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29th Annual Citymeals Chefs’ Tribute

29th Annual Citymeals Chefs’ Tribute

By Carly DeFilippo

Originally formed in 1985 to celebrate James Beard’s 82nd birthday, Monday night marked the 29th annual Chef’s Tribute to Citymeals-on-Wheels. More than 40 of the country's top chefs kicked off the summer season at Rockefeller Center with a wide range of seafood-centric dishes.

ICE was proud to have 37 student volunteers help staff the event—the only culinary school whose students had the chance to cook alongside such culinary leaders as Jean Georges Vongerichten, Michael Anthony, Michael Voltaggio, Francois Payard, Marc Forgione, Stephanie Izard and Jonathan Waxman.


Ed Brown

hef Ed Brown is Senior Vice President of Food and Beverage for Restaurant Associates and owner of Ed's Chowder House in New York City. After graduating from the Culinary Institute of America in 1983, Brown joined

New York&rsquos Le Parker Meridian as sous chef at its three-star Maurice Restaurant working with Chef Christian Delouvrier and Chef/Maitre Cuisinier Alain Senderens. Two years later, he traveled with Senderens to Paris to work at the Michelin three-star Lucas Carton as Chef de Partie Tournant. It was during this stay in France that he was introduced to the cuisines of the world and the variety of cooking techniques which are so evident in the combinations, flavors and simplicity he embraces in his cooking style today.

In 1990, Ed joined Restaurant Associates to open Tropica, the organization&rsquos first project in the Met Life building complex, eventually overseeing the culinary programs at all of RA&rsquos restaurants in the building. After a brief stopover at Judson Grill, Brown returned to the Restaurant Associates family in 1994 to serve as Executive Chef of The Sea Grill, a position he would hold for the next 14 years.

In 2007, Chef Brown opened Eighty One on Manhattan's Upper West Side. Eighty one opened to rave reviews in 2008 and earned a Michelin Star two years in a row. Most recently, he partnered with Jeffrey Chodorow to open Ed&rsquos Chowder House which was listed in the 2010 Zagat Guide as one of the "anticipated projects of the year."

Regularly seen on the TODAY show, Ed was also a 2010 competitor on Iron Chef America. He is also actively involved in numerous charities including the annual chefs&rsquo tribute for Citymeals-on-Wheels, Volunteers of America&rsquos annual fundraising event A New York Christmas, and City Harvest&rsquos Bid Against Hunger, where he serves on the hunger-relief organization&rsquos Food Council.

Chef Brown authored The Modern Seafood Cook , was a contributing author for the new Joy of Cooking, updating its fish and shellfish section and wrote the forward for celebrated Chef Pierre Franey&rsquos last edition of 60 Minute Gourmet.

Truffled Chicken & Egg

Try this recipe for chicken breasts with black truffle sauce and sous vide egg. Serve the silky poached chicken with polenta enriched with foie gras butter.

Two Takes on Chicken with Ed Brown

Think chicken holds no surprises? Ariane and Chef Ed Brown explore both the rustic and sophisticated versions of poached chicken.


Ed Brown

hef Ed Brown is Senior Vice President of Food and Beverage for Restaurant Associates and owner of Ed's Chowder House in New York City. After graduating from the Culinary Institute of America in 1983, Brown joined

New York&rsquos Le Parker Meridian as sous chef at its three-star Maurice Restaurant working with Chef Christian Delouvrier and Chef/Maitre Cuisinier Alain Senderens. Two years later, he traveled with Senderens to Paris to work at the Michelin three-star Lucas Carton as Chef de Partie Tournant. It was during this stay in France that he was introduced to the cuisines of the world and the variety of cooking techniques which are so evident in the combinations, flavors and simplicity he embraces in his cooking style today.

In 1990, Ed joined Restaurant Associates to open Tropica, the organization&rsquos first project in the Met Life building complex, eventually overseeing the culinary programs at all of RA&rsquos restaurants in the building. After a brief stopover at Judson Grill, Brown returned to the Restaurant Associates family in 1994 to serve as Executive Chef of The Sea Grill, a position he would hold for the next 14 years.

