Photo: courtesy of Laura Seaman
The Iconoclast Dinner, which mixed charity with gourmet dining, was a once in a lifetime dining experience. World renowned chefs created a variety of dishes, including lobster ceviche, poached octopus, steamed black bass, braised goat, and a duck duo. Drinks from BACARDI were also served at the event by the company’s National Training Manager, Colin Asare-Appiah.
The event was founded by Dr. Lezli Levene Harvell and her husband, who also created the Dental Kidz Foundation. The proceeds from the Iconoclast Dinner went towards a scholarship for international students created by Dr. Harvell for her alma mater, Spelman College.
“As a first generation American, my parents always instilled in me that education is something that cannot be taken away from you,” said Dr. Harvell. “We believe that education is really the best form of charity.”
All of the chefs involved in the event have received some sort of national recognition, some being James Beard Award nominees, and others having been contestants on reality cooking shows such as Top Chef and Chef Hunter.
One of the chefs, Graham Hornigold, traveled all the way from Hakkasan London to prepare a lemon dessert for the dinner. It was his first time at the James Beard House.
Photo: courtesy of Laura Seaman
“I feel very privileged,” he said. When asked what he thought about downtown Manhattan, he said: “I love it. It’s my second favorite city to London, of course.”
His dessert, which he called a Lemon Verrine, included every type of lemon dessert imaginable, such as lemon curd, mousse, sorbet, and meringue.
One of the chefs featured through reality TV was Nyesha Arrington, who won the Chef Hunter competition and described cooking at the James Beard House as one of her dreams.
“Words honestly can’t describe how excited I am to be here,” she said.
The classically French trained chef prepared a duck duo for the dinner, saying she was inspired by the color and the flavor.
“It’ll take you on a journey,” she said.
The night didn’t end with dinner, though. Guests were invited to an after party at The Ailey Studios. Junior “The Liquid Chef” Merino was present, mixing some of his beautiful and elaborate cocktails for guests.
Photo: courtesy of Laura Seaman
Merino used to be a chef before he started making cocktails. His talent for mixing drinks, however, gained him the interesting nickname of “The Liquid Chef”.
“Guests started calling me the liquid chef because they said they were not regular cocktails, they were like chef cocktails, and that’s how the name actually got stuck with me.”
Merino was known for a cocktail named Coming Up Roses, which he served at the Museum of Modern Art. The drink was a mix of rose syrup, rose water, rose petals, rum and champagne.
The entire evening was glamorous, fun and above all, delicious.
-by Laura Seaman
