Last week, more than 1,350 charity-minded New Yorkers gathered at 23 Wall St. for the city’s premier culinary event for a cause, Night Out for No Kid Hungry. The annual culinary event, which featured the city’s top chefs, restaurateurs, sommeliers and mixologists, raised nearly $1 million—that’s 10 million healthy meals—to support No Kid Hungry’s work to end childhood hunger in America.

The event featured both a walk-around tasting portion—New York City’s Taste of the Nation for No Kid Hungry—as well as a separate, more intimate seated No Kid Hungry Heroes Dinner honoring Food Network’s Senior Vice President of Marketing and Brand Strategy Susie Fogelson and Kenbe Foundation’s Genevieve Lynch for their longstanding support of No Kid Hungry.

I arrived to the cavernous, multilevel, raw space in the epicenter of Wall Street excited to see, meet and taste all that was happening. As if drawn to it, I began my tasting at the most important table and perhaps one of our first lines of offense against childhood hunger, the New York City Department of Education. There, a talented group of chefs, each representing a different school, offered a dish served on a typical school day. It was Texas chicken chili over brown rice with fresh pico de gallo and corn—hearty and delicious. The chefs were quite proud of the work they do and for being early adopters of standards and practices required for school food programs.

On to the more adult foods of the evening, starting with those delicious people of Murray’s Cheese (@MurraysCheese), who were serving oil-cured feta with Long Island duck prosciutto with seasonal pickled vegetables and shiso leaf. One of my favorite bites of the evening came from Asia de Cuba (@AsiaDeCubaNYC), serving Gulf shrimp salad with watermelon, cucumbers, fried noodles and fire and ice dressing. It was the perfect union of flavors.

I moved on to many other bites, including a couple of oysters from the master shuckers of Maison Premiere (@MaisonPremiere) at the Plymouth Gin (@PlymouthGinUS) table. Oysters were very essential before moving on to sushi-grade hamachi crudo with pickled carrot and purslane from Allonda (@AllondaNYC). I could have eaten that all night.

Moving to the upper level, I bumped into chef JJ Johnson of Harlem’s the Cecil and Mintons (@TheCecilHarlem/Mintons). Unfortunately, I missed their offering for the night, but 21 Club (@w 21Club) took care of my octopus carpaccio craving with orange supreme, za’atar and kalamata olives. King Bee made me want to visit their Acadian (Cajun) Louisiana-inspired New York restaurant with duck and farro boudin (sausage). Lastly, big shout out to Executive Chef Dan Jackson of the Cafes at MoMA for their spring onion custard with salmon roe, green garlic and my new obsession, fried quinoa!

The party wouldn’t be over without venturing to “The Vault,” in the sublevel, where all the sugar addicts play. Union Square Cafe (@UnionSquareCafe) had me at macaroon ice cream sandwiches, Harlem’s Levain Bakery (@LevainBakery) made me horde a couple of dark chocolate peanut butter cookies in my bag and Brucie (@BrucieNYC) twisted PB&J around with beet jam, peanut butter, sopresatta on a blue cheese biscuit. Cra’! However, it was my new candy find, Salty Road (@SaltyRoad), and their “friend” Rosie that caused me to jump for joy with freshly prepared sea salt caramel taffy! I am coveting my box of bergamot!

As per usual, I left with an overly full stomach and inspired to do more. Thanks to the High & Mighty Brass Band (@HighMightyBrass) for capturing my feelings on the night with their live rendition of “Outstanding.” You really did knock me out!

For more information about No Kid Hungry and how you can help end childhood hunger, visit

Happy eating and thanks for reading!

Kysha Harris is a food writer, culinary producer, consultant and owner of SCHOP!, a personalized food service offering weekly and in-home entertaining packages. Questions? Comments? Requests? Feedback? Invitations? Email her at, follow her on Twitter and Instagram @SCHOPgirl and on Facebook For even more recipes, tips and food musings, subscribe to her blog at