In 2007, Chef Brown opened Eighty One on Manhattan's Upper West Side. Eighty one opened to rave reviews in 2008 and earned a Michelin Star two years in a row. Most recently, he partnered with Jeffrey Chodorow to open Ed&rsquos Chowder House which was listed in the 2010 Zagat Guide as one of the "anticipated projects of the year."

Regularly seen on the TODAY show, Ed was also a 2010 competitor on Iron Chef America. He is also actively involved in numerous charities including the annual chefs&rsquo tribute for Citymeals-on-Wheels, Volunteers of America&rsquos annual fundraising event A New York Christmas, and City Harvest&rsquos Bid Against Hunger, where he serves on the hunger-relief organization&rsquos Food Council.

Chef Brown authored The Modern Seafood Cook , was a contributing author for the new Joy of Cooking, updating its fish and shellfish section and wrote the forward for celebrated Chef Pierre Franey&rsquos last edition of 60 Minute Gourmet.

Truffled Chicken & Egg

Try this recipe for chicken breasts with black truffle sauce and sous vide egg. Serve the silky poached chicken with polenta enriched with foie gras butter.

Two Takes on Chicken with Ed Brown

Think chicken holds no surprises? Ariane and Chef Ed Brown explore both the rustic and sophisticated versions of poached chicken.


Ed Brown

hef Ed Brown is Senior Vice President of Food and Beverage for Restaurant Associates and owner of Ed's Chowder House in New York City. After graduating from the Culinary Institute of America in 1983, Brown joined

New York&rsquos Le Parker Meridian as sous chef at its three-star Maurice Restaurant working with Chef Christian Delouvrier and Chef/Maitre Cuisinier Alain Senderens. Two years later, he traveled with Senderens to Paris to work at the Michelin three-star Lucas Carton as Chef de Partie Tournant. It was during this stay in France that he was introduced to the cuisines of the world and the variety of cooking techniques which are so evident in the combinations, flavors and simplicity he embraces in his cooking style today.

In 1990, Ed joined Restaurant Associates to open Tropica, the organization&rsquos first project in the Met Life building complex, eventually overseeing the culinary programs at all of RA&rsquos restaurants in the building. After a brief stopover at Judson Grill, Brown returned to the Restaurant Associates family in 1994 to serve as Executive Chef of The Sea Grill, a position he would hold for the next 14 years.

In 2007, Chef Brown opened Eighty One on Manhattan's Upper West Side. Eighty one opened to rave reviews in 2008 and earned a Michelin Star two years in a row. Most recently, he partnered with Jeffrey Chodorow to open Ed&rsquos Chowder House which was listed in the 2010 Zagat Guide as one of the "anticipated projects of the year."

Regularly seen on the TODAY show, Ed was also a 2010 competitor on Iron Chef America. He is also actively involved in numerous charities including the annual chefs&rsquo tribute for Citymeals-on-Wheels, Volunteers of America&rsquos annual fundraising event A New York Christmas, and City Harvest&rsquos Bid Against Hunger, where he serves on the hunger-relief organization&rsquos Food Council.

Chef Brown authored The Modern Seafood Cook , was a contributing author for the new Joy of Cooking, updating its fish and shellfish section and wrote the forward for celebrated Chef Pierre Franey&rsquos last edition of 60 Minute Gourmet.

Truffled Chicken & Egg

Try this recipe for chicken breasts with black truffle sauce and sous vide egg. Serve the silky poached chicken with polenta enriched with foie gras butter.

Two Takes on Chicken with Ed Brown

Think chicken holds no surprises? Ariane and Chef Ed Brown explore both the rustic and sophisticated versions of poached chicken.


Ed Brown

hef Ed Brown is Senior Vice President of Food and Beverage for Restaurant Associates and owner of Ed's Chowder House in New York City. After graduating from the Culinary Institute of America in 1983, Brown joined

New York&rsquos Le Parker Meridian as sous chef at its three-star Maurice Restaurant working with Chef Christian Delouvrier and Chef/Maitre Cuisinier Alain Senderens. Two years later, he traveled with Senderens to Paris to work at the Michelin three-star Lucas Carton as Chef de Partie Tournant. It was during this stay in France that he was introduced to the cuisines of the world and the variety of cooking techniques which are so evident in the combinations, flavors and simplicity he embraces in his cooking style today.

