Recap: The 20178 CYCLE Kids Spring Classic
We had a blast at The CYCLE Kids Spring Classic this year! The room was filled with hungry guests sampling the wares from the very best chefs in NYC. With fantastic speakers and a video showing our work on the Navajo Reservation in Arizona, and in Helena Arkansas and Harlem NY, guests were riveted by stories about CYCLE Kids. Honoree Earl Walton, of Tailwind Endurance, spoke as well as Board Chair Lauren Scopaz, PE Instructor Richard Abshire of the Shakespeare Elementary school in the Bronx, and of course, our very own Founder and Executive Director, Julianne Idlet.
The fantastic online auction featured a made-to-order bike by none other than master bike builder Ben Serotta, who delighted all with his presence. The generous support of our online auction will allow more children to access the CYCLE Kids program, and with that, will open the door to a physically, socially, and academically successful future!
We are grateful for the fabulous chefs who support our mission and came to create delicious masterpieces for our guests to enjoy:
Chef Seamus Mullen of Tertulia & El Colmado - Pea gazpacho served with trout roe
Chef Marc Forgione and Chef de Cuisine Andy Knudson of Restaurant Marc Forgione - Nduja Raviola served with local clams and green garlic
Chef della Cucina Damian Franqui of Locanda Verde - Green chickpea crostino, ricotta and soppresatta eggplant calabrese crostino, buffalo mozzarella, broccoli rabe
Chef Joe Vigorito of L’Artusi - Lamb meatballs with white beans and ramp salsa verde
Chef James Botsacos of Rainbow Room - Fois Gras bread pudding brioche
Chef Amitzur Mor of Barbounia - Braised lamb ragu with swiss chard, tomatoes, and homemade hummus
Head Baker Baye Niang & Pastry Chef Jack Darmanin of Zaro's Family Bakery - French bread, briouche and Special CYCLE Kids Black and White cookies
Stephen "Octoman" Fried of Gullo Specialty Foods - Charred octopus served with smoked pimiento, Calabrian chile, cauliflower puree, and ramp chimichurri
Shake Shack - Brownie batter frozen custard
Stay tuned for announcements about the Spring Classic 2018; you won't want to miss it!