Eat Well Help Many

64,900 people go hungry every week on Long Island. 39% are below 18 years old. Nearly half who receive assistance have at least one employed adult in their household.

Help Many

A series of unique chef experiences to support Long Island Cares and celebrate Long Island’s rich culinary culture.

Chefs Against Hunger is a collaboration of some of Long Island’s most well-known culinary talent working together to support the local food-insecure community through a series of intimate chef experiences

Through this 6-part series you’ll have the opportunity to experience a variety of unique cuisine by renowned guest chefs, each with their own flair for Long Island food. A portion of the proceeds from each event will benefit Long Island Cares, one of Long Island’s largest food banks.

Our Chefs

An intimate four-course experience featuring fresh takes on American classics.

For one night only, each of our amazing guest chefs will create a unique, 4 course paired menu, presenting their take on classic American dishes. The menus will feature locally sourced food and include pairings with Long Island wine, beer or spirits. Menus will be custom to the guest chef and will not be repeated.

Each event will begin with a 1-hr meet & greet with the guest chef over cocktails in the Boardroom at Tellers. Seated dinners will follow and will be narrated by the chef and staff.

Each dinner will be an intimate affair, space is limited and menus are available one-night-only, so be sure to purchase your tickets today.

September 23

Claudia Fleming & Brian Wilson

North Fork Table and Inn

diver scallop crudo

burgundy truffle cream, marinated watermelon, escargot caviar, pistachio

sesame crusted pork belly

caramelized napa cabagge, mission shishitos, black garlic aioli

roasted monkfish

edamame-potato succotash, braised chard, piquillo pepper tapenade, sherry lobster sauce

braised rabbit ravioli

smoked carrot, farmstead goat cheese, toasted rye crumble, rosemary oil

charred terres major steak

crispy polenta, balsamic roasted onion, tomato confit, port reduction

coconut tapioca

passion fruit sorbet, basil reduction, crispy coconut

Wine Pairings Provided by

Lieb, Bedell & Anthony Nappa Wines

September 30

Michael Meehan

River Road

local melon gazpacho

deep sea crab, crisp plantain, ghost pepper oil

butterhead leaf salad

heirloom cherry tomatoes, watermelon radish,
goat cheese, cider dressing

atlantic halibut

stone’s throw grits, sugar snap peas, tomato broth

dry rubbed steak taco

pickled corn relish, wilted mustard greens, chimichurri, farm stand salsa

s’mores mason jar

graham cracker crumbs, chocolate ganache, nutella ice cream, marshmallow fluff

Wine Pairings Provided by

Palmer Vineyards, Bedell & Raphael

October 7

Tom Schaudel

Kingfish, Alure, Jewel

Long Island Striped Bass Chowder

mussels, clams, purple potato, butternut squash, parsley puree

Butter Poached Lobster

parsnip puree, brussel sprouts, mango, ginger, vanilla

Pumpkin Ravioli

apples, foie gras, sage

Crescent Farms Duck Breast

parmesan risotto, beets, blueberries

Olive Oil-Almond Cake

wine poached pears, goat milk ricotta, rosemary syrup

Wine Pairings Provided by

Tom Schaudel “Reserve” Label

October 14

Peter Van Der Mije

Osteria Leana

Course One

spicy butternut squash soup with smoked pumpkin seeds

Course Two

“beet lasagna”

Course Three

seared duck breast with sautéed cabbage and duck confit ravioli

Course Four

a sweet surprise

Wine Pairings Provided by

Floral Terrenes

October 21

Tom Gloster

Rustic Root

Course One

smoked butternut squash, apple, brown butter, puffed rice, tahini

Course Two

roasted brussel sprouts, tasso ham, horseradish, mint, honey

Course Three

roasted chicken, foie gras au jus

Course Four

icelandic cod, lamb merguez, braised swiss chard, northern beans

Course Five

corn custard, pickled summer blueberry jam, meringue, almonds

Wine Pairings Provided by

Lenz Winery, Peconic, NY

October 28

Noah Schwartz

Noah’s Greenport

Amuse Bouche

Local Shiso Leaf

Maine Sea Urchin, Daikon Radish Sprouts

Roasted Peconic Gold Oysters

Peter’s Melted Leeks, Parmesan, Chorizo Breadcrumbs

Crescent Farm Duck Rillette

Nofo Sea Salt, Grilled Baguette, Local Herb Salad

Montauk Stripped Bass Cheeks

Jon’s Roasted Mushrooms, Tom’s Cauliflower Puree, Behroush’s Shaved Truffles

Braised North Fork Grass Fed Beef Short Ribs

Harissa, Couscous, Satur Farm’s Spinach, Currants, Almonds

Whickham’s Roasted Apple Hazelnut Cake

Salty Bourbon Caramel Sauce, Vanilla Bean Whipped Creme Fraiche

To-Go Food & Beverage
Monday–Saturday   12pm–8pm*
Easter Sunday   10am–2pm*

*Limited menu available for Easter Sunday. Temporary hours, effective until further notice. Take-out and delivery ONLY.