In 1990, Ed joined Restaurant Associates to open Tropica, the organization&rsquos first project in the Met Life building complex, eventually overseeing the culinary programs at all of RA&rsquos restaurants in the building. After a brief stopover at Judson Grill, Brown returned to the Restaurant Associates family in 1994 to serve as Executive Chef of The Sea Grill, a position he would hold for the next 14 years.

In 2007, Chef Brown opened Eighty One on Manhattan's Upper West Side. Eighty one opened to rave reviews in 2008 and earned a Michelin Star two years in a row. Most recently, he partnered with Jeffrey Chodorow to open Ed&rsquos Chowder House which was listed in the 2010 Zagat Guide as one of the "anticipated projects of the year."

Regularly seen on the TODAY show, Ed was also a 2010 competitor on Iron Chef America. He is also actively involved in numerous charities including the annual chefs&rsquo tribute for Citymeals-on-Wheels, Volunteers of America&rsquos annual fundraising event A New York Christmas, and City Harvest&rsquos Bid Against Hunger, where he serves on the hunger-relief organization&rsquos Food Council.

Chef Brown authored The Modern Seafood Cook , was a contributing author for the new Joy of Cooking, updating its fish and shellfish section and wrote the forward for celebrated Chef Pierre Franey&rsquos last edition of 60 Minute Gourmet.

Truffled Chicken & Egg

Try this recipe for chicken breasts with black truffle sauce and sous vide egg. Serve the silky poached chicken with polenta enriched with foie gras butter.

Two Takes on Chicken with Ed Brown

Think chicken holds no surprises? Ariane and Chef Ed Brown explore both the rustic and sophisticated versions of poached chicken.


Ed Brown

hef Ed Brown is Senior Vice President of Food and Beverage for Restaurant Associates and owner of Ed's Chowder House in New York City. After graduating from the Culinary Institute of America in 1983, Brown joined

New York&rsquos Le Parker Meridian as sous chef at its three-star Maurice Restaurant working with Chef Christian Delouvrier and Chef/Maitre Cuisinier Alain Senderens. Two years later, he traveled with Senderens to Paris to work at the Michelin three-star Lucas Carton as Chef de Partie Tournant. It was during this stay in France that he was introduced to the cuisines of the world and the variety of cooking techniques which are so evident in the combinations, flavors and simplicity he embraces in his cooking style today.

In 1990, Ed joined Restaurant Associates to open Tropica, the organization&rsquos first project in the Met Life building complex, eventually overseeing the culinary programs at all of RA&rsquos restaurants in the building. After a brief stopover at Judson Grill, Brown returned to the Restaurant Associates family in 1994 to serve as Executive Chef of The Sea Grill, a position he would hold for the next 14 years.

In 2007, Chef Brown opened Eighty One on Manhattan's Upper West Side. Eighty one opened to rave reviews in 2008 and earned a Michelin Star two years in a row. Most recently, he partnered with Jeffrey Chodorow to open Ed&rsquos Chowder House which was listed in the 2010 Zagat Guide as one of the "anticipated projects of the year."

Regularly seen on the TODAY show, Ed was also a 2010 competitor on Iron Chef America. He is also actively involved in numerous charities including the annual chefs&rsquo tribute for Citymeals-on-Wheels, Volunteers of America&rsquos annual fundraising event A New York Christmas, and City Harvest&rsquos Bid Against Hunger, where he serves on the hunger-relief organization&rsquos Food Council.

Chef Brown authored The Modern Seafood Cook , was a contributing author for the new Joy of Cooking, updating its fish and shellfish section and wrote the forward for celebrated Chef Pierre Franey&rsquos last edition of 60 Minute Gourmet.

