Hope we will see you on May 22nd at International Culinary Center.
EDUCATE EATER: iNTERNATIONAL CUISINE, LOCAL INGREDIENTS
Smell and taste can transport us across continents with one bite, but how do New York City chefs who serve cuisine from other countries achieve the same effect by focusing on Greenmarket ingredients? This panel discussion and tasting will delve into the stories behind dishes that recall flavors from afar, but re-emerge here in the city made with ingredients grown in the Northeast. To illuminate their journey, we will be joined by chefs who cook internationally, and some of the Greenmarket farmers they source from locally.
Speakers:
Carl Christian Frederiksen, chef Aamanns
Romy Dorotan, chef Purple Yam
Hiroko Shimbo, author of Hiroko’s American Kitchen
Farmers: Jorge Carmona of Amantai Farm, John Schmid of Muddy River Farm
Event Details:
reservation required $10 suggested donation at the door
International Culinary Center, 462 Broadway 6:00-8PM