Participating Chefs, Led by Culinary Chair David Chang, Include: Nick Anderer, Jonathan Benno, April Bloomfield, Danny Bowien, Marco Canora, Tom Colicchio, Ignacio Mattos, Nick Morgenstern, Marcus Samuelsson, Justin Smillie, Alex Stupak, Einat Admony, Camille Becerra and more

— Edible Schoolyard NYC (ESYNYC) – a nonprofit organization that works with public schools in underserved areas of NYC to build organic gardens and kitchen classrooms – will host its third annual spring benefit, “Growing the Next Generation,” on April 13th at 23 Wall Street in New York City. Edible Schoolyard NYC’s mission is to transform the hearts, minds and eating habits of young New Yorkers through an integrated seed-to-table education. David Chang (Momofuku) serves as the event’s Culinary Chair and has curated an incredible lineup of 30 world-renowned chefs who will each design and prepare an intimate, four-course dinner for individual tables of guests (full list below). Co-Chairs include Karlie Kloss, Elizabeth & Jeffrey Leeds, Fernanda Niven, Marlies Verhoeven Reijtenbagh & Jacco Reijtenbagh, and Tamyka & Shane Smith.

The organization is supported by an outstanding group of committee and board members from the worlds of art, fashion, entertainment, and food including John Lyons, Lea Carpenter, John Leguizamo, Jake Gyllenhaal, Edwina van Gal, Martha Stewart, Questlove, Lela Rose, David Maupin & Stefano Tonchi, Teresita Fernández, Alison Cayne, Jenna Lyons, Courtney Crangi and many more.

The décor is being personally designed by Bronson van Wyck. Mixologist Dave Arnold (Booker & Dax) will concoct exclusive cocktails inspired by the garden, and Dillon Edwards (Parlor Coffee) will head a coffee and espresso bar. Ticket information can be found here.

This year’s participating chefs include:
Jonathan Adler, franny’s
Einat Admony, Balaboosta & Bar Bolonat
Nick Anderer, Maialino & Marta
Joaquin Baca, The Brooklyn Star
Camilla Becerra, Navy
Jonathan Benno, Lincoln Ristorante
April Bloomfield, The Spotted Pig
Danny Bowien, Mission Chinese & Mission Cantina
Marco Canora, Hearth, Brodo & Fifty Paces
Frank Castronovo & Frank Falcinelli, Prime Meats
David Chang, Momofuku
Tom Colicchio, Crafted Hospitality
Aurélien Dufour, Bar Boulud & DBGB Kitchen and Bar
Ryan Hardy, Charlie Bird
Joel Hough, il Buco & il Buco Alimentari e Vineria
Ignacio Mattos, Estela
Nick Morgenstern, Morgenstern’s
Joe Ogrodnek & Walker Stern, Battersby & Dover
Alex & Kevin Pemoulié, Thirty Acres
Alexandra Raij, Txikito
Ann Redding & Matt Danzer, Uncle Boons
Marcus Samuelsson, Red Rooster Harlem
Justin il, Upland
Rita Sodi & Jody Williams, Via Carota, I Sodi & Buvette NYC/Paris
Alex Stupak, Empellón
ESYNYC builds gardens and culinary classrooms in underserved areas to teach kids to grow, harvest, cook, and love healthy food. Kids who would not otherwise have access or knowledge about healthy eating are learning to have a different relationship with food in a positive, joyful way. But the organization is doing more than just building beautiful gardens and teaching cooking skills; their work is transformative in the communities in which they work, and in the greater New York City food system. Approximately 40% of public school kids in New York are obese or overweight, and this issue is unequivocally worse in low-income communities. Building an Edible Schoolyard and teaching these children and their families about growing food helps to reverse the trend of obesity and act as a counterforce to the unhealthy food environment these children are growing up in. Through knowledge of delicious, healthy foods, seed-to-table engagement with a garden and kitchen, and an experiential curriculum, ESYNYC is a gateway to relieving hunger and obesity, and a path to a more sustainable food future for the children in the city who need it most.

The organization first established itself at P.S. 216, the Pre-K to fifth grade Arturo Toscanini School in Gravesend, Brooklyn (350 Avenue X). The architect for the project was WORKac, who also designed Diane von Furstenberg Studio’s headquarters, Blaffer Art Museum in Houston, the Children’s Museum of the Arts, and Public Farm 1 at MoMA. The Edible Schoolyard at P.S. 216 includes a half-acre, organic, experiential garden transformed from a former parking lot, brand new stand-alone building serving as a kitchen classroom where students learn to prepare meals with produce freshly harvested from the school’s garden, chicken coop, composting facility and state-of-the-art greenhouse that allows garden classes to continue uninterrupted throughout the winter.

ESYNYC is now also firmly rooted at its second NYC location in Harlem at P.S/M.S. 7, a Pre-K to eighth grade school in East Harlem, Manhattan that also houses Global Tech Middle School. This second site serves as a paradigm for a different model of Edible Schoolyard NYC, which currently contains a 4,000-square-foot functional container garden in the courtyard, and construction on a rooftop garden will begin this summer. Edible Schoolyard NYC also runs a citywide teacher training program and has plans to expand to further schools in the coming year.

Ticket Info
Please contact Ashley Campbell at (203) 594-7941 or events@esynyc.org for more ticketing information. Those who cannot attend but wish to support ESYNYC can donate here.

About Edible Schoolyard NYC
Edible Schoolyard NYC is a nonprofit organization established in 2010 that partners with public schools in underserved areas of NYC to build organic gardens and kitchen classrooms. The organization is one of six founding affiliates of the Edible Schoolyard Project, which was started by renowned Chef Alice Waters in Berkeley, California, and aims to transform the hearts, minds and eating habits of young new Yorkers through an integrated seed-to-table education. Edible Schoolyard NYC currently includes two sites — in East Harlem and Gravesend, Brooklyn — and also runs a professional development program.


Kelsey Snell