Truffled Chicken & Egg

Try this recipe for chicken breasts with black truffle sauce and sous vide egg. Serve the silky poached chicken with polenta enriched with foie gras butter.

Two Takes on Chicken with Ed Brown

Think chicken holds no surprises? Ariane and Chef Ed Brown explore both the rustic and sophisticated versions of poached chicken.


Ed Brown

hef Ed Brown is Senior Vice President of Food and Beverage for Restaurant Associates and owner of Ed's Chowder House in New York City. After graduating from the Culinary Institute of America in 1983, Brown joined

New York&rsquos Le Parker Meridian as sous chef at its three-star Maurice Restaurant working with Chef Christian Delouvrier and Chef/Maitre Cuisinier Alain Senderens. Two years later, he traveled with Senderens to Paris to work at the Michelin three-star Lucas Carton as Chef de Partie Tournant. It was during this stay in France that he was introduced to the cuisines of the world and the variety of cooking techniques which are so evident in the combinations, flavors and simplicity he embraces in his cooking style today.

In 1990, Ed joined Restaurant Associates to open Tropica, the organization&rsquos first project in the Met Life building complex, eventually overseeing the culinary programs at all of RA&rsquos restaurants in the building. After a brief stopover at Judson Grill, Brown returned to the Restaurant Associates family in 1994 to serve as Executive Chef of The Sea Grill, a position he would hold for the next 14 years.

In 2007, Chef Brown opened Eighty One on Manhattan's Upper West Side. Eighty one opened to rave reviews in 2008 and earned a Michelin Star two years in a row. Most recently, he partnered with Jeffrey Chodorow to open Ed&rsquos Chowder House which was listed in the 2010 Zagat Guide as one of the "anticipated projects of the year."

Regularly seen on the TODAY show, Ed was also a 2010 competitor on Iron Chef America. He is also actively involved in numerous charities including the annual chefs&rsquo tribute for Citymeals-on-Wheels, Volunteers of America&rsquos annual fundraising event A New York Christmas, and City Harvest&rsquos Bid Against Hunger, where he serves on the hunger-relief organization&rsquos Food Council.

Chef Brown authored The Modern Seafood Cook , was a contributing author for the new Joy of Cooking, updating its fish and shellfish section and wrote the forward for celebrated Chef Pierre Franey&rsquos last edition of 60 Minute Gourmet.

Truffled Chicken & Egg

Try this recipe for chicken breasts with black truffle sauce and sous vide egg. Serve the silky poached chicken with polenta enriched with foie gras butter.

Two Takes on Chicken with Ed Brown

Think chicken holds no surprises? Ariane and Chef Ed Brown explore both the rustic and sophisticated versions of poached chicken.


Ed Brown

hef Ed Brown is Senior Vice President of Food and Beverage for Restaurant Associates and owner of Ed's Chowder House in New York City. After graduating from the Culinary Institute of America in 1983, Brown joined

New York&rsquos Le Parker Meridian as sous chef at its three-star Maurice Restaurant working with Chef Christian Delouvrier and Chef/Maitre Cuisinier Alain Senderens. Two years later, he traveled with Senderens to Paris to work at the Michelin three-star Lucas Carton as Chef de Partie Tournant. It was during this stay in France that he was introduced to the cuisines of the world and the variety of cooking techniques which are so evident in the combinations, flavors and simplicity he embraces in his cooking style today.

In 1990, Ed joined Restaurant Associates to open Tropica, the organization&rsquos first project in the Met Life building complex, eventually overseeing the culinary programs at all of RA&rsquos restaurants in the building. After a brief stopover at Judson Grill, Brown returned to the Restaurant Associates family in 1994 to serve as Executive Chef of The Sea Grill, a position he would hold for the next 14 years.

In 2007, Chef Brown opened Eighty One on Manhattan's Upper West Side. Eighty one opened to rave reviews in 2008 and earned a Michelin Star two years in a row. Most recently, he partnered with Jeffrey Chodorow to open Ed&rsquos Chowder House which was listed in the 2010 Zagat Guide as one of the "anticipated projects of the year."

