July 16, 2015
Instagram Diary: Celebrate Flatiron Chefs 2015
Tuesday’s threatening skies did nothing to damper the enthusiasm of all who attended Celebrate Flatiron Chefs 2015. The annual fundraiser for the Madison Square Park Conservancy brought together the best of the best in Manhattan’s food scene, featuring bite-sized treats from over 30 of the NoMad and Flatiron District’s beloved restaurants.
It was hard to know where to begin, but we decided we couldn’t go wrong with the rack of lamb and smoked cherries from Park Avenue Summer, served by chefs Craig Koketsu and Zene Flinn.
Next, we stopped by the John Dory Oyster Bar, where chef April Bloomfield was making magic. Served in paper cones, her haddock cakes were light, flavorful, and as beautiful as they were tasty.
We were treated to slider versions of the famous NoMad burger, topped with white cheddar and pickled red onions, and cooked to what Chef James Kent refers to as “rosé.” It was a treat to be able to pop such a perfect little bite, but it certainly makes you want a full meal’s worth.
At this point, we had worked up a little bit of a thirst. Flatiron Chefs is all about the food, but the beverages are what really keep things moving. Distilleries from all over the city brought their best cocktails, from Brooklyn-based Greenhook Ginsmiths’s gin aged with beach plums to Four Roses Bourbon’s watermelon smash.
Following our “water break,” we turned to chef Kyle Knall of Maysville to help ease us into the the dessert phase of the evening. Chatting about the neighborhood, Knall told us how excited he was about the development happening in NoMad. As he puts it, “The more people who come, the better!” If he continues to serve up his olive oil cake with basil cream and tomato-roasted peaches, we imagine that a whole lot of people will be coming to Maysville.
There were a lot of dessert treats to sample, and sample we did — including rhubarb-rose lassi from Junoon and whiskey-buttermilk pie milkshakes from Hill Country Chicken. After an evening of in-depth culinary exploration, we had to choose a note to end on. The perfect cap on the evening was the ricotta cheesecake from Almond NYC, topped with blueberries and corn crumble — an ideal mix of delicacy and flavor.
Flatiron Chefs was an incredible opportunity to experience everything that the neighborhood has to offer. We left full, but still eager to see what the chefs bring to the table next year.
Missed the Flatiron Chefs benefit for Madison Square Park, but still want to do your part to support the park? Become a member of Mad. Friends!