Citymeals on Wheels Hosts Its 27th Annual Sunday Supper at Daniel

On Sunday night at Daniel, executive chef Daniel Boulud moved seamlessly through his famed Upper East Side dining room, passing champagne to fellow chefs and welcoming guests to an evening of fine dining for a cause. The occasion? Citymeals on Wheels’ 27th annual Sunday Supper, a benefit dedicated to rallying support and raising funds to combat elderly hunger in New York City.

This year’s honorees included philanthropist and longtime supporter Leslie Ziff, recognized for her 15 years of dedication to Citymeals, and Florence Fabricant, the esteemed New York Times writer and food critic, who received a lifetime achievement award for her ongoing advocacy of the organization’s mission.

“Sunday Supper is a rite of spring for Citymeals and provides essential support for our mission to end elder hunger in New York City by 2040,” said Beth Shapiro, CEO of Citymeals on Wheels. “Thanks to Chef Boulud’s passion and warm hospitality, we can ensure that older New Yorkers receive the food they need and deserve.”

Each year, Chef Boulud, who also serves as Citymeals’ board chair, handpicks a group of international chefs to craft a bespoke menu for the evening—an instinctive process, he shared from the kitchen. For 2025, the lineup included Mary Attea (Musket Room, Raf’s, Café Zaffi), Greg Frey Jr. (Golden Door), Stéphane Grattier (Boulangerie Christophe), Eunji Lee (Lysée), and Stéphanie Le Quellec (La Scène).

“[Boulud] has such a huge impact on the industry and everything we do,” said Chef Attea. “Chefs work so hard, day in and day out, to run restaurants, so when we get to come together and give back, it’s nice to use our platform in this way.”

The evening began with an indulgent cocktail hour featuring mackerel, ponzu, and truffle tartelettes, firefly squid tempura, and a special pop-up by Chef Frey, who prepared spring rabbit with chanterelle mousse alongside a falafel and radish salad. The seated dinner unfolded with a tuna crudo with Japanese turnips and yuzu, lobster with celery heart, and a cream tart with pineapple-Thai basil compote and coconut mousse.

With over $1.3 million raised, the night underscored Citymeals’ vital role in fighting food insecurity among New York’s elderly population. As glasses were raised in a final toast, Chef Boulud—ever the host—ensured that the evening ended on the same note as it began: with generosity, warmth, and a commitment to another successful year of giving.