“One of the funnest parts of this is watching relationships develop and seeing two people’s food at one table.” “I can’t wait to see what all the chefs from out of town do and the chefs from in town. We’ve got a really incredible restaurant scene.” This year’s event is at the Pipkin building at Tiger Lane.
Whatever you do, be sure to save room for dessert—the shop takes as much pride in its ice cream as it does in its pizzas.
If roasted veggies, do you have some suggested veggies?
Chef Theo Friedman meets with one of North Brooklyn Farms' farmers to discuss the chef−produce purveyor relationship, in addition to the importance of seasonality and flavor when developing the menus for his transformative culinary events.
I'm not making any of those things (I don't know what "vinaigrette pick me-up"means). I see that means I can't make ahead of time because the herbs will brown if they sit in the vinegar too long.
It doesn't look like a dip for bread or anything of that consistency, judging by the picture.
In preparation for his Stella Artois dinner party, Chef Theo then visits Union Square Greenmarket to pick out fresh, local ingredients for his end-of-summer celebration.