Pork-happy chefs at the Beard House.
Some little piggies go to market, but earlier this week, this little piggy went to the James Beard House for the first Porkapalooza, an homage to the pig and a celebration of several city chefs who have made their mark with pork. For instance, the long lost, but certainly not forgotten, tête de cochon sandwich that Ryan Skeen perfected while at Resto was resurrected for the evening of porcine pleasures. The night also doubled as a last hurrah for the chef, who leaves his post at Irving Mill this Sunday. Read on for full details on the feast. Read more »
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. Read more »
If tomorrow’s forecast of 70 degrees and sunny sounds like ice cream weather to you (sure does to us!), then this news should make you happy: A new frozen-treat venture from Nick Morgenstern (General Greene) is on the horizon. Come Memorial Day weekend, look for the official launch of the Greene Ice Cream: a hand-built ice cream cart beside the General Greene (the 2009 Eat Out Award winner for Brooklyn’s best neighborhood eatery, in case you forgot). Morgenstern tells the Feed that five flavors will be on offer at any one time, rotating throughout the summer (“Additional flavors will be added as we come up with them!”). There may be a test run as early as this weekend—look for scoops of burnt-honey vanilla, pistachio mocha chip, pretzel salted caramel and chocolate banana with peanuts.—Jeanne Hodesh
