Save the Date

Tuesday, October 24, 2017

The Metropolitan Club | 1 East 60th Street

12:00-2:00pm

Honoring

Huguette Hersch

Award of Excellence

Culinary Honorees

Chef Joseph “JJ” Johnson

The Cecil | Minton’s Harlem

Chef Seamus Mullen

Tertulia | El Colmado

Chef Bill Telepan

Oceana | Wellness in the Schools


For tickets, sponsorship opportunities and more information contact jcloutier@thehort.org
Click here to join the benefit committee.

Tickets

Tables

Seating ten

Huguette Hersch

For more than 30 years, Huguette has been at the forefront of floral arts. Huguette received numerous awards for her distinctive floral arrangements at the New York, Philadelphia, and Gramercy Park flower shows. She has become an acknowledged expert in botanical jewelry and is a frequent lecturer to garden clubs in the Northeast. Her rose garden in Water Mill is recognized as among the best on the east end of Long Island. For almost 15 years Huguette led the Hort’s Circle of Friends.

Chef Joseph “JJ” Johnson

Joseph “JJ” Johnson of The Cecil and Minton’s is an award-winning chef who is active in the Harlem community supporting Share Our Strength and the No Kid Hungry campaign to end child hunger in America. Their largess is also felt close to home. Once a week, The Cecil kitchen feeds their upstairs neighbors. It was a deal owner Richard Parsons and Alexander Smalls made when they recognized that the tenants got most of their meals from City Harvest and other local organizations.

Chef Seamus Mullen

Seamus Mullen is an award-winning chef, restauranteur and cookbook author who has become a leading authority on health and wellness. Having grown up on an organic farm in Vermont, Seamus learned early in life the value of eating real, whole foods and he carried this knowledge with him as he cooked throughout Spain, New York and San Francisco. His first solo restaurant, Tertulia, opened in Manhattan in 2011 and was recognized as a finalist for the James Beard Foundation Award for best new restaurant.

In 2013 he opened El Colmado, a Spanish tapas and wine bar in New York’s Hell’s Kitchen. Diagnosed with rheumatoid arthritis in 2007 Seamus was forced to rethink his relationship with food and through diet, exercise and lifestyle changes he was able to turn his health around and to thrive. His first cookbook, Hero Food was published in 2012. In 2017 Seamus will release his second cookbook Real Food Heals: Eat to Feel Younger + Stronger Everyday.

Chef Bill Telepan

Chef Bill Telepan is one of New York’s leaders in sourcing quality ingredients from small farms and local purveyors. Telepan’s restaurant experience includes work in some of the world’s top kitchens. Early in his career, he apprenticed with the legendary Chef Alain Chapel at his eponymous three-Michelin star restaurant outside Lyons, France. Under Chapel, Telepan honed his culinary skills and learned the importance of retaining the integrity of fresh ingredients in creating delicious food. In 2005, he opened Telepan, the beloved Upper West Side restaurant Oceana, which earned him a loyal following and many accolades including a Michelin star, a glowing two-star review from The New York Times, and the title of “Best Newcomer” in the Zagat survey the following year.

Telepan shares his environmental commitment on a national scale by serving as the Executive Chef of Wellness in the Schools (WITS), a non-profit group dedicated to improving children’s health by enriching lunch and recess programs at public schools. Since 2008, Telepan has been the leader of the WITS Cook for Kids program, which includes developing nutritious and appetizing school menus; training in-residence cooks and cafeteria staff; teaching culinary and nutrition concepts to students, parents and teachers; and engaging with professional chefs across the country.