On Sunday, Sept. 26, the James Beard Greens are hosting a fabulous meal with some of our favorite chefs, butchers, bakers and food artisans. Umi Nom’s King Phojanakong and Soulayphet Schwader, Thistle Hill Tavern’s Rebecca Weitzman, Mile End’s Noah Bermanoff, The Meat Hook’s Tom Mylan, Roebling Tea Room’s Dennis Spina, SCRATCHbread’s Matthew Tilden, Four & Twenty Blackbirds’ Emily and Melissa Elsen, and MilkMade Ice Cream’s Diana Hardeman are all preparing this Brooklyncentric, multi-course feast. And as the media sponsors who helped curate this dinner party, we can assure you, the menu is amazing. It’s like a culinary tour around the borough, minus the car fare.
Weitzman is making her superb Grilled Octopus and Charred Escarole, one of her signature dishes. Others, like Bermanoff, are taking serious liberties with the fare they typically serve; you won’t find his Cremini, Swiss Chard, and Golden Raisin-Stuffed Lamb Haleshka on the Mile End menu. Mylan and Spina, who are frequent collaborators, have a prime rib plan in mind that harnesses their shared high-low palate. Think classic French technique applied to American steakhouse fare. And we’re already dreaming about the dessert–Salted Caramel Apple Pie with Black Pepper Ice Cream. (Someone put this on a menu in Brooklyn, stat.)
The dinner is part of the Greens series of events at the Beard House, which are geared toward 21-40something foodies. If you’ve never been to this hallowed institution, Brooklyn Cooks is a prime opportunity. (You can also sign up for invites to other JBF Greens events.) Tickets are $80, or $70 for members, and include wine from Verity Wines and Juice Box Wines and Spirits, and Stella, Leffe Blond and Hoegaarden beer. There are only about 80 seats at this intimate dinner, so if you want in you should make a reservation soon: 212-627-2308.