Daniel Boulud’s Sunday Supper Raised $1 Million for Citymeals on Wheels

“Sunday Supper always marks the start of spring for us at restaurant Daniel,” Michelin-starred chef Daniel Boulud announced to the sold-out central dining room of his Upper East Side flagship. Guests, wearing festive interpretations of the “black tie and blue jeans” dress code, assembled once again for the restaurateur’s annual charity gala to honor Citymeals on Wheels—an organization that supports homebound, elderly New Yorkers through hot-meal deliveries and companionship.

An unseasonably sunny day segued into a spectacle only Boulud and his culinary cast of characters could assemble. For the cocktail hour hors d’oeuvres, Boulud tapped Aquavit’s chef Emma Bengtsson, Chinese Tuxedo’s chef Noel Jelfs, and chef Nicholas Tang of Washington, D.C.’s DBGB Kitchen Bar. A variation of the Singapore Sling, whipped up with the event sponsor Patron, was a favorite among partygoers—from Boulud’s wife, Katherine Gage, to fashion designer Christian Siriano and restaurateur Drew Nieporent, the attendees represented a thoughtful range of philanthropic celebrants.

Afterward, everyone sat for a four-course feast. Chef Julien Royer, of Singapore’s Odette, teased tastebuds with a verdant king crab and nashi pear introduction. La Grenouillère’s chef Alexandre Gauthier’s rouge ravioli unexpectedly housed the freshest haddock. To honor the last day of black truffles, Boulud accentuated his own primary dish, Scharbauer Ranch beef short ribs, with the delectable mushroom garnish. Per Se’s Anna Bolz, who Boulud referred to as “the finest young pastry chef in America,” brought the meal to completion with a fresh, fruit-forward ice cream dish that balanced against a magnificent chocolate concoction from Daniel’s team, chefs Ghaya F. Oliveira and Shaun Velez.

Billecart-Salmon Champagne and Châteauneuf-du-Pape poured throughout. “Our entire team is proud to support Citymeals and the homebound New Yorkers who rely on them,” Chef Boulud spoke before auctioneer Billy Harris rallied two guests to turn over $5,000 each for anonymous envelopes that turned out to contain one dinner for two at Daniel and another at Boulud’s highly anticipated forthcoming restaurant, One Vanderbilt. Harris zipped through all lots, volleying off the graciousness of guests—100% of all public donations go to meal preparation and delivery.

Since its inception, and prior to the 23rd event, Sunday Supper has raised almost $12 million, with $10,000 translating into 1,300 meals for the organization that prepares and delivers more than two million weekend, holiday, and emergency meals each year.

If spring may be offered as a synonym for hope, Chef Boulud’s Sunday Supper welcomed the season and its benefits with arms wide open. “I would like to thank every one of you for your incredible generosity. We may have to make one more pledge because we are only $8,000 away from $900,000,” Boulud said, as the evening approached completion. The night’s honoree, Joseph M. Cohen, raised his hand and brought the grand total to $1 million for one last hopeful surprise.