Chefs Collaborative Dinner Benefits No Kid Hungry


Davio’s Manhattan in New York City will host the Chefs Collaborative Dinner, a special evening featuring guest Chef Todd English and Davio’s Executive Chef Chad Brown. 

On Monday, October 20th 2014, chef English will team up with chef Brown to present a five-course truffle dinner available for one night only!

Chef Todd English is a celebrated chef, restaurateur, author, and television personality and four-time James Beard Foundation Award winner. Chef English has authored four critically acclaimed cookbooks. His most recent is Cooking In Everyday English.

Davio’s owner, chef and restaurateur Steve DiFillippo, will host the evening at Davio’s Manhattan. The chefs will unite for an extraordinary evening as they take turns presenting each course including Chef Chad Brown’s Insalate di Autunno (fall salad) Fall Vegetables, Sweet Potato Purée, Fonduta, Black Truffle and Chef English’s Ravioli d'Ouvo con Tartufo Egg Yolk Ravioli, White Truffle. 

Chef de Cuisine of Ça Va, Mark Hannon, will present the Scallop & Oxtail, Chanterelle Mushrooms, Asparagus Tips, Mushroom Soil, Snail Caviar as the fourth course. 

The evening will end with a specially prepared dessert prepared by Davio’s Pastry Chef Genevieve Meli (menu below). A portion of the proceeds from the dinner will benefit Share Our Strength's No Kid Hungry.

Dinner Menu

First Course: Insalate di Autunno (fall salad) with fall Vegetables, Sweet Potato Purée, Fonduta, and Black Truffle from Executive Chef Chad Brown

Second Course: Ravioli d'Ouvo con Tartufo with Egg Yolk Ravioli with White Truffle from Chef Todd English

Third Course: Pan Roasted Wild Striped Bass with Roasted Chestnuts, Watercress, Black Trumpet Mushrooms, and Black Truffle Vinaigrette from Executive Chef Chad Brown

Fourth Course: Scallop & Oxtail with Chanterelle Mushrooms, Asparagus Tips, Mushroom Soil, and Snail Caviar from Chef de Cuisine of Ça Va Mark Hannon

Dolci: Ricotta & Goat Cheese Mousse with Black Mission Figs, Concord Grape, Black Pepper Gelato, and Almonds Pastry Chef Genevieve Meli

Wine pairings will be available. The cost of the dinner is $125 per guest.

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.

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