In Case Of Emergency, Read Blog

The Menu: Alaskan Dungeness crab flan with fresh ginger-yuzu broth; organic Long Island duckling in almond and spring garlic broth, parsley root puree, white truffle honey glaze and fresh chamomile; and Colorado cherries roasted with fresh verbena and lavender, strawberry sorbet, rhubarb granité, and pomegranate…and CPR?

This blog’s ongoing effort to find creative ideas for engaging the public on preparedness brings us to celebrity chef David Bouley’s Test Kitchen in downtown Manhattan. Bouley along with American Red Cross of Greater New York created an event last week, which paired gourmet dining with CPR training. According to the story on the Red Cross’ website:

Guests were first treated to a 30-minute reception with hors d’oeuvres that were prepared right before their eyes by Bouley Test Kitchen chefs. This was then followed by a CPR training protocol specifically designed by American Red Cross in Greater NY CPR instructors for this type of venue. The protocol, which included an instructive video and hands-on instruction and demonstrations, focused on raising awareness of the importance of adult CPR skills and providing guests with an opportunity to experience hands-on practice of these skills.

“In the culinary world and in life, whether it is with the right ingredients and/or the right training, one needs to be prepared,” said Chef Bouley, who graciously donated the evening’s food and wine. “We are proud to sponsor an evening of fine dining paired with the important CPR lifesaving training provided by the American Red Cross in Greater New York. Our goal is to demonstrate how to help save a life in two valuable ways ––eating right and being CPR-trained.”

Diners receiving pre-dinner training at David Bouley’s Test Kitchen during the National CPR Week event.