Fresh on the heels of the successful first run of The Northwest Farm & Table Project, the next installment, The NYC Farm & Table Project is ready to take advantage of the vast diversity of New York City Greenmarkets like nobody’s business! Spring is here and its no secret that the markets in NYC are some of my favorite anywhere in the country! Exciting and new local produce abounds here in Portland and I’m just itching to see what NY farmers are bringing to the city. Making amazing, local food accessible to more people is the goal of this newest project and cooking in the homes of folks just like you has been an incomparable opportunity for me to live this mission!
The NYC Farm & Table Project runs from May 29th to June 5th!
Highlighting the special early season produce that gets us excited for summer, The NYC Farm & Table Project will be gracing the kitchens and dining rooms of New York City with a week of home feasts with local foods. I’ll be private chef’ing it up for a lucky few NYC omnivores and documenting the ingredients, menus and magical meals to be shared over the course of the project! Just look at the previous posts for mouthwatering proof of the culinary adventures Portlanders have been enjoying over the course of the NW project!
This is a thrilling new experiment for The Ethical Butcher projects and was a perfect way to bring the special atmosphere of my events to homes all over Portland. These intimate and familial dinners will surely hold some great conversations and will be a great educational exchange for all involved. This is an opportunity for consumers to talk about the obstacles, challenges and rewards of buying foods they trust. It is the matured manifestation of all of the previous Ethical Butcher projects. Having these meals cooked in your own home makes good, local food more than something to be reveled in on special occasion. These intimate gatherings have been convincing diners that EVERYONE can eat well. Local foods aren’t just a fad, and they aren’t to be held out of reach by high costs and elitist attitudes.
The NYC Farm & Table Project brings the bounty of the season to your table in a way that is inviting, fun, and just plain delicious! The menus are inspired by ingredients and the flavor preferences of each dinner’s host(s) and are all over the place with unique flavor combinations and creative twists on old faves. The first run of the Farm & Table Project set the bar high with dishes like: Pimm’s Pork Three Ways, Grilled Bacon Steaks, Chocolate Stout Carnitas, Candied Rose & Bacon Popcorn, Coffee-roasted Chicken, Elderflower Coconut-poached Halibut, Toasted Fennel & Grapefruit Panna Cotta and a slew of seasonal veggies that almost rivaled their meaty counterparts. Hosting a NYC Farm & Table Project dinner is the best way to have your every flavor whim satisfied, in your own home!
I invite you to dream a little with me. Think you can’t afford to eat local foods, or doubt the culinary superiority of fresh food from local farms? Want to learn a new butchery or cooking technique, hear stories from my travels, chat about the evils of large agribusiness or debate the relevance of Micheal Pollan? Perhaps it’s just time to skip the restaurant and have a luxurious meal with friends at home without any of the work?
Between May 29th and June 5th, you can open your home and kitchen to take part in The NYC Farm & Table Project!!
I invite you to dream a little with me. Think you can’t afford to eat local foods, or doubt the culinary superiority of fresh food from local farms? Want to learn a new butchery or cooking technique, hear stories from my travels, chat about the evils of large agribusiness or debate the relevance of Micheal Pollan? Perhaps it’s just time to skip the restaurant and have a luxurious meal with friends at home without any of the work?
Between May 29th and June 5th, you can open your home and kitchen to take part in The NYC Farm & Table Project!!
Your dinner will begin well ahead of time with a private menu consultation. Using the menu created using notes from your consultation, I'll source all of the local ingredients for your meal from local farms and markets. The day of your dinner, simply have your dining table set, kitchen free and clean and ready to be taken over at the predetermined time! Then sit back, wait for guests to arrive and savor the aromas wafting in the air as a three-course dinner brimming with the early season’s best ingredients is lovingly prepared in your own home. Or, head out for the day and come home to a spread of decadence! Local meats and produce will, as always, will be the highlight of the meal. Expect to see breads, jams, ice creams and other local foods featured as well. Check out the prices and details below and then contact theethicalbutcher@gmail.com to participate in The NYC Farm & Table Project.
NYC Farm & Table Project feasts are 3 courses:
an appetizer or small plate, main course and dessert.
Feast for 2-$80
Feast for 4-$130
Feast for 8-$200
Feast for 12- $260
Not at all small print: Dates are open from May 29th to June 5th, 2011. Full payment is due at menu consultation. All dinners are 3 courses (1st, main, dessert). No beverages are included in meal and should be provided by host. Soy, nut & gluten-free diets are easily accommodated and other dietary concerns will be discussed during consultation. While main courses will surely be a carnivore’s dream, most side dishes are vegetarian or vegan. Vegetarian entree can be added to the menu for small fee. Dinner price includes consultation, ingredient sourcing, set-up, preparation, kitchen clean up and table service for up to 12 people. Table service for larger parties and the addition of courses can be arranged at an additional charge.
Contact at theethicalbutcher@gmail.com to schedule consultation and dinner or inquire about rates for larger parties.
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