Tap & Tapas
Benefit On April 16, 2007 an all-star
team of NYC's top chefs cooked up a delightful feast! Philippe Bertineau (Payard Patisserie & Bistro), April Bloomfield (The Spotted Pig), Jimmy Bradley (The Red Cat, The Harrison), Floyd Cardoz (Tabla), Tom
Colicchio (Craft & Craftsteak), Harold Dieterle (Perilla), Claudia Fleming & Gerry Hayden (North Fork Table & Inn), Shane McBride (Craftsteak), Andy Nusser (Casa Mono), Alfred Portale(The Gotham Bar & Grill), Eric Ripert (Le Bernardin), and Damon Wise (Craft) made
everyone's mouth water!
(Click Thumbnails to see
enlarged images)
Savion Glover poses with Groove With Me's Tappers!
North Fork Table & Inn
Payard Patisserie & Bistro
The Red Cat
You can make dreams come true!
Board members pose with guests
Perilla
Craftsteak
Kay & Savion Glover
Girls & Spectators
Savion & the Girls
North Fork Table & Inn
Tabla
Gerry Hayden of North Fork Table & Inn prepared Wild King Salmon Gravlax wrapped Asparagus, Kohlrabi Greens and Horseradish Cream.
Chef Philippe Bertineau of Payard Patisserie & Bistro shared his Wild Mushroom & Morel Flan with Black Truffle Oil, Creme Fraiche and Wild Mushroom Broth.
Jimmy Bradley of The Red Cat and The Harrison prepared Blue Cheese Croutons with Sliced Sirloin and Horseradish Cream.
A donation board tracks Groove With Me's progress and successes throughout a 10 year history.
Groove With Me Board members and friends make donations to support the construction of the new dance studio.
Bravo's 1st Top Chef Harold Dieterle prepared Taylor Bay Scallops with Pickled Ramp Mignonette off the menu of his new restaurant Perilla.
Craftsteak Chefs Tom Colicchio and Shane McBride shared their Wagyu Skirt Steak with Trompette Mushrooms, Onion Soubise, Red Wine Syrup and Sorrel.
Teen Troupe Dance Teacher Kay Esterman grins with MC for the evening Savion Glover.
Groove With Me dancers and guests look on as the Advanced Tap class performs.
Celebrity guest host Savion Glover smiles for the camera with all the Groove With Me tappers!
Mallomars, Chocolate Caramel and Passionfruit Meringue Tarts, and Buttermilk Panna Cotta with Rhubarb Compote from Chef Claudia Fleming of North Fork Table & Inn were scrumptious!
Tabla Chef Floyd Cardoz created delicious Pineapple Cardamom Cheesecake Tarts.
