This past month, we helped to execute James Beard Foundation's Young Rising Chef Nominee, Chef Daniela Soto-Innes' dinner at Park Avenue Armory's Supper Club.
Chef Daniela Soto-Innes plating Masa Cakes
topped with Sunchoke Purée and Kaluga Caviar at the Park Avenue Armory Supper Club.
The Cosmé chef crafted a mouthwatering menu that was served to the 60 guests in attendance. The meal started with hors d'oeuvres such as Razor Clams with Vanilla Aguachile and Red Bean Purée on Black Garlic Morita Crackers. Then, Chef Soto-Innes plated Duck Pibil on Ash Tortillas with Achiote. The evening ended with Yuzu Semifreddo with Clementine, Pistachio, and Sumac.
Masa Cakes and Razor Clams.
The presentation of the dinner was unique and inspiring, but the true appreciation for Chef Soto-Innes' food comes from the story behind the dishes she creates. She celebrates the food of her Mexican heritage, has brought it to Cosmé in the Flatiron District, and shows the incredible expanse of dishes that can be made from the cooking styles and ingredients of Mexico combined with her modern knowledge of culinary trends. GP Executive Chef Rob Valencia says, "Her food is vibrant and sharp with bold colors and stunning flavors."
We also spoke to Park Avenue Armory's Director of Special Events, Liz Bickley, to find out what goes into choosing the line up of stellar chefs that headline the dinners and the inspiration behind the series.
The Supper Club officially launched in February 2016, and the chefs are curated by Chefs Club. Liz explains that Park Avenue Armory wanted to "launch an experiential dinner series that was custom-designed from start to finish with chefs and artists working together to create a cohesive and collaborative one-night-only experience." And that's what sets the Supper Club apart from other meal-focused series; it's not just about the music nor solely the food. The music and food go together as one to create an unforgettable experience. For Chef Daniela Soto-Innes' dinner, the artist was Sheila Jordan. "It was a great juxtaposition because Chef Soto-Innes is a young rising star-chef and Sheila Jordan is a jazz legend."
Daniela Soto-Innes and Sheila Jordan's Supper Club setting.
The inaugural dinner featured Chef Bo Bech and Alicia Hall Moran. They worked together to create a performance and menu that was inspired by honey. "The music was American songbook-style and the food matched that mood perfectly."
Chef Bo Bech going over the day's plan with the GP chefs prior to his Park Avenue Armory dinner.