Farm to Tray Event Raises over $235,000

For Immediate Release

Media Contact:

Hannah Albee, Communications Manager
Holy Apostles Soup Kitchen
(212) 998-6104 

Farm to Tray Gala Event Raises over $235,000 to Feed Hungry New Yorkers

New York City, New York, May 18th, 2017. Holy Apostles Soup Kitchen – the largest soup kitchen in New York – hosted its fifth annual Farm to Tray benefit. With the help of some of New York’s favorite culinary names, the soup kitchen attracted nearly 400 guests, and raised a record breaking $235,000.

The soup kitchen, which is also marking 35 years of operation, feeds approximately 5,000 hungry and homeless New Yorkers every week, and relies on individual donations for about two-thirds of its funding. The benefit was launched in 2012 to celebrate the soup kitchen’s commitment to best food sustainable practices, such as purchasing New York state produce and partnering with New York City food waste organizations.

“The success of this year’s Farm to Tray will go a long way toward assuring vulnerable New Yorkers that they can have a place to come to for healthy meals throughout the coming months,” says Interim Executive Director the Right Reverend Andrew R. St. John. “With proposed cuts to government funding of food social safety net programs, times are even more uncertain for the food insecure in our city. But this outpouring of generosity from our supporters is a hopeful and moving testament to the compassion of New Yorkers.”

Guests at Farm to Tray enjoyed a diverse range of sustainable food delights, starting off with an outdoor ZICO Lounge and Garden Party featuring Seasonal Salad and Dulce de Leche Cookie Sandwich by Chef Joseph Cuccia of 17 Summer Restaurant, Pork Belly Chonut XXX and Bad as Texas Brisket by Chef Robert Austin Cho of Kimchi Smoke. The evening continued inside, where guests enjoyed a variety of dishes prepared on site by 10 chefs and restaurant teams generously donating their time and talent.

Joining the celebration, Senator Brad Hoylman presented and read his proclamation honoring Holy Apostles Soup Kitchen on the occasion of its 35th Anniversary, and declaring May 18th as Holy Apostles Soup Kitchen Appreciation Day in the 27th Senate District of New York.

“We’re grateful for all the support from our federal, state and local elected public officials who advocate our mission of sustainability, and helped make this year’s Farm to Tray a special celebration of our community,” says Michael Ottley, Director of Operations. “As we strive to bring more sustainable, healthy and nutritious fruit, vegetable and dairy to hungry New Yorkers who have relied on us for the past 35 years, I just want to say thank you to all the congressmen, who showed their support of our daily feeding program at Holy Apostles Soup Kitchen.”

Because the event was at the soup kitchen itself, at the Church of the Holy Apostles in Chelsea, and because of in-kind donations of ingredients, silent auction items, photography, music by the talented Avenues World School students and volunteer efforts behind the scenes, most of the proceeds will go directly to the soup kitchen’s meal and social services program. This year for the first time, a volunteer media committee comprised of food bloggers and social media influencers was formed to actively publicize the event. And previous supporters and groups, such as Gotham Burger Social Club, returned as spokespersons, auction donors and highly competitive bidders. Whole Foods Market and dcc were the first to donate at the new $25,000 Diamond Sponsor level, followed by a generous $15,000 Platinum sponsorship from Agera Energy, and  $10,000 Silver sponsorships from Google, Zico and  Tabatchnick Fine Foods.  Corporate and partnering organization sponsors such as Investors Bank, International Paper and Trinity Church were joined by individual “Visionary,” “Champion” and “Advocate” donors, helping to increase this year’s funds raised by almost 35% over the event’s 2016 revenue.

“We’re grateful to so many people for making this Farm to Tray such a success,” remarks Bishop St. John. “Our honorees, Whole Foods Market, Timothy Higden and Patrick Athy, have been so generous with their efforts and contributions over the five years since the beginning of Farm to Tray. Additionally, the many chefs and generous sponsors, silent auction donors, hard-working volunteers, and everyone who came to enjoy the night made this a joyful community effort, and a celebration of our mission.”

About Holy Apostles Soup Kitchen and Farm to Tray:

Holy Apostles Soup Kitchen is the largest soup kitchen in New York and has been a symbol of hope and compassion in the Chelsea section of Manhattan since 1982. Every weekday between 10:30 a.m. and 12:30 p.m., nourishing meals are served to nearly 1,000 hungry New Yorkers who dine in the beautiful sanctuary of the landmark Holy Apostles Church. The mission of Holy Apostles Soup Kitchen is to provide more than just a hot meal. A social services program connects guests with supportive services to help them navigate their way toward health, housing and jobs. For more, visit:


Farm to Tray is Holy Apostles Soup Kitchen’s annual spring fundraiser. To find out more about Farm to Tray, visit

2017 Farm to Tray at Holy Apostles Soup Kitchen


  • Whole Foods Market
  • Patrick Athy and Timothy Higdon, Founding Farm to Tray Partners

Culinary Partners and Menu

ZICO Lounge & Garden Party

Joseph Cuccia of 17 Summer Restaurant

  • Seasonal Salad – Shaved Zucchini, Radish, Champagne Vinaigrette, Grated Ricotta Salata Alfajores
  • Dulce de Leche Cookie Sandwich

Robert Austin Cho of Kimchi Smoke

  • Chonut XXX – Pork Belly, Smoked Kimchi,Shredded Cheddar Cheese, Bacon, Scallions, BBQ Sauce, Donut
  • Bad as Texas Brisket – Smoked Brisket with dry rub, BBQ Sauce optional

Michael Armstrong of Bodega Negra at Dream Downtown

  • Lamb Barbacoa Tacos with Salsa Borracha
  • Seared Tuna on Sesame Tostaditas with Chipotle Aioli and Avocado

Ginger Pierce & Preston Madson of Jams

  • Madras Curry Braised Lamb Neck over an English Pea Hummus with a Cilantro-Mint Chutney
  • Baby Radishes dipped in Uni Butter and topped with Gomasio and Red Shiso

Laurence Edelman of Left Bank

  • Handmade Mongolian Dumplings: Spicy Fish, Pork & Beef
  • Mongolian Health Salad

Caroline Schiff of Scoops & Sweets at the Greene Grape

  • Basil Strawberry Shortcake with Fresh Whipped Cream
  • Devil’s Food Chocolate Cake with Peanut Butter Buttercream

Ralpheal Abrahante of Thalassa

  • Quinoa Kale Fritter
  • Branzino Tartare with Truffle Olive Oil

Craig Reid of The Westin New York at Times Square

  • Bourbon Cured Gravlax: Blini, Crème fraîche, Heirloom Lemon Vinegar Pearls, Basil
  • Persian Spiced Lamb Loin, Tart Tomato Chutney, Saffron Cracker

Yvan Lemoine of Union Fare

  • Fresh Fusilli with Lamb Neck Ragu and Fresh Ricotta

Lauren Desteno of Vaucluse of Altamarea Group

  • Grilled Asparagus with Hollandaise and Sunflower Seeds, Spring Onion Tart

Meliano Plasencia of ZIO Ristorante

  • ZIO Meatballs
  • Lamb Ragu with Orecchiette

Felipe Saint-Martin of Holy Apostles Soup Kitchen

  • Mushroom Lasagna with Garlic Chips
  • Apple Tortellini with Whipped Sweet Ricotta


For production information about Farm to Tray please contact:

Sara Pandolfi, Executive Producer, Farm to Tray

E-mail:          Phone: 917.991.3023


Social Media Handles

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  • Instagram: @holyapostlessoupkitchen #farmtotray
  • Facebook: @holyapostlessoupkitchen #farmtotray