When I think back to the awesome Cookies for Kids Cancer dinner a few weeks ago, I think about…. Uni. And succulent roast pork. And truffles. And, of course, cookies.
A few weeks ago, Cookies for Kids Cancer threw a little dinner party. That party, which raised money for research for pediatric cancer, filled the former Tunnel nightclub. Some 500 guests sat down at long tables that stretched down the length of the place.
I know it’s boring to talk about old events when there’s always a new one a couple hours away, but the CKC event was outrageously great. Each table had a different elite NYC restaurant chef cooking just for them. (Some people paid extra to sit at certain chefs tables; I admire that ingenuity though I like the luck of the draw.) If you sat at Momofuku Ssam Bar’s table, you got a mammoth charred roasted pork shoulder Bo Ssam. If you sat at the Marta table, you scored hand-made cavatelli with white Bolognese and a carpet of shaved black truffles. Per Se’s table was treated to a ridiculous butter-poached lobster with pasta in Parmesan and black truffle sauce with an extra splash of butter. For its table, Ivan Ramen served a dish called Ham & Eggs: sushi rice wrapped in country ham, topped with a huge piece of sea urchin (I’m not sure how many kilos of truffles the chefs went through, but it was eclipsed by the trays of uni.)