Earlier this week I attended the Susan G. Komen Chefs for a cure event, a tasting event held to benefit the Susan G. Komen foundation: an organization dedicated to curing breast cancer. The location was spread over three floors of the residences at the W Hotel and several of the show apartments. This unique set up allowed guests to sample amazing food and have a taste of life at the W and the fabulous views from the penthouse!
We started on the 20th and 25th floors and sampled several drinks and savory dishes. Some of my favorites included:
Joanne Chang, Myers+Chang: thai ginger chick salad with vermicelli noodles
Michael Zentner, Gaslight Brasserie au Coin: steak tartare
Brian Reyelt, Citizen Public House & Oyster Bar: chilled Duxbury oyster with cucumber gin mingonette
Peppino (Shingara Singh), Da Vinci’s: wild mushroom ravioli with white truffle sage sauce
Richard Garcia, 606 Congress: Cape Cod clam ceviche with lime and cilantro
Alberto Cabre, Casa B: Columbian shrimp cocktail on plantain chip
Larry Kessel, CTCA: hand-dipped ricotta gnocchi with duet of spring peas, crispy pancetta, black pepper relish
We finished with desserts in the penthouse; my favorites were the white chocolate french macaroons from Michelle DeSalvo, Johnson & Wales, and Nicole Coady's creative candy bars from Fixx Chocolates.
I had a great time at this event, and definitely want to check out some of the restaurants I tried!