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 chef Romy Dorotan of Ditmas Park's Purple Yam, renowned throughout the city for his fresh take on Filipino food, Carl Christian Frederiksen of the traditional Danish "smorrebrod" upscale sandwich shop, Aamanns, and Hiroko Shimbo, author of Hiroko's American Kitchen, as well as the regional farmers these chefs have come to rely on to bring international flavor to the melting pot of the city.
International Culinary Center (View)
New York, NY 10013
|Kid Friendly: Yes!|
|Dog Friendly: No|
|Wheelchair Accessible: Yes!|