Eye Candy: Hamachi Crudo with Charred Cara Cara Oranges and Tangerine–Yuzu Dressing


Set in a historic factory, Manhattan’s Chelsea Market is now home to some of the city's finest epicurean shops and restaurants. For our recent seventh annual Sunday Supper at Chelsea Market, we brought together a formidable group of chefs to prepare a convivial family-style feast, served at a nearly 300-foot-long communal table in the market’s main hall. One of the highlights of the evening was this vibrant Hamachi Crudo with Charred Cara Cara Oranges, Water Chestnuts, and Tangerine–Yuzu Dressing created by Cull and Pistol's chef David Seigal. Easy on the eyes and bursting with flavor, this dish earned rave reviews from our guests.


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Eye Candy: Bombster Scallop Crudo

Chefs Richard Garcia and Matthew Maue prepared this gorgeous bombster scallop crudo—accompanied by whipped salsify, blood orange, caramelized pears, lime, and marcona almond gremolata—at their Beard House dinner earlier this month. Click here to see more photos of their celebration of Spanish cuisine.

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