September 21, 7:00 P.M. Dinner and Conversation: Climate Week: A Feast to Fix the Future
September 21, 2023 07:00 PM
Join JBF, Chefs’ Manifesto, and Food Tank for a Four-course Dinner That Centers Deliciousness for the Health of the Planet
25 11th Ave, New York, NY 10011, USA
Optimism and deliciousness are key to making a difference in the future of the planet, as you’ll taste and hear throughout this dinner. Through four courses exploring the transformative elements of beans, chefs Anita Jaisinghani, Lorna Maseko, and Grace Ramirez will showcase how to mitigate climate’s impact on food production and consumption, including on the health of our soil, putting changemaking within the reach of all diners. Join JBF, Chefs’ Manifesto, and Food Tank for a thought-provoking, flavor-fueled evening of dinner and conversation that will leave you empowered to make a difference in the health of planet and people alike.
Dining Table: $150 / Inside Chef's Counter: $165
Climate Week comes to Platform for a series of talks, classes, parties, and dinners highlighting food-centric solutions to climate change within reach of every chef and diner (even kids!).
Menu
Hors d’Oeuvre
Lorna Maseko
Magwinya with Black Bean Purée and Mango Achar
Grace Ramirez
Tostadas with Avocado–Pea Guacamole and Chipotle Mushrooms
Anita Jaisinghani
Toasted Dwaffle with Eggplant Pickle and Whipped Yogurt
Argyle Brut Rosé 2020
Dinner
Grace Ramirez
Cauliflower Mole with Nopalitos
Lorna Maseko
Sorghum–Lentil Bobotie
Anita Jaisinghani
Butter Bean Stew with Saffron Millet Pilaf, Greens, and Herbs
Family-Style Sides >
Saffron–Herb Pilaf
Roasted Seasonal Vegetables with Chickpea–Tahini Dressing
Dombolo > South African Steamed Bread
Chakalaka > Bean–Tomato Relish
Assorted Chutneys and Pickles
Argyle Nuthouse Riesling 2021
Argyle Chardonnay 2021
Argyle Reserve Pinot Noir 2021
Anita Jaisinghani
Chocolate–Chickpea Tart with Fresh Figs
Grace Ramirez
Seaweed Ice Cream
Argyle Extended Tirage Brut 2011
About Anita Jaisinghani:
Anita Jaisinghani is the chef and co-owner of Pondicheri in Houston, Texas. She was born and raised in India and is of Sindhi descent. She developed a love for food early on in her life, however she first trained and practiced as a microbiologist. Transitioning as a stay-at-home mother for her two children, in Canada first and later in Houston, she gradually developed her love of food into her profession, beginning with an out-of-home catering business and selling chutneys to Whole Foods.
Her first restaurant job was at the famous Café Annie, where she worked in the pastry department for two years. Following her time at Café Annie, chef Anita opened Indika in 2001, serving deeply personal dishes that illustrated her desire to portray Indian food in a new light. Pondicheri followed in 2011, expanding with the opening of the Bake Lab + Shop in 2014.
With all of her kaleidoscopic menus, chef Anita combines the complexities of Indian cuisine with leanings toward the ancient body of wisdom of Ayurveda, the magic of spices, and the goodness of fresh, local ingredients.
About Lorna Maseko:
South African chef Lorna Maseko is a ballet dancer turned award-winning celebrity TV chef. Her culinary adventures began when she took part in the first-ever Celebrity MasterChef on DSTV and made it to the final top six contestants. From this competition, chef Lorna launched a series of cooking events titled “Cooking with Lorna and Friends.”
Chef Lorna’s first cookbook, Celebrate with Lorna Maseko, won two Gourmand World cookbook awards in 2019. That same year, she hosted the World Restaurant Awards in Paris and was invited to Stockholm to speak on issues of world hunger and famine with Chefs' Manifesto during the EAT Forum. Chef Lorna is the host of Homegrown Tastes South Africa in which she journeys across South Africa discovering its unique and vivid landscape through its local cuisines. Chef Lorna has also been nominated for two SAFTAs: Best TV Presenter and Best Lifestyle Programme. She recently released a cookware line with HSN and was a guest judge on Top Chef Season 20.
About Grace Ramirez:
Miami-born chef Grace’s start in the culinary industry began behind the scenes working for Food Network, where she produced and directed Throwdown with Bobby Flay. She was also a contestant on MasterChef USA, showing her impressive skills in the kitchen, and, as a result, earning a scholarship to the French Culinary Institute where she continued to hone her cooking. Chef Grace is the author of two books, The Five Ingredient Electric Cooker Cookbook and La Latina.
In addition to her venture with Zacapa Rum as the worldwide ambassador, chef Grace works with World Central Kitchen, a chef relief team, helping to provide people in need with meals when disaster strikes. In 2017, she got on the first flight to Puerto Rico to help with Hurricane Maria relief, and shortly after traveled to the Bahamas to assist in cooking 10,000 meals a day after Hurricane Dorian hit. She is extremely passionate about her philanthropic activities which include: the Horticultural Society of New York, Wellness in the Schools, Healthier Generation, Nuestros Pequeños Hermanos, Woman Kind, and more. She is also the star of Destino con Sabor on Hogar de HGTV, has appeared on Beat Bobby Flay, and as a judge on Gooey, The Chew, and The Dish on Oz.
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.
Event Policy