Attention, foodies: the moment you’ve been waiting for has arrived! We are pleased to present the teaser menu for Celebrate Flatiron Chefs!, our annual feast in the park. Have you bought your ticket yet? We hope so, otherwise you’ll be missing out on Sardines with Tomato, Basil and Pinenuts & Mozzarella with Zucchini and Mint by Executive Chef Missy Robbins of A Voce, Point Rayes Blue Cheese Deviled Eggs with Pancetta Crumbs & Truffled Ricotta Honey Crouton by Executive Chef Sam Hazen of Veritas, and…
Almond
Jason Weiner, Chef/Partner; Hillary Naishtat, Pastry Chef
Stone Fruit Shortcake with Rosemary & Mascarpone; Strawberry Pavlova with Passion Fruit Caramel & Pistachios
Marc Vidal, Executive Chef
Pulpo con Garbanzos (grilled octopus with chickpeas, fingerling potatoes & olivada); Montado de Escalivada y Crema de Cabra Catalan (roasted vegetables with goat cheese)
*The Cannibal
Michael Berardino, Executive Chef
Choza Taqueria
Dominic Giuliano, Taco Technician
Carnitas Tacos; Watermelon Agua Fresco; Grilled Corn “Elote”
*Ciano
Shea Gallante, Chef/Principal
craftbar
Tom Colicchio, Chef/Owner; Lauren Hirschberg, Chef de Cuisine
Braised Pork Belly with Bibb Lettuce, Tomato Molasses & Pickles
Eataly
Alex Pilas, Executive Chef
Spiedini of Housemade Bocconcini with Heirloom Cherry Tomato & Basil Puree; Shooter of Tomato Water, Shaved Mozzarella & Basil Oil
Eleven Madison Park
Angela Pinkerton, Pastry Chef
Cobbler Ice Cream with Peaches, Blueberry & Lavender
Gramercy Tavern
Michael Anthony, Executive Chef
Pork Terrine with Sugar Snap Peas; Peppermint Brownies
Hill Country Barbecue Market
Elizabeth Karmel, Executive Chef; Charles Grund Jr., Corporate Chef & Executive Pitmaster
Pit-Smoked Whole Hog; Smoked Peach Upside-Down Cake
Hill Country Chicken
Elizabeth Karmel, Executive Chef; Charles Grund Jr., Corporate Chef & Executive Pitmaster
Classic Fried Drummette with Cheese Grits
The Hurricane Club
Craig Koketsu, Chef/Partner
Crispy Cones of Hamachi with Yuzu & Black Sesame
ilili Restaurant
Philippe Massoud, Executive Chef/Owner; Erik Osol, Chef de Cuisine; Melissa Camacho, Pastry Chef
Veal Bacon Katayef; Mini Falafel Pockets; Grape Leaves; Lebanese Smores
Junoon
Vikas Khanna, Executive Chef
Murg Lababdar; Tandoori Naan
La Mar Cebicheria
Victoriano Lopez, Executive Chef
Cebiche Limeno; Cebiche Classico; Empanada de Mariscos; Empanada de Lomo
La Promenade des Anglais
Alain Allegretti, Executive Chef/Owner
Green Melon Gazpacho with Honeydew, Avocado & Peekytoe Crab Salad; Lavender Pot de Crème with Citrus Coulis
Maialino
Nicholas Anderer, Executive Chef
Bacon Scafata (house-cured bacon, summer beans, and cherry tomatoes)
Millesime
Laurent Manrique, Chef/Owner; Alan Ashkinaze, Executive Chef
Seafood Gazpacho; Rock Shrimp Ceviche with Cucumber, Melon & Cilantro
No. 7 Sub
Tyler Kord, Chef
Curried Broccoli Salad with Raisins, Scallions and Pickled Red Onions; Spicy Muchim Pickles
Pranna
Toshi Nukui, Executive Chef
Green Papaya Salad with Soy Lime Dressing; Plantain Kofta Slider with Sweet Chili Aioli; Grilled Chicken Tikka with Cucumber Raita
*Resto
Michael Berardino, Executive Chef
Rickshaw Dumpling Bar
Chicken and Thai Basil Dumplings; Vegetarian Mustard
Green Dumplings
SD26 Restaurant & Wine Bar
Matteo Bergamini, Executive Chef
Porchetta; Eggplant Caponata
Shake Shack
Shake Shack Corn Dog with Rick’s Picks Corn Relish; Frozen Beer Nuts Custard
Terroir Murray Hill
Marco Canora, Executive Chef; John LoManto, Chef
Veal and Ricotta Meatball Sandwich
Ciao Bella Gelato
Selection of Gelato, Sorbet and Greek Frozen Yogurt
*More amazing menu items to come from participating restaurants The Cannibal, Ciano and Resto.
Quench your thirst with any one from this amazing lineup of drink masters:
Long Island Wine Country, Bedell Cellars, Brooklyn Oenology, Lieb Cellars, One Woman, Palmer Vineyards, Raphael, Scarola Vineyards, Wolffer Estate, Argo Tea, Brooklyn Brewery, GuS – Grown Up Soda, Stumptown Coffee Roasters, Maker’s Mark, Pipeline Brands, El Buho Mezcal, Greenhook Ginsmiths, Pisco Porton, Proof Positive Beverages, Rhum Clement, Tito’s Vodka, and VOSS Artesian Water from Norway
Tickets can be purchased at madisonsquarepark.org or by calling 212-538-0018. Advance online tickets are only available until 3pm, Monday, July 16. Remaining tickets, if any, will be sold at the door for 6:30pm entry at $200 per person.
Proceeds help fund park horticulture and our award-winning free programs.
Celebrate Flatiron Chefs! is supported by Time Out New York magazine, Delta Air Lines and Maker’s Mark.










