This intimate evening is an annual celebration supporting Caramoor’s Arts-in-Education programs for grade-school children. It offers fabulous food, each year prepared by a different guest chef, paired with rare wines from the area’s best private cellars.
In 2019, we take you across Europe aboard the luxurious Orient Express through wine, food, and song. Enjoy the elegance of the Golden Age of travel without leaving the Rosen House.
Performance and Guest Chef
Eric Jacobsen and friends perform a pan-European set in sync with the dishes prepared by James Beard nominated chef and music lover Jesse Schenker.
The evening also includes a Silent Auction of rare vintages and bottles from unique wineries.
Benefit Co-chairs: James A. Attwood, Jr. & Peter Kend
For more information and to make a reservation, please contact our Special Events office: firstname.lastname@example.org / 914.232.1492.
Benefit tickets are $2,500; all but $250 per ticket is tax-deductible, as provided by law.
Eric Jacobsen, cello
Hailed by The New York Times as “an interpretive dynamo,” conductor and cellist Eric Jacobsen has built a reputation for engaging audiences with innovative and collaborative programming.
Jacobsen is Co-Artistic Director, conductor, and cellist of The Knights, the adventurous orchestra founded with his brother, violinist Colin Jacobsen, to foster the intimacy and camaraderie of chamber music on the orchestral stage. As conductor, Jacobsen has led the “consistently inventive, infectiously engaged indie ensemble” (The New York Times) at such venues as Central Park’s Naumburg Orchestral Concerts, the BRIC Celebrate Brooklyn! Festival, (Le) Poisson Rouge, the 92nd Street Y, Carnegie Hall, and Lincoln Center, the summer music festivals at Tanglewood, Ravinia, and Ojai and international venues such as the National Gallery of Dublin, Dresden Musikfestspiele, Cologne Philharmonie, Düsseldorf Tonhalle, and the Vienna Musikverein. In their spring 2017 European tour, Jacobsen conducted The Knights in the new Hamburg Elbphilharmonie and completed a week-long residency with them at the Easter Festival (Festival de Pâques) in Aix-en-Provence. Recent collaborators include violinist Itzhak Perlman, singers Dawn Upshaw, Susan Graham, and Nicholas Phan, and pianists Emanuel Ax and Jean-Yves Thibaudet.
Under Jacobsen’s baton, The Knights have developed an extensive recording collection, which includes the ground beneath our feet, the ensemble’s first release for Warner Classics. The Knights previously issued albums for Sony Classical include Jan Vogler and The Knights Experience: Live from New York; New Worlds, an album that partnered Beethoven’s Triple Concerto and Fifth Symphony, and the “smartly programmed” (NPR) A Second in Silence on the Ancalagon label. Recently, Jacobsen saw the releases of The Knights’ critically acclaimed albums Azul, with longtime collaborator Yo-Yo Ma, as well as the Prokofiev Concerto in the Grammy-nominated Gil Shaham album 1930s Violin Concertos Vol. 2. We Are The Knights, a documentary film produced by Thirteen/WNET, premiered in September 2011.
Jacobsen serves as the Music Director for the Orlando Philharmonic, the Greater Bridgeport Symphony, and as Artistic Partner with the Northwest Sinfonietta. At the close of a successful second season with the Orlando Philharmonic Orchestra, Jacobsen has begun to pioneer the orchestra’s programming and community engagement in new and exciting directions. A particularly well received Mozart’s Die Zauberflöte led to the programming of two opera productions in the 2016–2017 season with directors Alison Moritz and Mary Birnbaum. The “charming and funny” (Orlando Sentinel) production of Bernstein’s Candide at the Orlando Philharmonic will be remounted and tour with The Knights in the 2018–2019 season. Jacobsen is also in demand as a guest conductor, and led Camerata Bern in the first European performance of Mark O’Connor’s American Seasons, with the composer as soloist. He has conducted the symphony orchestras of Baltimore, Detroit, Alabama, the New World Symphony Orchestra, St. Paul Chamber Orchestra, the ProMusica Chamber Orchestra in Columbus, Ohio, and the Deutsche Philharmonie Merck.
