Produce Playoff 2016

August 24, 2016

Cocktail Lounge : $200

Dinner with beverage pairings: $350

Cocktail Lounge & dinner with beverage pairings: $500

Betony

41 W 57th Street
New York, New York

 
Co-presented by Citi and S.Pellegrino
 
hosted by

to benefit

 

It's the end of August and the height of summer’s growing season: Long sunny days, drawn-out dusks and dewy mornings give rise to the sweetest produce of the year. Chefs swarm farmers’ markets with unparalleled gusto, snatching up tangled tendrils of fragrant garlic scapes, shiny eggplants, and mounds of magenta radishes. There is no better time to be a chef - or a diner.

On Wednesday August 24th, Betony’s General Manager, Eamon Rockey and Chef, Bryce Shuman, will host Produce Playoff 2016, a celebration of New York’s finest summer produce. They’ve invited a team of chefs and beverage professionals to “draft” a “star player” from their favorite regional grower. Although the event will highlight New York’s bounty of produce, the multi-course meal prepared by NYC’s most talented chefs and beverage professionals will not be strictly vegetarian. Wine pairings, beer and cocktails will be selected with seasonality in mind. Guests will be able to meet the culinary team and participating farmers, and the event will benefit Share Our Strength’s No Kid Hungry Campaign.


PRODUCE PLAYOFF 2016 IS GENEROUSLY CO-PRESENTED BY

S.Pellegrino

Citi

SUPPORTER

SALIDO

Drawing Booth

THANK YOU TO OUR PARTNERS

Logo by Jon Sperry Art

Decor by Luis Collazo

PR by Ben Schmerler

Photography by Signe Birck and Simon Lewis


 
Eamon Rockey
General Manager
Eamon Rockey is a Culinary Institute of America graduate who over the past decade has worked in service and beverage program positions at some of New York City’s most highly regarded restaurants, including Aska, Eleven Madison, Atera and Gilt. In addition to his General Manager responsibilities at Betony, Eamon oversees the restaurant’s critically acclaimed cocktail program, which includes his signature milk punches.
 
Bryce Shuman
Executive Chef
Bryce Shuman grew up in Chapel Hill, N.C. and graduated from the California Culinary Academy. Upon graduation, he joined the staff at Rubicon and later joined Daniel Humm’s team at Eleven Madison Park, where he worked for six years and was promoted to Executive Sous Chef. In Spring 2013 Chef Shuman opened Betony in Midtown Manhattan. Among other honors, the restaurant was awarded three stars from The New York Times and a Michelin star and named “Best New Restaurant” by Esquire. In March, Bryce was inducted into Food & Wine's 2015 class of Best New Chefs.

PRODUCE PLAYOFF 2016 IS GENEROUSLY CO-PRESENTED BY

S.Pellegrino

Citi

SUPPORTER

SALIDO

Drawing Booth

THANK YOU TO OUR PARTNERS

Logo by Jon Sperry Art

Decor by Luis Collazo

PR by Ben Schmerler

Photography by Signe Birck and Simon Lewis

Chef Bo Bech Geist 
Bo Bech is a Danish chef renowned in Copenhagen successful restaurants Geist and Lou Lou. He now is doing a series of pop-up dinners, “The Bride of The Fox” around New York City.
 
Chef Daniel Burns Luksus
Daniel Burns is chef/owner at Tørst and Luskus in Greenpoint, Brooklyn. Tørst is an award winning craft beer bar and Luksus serves a seasonal tasting menu with beer pairings. Luksus earned a Michelin Star at the first opportunity, after having opened in July 2013 and is the first restaurant in the world to gain a start serving only beer. Chef Burns previously worked at the Fat Duck and St. John in the UK, as well as being the pastry chef at Noma from 2006 to 2009. He moved to New York to set up the test kitchen for Momofuku, as head of R & D. 
 
Chef Flynn McGarry Eureka
Flynn McGarry began cooking at ten using cookbooks and the Internet as his guide. By thirteen, Flynn had created a monthly supper club EUREKA, serving twenty guests, a tasting menu out of his test kitchen/bedroom. EUREKA was featured as a Talk of Town piece in the New Yorker. Flynn gained restaurant experience, apprenticing first at Ray's and Stark Bar at LACMA, and then went on to stage at Eleven Madison Park, Alinea, Next and Modernist Cuisine all before he was fourteen. Flynn then moved his popular EUREKA dinners out of his home and popped up monthly in Beverly Hills at Bier Beisl for a year. At fifteen, he was hired to work for Chef Ari Taymor of Alma in L.A. Flynn then became the cover story for The New York Times Magazine's Food and Wine edition. Flynn continued to pop up EUREKA in L.A., at Atelier Crenn in San Francisco and most recently completed a six month run in N.Y. at Creative Edge. Flynn has been included in Time Magazine's 25 most Influential Teens two years in a row and was the youngest honoree on the Zagat 30 under 30 L.A. List for 2014. He has appeared on NBC Night News, the Today Show, Late Night with Jimmy Fallon, and CBS Morning News. He is also the subject of an upcoming documentary about his culinary life. His Dining with Flynn Instagram has over 50,000 followers, and yet his description of himself is simply, "I cook." And that he does. 
 
