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Farm to Table Dinner w/

Anita Lo

Celebrating Seasonality & Highlighting Local NY Producers


Friday, Nov. 18th, 2022
6pm - 9:30pm


$150-250 + taxes

Chef Anita Lo with the Chefs for Impact Team at Silly Lily Fishing Station

Ticket Options

Our "Fundraiser" tickets for this event are limited to 10 people. These tickets allow us to raise extra money to support our programs and go above and beyond to help us create more impact.

Thank you for supporting our work, we can't wait to dine with you! And thank you to our sponsor:

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This event is a fundraiser for our youth program, Chefs for Kids. 100% of the proceeds from ticket sales go towards supporting Chefs for Kids at more NYC schools.

Join us for an evening with Anita Lo celebrating local producers of New York through a 3 course meal. 

What to Expect

  • A 3 course meal prepared by Chef Anita Lo

  • Goodie bag of beverages from San Pellegrino and RGNY Wines and items from Catskill Provisions and SerendipiTea


  • Cocktail hour and 3 course meal



  • Cocktail hour and 3 course meal

  • Cocktail hour with beverages from Catskill Provisions Distillery

  • Wine pairings from RGNY Vineyard

  • Detailed information on the produce and farming methods straight from the source

  • Goodie bag from S.Pellegrino, RGNY, Catskill Provisions and SerendipiTea for VIP tickets

Dietary Restrictions


Unable to accommodate dietary restrictions

Cancellation Policy

This prepaid reservation is non-refundable. You will not receive a refund if you change or cancel.


Yondu Culinary Studio


254 Front St, New York, NY 10038


About the Chef

Anita Lo

Chef Anita Lo

Author of “Cooking Without Borders”, and "Solo: Easy Sophisticated Recipes For a Party of One," Iron Chef and Top Chef Competitor, the first female guest chef to cook for a State Dinner at the White House, and owner of Michelin Star restaurant Annisa, Anita Lo is our chef of the evening. 


A Chefs for Impact ambassador for the last year, Anita is a staunch supporter of local farmers and producers, highlighting the importance of seasonality and locality to support equitable and sustainable food systems.

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