- Where to Eat Detroit-Style Pizza, Outside Detroit
- Team Estela Opens Flora Bar and Flora Coffee Tonight in The Met Breuer
- Toups South Opens with Aaron Franklin’s Smoker and a 160-Year-Old Bar
- Last Call: Alex Raij and Eder Montero Are Making Poole's Diner-Inspired Tapas Tonight
- Tomato Golf and Ultimate Fighting: How Chefs Unwind After Service
- Vegas’s Next Mega Food Destination
- L.A.’s Iconic Michael’s Debuts New Chef Miles Thompson
- Grae Nonas Lands in Minneapolis, Embraces His "Viking" Heritage
- Guess Who's Coming to Dinner at the 11th Euphoria Festival?
- Angie Mar Dreams of Ribeye at The Beatrice Inn, Revamped and Opening Today
© Rory Tischler
F&W Publisher Christina Grdovic Baltz & Chef Marcus Samuelsson at C-CAP 20th Anniversary Benefit
"I began my involvement with C-CAP 15 years ago because I felt a responsibility to kids who wouldn't otherwise know about the culinary field,” said Samuelsson. "They're the next generation of chefs, and it's so important for them to have exposure to the restaurant world."
C-CAP students helped prepare food for the event alongside more than 30 New York City chefs, including Alfred Portale (one of Samuelsson's mentors and tennis partners) and Jason Hall from Gotham Bar & Grill, who served an amazing cauliflower custard topped with sea urchin, trout roe and aged soy sauce, and F&W Best New Chef 2006 Christopher Lee from Aureole, who made the restaurant's signature sea scallop sandwich with seared foie gras, passion fruit and sugar snap peas.