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Tap & Tapas Benefit
On April 16, 2007 an all-star team of NYC's top chefs cooked up a delightful feast! Philippe Bertineau (Payard Patisserie & Bistro), April Bloomfield (The Spotted Pig), Jimmy Bradley (The Red Cat, The Harrison), Floyd Cardoz (Tabla), Tom Colicchio (Craft & Craftsteak), Harold Dieterle (Perilla), Claudia Fleming & Gerry Hayden (North Fork Table & Inn), Shane McBride (Craftsteak), Andy Nusser (Casa Mono), Alfred Portale (The Gotham Bar & Grill), Eric Ripert (Le Bernardin), and Damon Wise (Craft) made everyone's mouth water!

(Click Thumbnails to see enlarged images)

Savion Glover & Groove With Me tappers
Savion Glover poses with Groove With Me's Tappers!
North Fork Table & Inn   Payard Patisserie & Bistro   The Red Cat   Donation Board   Board members & guests   Perilla
North Fork Table & Inn   Payard Patisserie & Bistro   The Red Cat   You can make dreams come true!   Board members pose with guests   Perilla
                     
Craftsteak   Kay & Savion   Spectators   Savion & the girls   North Fork Table & Inn   Tabla
Craftsteak   Kay & Savion Glover   Girls & Spectators   Savion & the Girls   North Fork Table & Inn   Tabla


Wild King Salmon wrapped Asparagus
Gerry Hayden of North Fork Table & Inn prepared Wild King Salmon Gravlax wrapped Asparagus, Kohlrabi Greens and Horseradish Cream.
 
Wild Mushroom & Morel Flan with Black Truffle Oil, Creme Fraiche & Wild Mushroom Broth
Chef Philippe Bertineau of Payard Patisserie & Bistro shared his Wild Mushroom & Morel Flan with Black Truffle Oil, Creme Fraiche and Wild Mushroom Broth.
 
Blue Cheese Croutons with Sliced Sirloin and Horseradish Cream
Jimmy Bradley of The Red Cat and The Harrison prepared Blue Cheese Croutons with Sliced Sirloin and Horseradish Cream.
 
You CAN make dreams come true!!!
A donation board tracks Groove With Me's progress and successes throughout a 10 year history.
 
Board members & guests
Groove With Me Board members and friends make donations to support the construction of the new dance studio.
 
Taylor Bay Scallops with Pickled Ramp Mignonette
Bravo's 1st Top Chef Harold Dieterle prepared Taylor Bay Scallops with Pickled Ramp Mignonette off the menu of his new restaurant Perilla.

 
Wagyu Skirt Steak with Trompette Mushrooms, Onion Soubise, Red Wine Syrup and Sorrel
Craftsteak Chefs Tom Colicchio and Shane McBride shared their Wagyu Skirt Steak with Trompette Mushrooms, Onion Soubise, Red Wine Syrup and Sorrel.
 
Kay & Savion Glover
Teen Troupe Dance Teacher Kay Esterman grins with MC for the evening Savion Glover.
 
Spectators
Groove With Me dancers and guests look on as the Advanced Tap class performs.
 
The Girls & Savion Glover
Celebrity guest host Savion Glover smiles for the camera with all the Groove With Me tappers!
 
Mallomars, Chocolate Caramel and Passionfruit Meringue Tarts, Buttermilk Panna Cotta with Rhubarb Compote
Mallomars, Chocolate Caramel and Passionfruit Meringue Tarts, and Buttermilk Panna Cotta with Rhubarb Compote from Chef Claudia Fleming of North Fork Table & Inn were scrumptious!

 
Pineapple Cardamom Cheesecake Tart
Tabla Chef Floyd Cardoz created delicious Pineapple Cardamom Cheesecake Tarts.

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