The enCourage Kids Foundation Hosts Intimate Tasting Event In Chelsea Piers

An intimate event full of amazing food, tasty drinks, and all for a good cause

On Tuesday, October 22, the enCourage Kids Foundation hosted a special event titled, “Serving Up Smiles.”  Scott Stanford (Sports/News Anchor) was the emcee for the evening joined by culinary chair Ralph Scamardella, Chef & Partner TAO Group.

Guests enjoyed tasting plates from some of the most notable celebrity chefs and restaurants such as LAVO, Ben & Jack’s Steakhouse, Lamia’s Fish Market, Serendipity 3, and Osteria Morini.  Some of the most notable names in sports including John Starks (Former NY Knicks All-Star), Brent OVale (NY Jets Offensive Tackle), Tony Richardson (NFL Sports Commentator), Luke Petitgout (Former NY Giants Offensive Tackle) and actors Frankie Smith (Roots/Black & Blue), Suzzanne Douglas (Actress) and DeeMo (Actor/Singer/Songwriter) came out to enjoy the great food and of course, support such a great cause.

This event was something very unique in the fact that guests were able to walk around the gorgeous Pier 59 venue and sample as many dishes and drinks that they would like and the variety of food options were off the chart!  You had everything from savory to sweet, from land to sea, all at the tip of your fingers or should I say tongue.  One of our favorites of the night was Osteria Morini and their Risotto di Zucca made with brown butter & delicate squash risotto paired with candied walnuts and parmigiana reggiano.  This risotto was delicious in how it was creamy and packed with the natural sweetness from the squash.  The walnuts also added a really nice texture and sweetness to the dish which really played well with classic fall flavors.  Another honorable mention was the Surf & Turf from Ocean Prime which was a sea scallop paired with a braised short rib on top of a crostini.  The sweetness of the scallop played well with the savoriness and subtle sweetness from the short rib and the crostini was a great layer for the two.

Along with the signature dishes rolled out by these restaurants, guests were also able to sample a variety of wines and cocktails to go along with their dishes.  Our favorite drink that we sampled was made by Whitley Neill and their handcrafted dry gin.  They had a variety of flavors of infused gin such as rhubarb ginger, blood orange, and quince.  We got a chance to sample the rhubarb ginger and the blood orange gins with a classic tonic pairing.  As far as the blood orange gin goes, there was a nice sweetness with the gin as well as the classic brightness that would be associated with blood orange.  Definitely refreshing and a go to if you are looking for something a bit on the sweeter side.  The rhubarb ginger was also an interesting combo where you really get the tart and spice from both players.  Our favorite note was at the end of the sip where you get just a touch of spice from the ginger to cleanse your palette.

The most important piece of the night is that we were able to catch up Michele Hall Duncan, President & CEO of the enCourage Kids Foundation.  The goal of this great organization is to help humanize healthcare for children and their families by focusing on making the hospital a better place to stay and get better.

The Knockturnal: How did this sort of tasting event come about?

Michele Hall Duncan: “About four years ago, we had a celebrity sports auction. And it was great in the beginning. And then after a while, it just was falling flat with everyone. And all of these tasting events started popping up. And I went to the Red Cross Red Ball in Philadelphia, that raise funds for the Red Cross house. And they had a tasting event and it was amazing. I go to a lot of events. I usually like to leave after I say my hellos!  They had to drag me out. People were sweeping and I am still in this event. Great music, food everywhere, and an opportunity for people to socialize for a good cause and it wasn’t a stuffy sit down dinner. I came back up here and said we have to replicate that. And so we started this and it’s an ever evolving thing. We’re so lucky to have all the amazing chefs working with us to make it the spectacular event that it is! That’s how it started. I stole the idea or maybe just borrowed it.”

The Knockturnal: Your secret is safe with us.  So which of the chefs are you most excited to try?

Michele Hall Duncan: Oh my goodness.  It depends, of course.  I’m a huge fan of TAO.  I love the lobster wonton.  I love the asparagus tempura.  I love to see what chef Jenkins from Butter is cooking up.  We’ve got some new chefs here so I can’t wait to taste their stuff.  It’s always just so exciting.

The Knockturnal: So tell us more about the enCourage Kids Foundation!

Michele Hall Duncan: As you know, we seek to humanize healthcare for kids and their families.  To take them through the process of having an illness that affects the entire family.  Not only the child, but the entire family is affected.  And we seek to provide resources in the hospital to help the kids with their psychosocial well-being and adjusting to what their new normal is.

If anybody would like more information or become a volunteer for the enCourage Kids Foundation, please feel free to visit their website for details. www.encourage-kids.org