Chef Enrique Olvera Cosme
When he was a teenager, Enrique Olvera decided to take another look at his love of cooking-- something he's discovered as a boy in his grandparents' pastry shop-- and he traveled to New York to enroll at the Culinary Institute of America. When he came back to Mexico four years later, he opened his restaurant, Pujol. His porposals created based on the vast universe of ingredients that Mexico provides, applying both contemporary and age-old culinary techniqes in every instance. His constant exploration and experimentation, added to a passion for detail, and the care that underlies process as well as the products he uses, have translated into discoveries that Olvera shares with diners at Pujol and in other culinary projects. In the relaxed ambience of his Mexico City gourmet shops and eno cafes, visitors discover menus that change with every season. At his restaurant Moxi-- a star in San Miguel de Allende, inside the Hotel Matilda-- ingredients go directly from local farms to diners' tables. At Cosme-- in Manhattan, and his first incursion into the United States-- corn, beans, and chile beautifully combine with local Hudson Valley products; Los Cabos' Manta foregrounds delicacies that come from Mexico's coasts. Each venue gives new life to Olvera's latest gastronomic creations. 
 
Chef Mina Pizarro Betony
Executive Pastry Chef Mina Pizarro grew up in the Philippines until age 12, at which time her family moved to New Jersey. She studied communications and later began a career in TV production and advertising. After receiving a gift of The French Laundry Cookbook and being struck by the artistic beauty of the dishes, and, at the same time, curious to explore a more creative job, Mina signed up for a work study program at New York City’s Institute for Culinary Education. Inspired by her experiences in the program, Mina quit her job and enrolled in the school full-time, finishing with an externship at Daniel Boulud’s DB Bistro. After working as an employee at DB Bistro, Mina left to join Le Cirque and work under renowned chocolatier Luis Robledo. She then joined the pastry team at Per Se, whose Executive Chef Thomas Keller sparked her initial interest in a culinary career. After deepening her skills at Per Se for two-and-a-half years, Mina was hired as the Executive Pastry Chef of The New York Times three-star restaurant Veritas. That was followed by an offer from Australian Chef Shaun Hergatt to be the Executive Pastry Chef at his SHO Shaun Hergatt in the city’s Financial District. After taking a year off in Napa to recharge, she returned to New York City to head up Cesare Casella’s pastry program at Salumeria Rosi on the Upper East Side, before reuniting with Chef Hergatt at his new restaurant Juni. As the Executive Chef of Juni, Mina contributed toward the team receiving a Michelin star. She was also named a 2015 Star Chefs Rising Star based on her offerings there. In May 2016 Mina was appointed Executive Pastry Chef at Betony. Along with Thomas Keller, Mina counts Michel Bras and Dominique Crenn as influences on her style of pastry. When not in the restaurant, Mina relaxes by doing Bikram yoga and studying ceramics. 

PRODUCE PLAYOFF 2016 IS GENEROUSLY CO-PRESENTED BY

S.Pellegrino

Citi

SUPPORTER

SALIDO

Drawing Booth

THANK YOU TO OUR PARTNERS

Logo by Jon Sperry Art

Decor by Luis Collazo

PR by Ben Schmerler

Photography by Signe Birck and Simon Lewis

 
Finback Brewery Ridgewood, NY
Founded in 2011, Finback Brewery is born from a passion for brewing and experimentation. After a long search combing through back streets, along canals, under bridges and industrial no-mans lands, braving collapsing roofs and cardboard box jungles the brewery found a space in Queens in 2013. Armed with a 20 barrel brewhouse, Finback released its first beers brewed in Queens in January 2014. The brewery is proud to call Queens home and become a part of the diverse and rich culture of the borough. We’re excited to be one of NYC’s newest breweries and to make NYC culture even better. Currently, we self distribute all our beers to the greater NYC area in draft format only. So, go to your local bars and let them know you want some Finback!
 
Wine Director Dean Fuerth  Betony
A born and bred native of Manhattan, Dean Fuerth was exposed to and infatuated by fine dining culture from an early age.  With over seven years of experience in the New York City restaurant industry, Dean has worked his way up through every position in the front of house, from busboy to his current position of Wine Director.  He first discovered his passion at Daniel Boulud’s Rhône and Burgundy centric bistro Bar Boulud, where he received invaluable experience from their James Beard nominated wine program.  Dean spent his first year as a sommelier at Commerce in the West Village, followed by two years at David Bouley’s perennial flagship in TriBeCa. Dean is simultaneously pursuing his Level IV Diploma from the Wine & Spirits Education Trust, and his Advanced Certification from the Court of Master Sommeliers. 
 
