Kamimura, who grew up in New York, is preparing a liver-based Russ & Daughters tribute for "A New York State of Mind," a Palace Ballroom fundraiser benefiting the American Red Cross. "New York is close to the hearts of so many restaurant people because of its vibrant and diverse food scene," explained a Tom Douglas Restaurants press release announcing the event. Organizers hope to raise $25,000 at the Nov. 20 tasting, which features New York City-inspired bites from restaurants including Canlis, Madison Park Conservatory, Lark, Staple & Fancy, Skillet, Maria Hines' restaurants and Ma'Ono.
Among the dishes announced thus far, deli looks to be well-represented: Dahlia Lounge is working up snacks inspired by Katz's; Hot Cakes is preparing a chocolate egg cream and Spur's signed on for pastrami on rye.
"Chef Seis will be preparing a chicken liver mousse with crumbled matzohs prepared with foie fat and grape gelee," says Margaret Nicoll whose firm handles publicity for Seattle's RN74. "Seis was inspired to do the mousse as a take-off on (Russ & Daughters') chopped chicken liver. He chose Russ & Daughters because, he says, he had not seen a good chicken liver around here."