Danny Meyer

Why did you get involved with City Harvest?
I first learned about City Harvest through my association with Share Our Strength. When I was chair of NYC's Taste of the Nation, City Harvest was our chief recipient agency. I was always impressed with how competently City Harvest connected leftover food from restaurants with those in need.

Why is hunger an important issue for you?
I'm in the business of feeding people. It's unfair to think that only those with discretionary income should feel a sense of satisfying fullness.

How has your involvement with City Harvest affected your outlook on food and/or hunger in New York City?
City Harvest makes me feel hopeful. It works. It's one of few agencies I know of that does exactly what it says it will. And it involves people in its community in the process in an uplifting way – as financial donors, food donors, and volunteers.

Do you have any suggestions for restaurant/food lovers during this economic climate, to still enjoy New York's culinary world?
Enjoy the fact that during this moment you can enjoy the restaurants you love more spontaneously than ever! How wonderful it is to decide at the spur of the moment that you'd love to drop in on your favorite place without having had to plan for the meal, days or even weeks in advance! Some people are indeed cash-strapped at this moment. A good strategy is to see if a restaurant will permit you to bring your own wine, and if so, whether they have a reasonable corkage fee. That alone can save you quite a bit of money, and it will also allow you to enjoy drinking wines from your own cellar – many of which are probably ready to drink – along with really good food!

What is you favorite hidden gem of a restaurant in New York?
With the power of word of mouth – heightened by all the blogs that exist these days – it's pretty hard to name a "hidden gem." But the city is full of gems, and the key is to know what mood you are in. I just ducked into the Oyster Bar at Grand Central – sat at the long counter where they make chowders and stews – and enjoyed one of the best Belon oysters I've ever tasted.

What is your favorite winter meal?
I love anything that goes with red wine – which is a lot of things! I adore braises like oxtails, shortribs and lamb stew. Once each winter I'll enjoy a Cassoulet and also a Choucroute Garni. And at least two or three times, I'll find some excuse to eat black truffles – with roast chicken, mashed potatoes – or whatever one of our chefs chooses to shave them over!

What can you not live without in your kitchen?
Really the only things I cannot do without are our coffee maker and my corkscrew. One helps me wake up and the other to relax with my wife and any guests we have over.

What is in your refrigerator?
We have four growing kids and a dog and there is always plenty of fresh food – as well as leftovers – in our refrigerator. My wife, Audrey shops at the greenmarket and our kids know that every meal will include lots of fresh, seasonal produce. Our children love to cook – and our oldest daughter, Hallie, bakes 3 or 4 things every week. This weekend she made a delicious concord grape and peanut butter mousse tart...and she's already working on an apple crumble for tomorrow as well as marbled brownies for tonight!

What inspired you to become involved in the restaurant world?
I love food and wine, and equally enjoy sharing what I love with other people. The restaurant industry is full of wonderful people and I feel fortunate to have worked with and served so many of them!

What is your favorite junk food?
I don't consider these junk foods – but I adore sausage and mushroom pizza, peanuts, and bacon.

I'm not that experienced in the kitchen and I'm having a dinner party. What do you suggest I serve?
Begin with smiles. Make sure that before your guests arrive, everyone in the house has taken a moment or two to breathe deeply and be on each other's side. It's amazing how the stress of putting on a perfect show can bring out the worst in those hosting the party. The guests can then actually feel the residue of all that angst when they arrive – making it harder to throw a great party. On the other hand, when the hosts are chilling (and it doesn't hurt to have a glass of wine before your guests arrive) the rest usually takes care of itself. For your menu, one solid recommendation is to use a really trustworthy cookbook whose recipes are easy to follow and which are designed to make you look like a hero. The Union Square Cafe Cookbook is a good place to start!

• At the Chef's Table
• The Food Council