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

Elena North-Kelly

April 06, 2015

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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.

View this event's menu and details here. For upcoming Beard House dinners, check out our events calendar. Photo by Ken Goodman.

Elena North-Kelly is senior editor at the James Beard Foundation. Find her on Twitter and Instagram.