Culinary luminaries join forces to host a fundraising lunch to support the creation of the Museum of Food and Drink (MOFAD)
Dave Arnold, Director of Culinary Technology at the French Culinary Institute, and Patrick Martins, Co-Founder of Heritage Foods USA, have gathered a team of New York’s most innovative chefs and bartenders to create a nine course fundraiser lunch at Del Posto, on Sunday, March 27th. Their intent: to kick- start the greatest food museum in the world.
The menu for this unprecedented event is derived from the educational themes of the museum. Chefs will draw inspiration from sources outside their normal sphere. How would a cutting edge chef handle the Paleolithic, or a dish using only Pre-Columbian ingredients? What would a modern Italian chef do with ancient Rome?
The Chefs and Themes:
Dave Chang, Momofuku: American Food circa 1491
Wylie Dufresne, WD-50: Cave Man Food
Mark Ladner, Del Posto: Ancient Rome
Nils Noren, French Culinary Institute: Fad Diets
Cesare Casella, Salumeria Rosi: Shriveled Meats (don’t worry, we mean salumi)
Carlo Mirarchi, Roberta’s: New York Food in the Early 1800’s
Brooks Headley, Del Posto: Hebrew Food in Italy
Christina Tosi, Momofuku Milk Bar: Space Food
Top bartenders will pair a coinciding specialty cocktail between courses.
Audrey Saunders, Pegu Club
Thomas Waugh, Death & Co., NYC
Jamie Gordon, Pernod Ricard
Damon Boelte, Prime Meats
Eben Klemm, BR Guest Restaurants
Proceeds from this event will directly support The Museum of Food and Drink (Tax exempt status pending). Hors d’oeuvres and silent auction starts at 1pm. Sit-down lunch and merriment to follow. Tickets are limited. Festive attire – $250 per ticket. To purchase tickets please visit: http://mofad.eventbrite.com
The Museum of Food and Drink, conceived by food technology expert Dave Arnold, will be a private, nonprofit, corporation dedicated to educating its visitors about the history, culture, production, commerce and science of food. MOFAD’s goal is to become the country’s best food educator– an establishment that encourages a well- rounded understanding of what we eat and why we eat it. Visitors will enjoy historical tastings, international immersive settings, world class exhibitions, chef presentations, and equipment and scientific demonstrations.
MOFAD will encourage a widespread appreciation and understanding of lost and endangered culinary arts: recipes, techniques and regional ingredients. It will connect people to what they eat by explaining food production and distribution.
Sponsored by: Pernod Ricard, Heritage Foods USA, Pat La Frieda Meats, Barterhouse Wines, Del Posto Restaurant