Annual C-CAP Benefit Honors Tony May And Funds Scholarships and Programs for At-Risk Youth

Photo by Jerry Ruotolo
Photo by Jerry Ruotolo

NEW YORK, February 15, 2013- Tony May, owner of SD26 (, will be honored at the annual Careers through Culinary Arts Program (C-CAP) culinary event on Monday, March 4, 2013, from 6:30 to 9:00 p.m. (General Admission) at PIER SIXTY at Chelsea Piers ( to support the national not-for-profit’s mission of providing scholarships, education, and career opportunities in the culinary arts to disadvantaged youth. Tickets for general admission are $550; VIP tickets are $700 and $1,000, and are available for purchase by calling 212-974-7111 or at

The Chairs for the event are Clarissa and Edgar Bronfman Jr. and the Chef Chair is Marcus Samuelsson of Red Rooster Harlem ( The Vice Chairs are Kim and Michael McCarty ( and Susan and Richard Grausman. CBS2 News Co-Anchor Maurice DuBois ( will be the Master of Ceremonies.

Guests of C-CAP will enjoy an evening of fabulous food, presented by more than 40 of the city’s long-time favorite and hottest star chefs, with wines donated by The Charmer Sunbelt Group ( More than 60 New York City C-CAP high school culinary students are expected to assist the chefs from the renowned restaurants listed below. The evening’s festivities will also include a live auction and silent auction, including once-in-a-lifetime culinary and travel packages.

“This year, C-CAP is thrilled to honor Tony May for his remarkable achievements and contributions to the culinary industry and his commitment to nurturing the next generation of chefs,” says Richard Grausman, C-CAP’s Founder and Chairman. “Having Clarissa and Edgar Bronfman Jr. as Chairs of this event is a tribute to Tony’s outstanding career.”

Tony May is one of the nation’s most respected restaurateurs. He has worked diligently for five decades to elevate the image of Italian cuisine in America, and has set the gold standard for great Italian dining. In 1986, he opened Palio, which attracted critical acclaim throughout the world. San Domenico NY, the flagship restaurant of the Tony May Group, garnered international praise for 20 years. In 2009, Tony opened SD26, where he works side-by-side with his daughter Marisa May.

Tony began his career as General Manager and then owner/operator of New York’s Rainbow Room in Rockefeller Center (1964–1986). In 1979, he founded the Gruppo Ristoratori Italiani (GRI). His high interest in education led him to found the Italian Culinary Institute for Foreigners (ICIF) in Costigliole d’Asti, Italy, in 1991. ICIF was the first culinary school in Italy specifically designed to teach foreigners taste, products, and culture. Many acclaimed chefs working today in America graduated from ICIF. Tony May, with his daughter Marisa May at his side, remains a driving force and inspiration in the industry.

As this year’s honoree, Tony May will receive the C-CAP Honors Award. Past recipients of the
C-CAP Honors Award include: Michael McCarty, Michael Lomonaco, Marcus Samuelsson, Drew Nieporent, Alfred Portale, Lidia Bastianich, Thomas Keller, Charlie Palmer, Danny Meyer & Michael Romano, Daniel Boulud, Jacques Pepin, Egidiana & Sirio Maccioni, Nina & Tim Zagat, and Saul Zabar & Stanley Zabar.

“The grand walk-around tasting event raises funds to support C-CAP’s mission of providing scholarships, education, and career opportunities in the culinary arts to at-risk youth who are interested in pursuing careers in the restaurant and foodservice industry,” says Susan Robbins, C-CAP’s President. “For more than 20 years, we have been transforming lives for thousands of qualified students across the country. We continue to manage the largest independent culinary scholarship program in the nation and, to date, have awarded over $37 million.”

Participating Chefs and The Menu:
Chef Chair: Marcus Samuelsson, Red Rooster Harlem

Abigail Kirsch
Philip DeMaiolo
Medjool dates stuffed with artisanal Cabrales cheese and beef carpaccio with a tartar vinaigrette, sprinkled with toasted macadamia nuts; and flaky sweet potato empanada, maple ice cream and sticky pecan caramel sauce

Asiate at Mandarin Oriental
Toni Robertson
Soba noodles, trout roe and uni cream

Jonathan Waxman
Gnocchi with walnut pesto and budino

Philippe Bertineau
Rabbit porchetta

BLT Steak
Braden Reardon
Cumin-crusted lamb loin

Chadwick’s Restaurant
Sean Quinn*
Tuna tartare with caraway seed, lemon and micro celery on homemade salt and vinegar potato chips

Shea Gallante
Roasted veal meatballs with creamy polenta and truffle pecorino

Colicchio & Sons
Tom Colicchio and James Tracey
Braised pork cheeks with perla bianco polenta and gremolata

