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.
– Romy Dorotan of restaurant Purple Yam
– Carl Christian Frederiksen of restaurant Aamanns
– Hiroko Shimbo, author of Hiroko’s American Kitchen
Reservations required. More details here.