Regularly seen on the TODAY show, Ed was also a 2010 competitor on Iron Chef America. He is also actively involved in numerous charities including the annual chefs&rsquo tribute for Citymeals-on-Wheels, Volunteers of America&rsquos annual fundraising event A New York Christmas, and City Harvest&rsquos Bid Against Hunger, where he serves on the hunger-relief organization&rsquos Food Council.

Chef Brown authored The Modern Seafood Cook , was a contributing author for the new Joy of Cooking, updating its fish and shellfish section and wrote the forward for celebrated Chef Pierre Franey&rsquos last edition of 60 Minute Gourmet.

Truffled Chicken & Egg

Try this recipe for chicken breasts with black truffle sauce and sous vide egg. Serve the silky poached chicken with polenta enriched with foie gras butter.

Two Takes on Chicken with Ed Brown

Think chicken holds no surprises? Ariane and Chef Ed Brown explore both the rustic and sophisticated versions of poached chicken.


Ed Brown

hef Ed Brown is Senior Vice President of Food and Beverage for Restaurant Associates and owner of Ed's Chowder House in New York City. After graduating from the Culinary Institute of America in 1983, Brown joined

New York&rsquos Le Parker Meridian as sous chef at its three-star Maurice Restaurant working with Chef Christian Delouvrier and Chef/Maitre Cuisinier Alain Senderens. Two years later, he traveled with Senderens to Paris to work at the Michelin three-star Lucas Carton as Chef de Partie Tournant. It was during this stay in France that he was introduced to the cuisines of the world and the variety of cooking techniques which are so evident in the combinations, flavors and simplicity he embraces in his cooking style today.

In 1990, Ed joined Restaurant Associates to open Tropica, the organization&rsquos first project in the Met Life building complex, eventually overseeing the culinary programs at all of RA&rsquos restaurants in the building. After a brief stopover at Judson Grill, Brown returned to the Restaurant Associates family in 1994 to serve as Executive Chef of The Sea Grill, a position he would hold for the next 14 years.

In 2007, Chef Brown opened Eighty One on Manhattan's Upper West Side. Eighty one opened to rave reviews in 2008 and earned a Michelin Star two years in a row. Most recently, he partnered with Jeffrey Chodorow to open Ed&rsquos Chowder House which was listed in the 2010 Zagat Guide as one of the "anticipated projects of the year."

Regularly seen on the TODAY show, Ed was also a 2010 competitor on Iron Chef America. He is also actively involved in numerous charities including the annual chefs&rsquo tribute for Citymeals-on-Wheels, Volunteers of America&rsquos annual fundraising event A New York Christmas, and City Harvest&rsquos Bid Against Hunger, where he serves on the hunger-relief organization&rsquos Food Council.

Chef Brown authored The Modern Seafood Cook , was a contributing author for the new Joy of Cooking, updating its fish and shellfish section and wrote the forward for celebrated Chef Pierre Franey&rsquos last edition of 60 Minute Gourmet.

Truffled Chicken & Egg

Try this recipe for chicken breasts with black truffle sauce and sous vide egg. Serve the silky poached chicken with polenta enriched with foie gras butter.

Two Takes on Chicken with Ed Brown

Think chicken holds no surprises? Ariane and Chef Ed Brown explore both the rustic and sophisticated versions of poached chicken.


Ed Brown

hef Ed Brown is Senior Vice President of Food and Beverage for Restaurant Associates and owner of Ed's Chowder House in New York City. After graduating from the Culinary Institute of America in 1983, Brown joined

New York&rsquos Le Parker Meridian as sous chef at its three-star Maurice Restaurant working with Chef Christian Delouvrier and Chef/Maitre Cuisinier Alain Senderens. Two years later, he traveled with Senderens to Paris to work at the Michelin three-star Lucas Carton as Chef de Partie Tournant. It was during this stay in France that he was introduced to the cuisines of the world and the variety of cooking techniques which are so evident in the combinations, flavors and simplicity he embraces in his cooking style today.

