Photo: Daniel Krieger

Not sure what to do for dinner tonight? How about coming out to Edible Schoolyard NYC‘s 2015 Spring Benefit and rubbing shoulders with some of NYC’s most talented chefs while indulging in an unforgettable meal prepared tableside by restaurants like The Spotted Pig, Mission Chinese Food, Momofuku, Bar Boulud, Thirty Acres and Red Rooster Harlem? Proceeds from this year’s event, dubbed “Growing the Next Generation”, will go towards ESYNYC’s efforts to bring healthy eating and gardening education to public schools in underserved communities around the city, and it’s not too late to attend! Click here for ticket information, and read on for chef Kevin Pemoulié’s recipe that he will be serving to guests at tonight’s benefit.

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Photo: ESNYC

This year’s event will be ESNYC‘s third annual spring benefit, and Culinary Chair David Chang pulled out all of the stops to round up some of the city’s most buzzed about chefs to participate. Tonight’s guests will be treated to taste creations by Nick Anderer, Jonathan Benno, April Bloomfield, Marco Canora, Tom Colicchio, Ignacio Mattos, Nick Morgenstern, Marcus Samuelsson, Justin Smillie, Alex Stupak, Einat Admony and Camille Becerra, amongst others.

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Photo: Thirty Acres

Chef Kevin Pemoulié of Thirty Acres will be preparing a delicate turnip carpaccio for his table tonight, but he’s graciously shared his recipe with us so that you can recreate this spring dish at home.

Turnip Carpaccio
Kevin Pemoulié, Thirty Acres

4 servings

4 medium-large sized purple top turnips
2 watermelon radishes, sliced thin
1bu chives, sliced
1/2 cup hazelnuts, toasted and/or smoked
olive oil
rye bonji (light soy is a good replacement)
1 lemon for zest
sea salt

Juice 2 of the turnips and set aside.
Slice the other two thinly on a mandolin or with a knife and marinate in the juice for an hour, up to 24 hrs.
To plate, assemble the thin sliced turnips on the plate, followed by the radish and a sprinkling of chives and hazelnuts, then drizzle the olive oil and soy lightly over the turnips.
Finish with fresh lemon zest and sea salt.

A heartfelt thank you to Chef Pemoulié, and don’t forget to purchase your tickets below if you want to attend tonight’s event!

+ Edible Schoolyard 2015 Spring Benefit

+ Thirty Acres