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Recipe for Success


Emily Fulmer, Grower Outreach Coordinator at

On October 16th, World Food Day, staff had the privilege of attending an incredible event in New York City sponsored by Beaulieu Vineyards. It was their first annual Give & Give Back Chef Challenge and our very own Executive Director, Gary Oppenheimer, was one of the guest judges!

Before Gary and his fellow guest judges (including actor Chris Noth) sampled the food Wednesday night they got to watch some top-notch chefs cook with a challenging ingredient list. and City Harvest helped create the list of foods that the chefs could use..they had to create nutritious, delicious and affordable meals using only ingredients that are typically found in area food pantries at this time of year. And, they only had 30 minutes!

Luke Venner

One of my favorite things about the whole night was that Gary, like he always does when he travels, brought a bag of fresh vegetables from his garden to share.  One giant stalk of home-grown horseraddish was used by Chef Luke Venner of BLT Fish Shack in his winning recipe. How cool is that?!

Chris Noth, Orlando Sanchez, Jose Luis Flores, Pecko Zantilaveevan, Luke Venner

The top notch chefs seen here with actor, Chris Noth: Executive Chef Orlando Sanchez of Butcher Bar, Executive Chef Luke Venner of BLT Fish Shack, Corporate Chef Jose Luis Flores of Richard Sandoval Restaurants, and Executive Chef Pecko Zantilaveevan of The Four Seasons.

Beaulieu Vineyards’ Give & Give Back Campaign, has committed itself to hunger relief by supporting organizations like ours, City Harvest, and Grow NYC (the recipient of the $10,000 chef-challenge prize).  Beaulieu Vineyards also announced that they will donate $1 to every time someone texts “Give4” to 79008. Since Wednesday over 1,000 supporters have texted and the program will continue until December 31st.Beaulieu Vineyards Give & Give Back Chef Challenge

It’s fun to rub elbows with celebrities and eat amazing food prepared by ultra-talented chefs (believe me it doesn’t happen very often!), but it’s even more amazing to receive the support of companies like Beaulieu Vineyards and come back to work with a renewed vigor to reach more gardeners, and more pantries, and get more fresh, healthy food to those who need it. Without support from people like you and compassionate companies like BV wines, we couldn’t do what we do.  All of us together makes a recipe for success!

Here’s a picture of the winning dish, and we’re super excited to actually have the recipe to share with you!  Stay tuned for more recipes from that night and don’t forget to keep texting to help us raise money to end hunger!

Beaulieu Vineyards Give & Give Back Chef Challenge

Warm Potato & Kale Salad with Green Goddess and Poached Eggs
Executive Chef Luke Venner, BLT Fish Shack
Serves 6

Salad Ingredients

  • 8 potatoes
  • 2 heads kale, cleaned and chopped
  • 6 eggs, poached
  • ¼ cup butter
  • Salt

Salad Preparation

1. Lightly salt water and bring to a boil.
2. Peel and cut potatoes into ½ inch dices.
3. Place potatoes in boiling water; simmer just until tender. Drain and reserve for assembly.

Puree Ingredients

  • 6 bunches basil
  • 1 bag spinach
  • 1 bag frozen peas
  • 1 piece horseradish
  • 2 cup olive oil
  • 2 tsp. salt

Puree Preparation
1.  Blanche spinach and basil in salted water, shock in ice water.
2.  Emulsify all ingredients in blender until smooth.

1.  Gently mix warm potatoes and kale in the green goddess puree. Add butter, and adjust seasoning if necessary.
2.  Top with poached eggs.

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