Thanks again to all the chefs who shared tips to help promote Taste of Tribeca, the must-attend event benefiting P.S. 234 and P.S. 150 this upcoming Saturday, May 15. For those who missed the tips:

City Hall's mashed potatoes

#1: Bake Beforehand (Rachel Thebault of Tribeca Treats)
#2: Method to the Mashedness (Henry Meer of City Hall)
#3: Back to the Cutting Board (Russell Moss of Cafe 92YTribeca)
#4: Fresh Pasta Shouldn’t Be Too Fresh (Giovanni Tenace of Roc)
#5: Prep Like a Pro (Marc Forgione)
#6: When Applying Sauce, Use Your Noodle (John Sierp of M1-5)
#7: Good Food Is Slow Food (Alberto Polo of Farinella)
#8: One for Surf and One for Turf (Luis Nieto of the Palm)
#9: There’s More Than One Way to Slice a Tomato (E. Chewy Cereceres of Macao Trading Co.)
#10: The Icing on the Cake (Madeline Lanciani of Duane Park Patisserie)
#11: Drink Like a Foodie (Michael Neff of Ward III)

And now, the main course! Here’s what some of the participating restaurants will be serving at the event (others have yet to decide). Remember, each ticket gets you six tastes, so start making your lists—or better yet, buy two tickets….

92YTribeca: Crispy potato pancake topped with house-made gravlax and sweet mustard dill sauce
Acappella: Homemade porcini agnolotti with port wine
Amish Market: Artichoke spread, stuffed grape leaves, baklava
Baluchi’s: Chicken tikka masala
Bar Artisanal: White gazpacho with grape, garlic and smoked almonds
Barzinho: Moqueca de frutos do mar (squid, shrimp and fish with coconut milk, cilantro, tomatoes and “dende” palm oil served with fish and yucca flour puree)
Billy’s Bakery: Cupcakes, cookies, and bars
Blaue Gans: Nürnberg bratwurst (mini bratwurst with sauerkraut, horseradish and fried potatoes)
BrickNYC: Chicken scarpariello
Bubby’s: Apple brown betty
Capsouto Frères: Terrine Provençal
Carl’s Steaks: Philly cheese steaks (chicken or steak)
Centrico: Tacos de carnitas with roasted tomatillo salsa
Trattoria Cinque: Trofie al pesto con fiori de zucca (pasta with zucchini blossoms and pesto)
City Hall: Ice cream
Cornerstone  Grill: Wings, chicken fingers, and fries
Cosmopolitan Café: An assortment of sweet and savory crepes
Duane Park: Crawfish remoulade on gougères
Duane Park Patisserie: Molten chocolate cake with chocolate sauce
Ecco: Farfalle boscaiola, rigatoni fra diavolo
Edward’s: Chicken tinga taco
Flor de Sol: Shrimp in garlic sauce
Farinella Bakery: Pizza, calzoni, finger foods
Grandaisy Bakery: Roman style pizzas and bread
The Hideaway: Homemade pickles/chips, strawberry lemonade
Industria Argentina: Braised sirloin tip with corn salad
Jerry’s Cafe: Mac and cheese
Landmarc: Grilled merguez sandwiches
Lilly O’Brien’s: Shepherd’s pie
Little Pie Co.: Pies and cakes
M1-5: Pulled-pork sliders

Jade dumplings with crab and shrimp, from Macao Trading Co.

Macao Trading Co.: Jade dumplings
Marc Forgione: Spring lamb
Max: Porcini ravioli in truffle cream
Muscle Maker Grill: Assortment of wraps, chicken entrée, and pasta
Nobu: Chicken karaage with green mango and jicama slaw
The Palm: Smoked rib eye with a light horseradish cream sauce
Pepolino: Pappa al pomodoro (Tuscan bread-tomato soup)
Petite Abeille: Belgian waffles
Plein Sud: Beef tartare sandwich, mustard aioli
Roc: Mixed sausage ravioli with mushroom sauce
Sazón: Salmon croquette, pernil, arroz con gandules, mini empanadas
Thalassa: Grilled octopus
Terroir: Grilled octopus salad with smoked chickpeas
The Harrison: Marinated artichokes with lemon ramp ricotta
The Odeon: BBQ ribs
The Palm: Hickory-smoked ribeye on toast
Tokyo Bay: California roll, spicy tuna roll
Tribeca Grand: Mini pulled pork sliders with slow-roasted barbecue pork and picked vegetables
Tribeca Grill: Herb chicken and heirloom tomato panzanella salad
Tribeca Treats: Cupcakes or cookies/brownie plate
Walker’s: Pulled-pork sandwiches, cole slaw, and watermelon
Ward III: Bacon-wrapped date kebab
Zucker’s: Corned beef and brown mustard on pumpernickel/rye bagel with a Brooklyn Brine pickle, and double-smoked Scottish-style salmon, cream cheese, red onions, tomato, and capers on a bagel