionalism, sacrifice and doing a job until it’s done.<br />
He moved on to be Executive Sous Chef at Maloney & Porcelli, where the<br />
business side of a restaurant became a focus. He then wanted to challenge<br />
his culinary skills and joined chef Cedric Tovar at Django as Chef de<br />
Cuisine. Under Tovar, he helped earn the restaurant a two-star review in<br />
The New York Times.<br />
As the opening Executive Chef of Diner 24, Nargi created a menu of<br />
favorites served around the clock. Nargi left Diner 24 after a year, looking<br />
to build upon his creativity with comfort foods.<br />
In 2005, Nargi became the chef at The Odeon, creating dishes that are<br />
familiar, yet have an element of novelty. A year later, The Odeon’s owners<br />
tapped Nargi to run the kitchen at their new restaurant in the West Village,<br />
Café Cluny. Now, he is also the chef at Café Luxembourg.<br />
Pastry Chef Anne-Marie Noonan’s interest in the pastry arts began<br />
at the age of 8 when her mother baked her a castle cake and presented<br />
it to her in front of all her friends. When her mother retired from the<br />
castle cake business, Anne-Marie became responsible for all the cookies<br />
and cakes made in the household.<br />
After receiving a BA from Binghamton University, Anne-Marie could<br />
not escape her love of desserts and enrolled at the Institute of Culinary<br />
Education (formerly Peter Kump’s). In 1995, after stints at several New<br />
York restaurants, Anne-Marie became the executive pastry chef at the<br />
Bryant Park Grill and immediately felt at home. She has been there ever<br />
since and has continued her culinary education with classes at the<br />
Notter School of Confectionary Arts, The Culinary Institute of America<br />
and via trial and error. She has developed cakes and desserts for such<br />
luminaries as Harry Belafonte and designer Norma Kamali.<br />
anne-marie<br />
noonan<br />
Bryant Park Grill<br />
and Café
laurie<br />
freeman pauker<br />
Lush Candy<br />
Lush Candy is the vision of Laurie Freeman Pauker, a mom and<br />
new product developer, who started making and selling her Lush<br />
English Toffee when she realized she couldn’t stop thinking about<br />
candy. Equipped with a product developer’s keen sense of “how<br />
to”, Laurie started making her own confections several years ago. A<br />
family tradition of German and Russian pastry making inspired her<br />
approach to the sweet science.<br />
Eager to expand her repertoire, Laurie studied chocolate and<br />
confections at the University of Wisconsin-Madison in conjunction<br />
with Retail Confectioners International (RCI), at University<br />
of California - Davis with Richardson Researches, and at the<br />
Institute of Culinary Education (ICE) in New York. Laurie loves<br />
experimenting with new confections and administering the results<br />
to a built-in team of taste testers, her husband and three teenage<br />
sons. Her niece, Shiori, is a student at the <strong>Cooke</strong> <strong>Center</strong>.<br />
Roni Ross is a NYC Pastry Chef with a passion for food. After<br />
graduating from culinary school, she worked her way up through<br />
the ranks, starting out as a pastry cook at Union Square Cafe,<br />
moving on to Sign Of The Dove, Nobu, The Millennium Hotel, to<br />
presently running the bakery at Neuman’s Catering. Roni’s career<br />
has not only taken her through some of the top restaurants in the<br />
city but her training allowed her the opportunity to teach at the<br />
school she graduated from. For six years, Roni taught at The Art<br />
Institute of NYC, her alma mater, training students for a career<br />
in the Pastry Arts.<br />
“It was such a fantastic opportunity for me to be able to give<br />
back to the school that made me the chef I am today. Working at<br />
Neuman’s Catering has likewise been an amazing opportunity<br />
for me for many reasons. Not only have I learned more about the<br />
catering world, but I have been handed the chance to give back to<br />
the community: we do events that help students succeed, we do<br />
work for the homeless and needy and I am even in the position to<br />
hire and train previous students. I feel very fortunate to have had<br />
such amazing opportunities in my career”.<br />
roni ross<br />
Neuman’s Catering
Chef Lucas Santos has been the Head Chef at Corner Café and<br />
Bakery since 2008. Prior to joining Corner Café and Bakery, Lucas<br />
worked at restaurants including L’Escale, Bordeaux, and The Harbor<br />
Room. Chef Lucas also has an impressive and extensive resume in<br />
private catering for clients including Giorgio Armani headquarters,<br />
Luciano Pavarotti, and Mikhail Baryshnikov. He has also prepared<br />
culinary events where Donald Trump and former NYC Mayor Rudy<br />
Giuliani were in attendance, and catered one of the Beasties Boy’s<br />
weddings. Chef Lucas, along with Caviarteria, has been a proud<br />
participant in presenting Caviarteria’s world famous caviar at the<br />
annual City Harvest fundraiser, chaired by Chef Eric Ripert.<br />
lucas santos<br />
Caviarteria<br />
david waltuck<br />
Ark Restaurant Group<br />
The largely self-taught Waltuck first began cooking as a young<br />
