On Wednesday, May 16, the already beautiful lobby of 11 Madison Avenue was transformed into a dining room for this year’s magnificent Spring Party.
The annual dinner and auction benefiting Madison Square Park brought together hundreds of Park supporters for an evening of fabulous food, drinks, and company.
Chef Vidal was honored to serve the 1st of a 4 course seated dinner for 270 guests. He was joined by Chef de Cuisine Anthony Lemortellec (Boqueria Soho), Chef de Cuisine Kevin Heston and Chef Ruben Martinez (Boqueria Flatiron) in preparing Boqueria’s dish.
Chef Vidal and Ruben begin plating the 1st course for 270 guests
Chef de Cuisine of The Breslin, Peter Cho, helping Kevin Heston, Chef de Cuisine of Boqueria Flatiron
Chef Vidal and Chef Anthony Lemortellec put the finishing touches on the dish
Boqueria’s 1st Course offering: Spinach salad, artichoke chips and confit artichoke,
Garrotxa cheese, hazelnuts, Jamón Ibérico Bellota
Boqueria was in the esteemed company of Chef Victoriano Lopez of La Mar Cebicheria who served Hors D’oeuvres to guests in the park, Chef Alain Allegretti of La Promenade des Anglais (2nd Course), Chef April Bloomfield of The Breslin (3rd Course) and Chef Nancy Olson of Gramercy Tavern (Dessert). In the spirit of the event, the Chefs of all five restaurants helped each other plating for the 270 guests.
Chef April Bloomfield of The Breslin demonstrates the plating of her dish
Boqueria was proud to be part of a dinner and silent auction that helped raise much-needed funds for sustaining the acclaimed horticulture and free cultural programs that the beautiful Madison Square Park provides!