Sommelier Caleb Ganzer Compagnie des Vins Surnaturels
A lover of wine since he began his restaurant career during college, Caleb Ganzer, 30, moved to Paris during his senior year of university where he worked in a champagne bar and grew his love of wine into a full-fledged passion. After graduation, Caleb quickly made the decision to follow his heart and pursue a career in the wine world. Since then, he’s held positions as a sommelier at a number of acclaimed restaurants including several of Daniel Boulud’s spots, including Restaurant DANIEL, DBGB, and db Bistro Moderne in Miami & New York. Most recently, Ganzer spent 2 years as a sommelier at Eleven Madison Park. He is excited to have made a move back into a wine bar setting, currently at the helm of Compagnie des Vins Surnaturels, the SoHo wine bar with Parisian roots. Armed with a vast wine knowledge and a wealth of inspiration from his travels, he loves bringing his service chops to the floor and directing a program where his guests can discover new wines, revisit classics and be surrounded by friendly sommeliers, have great food on the table and relax in a comfortable, casual setting.
 
Headshot coming soon!
Wine & Spirits Professional Rosemary Gray Flatiron Wine & Spirits
Bio coming soon!
 
Bar Director Leo Robitschek The NoMad
Bar Director Leo Robitschek has been with the Made Nice team since 2005 and has played a significant role in the development of the group's cocktail program at both Eleven Madison Park and The NoMad properties. A native of Venezuela, he first began working in hospitality while attending the University of Miami, but it was upon moving to New York City where his appreciation for the craft of cocktails began to come into focus. First joining Eleven Madison Park nearly a decade ago, he helped reinvent the cocktail program of the restaurant and was promoted to head bartender in 2009. With an approach that stressed balance, the best ingredients, and technique, the cocktail program mimicked the same high standards as those of the Chef Daniel Humm's kitchen. Since opening The NoMad and Elephant Bar in 2012, Leo and his team have been the recipients of numerous Tales of the Cocktail Spirited Awards, the James Beard Award for Outstanding Bar Program and were named #14 on the prestigious World's 50 Best Bar List. In 2014, The NoMad Bar opened adjacent to The NoMad Hotel with an even greater emphasis on Leo's renowned cocktail program.
 
Owner Michael Skurnik Skurnik Wines
In 1977, after graduating from UMass-Amherst, Michael took a job as a waiter at famed Windows on the World restaurant while he searched for his big break using his degree in Zoology. During his stint at Windows, he befriended their wunderkind sommelier Kevin Zraly. At the time, Windows was at the forefront of the wine scene, particularly the fledgling California wine scene. Michael saw the potential in the Windows wine program and subsequently took a huge pay cut to work as a “cellar rat” for Kevin. He progressed quickly to sommelier and had the opportunity to taste thousands of wines from their extensive cellars. In 1980, Michael began working as a salesman on the street for a now defunct wine distributor named Establishment Import Company. He was introducing New York to all sorts of new, boutique wines from California – names like Chateau St. Jean, Chateau Montelena, Sutter Home, and Stonegate! Soon after, Michael was wooed by well known French negociant Mommessin to handle the national distribution for their entire lineup of Beaujolais and Burgundy, including Clos de Tart. Michael accepted this position and became national sales manager, traveling to markets throughout the United States. In 1987, he founded Michael Skurnik Wines (now just simply Skurnik Wines) in order to bring in a few boutique wineries from California. The business grew rapidly and now Skurnik Wines represents a host of wineries from the United States, France, Italy, Spain, Portugal, Germany, Austria, Australia, New Zealand, Argentina, Chile, South Africa, Greece, Hungary, and even Israel! And the rest is history.
 
Headshot coming soon!
Beverage Director Thomas Waugh Major Food Group
Bio coming soon!

PRODUCE PLAYOFF 2016 IS GENEROUSLY CO-PRESENTED BY

S.Pellegrino

Citi

SUPPORTER

SALIDO

Drawing Booth

THANK YOU TO OUR PARTNERS

Logo by Jon Sperry Art

Decor by Luis Collazo

PR by Ben Schmerler

Photography by Signe Birck and Simon Lewis

 

 


RESERVE YOUR SPOT HERE


Cocktails and hors d’oeuvres inside cocktail lounge: $200
Dinner with beer and wine pairings: $350
Cocktails, Hors d’oeuvres and dinner with beer and wine pairings: $500
 
Doors Open at 5:30 pm 
 
Corporate tables

Cocktails, Hors d’oeuvres and Dinner with beer and wine pairings; includes company name recognition as Supporter on website and menu:

Table for 2 - $2,500

Table for 4 - $5,500

 Table for 6 - $9,000


PRODUCE PLAYOFF 2016 IS GENEROUSLY CO-PRESENTED BY

S.Pellegrino

Citi

SUPPORTER

SALIDO

Drawing Booth

THANK YOU TO OUR PARTNERS

Logo by Jon Sperry Art

Decor by Luis Collazo

PR by Ben Schmerler

Photography by Signe Birck and Simon Lewis

 

National Presenting Sponsors

National Sponsors

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