boy growing up in the Bronx. After graduating Phi Beta Kappa with a<br />
degree in Biological Oceanography, David followed his passion for cooking,<br />
briefly attending the Culinary Institute of America and working as the<br />
lunch chef at La Petite Ferme in Manhattan. Then in 1979, at the age of 24,<br />
Waltuck launched Chanterelle Restaurant, for three decades one of the<br />
most beloved and respected kitchens in New York City. At Chanterelle David<br />
showcased his unique cooking style, creating a menu that changed every<br />
four weeks, exemplified by carefully composed dishes, clean and powerful<br />
flavors and simple elegant presentation.<br />
Waltuck and Chanterelle received many of the industry’s highest<br />
accolades, including two New York Times 4 star reviews and numerous James<br />
Beard awards, including Best Chef New York City. In addition to Chanterelle,<br />
Waltuck has made time for two cookbooks and other projects over the past<br />
ten years: his love for classic bistro cooking led him to open Le Zinc in<br />
Tribeca and his extensive knowledge of Chinese food led to a consulting<br />
role overseeing the menu, kitchen and staffing at Tribeca’s popular Bar/<br />
Restaurant Macao.<br />
With the new decade stretched out before him David is excited by his new<br />
role as Executive Chef of Ark Restaurant Group and looks forward to taking<br />
the spirit of Chanterelle to his next venture, mingling it with the influences<br />
that continue to inspire him every time he sets foot in the kitchen.
Specialty Libations<br />
roger dagorn<br />
Wine & Beverage Director,<br />
Porter House New York<br />
Roger has the distinction of being one of only 180 Master<br />
Sommeliers worldwide. He is the recipient of many prestigious<br />
awards, including the James Beard Foundation Outstanding<br />
Wine Service Award in 1996. In 1991, Roger was honored by Chefs<br />
in America as Best Sommelier in New York. In 1995, he was<br />
honored as Best Sommelier by the New York Press, and in 2001,<br />
he was awarded Restaurant Wine & Spirits Professional of the<br />
Year by Santé Magazine. Most recently, in 2008, Roger was named<br />
Sake Samurai, a prestigious honor from The Japan Sake Brewers<br />
Association, a title currently bestowed to only 27 experts in the<br />
world, and only 8 outside Japan.<br />
Prior to joining Porter House New York, Roger worked 16 years<br />
at famed Chanterelle Restaurant. At Chanterelle, in addition to<br />
providing guests with sensational wine pairings, he planned and<br />
coordinated sell-out wine dinners and explored and shared his<br />
remarkable knowledge of sakes. He was the Master Sommelier<br />
at Tse Yang, a restaurant noted for haute Mandarin cuisine<br />
with an acclaimed wine list, Restaurant Director at l’Ecole—the<br />
restaurant of the French Culinary Institute, and the Sommelier<br />
at Hotel Parker Meridien in New York. Currently, Roger is an<br />
Adjunct Assistant Professor on Wine Education at the New York<br />
City College of Technology, CUNY.<br />
This evening Roger will be pouring Anderson Valley Brut<br />
Sparkling Wine from Roederer Estate, which was generously<br />
donated by Maisons Marques and Domaines USA.
The Brooklyn Roasting Company knows what<br />
makes brewed coffee and espresso great: sustainable, super-selective<br />
sourcing, fuel efficient and precision roasting, green packaging,<br />
human-powered distribution and unpretentious but expert service<br />
and training.<br />
The only bells and whistles we use are on our delivery bikes. We<br />
know that keeping coffee simple makes it better almost all the time.<br />
We also know that Brooklyn itself has a long, rich history of coffee<br />
innovation and appreciation dating back almost 200 years. We aim<br />
to build on the borough’s reputation for coffee excellence one mindblowing<br />
pound at a time.<br />
Come visit us weekdays between 9am and 5pm at our 25 Jay St.<br />
roastery in Dumbo.<br />
michael pollack<br />
Brooklyn Roasting<br />
Company<br />
san polino estate<br />
San Polino Estate sits peacefully atop a hill, only minutes<br />
from Montalcino. The estate, while precious and intimate,<br />
commands breathtaking views of the surrounding valleys<br />
and hills of Southern Tuscany. Here Luigi Fabro and his lovely<br />
wife Katia Nussbaum nurture the earth to produce the revered<br />
Brunello wine, the premier expression of the Sangiovesi grape.<br />
Gigi and Katia bought San Polino in 1990. Their belief, that<br />
“understanding biodiversity is a priority for safeguarding life<br />
on earth,” drives the ethos of San Polino wines. The vineyard is<br />
run on strongly biodynamic principles and is certified organic<br />
to European Union standards.<br />
San Polino produces 15,000 bottles annually, 8,000 of which<br />
are Brunello di Montalcino. Chemicals have never been used on<br />
the property and needless to say, they do not use any pesticides,<br />
herbicides, or fungicides in the fields.This devotion to purity<br />
has produced medal winning wines of global critical acclaim.<br />
This wine <strong>tasting</strong> was generously donated by Christine and<br />
Kevin Hennessey.
