Wellness In The Schools Benefit

The PRINT. team was excited and proud to take part in a great fundraiser for WITSWellness In The Schools — last week. The event was held at Riverpark. It’s always great to visit other restaurants that share our farm-to-table philosophy and commitment to sustainability. Our Executive Pastry Chef Emily Wallendjack and I were joined by Miriam Schine and Brian De Colle from our pastry team for this delicious, educational, and inspiring evening. Some of the highlights:

  • Getting a tour of the Riverpark kitchen and their extensive container gardens. Since we are using Rooftop Ready seeds from urban farmer Zach Pickens who tends the crops at Riverpark in our own container gardens, it was inspiring to see what Zach is doing there.
  • Seeing the joy on the faces of the 500 people enjoying our plated dessert: Mini Almond Kougin-Amann with Rhubarb Compote, Lemon Curd, and Sorrel Garnish. We also loved tasting what the other chefs had created. Riverpark had an amazing sticky rhubarb glazed lamb rib with pickled ramps and pea shoots. Bill Telepan served incredible NJ oysters with a bright and seasonal cucumber shiso mignonette.
  • Helping raise money for the incredible program that is Wellness in the Schools in the company of so many incredible chefs and restaurants.

Mini Almond Kougin-Amann with Rhubarb Compote, Lemon Curd, and Sorrel Garnish. Chefs Emily Wallendjack, Brian Del Colle, and Miriam Schine posing for photo with Riverpark sign in background. PRINT team plating and finishing the Kougin-Amann.