Dive Into Fall | FREE Seasonal Cooking & Mixology Livestream Class
LivestreamNew York, NY
It’s party time! NYC Chef David Joo is making a delicious seasonal menu as we head into fall: Charred Autumn Broccoli Salad with Seared Sea Bass (Substitute with Cauliflower Steak) paired with a Fall Fizz demonstrated by Thomas Wyonar. This complimentary immersive culinary experience is the “pre-party” for POSITIVE EXPOSURE’s Virtual Gala happening after the class at 7PM EST. POSITIVE EXPOSURE celebrates the beauty of human diversity and promotes a more inclusive world through award-winning photography, films, lectures and educational programs. For more than 20 years, POSITIVE EXPOSURE has collaborated globally with nonprofit organizations, hospitals, medical schools, educational institutions and advocacy groups to promote a more equitable and compassionate world where individuals and communities at risk of stigma and exclusion are understood, embraced and celebrated. POSITIVE EXPOSURE has significantly impacted the field of human rights, mental health, medicine, and education by providing new opportunities to see each individual as a human being and valued member of our society. This is what drives the mission statement, "Change How You See, See How You Change". Create a delicious beverage and meal alongside Chef David Joo and mixologist Thomas Woynar, learn tips & tricks, ask questions, and then enjoy the delicious dinner with people from around the world while tuning into the virtual gala. The gala will include exciting performances, an online silent auction and other surprises. During the Gala, POSITIVE EXPOSURE will be presenting the Spirit of Change Award to Judith Heumann for her unwavering commitment to end discrimination against people with disabilities for over 50 years. Her trailblazing work as an American disability rights activist, lifelong commitment to social justice and the tremendous impact of her life’s work has made her a harbinger of change for millions of people. Her memoir, BEING HEUMANN, and the story told of her early years in the award-winning Netflix documentary, CRIP CAMP, are both extraordinary. You can RSVP for the gala here: https://positiveexposure.ejoinme.org/PE2020VirtualGalaTickets David Joo is the executive sous chef of the Peninsula New York, a Forbes 5 star hotel. He oversees Clement Restaurant, a Forbes 4 star restaurant inside the hotel. He also graduated from the French Culinary Institute (ICC) and the Culinary Institute of America. As a cook he has worked for renowned chef Daniel Boulud at DB Bistro, April Bloomfield at John Dory Oyster Bar, restaurateur Stephen Starr at Buddakan, Michelin Bib Gourmand restaurant Family Recipe, and was the sous chef for Robert DeNiro and Drew Nieporent's Tribeca Grill. He is a Korean American chef who places a huge emphasis on sustainability. Thomas Woynar is the beverage manager of the Peninsula New York. He started his career at the Plaza in Paris where he learned the fundamentals of luxury. To further strengthen his experience, Thomas moved to the New York and has worked at the Langham Place, The KnickerBocker.
Charred Autumn Broccoli Salad
with Watercress, Fennel, Honeycrisp Apple, Citronette (Vegan, Dairy Free, Gluten Free)
Seared Sea Bass (Substitute with Cauliflower Steak)
with Pumpkin Agrodolce, Herb Sauce (Dairy free, Gluten Free)
Barr Hill Gin, Lemon Juice, Thyme Infused Agave, Sparkling Pear Cider Cinnamon-Cardamom Rim, Apple Garnish (For a Mocktail, substitute liquor & cider for non-alcoholic apple cider)