Last Thursday, COOK was honored to host its second Visiting Chef Series class, this time with Danny Meyer, CEO of Union Square Hospitality Group, and Executive Chef Carmen Quagliata of Union Square Cafe. The evening was everything we hoped it to be (and more!) and before we say anything else, we want to personally thank Danny and Carmen for coming down to Philadelphia, for an incredible meal, for sharing words of wisdom gained from an extraordinary career, and for an evening that all in attendance will never forget.
For those who don’t know (shame…), Danny Meyer is the CEO of Union Square Hospitality Group, which includes Union Square Cafe, Gramercy Tavern, Blue Smoke, Jazz Standard, Shake Shack, The Modern, Maialino, Untitled, North End Grill, Union Square Events, and Hospitality Quotient, a learning and consulting business. Danny, his restaurants and chefs have earned an unprecedented 25 James Beard Awards. His first business book, Setting the Table, a New York Times bestseller, examines the power of hospitality in restaurants, business and life. If you’re interested in reading it, treat yourself–we have a limited number of signed copies for sale at COOK!
Not only was it a pleasure to share Danny with our guests, but it was personally a dream come true for me to be able to meet him. COOK has been open for a year and we’ve experienced so much in that time. But this was a particularly special night — one when we, as Team COOK, looked at each other and realized just how much we have accomplished. To be able to host an icon like Danny made us both proud and grateful.
One of the most memorable moments of the evening was when Danny shared what he considers his greatest success — surrounding himself with great people. It has been noted that Danny has used his power and authority to do good, never to do harm. It’s a lesson that we can all learn from, regardless of your profession.
Like Danny, Chef Carmen Quagliata, was an utter joy. In a nutshell: gracious, humble, talented, down-to-earth and always with a smile. His autumnal menu was the perfect way for us to welcome fall in all its earthy goodness–herby focaccia, pumpkin, chestnuts and the warming comfort of pasta.
We could go on and on, praising both the dishes and those behind them, but rather, we’ll simply share some images from the evening as a way of looking back at a night that we will forever cherish. Thank you, Danny. Thank you, Carmen. And thank you–you who have supported COOK in our first year.
