Evento

Farm to Fork on the Roof

The Brooklyn Navy Yard - once regarded as America's premier shipbuilding facility rich with history and unbelievable views of Manhattan - is now home to a unique cluster of artisans and independent businesses including NYC's largest rooftop farm!

It's an amazing place to celebrate and congregate, and two neighboring tenants of the Yard are joining forces with national non-profit Slow Food NYC to throw a great party filled with local, made from scratch fare in one of Brooklyn's most unique venues.

Parker Red is the catering and events division of Ted & Honey, specializing in carefully crafted American-driven farm-to-table cuisine. Brooklyn Grange is a 65,000-square-foot rooftop farm atop building number 3 at the Brooklyn Navy Yard. Slow Food NYC works to create a food system based on the principles of high quality and taste, environmental sustainability, and social justicein essence, a food system that is good, clean and fair.

Travel from farm-to-table with us!

Partake in an unique experience that will begin with libations and small bites amidst the bounty of the Brooklyn Grange farm hear from the founding farmers themselves as they speak to the history and future of the rooftop farm.

As the sun sets, carry your glass and fresh-picked produce into the Parker Red kitchens where Executive Chef Christopher Jackson will talk through the night's preparations.

While the culinary team whips up dinner, we invite you to enjoy additional cocktails and mingle with your fellow guests in the café and event space in BLDG 92, before sitting down to enjoy an interactive three-course dinner; one that will incorporate not only the freshest ingredients, but seasonal flavors as well.

Sneak peak at event menu..

FIRST COURSE
Poached Lambs Tongue Salad with Brooklyn Grange spicy greens, house cured lamb belly "bacon" lardoons, pickled sour cherries; bourbon vinaigrette

Palate Cleanser
Cucumber mint gazpacho with crème fraîche

SECOND COURSE
Trio of lamb:
House made Lamb Merguez sausages
Roasted herb pine nut stuffed leg of lamb
Slow smoked BBQ lamb

Brooklyn Grange pickled pepper,
Long Island corn and English pea "succotash"

Roasted NY Yukon Gold potatoes tossed with mint pesto

Romesco Sauce

THIRD COURSE
Mascarpone Cheesecake
with sour cherry candied orange compote; bourbon vanilla whipped cream