Chef Ryan Skeen (Photo courtesy of the James Beard Foundation)
The rumors of Ryan Skeen’s imminent departure from Irving Mill have turned out to be true. The Feed got the exclusive news from the chef himself, who transformed Irving Mill into a newly interesting (and porktastic) destination when he came on board last year. His final day of service will be June 7. As a last hurrah, Skeen, along with other pig-loving chefs—Porchetta’s Sara Jenkins, Anita Lo (Annisa), and the General Greene’s Nick Morgenstern—will be cooking a Porkapalooza dinner at the restaurant on June 2, hosted by the James Beard Foundation. See more details on the meal and Skeen’s next move after the jump.
The reception and 5-course tasting menu will be “kind of my last homage to pork at Irving Mill,” says Skeen, who will be spending the rest of the summer working on several unspecified projects. If you’d like to toast Skeen’s tenure (and gorge on porcine protein) at the special meal, reservations can be made by calling 212-627-2308. The cost is $85 for JBF members and $95 for general public. And we’ll let you know as soon as we do when Skeen is back on the line.