Tuthilltown Spirits is New York’s first legal distillery since<br />
prohibition. Before Prohibition more than 1,000 farm distillers produced<br />
alcohol from New York grains and fruits. Now Tuthilltown distillers have<br />
revived that tradition by making high-quality, traditional batch-distilled<br />
spirits, once again made from locally grown products.<br />
Tuthilltown opened for business in the Hudson Valley in 2005 and now<br />
produces a range of whiskeys including rye, single malt and bourbon. The<br />
acclaimed Hudson Baby Bourbon is the first bourbon to be made in New York.<br />
The Hudson Whiskeys have created a stir both within the industry and<br />
bartending community, as well as among discerning consumers. Recent<br />
awards have included the American Artisan Distillery of the Year 2010-<br />
American Distilling Institute; Best New American Whiskeys 2010- Food &<br />
Wine magazine; American Craft Whiskey Distillery of the Year 2011- Whisky<br />
Magazine; Artisan Whiskey of the Year 2011- Whisky Guild; and Two Gold<br />
Medals 2011- San Francisco Wine and Spirits Competition<br />
Wölffer Estate Vine yard is well known for its vibrant and elegant<br />
Chardonnays and rich, intense Merlots. The dry Rosé has become a favorite<br />
of New York City dwellers and summer Hamptonites. Wölffer’s exceptional<br />
méthode traditionelle Sparkling Brut is ideal for celebrations. Winemaker<br />
Roman Roth’s European roots shine in the classic Cabernet Franc. The<br />
popular Late Harvest Chardonnay ice wine is made from frozen grapes.<br />
These consistently well-balanced wines offer an elegant complement to a<br />
wide range of foods.<br />
Located two hours from Manhattan, Wölffer Estate Vineyard welcomes<br />
guests year-round for <strong>tasting</strong>s. The gracious 12,000-square-foot winery houses<br />
a <strong>tasting</strong> room and boutique, a state-of-the-art winemaking facility equipped<br />
with computerized stainless-steel tanks, laboratory, riddling rooms, bottling<br />
line, and a cellar to hold the wines before distribution, and in European<br />
tradition, barrel rooms constructed of high-vaulted caves and a wine library.<br />
The <strong>tasting</strong> room at Wölffer Estate Vineyard offers table service as well<br />
as more informal <strong>tasting</strong>s. French doors open onto a stone terrace that is<br />
bordered with hydrangeas and overlooks the vineyard, offering one of the<br />
most picturesque views in Hamptons wine country.
Gala Supporters<br />
Loeb and Loeb, LLP<br />
Deloitte<br />
Circle of Confusion<br />
Deborah E. Cooper<br />
& Daniel S. Sternberg<br />
June Eichbaum<br />
& Kenneth I. Wirfel<br />
Leadership<br />
Patrons<br />
Sheila Heffron<br />
& Michael Rankowitz<br />
Christine<br />
& Kevin Hennessey<br />
Helen Lee-Warren<br />
& David Warren<br />
HSBC Bank USA, N.A<br />
Terry Meguid<br />
Moody’s<br />
PricewaterhouseCoopers<br />
Karen & Tom Robards<br />
Lisa & John Westlake<br />
Wendy Banner<br />
& Geoffrey Wiener<br />
Covington & Burling LLP<br />
Anne S. Dayton<br />
Midge & John Folger<br />
Carlie & Neal Garonzik<br />
Janet & Alan Ginsberg<br />
Chefs de Cuisine<br />
Joella & John Lykouretzos<br />
Patricia Nooy<br />
& Roger Miller<br />
Janet & David Offensend<br />
Louise Parent & John Casaly<br />
Susan & William Rifkin<br />
The Saxe Family<br />
Eileen Caulfield Schwab<br />
Debbie & Jeffrey Stevenson<br />
Nicole & David Wachter<br />
Mary H. White, MD<br />
Beth & Michael Wise<br />
Barbara & Michael Zimmerman