A dedicated chamber musician, Jacobsen performs with Silkroad, founded by Yo-Yo Ma, participating in residencies and performances at the Art Institute of Chicago, the Hollywood Bowl, and across the U.S., as well as in Azerbaijan, China, Hong Kong, Japan, Malaysia, and Switzerland. In addition, as a founding member of the genre-defying string quartet Brooklyn Rider — dubbed “one of the wonders of contemporary music” (Los Angeles Times) — he has taken part in a wealth of world premieres and toured extensively in North America and Europe, and is credited with helping to ensure “the future of classical music in America” (Los Angeles Times).
In December 2012, Jacobsen and his brother Colin were selected from among the nation’s top visual, performing, media, and literary artists to receive a prestigious United States Artists Fellowship. Eric splits his time between New York and Orlando. He is married to singer-songwriter Aoife O’Donovan and recently become a parent.
Jesse Schenker, chef
Jesse Schenker has amassed an impressive culinary history. He owned and operated recette and The Gander in New York City before relocating to Oyster Bay, NY to open 2 spring, a Modern American Brasserie. His contemporary approach to creating American classics is a reflection of his devotion to highly-refined techniques combined with his passion for creating delicious food.
Growing up in South Florida, Schenker experienced epicurean pleasures that quickly set him on the path toward becoming a chef. He began requesting menus from his parents’ dinners and invested in a cookbook collection that has since grown to 350 volumes. His intensity for the culinary world found an early start and has only increased since.
Schenker channeled his excitement for food into a Culinary Degree at the Atlantic Technical Center in Coconut Creek, Florida. While in school, he was introduced to his first professional kitchen experience at Café Maxx under the tutelage of Chef Oliver Saucy. He moved on to hold positions in the kitchens of some of Florida’s most celebrated restaurants like Chef Mark Militello’s James Beard award-winning restaurant Mark’s on Las Olas and City Cellar Wine Bar and Grille in Miami. In 2007, he moved New York City to refine his skills in world’s finest restaurants. He accepted a position as Chef de Partie at the two-Michelin star rated Gordon Ramsay at the London where he worked for 2 years.
In 2009, Schenker decided to launch his own venture with a concept that took fine dining out of the restaurant, recette Private Dining. He enlisted the talents of Savoy Bakery owner Brian Ghaw and Per Se pastry alum Christina Lee, and together the trio created 5-, 7- and 10-course tasting menus for exclusive private parties. At recette Private Dining, Schenker’s high-end restaurant experience did not go unseen with the opportunity to stagiaire at two of New York City’s most prestigious dining destinations, Per Se and Jean Georges before deciding to open his own restaurant.
Schenker ultimately made his mark on the culinary scene with recette, the intimate, urban American restaurant which opened in New York’s West Village in January of 2010. Just months after its opening, recette received glowing two-star reviews from both The New York Times and New York magazine. Sam Sifton called recette one of his favorite newcomers of 2010, particularly noting Schenker’s Salt Cod Fritters as “one of the 15 best things” he ate in NYC in 2010.
In April 2014, Schenker opened The Gander in the Flatiron District where he served a menu of sophisticated, yet casual, American dishes complimented by a deep international wine list.
In addition to being twice-nominated James Beard award semifinalist, over the years Schenker has received a number of awards and accolades, including a spot on Forbes’ “30 Under 30” list in the food and wine industry in December 2011 and inclusion in Details magazine’s “America’s Best Young Chefs” list in August 2011. Schenker was also victorious in his battle on Food Network’s Iron Chef America in 2010.
In September 2014, Schenker wrote his first book, All or Nothing: One Chef’s Appetite for the Extreme (Harper Collins, September 30, 2014, $25.99). In his memoir, Schenker reflects on his insatiable appetite for the extreme, which has led to his biggest triumphs and failures.
Most recently, Schenker opened 2 spring restaurant in Oyster Bay, New York. 2 spring combines coastal American cuisine with modern sensibilities, highlighting fresh seafood & premium farm meats. The menu is complemented by an inspired raw bar, small bites, and seasonal produce sourced from Long Island’s North Fork. At 2 spring, Chef Jesse Schenker transforms familiar favorites and elevates them to a new level. The result is refined everyday elegance.