Dave Matthews, Bankers, Bronfman, Michael’s: NYC Scene
At No. 8 last night, Dave Matthews, the musician, talked about walking around New York with his iPhone, filming artist Beezy Bailey in a fat suit. The resulting film and 28 silkscreens go on view tonight at Robert Miller Gallery in a show of their collaboration.
“I will say he works hard,” Matthews said of Bailey, a friend from South Africa. “The people I most admire in the world are the people that choose something and they just work. You work and you work and that’s what makes you you.”
“Like bankers,” someone shouted out from the audience, to laughter.
The conversation was moderated by Alanna Heiss, a co- founder of P.S.1. who now runs Art International Radio. The event was part of a series put together by the No. 8 Cafe Society and The Committee, entities producing cultural events.
John Cecchino, who works in finance, went home to change out of his suit before coming to No. 8, where he hung out in a white banquette with college friend Bobby Rossi, a partner in the nightclub.
Amy Sacco, the doyenne of No. 8, who formally owned Bungalow 8, said that when Matthews and Bailey arrived, she thought Tom Ford and Quentin Crisp had just walked in, proving even originals have their doppelgangers.
Three guys in finance walk into a benefit, eat small plates from dozens of restaurants and conclude they now know where to take a girl out.
So said Arin Chassine, one of those guys last night, at the Careers through Culinary Arts Program Tasting Benefit at Pier 60.
Here’s where he may be going: Landmarc, for the shredded pork over polenta; the Strand Bistro, which impressed him with its lobster and corn risotto, and Shun Lee Palace, the restaurant that doled out slices of Peking duck.
Friend James Cicalo liked the mini bulgogi burgers made by chef Kyung Up Lim of Michael’s, the lunch hangout for media executives that could be a romantic spot by night, at a table with a view of the garden, perhaps.
Chef Lim said the burger ingredients were short rib marinated in soy sauce, ginger, Asian pear and garlic. The sauce was made with Korean pepper paste and maple syrup.
The event honored Tony May, who with his daughter owns SD26. May recalled the Italian nights he created at the Rainbow Room, and said his passion for culinary education led him to co- found the Italian Culinary Institute for Foreigners.
Edgar Bronfman Jr. said his only culinary credential was being “an investor in a restaurant called the Four Seasons,” housed in the tower his family built. Bronfman then noted that May gave the restaurant’s co-owner, Julian Niccolini, his first job in New York and “had the good judgment to fire him six weeks later.”
The event raised money to train at-risk high-school students in the culinary arts, including Anthony Evans, 18, of the Bronx, who last night helped prepare the pork belly with fried green tomato with chefs from the Red Rooster.
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