‘No Passport Required’ celebrity Chef Marcus Samuelsson
to host WCNY’s live virtual Taste of Fame fundraiser Oct. 16
WCNY, Central New York’s public broadcaster, will host its 6th annual Taste of Fame culinary fundraiser with Marcus Samuelsson, award-winning Chef, Restaurateur, Author, and Co-owner of Red Rooster Harlem. The annual event highlights award-winning chefs and celebrates their culinary personalities and careers. Due to coronavirus, Marcus will host the culinary journey and cooking experience live from New York City to home kitchens across the country on Zoom.
The live event begins at 6:30 p.m. ET/3:30 p.m. PT and features a 30-minute cocktail Q&A with Marcus hosted by last year’s Taste of Fame headlining chef, Julia Collin Davison of the hit PBS show “America’s Test Kitchen.”
After the cocktail Q&A, guests will also enjoy a live cooking lesson, an ingredient box serving four people delivered to households by event and culinary partner, Tastings NYC, a private Zoom rooms to eat with friends in other households, two-week access to the recorded cooking lesson, and the online silent auction.
There will also be special appearances made celebrity chefs and local CNY chefs, such as Lidia Bastianich from “Lidia’s Italy” and numerous other PBS shows, Ali Khan from “Cheap Eats,” Laura Theodore from “The Jazzy Vegetarian,” Joanne Weir from “Plates and Places,” Brad Miller from “Food Truck Nation,” and Methin “Max” Chutinthranond from Syracuse restaurant Lemon Grass.
The Premium Ticket adds an autographed copy of Marcus’ cookbook “The Red Rooster Cookbook” for $225. Tickets are 10% off now–Aug. 31 and WCNY members receive an additional 5% off at wcny.org/events or by calling (315) 453-2424. WCNY also invites members of other PBS stations across the country to use code: PBSMEMBER to receive the additional 5% off.
“WCNY is excited to continue to produce this event in a new and interactive way across the country,” said Mitch Gelman, WCNY President and CEO. “Guests will have the opportunity to enjoy cooking a delicious meal with Chef Marcus live in their own kitchen!”
Taste of Fame is made possible with support from Presenting Sponsors, Wegmans and Visions Federal Credit Union; Dessert Sponsor, Bond, Schoeneck & King; Chef Minutes Sponsor, Pathfinder Bank; and Zoom Room Sponsor, Strategic Communications LLC, and Digital and Print Recipe Card Sponsor OneGroup.
Times
6:30 p.m. /ET | Cocktails
7 p.m. | Dinner
3:30 p.m./ PT | Cocktails
4 p.m. | Dinner
MENU
Appetizer—Southern Greens Salad with Vinaigrette
A mix of tender salad greens tossed with a sorghum spiked apple cider vinaigrette and crunchy southern pecans.
Entrée—Curry with Yams & Swiss Chard (Choice of Shrimp, Chicken, or Tofu)
A fragrant, spiced coconut curry filled with sweet yams, verdant Swiss chard, and a tender protein of your choice.
Dessert—Red Velvet Cookies
A chewy cookie bursting with white chocolate chips and the classic Red Velvet flavor everyone knows and loves.
TICKETS
Tickets are on sale – Oct. 2
Now–Aug. 31 guests can purchase tickets with a 10% discount. WCNY members will receive an additional 5% off tickets at checkout. For more information, visit wcny.org/tasteoffame, call (315) 453-2424, or email [email protected]. WCNY also invites members of other PBS stations across the country to use code: PBSMEMBER to receive the additional 5% off.
Proceeds from the Taste of Fame fundraiser support WCNY’s programs and services.
DINNER TICKET
$175.00 $157.50 with 10% discount
1 TICKET INCLUDES 4 SERVINGS PER BOX.
Cook LIVE with celebrity Chef Marcus Samuelsson in your home kitchen! The virtual culinary journey includes a 30-minute cocktail Chef Marcus and Q&A hosted by Chef Julia Collin Davison, a Tastings NYC ingredient box delivery, a live online cooking lesson, two-week access to the recorded cooking lesson, a private Zoom room to eat with friends, and the online silent auction.
PREMIUM TICKET
$225.00 $202.50 with 10% discount
1 TICKET INCLUDES 4 SERVINGS PER BOX.
Enjoy all the benefits of a Dinner Ticket, plus an autographed copy of Chef Marcus’ “The Red Rooster Cookbook.”
