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Konrad Brattke Photography

31st Annual Chefs' Tribute to Citymeals on Wheels Raises Over $900K

Over 50 of the world's famed chefs gathered at Rockefeller Center for a night of incredible Latin food, music, and dancing

Two nights ago, Rockefeller Center was transformed into one huge, charitable fiesta, beautifully crafted by renowned architect and Citymeals Board Member David Rockwell. Over 50 of the world's greatest chefs gathered and participated in !Que Rico¡ Celebrating Latino Cuisine and Culture: 31st Annual Chefs’ Tribute to Citymeals on Wheels. World renowned chefs who donated their time and efforts included Charlie Palmer, Nina Compton, Markus Glocer, Daniel Boulud, Marc Forgione, Mario Hernandez, and Jacques Torres.

These culinary legends honored the flavors of Latino cooking as they created fabulous dishes at tasting stations throughout the plaza. Each booth was designed and styled to reflect the colorful, rich, and storied history of the Latin community. Along with the spicy, festive, and outstandingly complex variety of food offered, there were also plenty of innovative cocktails, as well as live music from Latin Grammy nominees that included Mariachi Flor de Toloache and Latin Explosion All Stars, and dancing.

This event drew over 1,000 individuals, and whether business leaders, gourmet enthusiasts, restaurateurs, chefs, or simply lovers of excellent food, it's safe to say that everyone had a truly special time. This year, the event raised over $900,000, at least $70,000 more than last year. Most importantly, 100 percent of all proceeds from ticket sales will be used for the preparation and delivery of meals to homebound elderly New Yorkers.

Standout dishes included Masaharu Morimoto's house roast Peking duck tacos; Alfred Portale's Argentinian red prawn ceviche with papaya salad; Jean-Georges Vongerichten's sautéed Maine lobster with corn and romesco sauce; Wolfgang Puck's "inspired" whole roasted duck, Andrew Fowles sorrel glazed spare ribs; and Richard Capizzi's hojiblanca olive oil cake with with lucuma sorbet. Let's be honest though ― everything was incredible.

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