Last Monday’s event at Pier 60 brought together leading women of stove, stage, screen and publishing to help raise money for SHARE, a non-profit organization that offers free peer support to women with breast or ovarian cancer, their families and friends. All of SHARE’s services are free of charge and include helplines, educational programs, support groups, and public-health initiatives.

According to Beth Kling, SHARE’s communications director, the fundraiser raised close to half a million dollars — $496K to be more exact — enabling this organization to continue to support those affected by breast or ovarian cancer.

Below is the list of the chefs, their sous chefs and the foods attendees got to sample at SHARE.
– bonnie

BonnieBOTB

 

Photo credit: Jean G. Bortner

ALISON AWERBUCH
Abigail Kirsch Catering with Julia Turshen
Duck and Foie-Gras Sliders with Pear Kale Kraut, Smoked Gouda and Sriracha Aioli, and House-Cured Pickles Four Ways
Sips of Spiced Rum Pumpkin Floats

JANINE BOOTH
Root & Bone with Kathleen Chalfant
Grandma Daisy’s Buttermilk Angel Biscuits, House Ricotta Whip, Plum and Truffle Salt

LYNN BOUND
54 Below with Chely Wright
Duck Pastrami on Grilled Bread with Whipped Ricotta, Apples, and Pickled Beets

REBECCA CHARLES
Pearl Oyster Bar with Sara Moulton
Pearl Oyster Bar Lobster Rolls

AMANDA COHEN
Dirt Candy with Jessica Hecht
Tomato Tarts with Smoked Feta

LEAH COHEN
Pig & Khao with Kitty Greenwald
Thai Green Curry with Corn, Shrimp and Tomatoes

AMANDA COOK
Cookshop with Linda Stasi
Caramel Popcorn Cream Puffs

LAUREN DESTENO
Marea with Karen Page
Chilled Tomato Soup with Charred Surf Clams, Watermelon, Heirloom Tomato and Toasted Watermelon Seeds

COLLEEN GRAPES
Oceana with Brenda Blackmon
Late Harvest Peach and Corn Bread Pudding with Bourbon Cream

ALEX GUARNASCHELLI
Butter
Crostini with Fennel Sofrito, Kohlrabi and Bacon

REBECCA ISBELL
Betony with Carol Anne Riddell
Butterscotch Custard with Hazelnut Toffee and Scotch

PATTI JACKSON
Delaware & Hudson with Valerie Smaldone
House-Smoked Pennsylvania Trout, Buckwheat Pancake, and Horseradish Cream

SARA JENKINS
Porsena, Porchetta with Joyce Wadler
Porchetta

CHRISTINE LAU
Bar Chuko Izakaya with Kat Kinsman
Crispy Hampshire Pork Belly Lettuce Wrap with Miso Mustard, Pickled Garlic and Spicy Scallions

SARABETH LEVINE
Sarabeth’s with Joanna Pruess
Triple Chocolate Chocolate Pudding with Cream and Chocolate Pearls

ANITA LO
Annisa with Magee Hickey
Sea Bream Crudo with Plum, Pistachio and Anise Hyssop

ANGIE MAR
The Beatrice Inn withJodi Kantor
Dry-Aged Sliders with LaFrieda Beef, served with shots of Made Real Vodka

SAWAKO OKOCHI
Shalom Japan with Letty Cottin Pogrebin
Cold Sesame Mazemen with Char Siu Pork

DEBORAH RACICOT
Narcissa with Teresa Reichlen
Jasmine Rice Pudding, Black Mission Figs, Pistachio Kochers

ALEX RAIJ
Txikito, El Quinto Piño & La Vara with Ellie Krieger
Trucha Asalmonada: Arctic Char with Smoked Trout Roe and Salted Honey

LAUREN RESLER
Empellón Cocina with Andrea Bernstein
Tres Leches Ice Cream with Cajeta Swirl Champurrado (Masa-thickened Hot Chocolate)

ALLISON ROBICELLI
Robicelli’s
Tahini Cannoli Cream with Roasted Pine Nuts and Pine Tree Honey on Mahlab-Spiced Cannoli Chips

AMY SCHERBER
Amy’s Bread with Tamsen Fadal
Black Olive Country Sourdough Bread Stick, Walnut Raisin Bread Stick with a Selection of Spreads

BARBARA SIBLEY
La Palapa with Sade Baderinwa
Guacamole con Tomatillo de Milpa y Sopecito de Nixtamal: La Palapa’s Serrano Tomatillo Guacamole with Landrace Corn Nixtamal Spices

ROXANNE SPRUANCE
Kingsley with Megan Fairchild
Smoked Enoki, Egg, Beef

SUE TORRES
Leyenda with Lourdes Castro
Grilled Vegetable Tacos, Cilantro Pesto and Pickled Cabbage Salad

Jessica Weiss
Maialino with Daphne Rubin-Vega
Apple Crostata with Spiced Mascarpone Cream