A 'Manly' Cook-Off to Support Movember

Staff Writer
The 5-course cook-off will feature 2 of Kimpton Hotels’ chefs to support the moustache-growing charity Movember
The Muse Hotel New York
An "Old Fashioned Mo" and "Mo'Hattan," served during the "Eat Like a Man" competition at Kimpton's The Muse Hotel in New York City.

NIOS restaurant at Kimpton's The Muse Hotel in New York City will be hosting its second annual "Eat Like a Man" competition on Tuesday, Nov. 19. The competition will be a "manly cook-off" between New York native chef Jarret Brodie of NIOS and Danny Bortnick, Kimpton's senior director of restaurant concept and development and chef in Washington, D.C.

The event is held to coincide with Movember, which is The Movember Foundation’s monthlong initiative in November to have participating men stop shaving their beard to raise awareness and money for a good cause. The Movember Foundation supports men’s health research programs, specifically prostate and testicular cancer initiatives. Last year Movember had 1.1 million participants and raised $147 million worldwide, according to a press release.

The "Eat like a Man" event at The Muse Hotel New York starts at 5:30 p.m., with a reception hour where guests can enjoy signature cocktails such as the "Mo'Hattan" and "Old Fashioned Mo" ("Mo" standing for Movember and moustache).  The hour will be followed by the actual "Eat Like a Man" competition, during which guests will have the opportunity to vote for their favorite "manly" dishes, featuring a five-course prix fixe menu with beer and wine pairing. Each of the chefs will be making two dishes, with the fifth course being a dessert by both chefs. The dishes that will be served include fresh one-hour mozzarella with prosciutto di Parma, Brussels sprouts, olive oil, and breadcrumbs; crispy pork belly and diver scallops with apple rosemary purée and mache salad; roasted black cod with fava bean pesto, chanterelle mushrooms, and bacon-glazed fingerling potatoes; and beef short ribs with butter bean stew, langra, crispy shallots, and demi glacé. The dessert that will be created by both chefs will be revealed at the event.

Tickets to the cook-off are $100 per person, with $20 from each ticket donated to the Movember Foundation. 

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