Db Bistro Moderne
Ashley Brauze
Grapefruit chocolate verrine layered with grapefruit vanilla diplomat, dark chocolate crémeux, chocolate pain de gênes and Campari-poached grapefruit

John Fraser**
Fuji apple salad with brussels sprout leaves, curried Greek yogurt, pie dough, grapes, parsley, mustard oil and apple cider vinaigrette

Extra Virgin
Joseph Fortunato
Smoked salmon wafer with horseradish, crème fraîche, pickled onions and mango salsa

Fortunato Nicotra
Slow-roasted tomato tartare with housemade ricotta, black bread tagliata and pistachio

The General
Thiago Silva*
Sticky coconut cake with mango sauce, braised pineapple, candied pistachios, shiso-lime syrup and coconut water sorbet

Gotham Bar and Grill
Ron Paprocki
Coconut dacquoise with vanilla, mango and passion fruit crème

L & W Oyster Co.
Jason Weiner and David Belknap
L &W clam chowder with Brooklyn lager, house-cured pancetta and corn nuts

La Mar
Gaston Acurio and Victoriano López
Cebiche clásico with sashimi-grade Long Island fluke in a classic leche de tigre with red onion, habanero, Peruvian corn and yam

Marc Murphy
Pasta with butternut squash, sage and ricotta cheese in brown butter with hazelnuts

Lexington Brass
Chris Leahy
Pea chips with asparagus salad, crab, Ibérico ham and cheese

Maria Loi
Kourou cheese phyllo pies

Kyung Up Lim
Mini bulgogi burgers

The Modern
Marc Aumont
Pistachio dacquoise with milk chocolate Chantilly and passion fruit ganâche

Nobu 57
Matt Hoyle
Sautéed Nantucket Bay scallops on a salad of baby spinach, yuzu, parmesan, extra virgin olive oil and dried miso

North End Grill
Alexandra Ray
Key lime cheesecake with sour cream gelée, blood orange and coconut-lime fluid gels, macadamia toffee powder and shards

Ben Pollinger
Alaska weathervane scallops with sesame, shoyu, shiso and pickled daikon

Alfred Stephens*
Fudge chocolate and caramel whoopee pie with spiked banana milk

Park Avenue Winter
Kevin Lasko
Escargot with ricotta gnocchi and spring garlic

Porter House New York
Michael Lomonaco
Dry-aged prime strip steak, roasted and thinly sliced, on a mini potato bun with roasted peppers and sweet onion jam

Red Rooster
Marcus Samuelsson
Barbecued pork belly with fried green tomato and iceberg purée; and sweet potato pie with
pecan rum caramel sauce and toasted marshmallows

Sarabeth Levine
Chocolate bread pudding

Scott Conant
Timpano baked with forty layers of pasta

Matteo Bergamini
Soft quail egg filled raviolo with truffled butter and parmigiano

The Sea Grill
Yuhi Fujinaga
Thinly sliced kona kampachi sashimi over shiso, rice vermicelli noodles with Hudson Valley foie gras-infused dashi broth

Shun Lee Palace
Michael Tong
Peking duck

Sirio Ristorante
Filippo Gozzoli
Risotto with fava beans, green peas and balsamic reduction

Strip House
Michael Vignola
Wellington slider with New York strip, shitake marmalade, foie gras torchon and bone marrow mustard

William Telepan
Mixed beet salad with beet, bulgur and buttermilk

The Strand, American Bistro
Kelvin Fernandez
Lobster and corn risotto with bi-color corn, corn puree, crispy leeks and chive oil

Torrisi Italian Specialties
Mario Carbone and Rich Torrisi
Duck terrine with mulberry mustard

Union Square Café
Carmen Quagliata
Maple butter braised winter roots with mustard sauce and crispy quinoa

Wylie Dufresne
Popcorn soup with shrimp, tamarind and jicama

*C-CAP Alumnus
**Meatless Monday recipe

The Careers through Culinary Arts Program (C-CAP) Benefit is open to the public.
Tickets for general admission are $550 (limited availability);
Tickets for VIP admission are $700 and $1,000.
For tickets, more information about the event, and sponsorship opportunities,
call 212-974-7111 or visit our website at

About C-CAP
C-CAP works with public schools across the country to prepare at-risk high school students for college and career opportunities in the restaurant and hospitality industry. A national nonprofit, C-CAP manages the largest independent culinary scholarship program in the United States. Since 1990, C-CAP has awarded students $37 million in scholarships and donated $2.8 million worth of supplies and equipment to classrooms. C-CAP provides training and curriculum enrichment programs including: job training and internships, teacher training, cooking competitions and scholarships, college advising, career advising, and product donations.

C-CAP operates programs in seven locations: New York; Los Angeles; Chicago; Philadelphia; Hampton Roads, VA; District of Columbia/Prince George’s County, MD; and statewide in Arizona. For more information about C-CAP, visit