Bigelow Drugs<br />
JoAnn M. Beltempo<br />
Alan S. Cohen<br />
Larissa & Walter Drobenko<br />
Eamon Walsh Inc.<br />
Judith R. & Alan H Fishman<br />
Barbara & Michael Gross<br />
Harvest Distribution Inc.<br />
Hudson Valley Bank<br />
Kevin Allard & Raymond Rosario<br />
Ellen Banner<br />
Ellen Bickal & Gary Bieber<br />
Janet R. Bickal<br />
Valerie Boom and Jim<br />
Gunderson<br />
Alan H. Buchsbaum<br />
Alberto S. Cocorpus<br />
& Dr. Michael Termini<br />
Susan Cole<br />
Agriturismo Restaurant<br />
Marjory & Jeff Bauml<br />
David Brodsky<br />
The Burke Restaurant Group<br />
Norka Diaz<br />
Empire Merchants<br />
Alice Harper & Lous Buonanno<br />
Sous Chefs<br />
Karasyk & Moschella, LLP<br />
Renee Khatami<br />
Littman Krooks LLP<br />
Arlene & Jerome Levine<br />
Pamela & Jeffrey Lieberman<br />
Elizabeth Lunbeck & Gary Gerstle<br />
Roanne Mann & David Brodsky<br />
Maisons Marques & Domaines USA<br />
Charlotte Moss<br />
Chefs de Partie<br />
Dattner Architects<br />
Eveline Erni & Gary Barton<br />
Deidre Freeman<br />
Sandy & Bernie Friedman<br />
Friedman, James<br />
& Buchsbaum LLP<br />
Sarah J. Foley<br />
Susan Ginsburg & Jerry Webman<br />
Susannah & Spencer Harrington<br />
Ellen & John James<br />
Donors<br />
Fresh Direct<br />
Ivy & Alan Leibowitz<br />
Carol B. Levin<br />
Rachel & David Lipton<br />
Matthew Marks<br />
Nancy<br />
& Paul Novograd<br />
Daniel Neff<br />
Dr. Elsa Roe<br />
Patricia Schaefer<br />
& Thomas Fahey<br />
Robert Scheinman<br />
Rose Marie J. Smith<br />
Eamon Walsh Inc.<br />
Cathy & Mark Weiss<br />
Kathy & Bill Weigel<br />
Karin S. Katz<br />
Deborah & Andrew Morris<br />
Lee Morrone<br />
Elizabeth Ostrow<br />
& Andrew Buchsbaum<br />
Joyce & Dan Pariser<br />
Len & Mary Ann Policastro<br />
David & Ilyse Schaefer<br />
Amy & Josh Schindler<br />
Sharon Stein<br />
Ramon Nunez<br />
Jean Sheridan<br />
Andrew Solomon<br />
Gayle Spear<br />
& David Eisen<br />
Union Square Hospitality Group<br />
Zabar’s
Sponsors<br />
Benefit Committee and Board<br />
Karen & David Waltuck (co-chairs)<br />
Wendy Banner* (co-chair)<br />
& Geoffrey Wiener<br />
Helen Lee-Warren (co-chair)<br />
& David Warren*<br />
Jana Agopian<br />
Marcia & Michael D. Beck*<br />
Ellen Bickal* & Gary Bieber<br />
Kathleen B. Boak*<br />
Sapna Champaneria<br />
Deborah E. Cooper<br />
& Daniel S. Sternberg<br />
Larissa & Walter Drobenko<br />
June Eichbaum & Kenneth I. Wirfel*<br />
Carlie & Neal Garonzik<br />
Susannah & Spencer Harrington<br />
Christine Hennessey*<br />
Birgit Schwarz-Hickey<br />
Dr. Kristie P. Koenig* & John McKenna<br />
Debra Morris<br />
Elizabeth Ostrow & Andrew Buchsbaum<br />
Patricia Nooy & Roger W. Miller*<br />
Joyce Pariser<br />
Cindy Pinter<br />
Susan & William Rifkin<br />
Karen* & Tom Robards<br />
Phyllis K. Saxe<br />
Patricia Schaefer<br />
Amy & Josh Schindler<br />
Eileen Caulfield Schwab*<br />
Debbie & Jeffrey Stevenson<br />
Michael Termini, PsyD<br />
Lisa Westlake*<br />
Barbara Wolf & Dagnall Folger<br />
Barbara & Michael Zimmerman<br />
* Denotes <strong>Cooke</strong> Board Member
a <strong>grand</strong> chefs’ <strong>tasting</strong> to benefit<br />
T he <strong>Cooke</strong> <strong>Center</strong> for<br />
Learning & Development<br />
honoring hsbc bank usa, n.a.<br />
and christine & kevin hennessey<br />
monday, may 2 , 2011 • guastavino’ s , nyc<br />
cooke center for learning and development<br />
475 riverside drive , suite 730 • new york , ny 10115<br />
www . cookecenter . org • 212.280.4473