NYC Real Estate’s Signature Event to Include Fare From Ci Siamo’s Hillary Sterling, Le Pavillon’s Michael Balboni, and More
NEW YORK, NY – The Real Estate Board of New York (REBNY), the city’s leading real estate trade association, will welcome its guests with a menu of selections from some of New York’s most prominent restaurants at the 128th edition of the REBNY Annual on January 18, 2024, at The Glasshouse.
“A special night deserves a special experience, which is why we are thrilled to bring together a select group of talented chefs to celebrate New York City with us,” said REBNY Chief Operating Officer Sandhya Espitia.
The REBNY Annual will kick off with canapés and hors d’oeuvres at VIP and general admission cocktail receptions showcasing light fare from Bar Boulud Executive Chef Dan Guzman, Hill Country Chef Chris Stark, and kosher selections from Le Marais.
Esteemed guests and honorees will then enjoy an exquisite three-course dinner, with a first course prepared by Le Pavillon Co-Executive Chef Michael Balboni, followed by a second course from Ci Siamo Executive Chef Hillary Sterling, and capped off with dessert from Le Pavillon Executive Pastry Chef Yohko Ogata.
The evening will end with an after-party featuring standout cocktails and beverages from Union Square Events and sweet treats provided by Li-Lac Chocolates, one of New York City's oldest and most renowned chocolate houses.
“For more than a century, this event has been a showcase of the city’s best, and I’m excited for Le Pavillon to be a part of such a special evening alongside our fellow chefs,” said Le Pavillon Co-Executive Chef Michael Balboni. “Our passion is for sharing unique and delicious food, and we’re honored to help celebrate the future of the city we all love.”
“New York City's vibrant tapestry of flavors mirrors the buildings that make up the city, a story of diversity and dynamicity. That’s why I’m honored to join this incredible night hosted by REBNY — an institution that has played a part in our city’s growth and success for generations,” said Ci Siamo Executive Chef Hillary Sterling.
For more information, including details on how to purchase tickets and secure sponsorship opportunities for the event, click here.
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ABOUT THE REAL ESTATE BOARD OF NEW YORK
The Real Estate Board of New York (REBNY) is the City’s leading real estate trade association. Founded in 1896, REBNY represents commercial, residential, and institutional property owners, builders, managers, investors, brokers, and salespeople; banks, financial service companies, utilities, attorneys, architects, and contractors; corporations, co-partnerships, and individuals professionally interested in New York City real estate. REBNY conducts research on various civic matters including tax policy, city planning and zoning, rental conditions, land use policy, building codes, and other city, state, and federal legislation. REBNY regularly publishes market data, policy reports, and broker surveys. In addition, REBNY provides for its members: informational, technical, and technological resources; networking and charitable service opportunities; qualifying and continuing education courses; professional education programs, seminars, and designations; career-changing awards; legal advice; and a wide range of additional member benefits. For more information, please visit www.rebny.com.
ABOUT THE DINEX GROUP
Founded by Michelin-starred Chef Daniel Boulud, The Dinex Group, LLC is a collection of internationally renowned and acclaimed restaurants with an emphasis on hospitality, from fine dining to casual cuisine, served at the highest level. A culinary innovator and iconic restaurateur, Chef Boulud founded The Dinex Group in 1993 with his eponymous restaurant, DANIEL, growing it today to multiple venues around the world.
In New York City: DANIEL - Le Pavillon - Le Gratin - Jōji - Jōji Box - Centurion NY - Blue Box Café - Bar Boulud - Boulud Sud - four Épicerie Boulud locations throughout New York City - Café Boulud (re-opening later in 2023)
In Palm Beach: Café Boulud at the Brazilian Court Hotel
In Miami: Boulud Sud at the JW Marriott Marquis
In Beverly Hills: Café Boulud (opening 2024)
In the Bahamas: Café Boulud at the Rosewood Baha Mar
In Toronto: Café Boulud and d|bar at The Four Seasons Hotel
In Montreal: Maison Boulud at The Ritz-Carlton
In Singapore: db bistro moderne at the Marina Bay Sands Resort & Casino
In Dubai: Brasserie Boulud at the Sofitel
ABOUT CHEF HILLARY STERLING
Born and raised in Brooklyn, Hillary first felt the pull of the industry as a teenager bussing tables during summers in Montauk, NY. Hillary began her career in the kitchen of Bobby Flay’s Mesa Grill. Most recently, Hillary returned to her domestic roots as the executive chef and partner of Vic’s, where her menu of thoughtfully prepared dishes gained a loyal following. At Ci Siamo, Hillary has created an ambitious restaurant centered around live-fire cooking and the understated excellence of seasonal ingredients. The culmination of her diverse culinary training and extensive travels, Ci Siamo is Hillary’s most personal project to date and celebrates the power of simplicity.
ABOUT CHEF MICHAEL BALBONI
Chef Michael Balboni attended the Culinary Institute of America, during which he interned at Picholine, the acclaimed restaurant of Terrance Brennan. Upon graduation, Michael quickly moved through the ranks of David Burke’s Townhouse before meeting Chef Daniel Boulud and joining the brigade at his flagship restaurant on the Upper East Side, then opening L’Atelier de Joël Robuchonas Executive Sous Chef. He is now Co-Executive Chef of Le Pavillon at One Vanderbilt, where the menu is “rooted in French cuisine, but with a light touch, putting local seafood and vegetables at the forefront of cooking.” In line with Chef Daniel’s philosophy, Michael believes in the generosity of hospitality and his goal is to ensure that each guest has an experience to remember.
ABOUT CHEF YOHKO OGATA
Growing up, Yohko was immersed in the hospitality industry from a young age as her father owned a restaurant and bakery in Japan, and she frequently joined her grandfather, who enjoyed visiting and trying new restaurants, on his trips to various restaurants. Prior to joining the Dinex Group, she worked for the late Joël Robuchon, the legendary chef and owner of L’atelier de Joël Robuchon and Château Restaurant. In 2016, Yohko joined the Dinex Group as a Chef de Partie at Restaurant DANIEL. In 2021, she joined the opening team at Le Pavillon, Chef Daniel Boulud’s culinary oasis in the heart of Midtown, as the Executive Pastry Chef.