Dining in the top restaurants of New York such as Daniel or Morimoto is an exceptional experience. Multiple courses arrive at your place setting. The eclectic flavors magically compliment each other, and fine wines are softly poured into your crystal clean wine glass. Impeccable service harmonious with generosity, happiness, and steady hands. I never thought it could get much better than dining in these amazing restaurants until…
I got out of a black towne car sent over from Uber, in the pouring rain might I add, and stepped into New York’s prestigious Harvard Club to mingle and nosh with star-studded chefs for the Chef’s Cook for Japan event. Through the Japan Society, all of the proceeds going toward disaster relief for the devastating earthquake and tsunami that hit Japan over two months ago.
Dark brown wood paneled rooms filled with historical pictures, awards, and memorabilia on the walls. Very similar to the actual school. Tons of booth tables strategically placed in two main rooms filled with various types of foods, easy to eat “bite size” of course, and on top of that they were all made from the most well-known chefs in the Northeast area. Francois Payard Bakery to Red Rooster Harlem. All present.
My good friend, Paige, and I took full advantage of our $150 purchased ticket allowing us to eat and drink however much we desired. Thank goodness we came hungry!
With Francois Payard and Daniel Boulud
With Morimoto
Out of all of our stops, Francios Payard, Daniel Boulud and Morimoto were my favorite. All three chefs couldn’t have been nicer to us, and offered a kitchen tour next time we dined with them.
Morimoto cutting the fish!
Poached Quail Egg from Bar Basque
Sashimi and Sushi from Morimoto
Morimoto Dessert Table
Japanese Inspired Macarons from Francois Payard Bakery
Hamachi Tartar Roll from Daniel
It was a remarkable experience, and lovely to meet a new crowd, who all had a passion for food and the creation behind the dish. With all the top faces present in that industry, I was overwhelmed with delicious flavors and conversations.
We left the night with a “sweet” feeling. Literally! Francois Payard gave us a beautiful Macaron tree after I requested to take a few home to munch on in the cab…
Bon Appetit!
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