From Farm to Tray: A Benefit for Holy Apostles Soup Kitchen

I was honored to be a part of the first-ever sustainable food fundraiser for Holy Apostles Soup Kitchen, produced by my amazing friend and fellow food lover, SaraDISH. An impressive line up of talented New York chefs took on the challenge of creating seasonal dishes using ingredients found within a hundred miles of the soup kitchen. The results were absolutely delicious! Over 300 guests enjoyed a variety of dishes from grilled haloumi with smoked sausage on sourdough (one of my favorites by Chef Ginger Pierce & Chef Preston Madson of Freemans, Peels, and Isa) to a delicate razor clam & uni duo (Chef Colt Taylor of One if by Land, Two if by Sea) and a creamy polenta & herb cake with spring mushroom ragout (Chef Kurt Kretzschmar, Cocktail Caterers). The spring vegetable garden presented by Chef Kevin Lasko of Park Avenue was both beautiful and tasty (I loved the radishes with herb butter), and Spoonbread’s Norma Jean Darden shared a taste of the South with her fried catfish and collard greens. Food Network Star Season 8 Finalist, Yvan Lemoine, had a line at his table where he was making duck terrine with chicken liver mousse wraps to order. The soup kitchen’s own chefs, Jerry Brady and David Soto, who cook hot, nutritious meals for over 1,000 New Yorkers every day, prepared Salisbury Steak sliders with mushroom and lentils. In addition to the awesome food, I had the opportunity to sample Fair Vodka, which is made from (wait for it)… Quinoa! I tried it on the rocks — it was so clean and smooth.  Brooklyn Brewery also supplied a nice selection of ice cold ales, including the Brown Ale and East India Pale Ale (I’m a fan of both). The family owned micro-creamery, SoCo Creamery, provided the sweets with their luscious homemade ice cream.

Holy Apostles Soup Kitchen is the largest emergency food program in New York City, and the second largest in the United States. For many, it is a place of compassion and hope that never turns anyone away. From Farm to Tray raised over $150,000, which will go directly toward feeding those who need it most. What an extraordinary accomplishment! Words cannot express how incredibly proud I am of SaraDish for producing such a magnificent event!

For more information on donating or volunteering, please visit their website: Holy Apostles Soup Kitchen.  From Farm to Tray was held at the Holy Apostles Soup Kitchen on 296 9th Avenue‎ (at West 28th Street).


The lovely soup kitchen


The incredibly talented participating chefs: Ginger Pierce, Preston Madson, Yvan Lemoine, Kevin Lasko, Kurt Kretzschmar, Colt Taylor, and Norma Jean Darden


Sweet Pea Hummus with grilled bread and zataar (Chef Kevin Lasko)


Spring Vegetable Garden (Chef Kevin Lasko) 


Radish with herb butter from the beautiful, edible spring garden (Chef Kevin Lasko)


Chef Kevin Lasko of Park Avenue


Grilled Beer-Brined Haloumi with smoked sausage on sourdough (Chef Preston Madson & Chef Ginger Pierce)


Chef Preston Madson & Chef Ginger Pierce of Freemans, Peels, and Isa (how adorable are they?! I love them!)


Duo of Razor Clam & Uni with white asparagus, spring peas, and garden herbs (Chef Colt Taylor) 


A delicious sea of razor clams and uni (Chef Colt Taylor)


Fair Vodka – made from quinoa!


Fried Catfish with collard greens (Chef Norma Jean Darden)


Fried Catfish with tartar sauce (Chef Norma Jean Darden)


Chef Norma Jean Darden of Spoonbread


Fell in love with these Creamy Polenta & Herb Cakes (Chef Kurt Kretzschmar, Cocktail Caterers)


Creamy Polenta & Herb Cake with spring mushroom ragout (Chef Kurt Kretzschmar, Cocktail Caterers)


The soup kitchen — such a bright, beautiful space


Brooklyn Brewery beers


Duck terrine with chicken liver mousse (Chef Yvan Lemoine)


Chef Yvan Lemoine, Food Network Star Season 8 Finalist


Salisbury Steak Slider with mushrooms, pea greens, and lentils on ciabatta (Chef Jerry Brady & Chef David Soto)


Chef Jerry Brady of Holy Apostles Soup Kitchen


SoCo Creamery is here!


Scooping ice cream is quite the workout


The amazing chefs who volunteered their time and shared their delicious food


Loved the string of lights


From Farm To Tray

From Farm to Tray: A Benefit for Holy Apostles Soup Kitchen