Bien Cuit and MGMT Teamed Up to Benefit Edible Schoolyard NYC

By
Gopler and VanWyngarden's "Foie Rockaway" pastry, with extra-fermented pain de mie, foie gras cream, rose foraged from the Rockaways, rhubarb jam, and sorrel.
Gopler and VanWyngarden's "Foie Rockaway" pastry, with extra-fermented pain de mie, foie gras cream, rose foraged from the Rockaways, rhubarb jam, and sorrel.

This weekend, the MP Shift and Grub Street hosted a special brunch to benefit Edible Schoolyard NYC at the West Village’s And&And. The theme, "Makers & Bakers," united four pastry chefs — Sadelle’s Melissa Weller, Brooklyn Bread Lab’s Adam Leonti, Breads Bakery’s Edan Leshnick, and Bien Cuit’s Zachary Golper — with four creative "makers": Steven Alan, MGMT’s Andrew VanWyngarden, Calliope’s Caroline Ventura, and LCD Soundsystem’s Nancy Whang. They split up into two-person teams, and each created a brand-new pastry for the crowd of 50, drawing inspiration from the breakfast foods they ate as children. Leshnick and Alan were so pleased with their dish, in fact, that it’s going onto the permanent menu at Breads. Take a look, and stay tuned for more collaborative food events.

Leshnick and Alan's goat-cheese Danish.
Leshnick and Alan's goat-cheese Danish. Photo: Paul Wagtouicz
Leonti and Whang's bean-and-kimchee bruschetta.
Leonti and Whang's bean-and-kimchee bruschetta. Photo: Paul Wagtouicz
Weller and Ventura's chocolate pizzelle, filled with homemade Nutella.
Weller and Ventura's chocolate pizzelle, filled with homemade Nutella. Photo: Paul Wagtouicz
The crowd.
The crowd. Photo: Paul Wagtouicz
Leonti and Whang discussing their shared love of beans.
Leonti and Whang discussing their shared love of beans. Photo: Paul Wagtouicz
The collaborators.
The collaborators. Photo: Paul Wagtouicz

Menu [PDF]

A special thanks to Kusmi Tea, Counter Culture Coffee, Sud de France Wines, illustrator Candice Kaye, Fox Fodder Farm, and Calliope.