Fourth-Annual Edible Schoolyard Spring Benefit Raises Over $1 Million

Money raised to help the nonprofit’s efforts to ‘transform the hearts, minds and eating habits of young New Yorkers.’
Edible Schoolyard Benefit

Madison McGaw/

“Living” dining room designed by Bronson van Wyck, complete with a vegetable chandelier.

Edible Schoolyard NYC’s fourth-annual Spring Benefit, hosted last night at Skylight at Moynihan Station, successfully raised over $1 million (and counting).

Twenty-five renowned chefs gave their time and resources to support the event, cooking up four course meals for attendees. Participating chefs included David Chang, Ruth Rogers, Michael Anthony, April Bloomfield, Jessica Koslow, and Danny Bowien. Chang’s menu included cured red snapper with citrus, calamansi, and amaranth; seven-spice beef brisket with snow peas, bibb lettuce, and ssäm sauce; and sake kasu ice cream with sesame, peanut, and Thai basil.

Notable event guests include Martha Stewart, Late Night host Seth Meyers, actress Carey Lowell, and designer Lela Rose.

Event planner Bronson van Wyck created a living dining room complete with a vegetable chandelier from which hundreds of carrots hung.

One-of-a-kind culinary experiences were auctioned off at the event. Highlights include Skip the Line; granting the recipient an all-access pass reservation for four at famous eateries such as Franklin Barbecue in Austin, two-Michelin-starred Noma, and Le Bernardin in NYC; a private dinner prepared by David Chang; and an opportunity to put on chef’s whites and work a shift at either Chez Panisse, The River Café, or The Spotted Pig.

One-hundred percent of the proceeds from the event will go towards helping Edible Schoolyard NYC in their mission to “transform the hearts, minds, and eating habits of young New Yorkers.”

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