AlwaysPartying: Chefs for Scher

The Gluttoness — July 14, 2009

Japanese Saba in the Raw with Cucumber, Radish, Citrus Soy & Nori Powder

On Monday night, many of New York City’s most admired chefs gathered at The Bowery Hotel for Chefs for Scher, an event (view site) to honor the memory of Steven Scher, a founder of Main Street Restaurant Partners and an inspiring food industry professional. The warm summer night set the tone for a beautiful celebration, both of the culinary world and of a man who was passionately devoted to its proliferation. There was a silent auction with prizes like a coveted table at Rao’s, which benefited the Steven Scher Memorial Scholarship for Aspiring Restaurateurs.

The event was attended by Hollywood stars like Matt Dillon and Lauren Graham, and some of the city’s most admired culinary figures. Rocco DiSpirito served his Scallop and Uni Dish (right) in homage— it was a creation that inspired Scher to hire him as the chef of the now-shuttered Union Pacific. No wonder it so impressed Scher— the tiny bite was fantastically refreshing, an intriguing juxtaposition of silky scallop and creamy urchin dressed with tangy mustard oil.

There were other delightful crudos. Franklin Becker gave insight into his upcoming project, Abe & Arthur’s, with a beautiful Japanese Saba with Radish, Cucumber and Citrus Soy Nori Powder (top).

Left, Scarpetta’s Raw Yellowtail. Bobby Flay’s Smoked Shrimp. Right, John Fraser’s Shrimp Confit

Scott Conant of Scarpetta served Raw Yellowtail with Olio di Zenzero & Flaked Sea Salt, a possible sneak peek of the casual, downtown Italian eatery he’s hoping to open with a focus on small plates and raw fish. Always the showman, Bobby Flay plated Smoked Shrimp with Coconut-Key Lime Sauce inside halved coconut shells. His corner of the room was the most popular, with guests vying for pictures with the Food Network star. But the best shrimp dish was compliments of Dovetail’s John Fraser, who offered a Shrimp Confit with Macerated Cherries, Basil and Yogurt. The small, sophisticated bite further demonstrated why Dovetail has become the Upper West Side’s smash hit. The shrimp benefited from the trio of accompaniments— especially the lingering tartness of the ruby red cherries.