Suckling pig, suckers! Cutie chefs Daniel Boulud, of the Boulud empire, and Marco Moreira, of Tocqueville, are hosting a benefit for one of New York’s beleaguered charities, Citymeals-on-Wheels, featuring a walk-around tasting of food from culinary high temples like Per Se, Daniel, Nobu, Blue Hill, Annisa, Wallse and more. “My restaurants will be serving a Brazilian dish,” proclaimed Mr. Moreira when we called him up, “tureen of suckling pig with a side dish of Farofa, a Brazilian specialty and a tureen of monkfish liver.” (Help!) “My grandmother still says she has the best recipe for Farofa, even though there are thousands of recipes like that. … My favorite dish of all time is roasted suckling pig.” We have a feeling Gwynnie’s not gonna like this—unless she’s out of macrobiotic-Mrs.-Martin mode and back into traveling-around-Spain-with-Mario-like-a-bored-housewife-saying about everything, “It’s soooo beautiful” and talking to the “little people” in her Spemce Spanish; it’s hard to keep track. As for the tenor of this high-class binge. “In fine dining, you don’t want to be putting a napkin round your neck and chowing down,” Mr. Moreira warned. “You want everything elegantly presented like it will be in the tasting.” Ya got that, 2009?
[Dining in New York benefiting Citymeals-on-Wheels, 15 Union Square West, 7 p.m. to 10 p.m., 212-687-1290]