Top chefs gather to cook the ultimate dinner party and support Edible Schoolyard NYC

Every table eats a different menu – and bids at the live auction

Some of the world’s most noted chefs will come together for nonprofit the Edible Schoolyard NYC’s fifth annual Spring Benefit on April 24, cooking a one-off dinner to help support children in underprivileged New York communities.

David Chang, chair of Edible Schoolyard NYC’s Spring Benefit and chef at Momofuku

The night (from $1,500 per person) will kick off at the Metropolitan West at 6pm with canapés by Sam Goinsalvos of Tartine Manufactory and Nick Curtola of The Four Horsemen, alongside drinks from mixologist Dave Arnold. This will be followed by surprise four-course menus courtesy of a roster of notable names including David Chang of Momofuku, Danny Bowien of Mission Chinese, Eli Kaimeh of Per Se, Justin Smillie of Upland and Joseph “JJ” Johnson of Harlem’s Minton’s. There will also be a live auction featuring lots such as cooking masterclasses, private dinners and a “skip the line” item which give the winner access to hard-to-get-into restaurants.

Last year’s event raised more than $1m for many projects – among them helping fund teachers who provide hands-on food education to young New Yorkers through school gardens and kitchen classrooms. “It’s an education I wish I’d had in my school,” says JJ Johnson. “To see children gain this tool for life by learning about how to grow and cook food, and how to replenish their bodies and take care of themselves gives me a lot of inspiration and hope for the future.” 

Playful portraits of the students at Edible Schoolyard NYC’s demonstration school in East Harlem will help to decorate The Metropolitan West for this year’s fundraiser, which will be reimagined as a garden nirvana featuring lush greens hung from ceilings and columns courtesy of celebrated events planner Bronson van Wyck, whose clients have included Beyoncé, Barack Obama and Bill Clinton.