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James Beard Foundation Presents From Farm To Table

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chef-1On July 21st, from 630 to 830pm, be prepared for your taste buds to be tempted and teased with all things local and sustainable at an amazing tasting session with some of NYC’s most noted chefs. Presented by the noted James Beard Foundation, the proceeds will be used to purchase farm shares from Roxbury Farm, so members of the Food Bank’s Community Kitchen will have access to fresh fruits and vegetables during the growing season. So while $75-85 may seem a bit too pricey, consider the yummyness below and the good it does for NYC, and reach into your wallet.

PARTICIPATING CHEFS

Daniel Eardley, Chestnut, Brooklyn, NY
Shanna Pacifico, Back Forty, NYC
Matt Weingarten, Inside Park, NYC

MENU

Shanna Pacifico
Fresh Goat Cheese Arepas with BBQ Grass-fed Beef Short Ribs
Chilled Corn Soup with Charred Corn and Crab Salad
Market Crudite Salad with Chervil, Chive Oil and Lemon

Matt Weingarten
Local Fluke, Local Stone Fruit
Summer Vegetable Nougat
Grass-fed Beef Cheek Terrine with Horseradish and Cherry Mostardo

Daniel Eardley
Menu to be announced

A selection of fine local wines from the New York Wine & Grape Foundation and the NY Winestand at Greenmarket Program

Sugar Hill Golden Ale from Harlem Brewing Company