In 1990, Ed joined Restaurant Associates to open Tropica, the organization&rsquos first project in the Met Life building complex, eventually overseeing the culinary programs at all of RA&rsquos restaurants in the building. After a brief stopover at Judson Grill, Brown returned to the Restaurant Associates family in 1994 to serve as Executive Chef of The Sea Grill, a position he would hold for the next 14 years.

In 2007, Chef Brown opened Eighty One on Manhattan's Upper West Side. Eighty one opened to rave reviews in 2008 and earned a Michelin Star two years in a row. Most recently, he partnered with Jeffrey Chodorow to open Ed&rsquos Chowder House which was listed in the 2010 Zagat Guide as one of the "anticipated projects of the year."

Regularly seen on the TODAY show, Ed was also a 2010 competitor on Iron Chef America. He is also actively involved in numerous charities including the annual chefs&rsquo tribute for Citymeals-on-Wheels, Volunteers of America&rsquos annual fundraising event A New York Christmas, and City Harvest&rsquos Bid Against Hunger, where he serves on the hunger-relief organization&rsquos Food Council.

Chef Brown authored The Modern Seafood Cook , was a contributing author for the new Joy of Cooking, updating its fish and shellfish section and wrote the forward for celebrated Chef Pierre Franey&rsquos last edition of 60 Minute Gourmet.

Truffled Chicken & Egg

Try this recipe for chicken breasts with black truffle sauce and sous vide egg. Serve the silky poached chicken with polenta enriched with foie gras butter.

Two Takes on Chicken with Ed Brown

Think chicken holds no surprises? Ariane and Chef Ed Brown explore both the rustic and sophisticated versions of poached chicken.


Ed Brown

hef Ed Brown is Senior Vice President of Food and Beverage for Restaurant Associates and owner of Ed's Chowder House in New York City. After graduating from the Culinary Institute of America in 1983, Brown joined

New York&rsquos Le Parker Meridian as sous chef at its three-star Maurice Restaurant working with Chef Christian Delouvrier and Chef/Maitre Cuisinier Alain Senderens. Two years later, he traveled with Senderens to Paris to work at the Michelin three-star Lucas Carton as Chef de Partie Tournant. It was during this stay in France that he was introduced to the cuisines of the world and the variety of cooking techniques which are so evident in the combinations, flavors and simplicity he embraces in his cooking style today.

In 1990, Ed joined Restaurant Associates to open Tropica, the organization&rsquos first project in the Met Life building complex, eventually overseeing the culinary programs at all of RA&rsquos restaurants in the building. After a brief stopover at Judson Grill, Brown returned to the Restaurant Associates family in 1994 to serve as Executive Chef of The Sea Grill, a position he would hold for the next 14 years.

In 2007, Chef Brown opened Eighty One on Manhattan's Upper West Side. Eighty one opened to rave reviews in 2008 and earned a Michelin Star two years in a row. Most recently, he partnered with Jeffrey Chodorow to open Ed&rsquos Chowder House which was listed in the 2010 Zagat Guide as one of the "anticipated projects of the year."

Regularly seen on the TODAY show, Ed was also a 2010 competitor on Iron Chef America. He is also actively involved in numerous charities including the annual chefs&rsquo tribute for Citymeals-on-Wheels, Volunteers of America&rsquos annual fundraising event A New York Christmas, and City Harvest&rsquos Bid Against Hunger, where he serves on the hunger-relief organization&rsquos Food Council.

Chef Brown authored The Modern Seafood Cook , was a contributing author for the new Joy of Cooking, updating its fish and shellfish section and wrote the forward for celebrated Chef Pierre Franey&rsquos last edition of 60 Minute Gourmet.

Truffled Chicken & Egg

Try this recipe for chicken breasts with black truffle sauce and sous vide egg. Serve the silky poached chicken with polenta enriched with foie gras butter.

Two Takes on Chicken with Ed Brown

Think chicken holds no surprises? Ariane and Chef Ed Brown explore both the rustic and sophisticated versions of poached chicken.


Watch the video: Citymeals on Wheels 29th Annual Chefs Tribute: Summer by the Sea (November 2021).