November 14, 7:00 P.M. Dinner: Giving Everyone a Seat at the Table
November 14, 2023 07:00 PM
Featuring The LEE Initiative Chef Mentors: Reem Assil, Anne Quatrano, Silvia Barban, Kelsey Barnard Clark, and Spirit Mentor Rhea Buck
25 11th Ave, New York, NY 10011, USA
Experience an exciting collaborative dinner from four of The LEE Initiative’s Women Culinary and Spirits mentors: James Beard Award–nominated Reem Assil (Reem’s California), James Beard Award winner Anne Quatrano (Bacchanalia, Star Provisions, and W.H. Stiles Fish Camp), Top Chef alum Silvia Barban (LaRina Pastificio e Vino), and Top Chef season 16 winner Kelsey Barnard Clark. The carefully curated menu pulls inspiration from their respective backgrounds and culinary flair, and will be accompanied by craft cocktails from spirits mentor—and past LEE Initiative mentee—Rhea Buck. In partnership with Rob Samuels, the visionary 8th-generation distiller behind Maker's Mark Bourbon, The LEE Initiative will conclude the dinner with a proud debut of this year’s Community Batch—a unique bourbon recipe crafted by LEE’s talented network of mentors. Experience this exciting blend of culinary talent and discover what the Women Culinary and Spirits Program is all about.
Dining Table: $150 / Inside Chef's Counter: $165 / Outside Chef's Counter: $120
Menu
Hors d’oeuvre
Kelsey Barnard Clark
Collard–Pimiento Cheese Soup Shooter with Char Siu Bacon Bits and Kimchi Biscuit
Silvia Barban
Supplì with Smoked Rice, Roasted Squash, Taleggio, and Black Lime Mayo
Reem Assil
Falafel with Chili, Onion Jam, Lemon Tahini, and Chives
Anne Quatrano
Steak Tartare with Lime, Toasted Rice, and Chili
Welcome Cocktail >Maker's Mark with Angostura Bitters–Honey Liqueur, Richard's Sparkling Rainwater, and Fresh Orange
Rhea Buck
Welcome Mocktail >Chai Tea Syrup with Lemon and Richard's Sparkling Rainwater
Dinner
Reem Assil
Butternut Squash Mutabal with Greens, Pomegranate, and Grilled Flatbread
Maker's Mark with Pomegranate–Ginger Syrup and Richard's Sparkling Rainwater
Silvia Barban
Fazzoletti al Porcini Mushrooms with Rock Shrimp and Bay Leaf Oil
Maker's Mark 46 with Pedro Ximénez Sherry and Bay Leaf Tincture Spritz
Anne Quatrano
Rohan Duck with Sticky Rice, Filet Beans, and Thai Basil
Chai-Spiced Maker's Mark 46 Old Fashioned
Dessert
Kelsey Barnard Clark
Autumn Pavlova with Dulce de Leche Mascarpone, Spice-Roasted Apple, Maple Crème, Pecan, and Thyme
The LEE Initiative Community Batch 2023 Maker’s Mark Private Select Bourbon
About Reem Assil:
Reem Assil is a Palestinian-Syrian chef based in Oakland, California, and the owner of Reem’s California, a nationally acclaimed restaurant in Oakland and Reem’s California Mission in San Francisco, inspired by Arab street corner bakeries and the vibrant communities that surround them. Reem has garnered an array of top accolades in the culinary world, including back-to-back James Beard semifinalist nods for Best Chef: West (2018-19) and a 2022 nomination for Outstanding Chef. She is a graduate of the competitive food business incubator program, La Cocina, business leadership program Centro Community Partners, and the Oakland-based business accelerator program ICA: Fund Good Jobs. Before dedicating herself to a culinary career, Reem spent over a decade as a community and labor organizer, building leadership in workers and residents to fight for living wages, affordable housing, and a voice in their jobs and their neighborhoods.
About Silvia Barban:
Born and raised in Northern Italy, Barban graduated from "E.Maggia" Stresa culinary school. She worked as a pastry chef, learning to cook modern and traditional desserts for Giancarlo Perbellini, and later moved into the kitchen as chef de partie. In 2012, she moved to New York for the opening of Giovanni Rana Pastificio e Cucina. Two years later she became the executive chef at Aita in Brooklyn, where she focused on fresh local produce to create traditional and modern Italian dishes. In 2016, she competed in Season 14 of B Bravo's Top Chef, while also opening a new restaurant, Barban. Shortly after Barban, Sylvia opened LaRina Pastificio e Vino in Fort Greene Brooklyn where the inspiration of her childhood in Northern and Southern Italy as well as her current travels appears in each dish.
About Kelsey Barnard Clark:
Kelsey Barnard Clark is a born and raised Gulf Southerner from Dothan, Alabama. She has developed an impressive resume including being the fifth woman and first southerner to win the title of Bravo’s Top Chef and was also voted fan favorite following her season 16 win. After graduating from the Culinary Institute of America, she worked in savory and pastry in several Michelin-star restaurants in New York City, including Café Boulud under Gavin Kaysen, and Dovetail under John Fraser. Her signature southern French cuisine is inspired by family recipes and classic French techniques. In 2012 Kelsey moved back home to open her catering company, Kelsey Barnard Catering. Today, she runs her catering company and restaurant, KBC, in historic downtown Dothan while also teaching virtual classes, taking her chef talents on the road, and appearing and cooking at events as often as possible.
About Anne Quatrano:
Anna Quatrano is the chef and owner of Bacchanalia, Star Provisions, and W.H. Stiles Fish Camp, and previously Floataway Café. At the core of all her restaurants lies a commitment to the land and the inherent flavors locally and lovingly cultivated produce and products bestow. Much of what she serves at her restaurants comes directly from her own Summerland Farm in Cartersville, which has been in her family since the mid-1800s.
She has won numerous James Beard nominations and awards, including Best Chef Southeast in 2003. In 2013 and 2014, Quatrano was nominated for the James Beard Outstanding Chef Award, and in 2013 Bacchanalia was nominated for the Outstanding Service Award.
Outside of her restaurants and farm, Quatrano is very involved in culinary nonprofits, especially those focused on women chefs. She has served on the board of directors for the James Beard Foundation, Women Chefs and Restaurateurs, and Georgia Organics, as well as on various committees for the James Beard Foundation and Southern Foodways Alliance.
About Rhea Buck:
Rhea Buck found that she loves learning and sharing knowledge about spirits and the challenge of creating cocktails. She met her mentor, Colleen Hughes, at Haberdish in Charlotte, North Carolina, and continued to work with her at Supperland, where she is currrently the bar manager.
About The LEE Initiative
Lindsey Ofcacek and Edward Lee founded The LEE Initiative in 2018 in response to the #MeToo movement. The LEE Initiative creates and implements programs to address issues of diversity and equality in the restaurant industry, always with a focus on increasing opportunities for employment and helping to make the restaurant industry more sustainable. During the COVID-19 outbreak, The LEE Initiative launched The Restaurant Workers Relief Program. This program started in March 2020 out of the catering kitchen of Edward Lee’s restaurant, 610 Magnolia, and expanded to include services offered out of 19 kitchens nationwide. In total, The LEE Initiative has distributed over 2.5 million meals throughout the pandemic. For more information visit www.leeinitiative.org.
Tickets to events held at Platform at Pier 57 by the James Beard Foundation cover the cost of food, education and a unique dining experience. Meals are prepared by culinary masters from all regions of the United States and around the world. Unless otherwise stated, alcoholic beverages are provided on a complimentary basis and are not included in the ticket price.
James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served.