Amanda Cohen of vegetable-centric Dirt Candy served a creamy portobello mushroom mousse with a pear and fennel compote.
The Spotted Pig
April Bloomfield served green pea and ham soup—a recipe from her new book, A Girl and Her Pig.
Stirring and seasoning her soup.
Missy Robins of Avoce took sardines to new heights with citrus-cured sardines and a Calabrian chili vinaigrette.
Le Bernadin's fish never fails to please. Last night they served a simple seared tuna with herb salad and a soy-ginger vinaigrette.
Colicchio & Sons
Colicchio & Sons' Tom Colicchio and James Tracey offered a fantastic pastrami duck with orange pickled cabbage and black garlic.
North End Grill
North End Grill was ready for spring with a salad of grilled artichokes, spring onions, and (that's right) raaaaamps!
Little Owl and Market Table
Joey Campanaro of Little Owl and Mikey Price of Market Table came together to make an unstoppable chile barbecue leg of lamb with potato salad and ramp romesco sauce.
Of course the tapas were also accompanied by tap! Several of Groove With Me dance classes performed during the benefit—pictured above is the advanced tap class.
One Girl Cookies
.... and french macarons with apricot cream filling.
Aldea showed off their sweet side with a deliciously creamy cashew mousse with bourbon caramel, banana cake, and caramelized banana slivers.
Blowtorches do wonderful things.