Ryan Skeen, chef on the move. (Photo courtesy of the James Beard Foundation)
As of 2:30pm yesterday, chef Ryan Skeen was dismissed by his Allen & Delancey boss, Dick Friedberg. Skeen told the Feed that the method of termination was “via e-mail.” Cold. The Twitter world was already privy to Skeen’s dissatisfaction with his most recent job. It’s too bad, since TONY restaurant critic Jay Cheshes was duly impressed with Skeen’s evolution as a chef at that particular gig. He wrote in this fall’s Allen & Delancey review: “This rapidly maturing talent—his food here is far and away his most impressive to date—might soon put him in the ranks of the best cooks in New York.” Skeen will be talking to the Feed later today about what exactly went down, and his plans now that he’s free. Meanwhile, we fear not for the chef’s future—his career is just taking off. As for Allen & Delancey, well, where does the troubled restaurant go from here?
Correction: Ryan Skeen was dismissed this morning via e-mail, and was told that his tenure would officially be over today at 2:30pm.
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 »
Lucky eaters who dined on chef Ryan Skeen’s Sunday-night $45 tasting menu yesterday had the opportunity to preview some of Irving Mill’s new offerings for spring. Starting tomorrow, the rest of us can see what the meat-loving toque has been up to: The menu will be all spring, all the time (um, until summer, that is). Some dishes that sound particularly appetizing: chicken thigh and liver croquettes with Camembert, fines herbes and violet mustard; lamb belly confit with spring peas, goat cheese, kumquat and grapefruit marmalade; and melted eggplant and ricotta agnolotti. Yes, we’re intrigued by how fancy it’s getting over there too. See the full menu after the jump. Read more »
The cheftastic Ryan Skeen (of Irving Mill, natch) writes The Feed with news of some pretty intriguing dishes that he’s premiering on this week’s menu “leading up to our 7-course $45 chefs tasting on Sunday.” Keeping things reliably exciting (and palates challenged), behold these additions:
Grilled pig’s heart BLT
Fried sweet red shrimp from Maine with salt, pepper and kaffir lime
Roasted lamb shoulder with slow-roasted tomatoes and grilled rapini with pappardelle
And this editor’s pick:
Guinea hen and foie tortellini with guinea hen consommé, roasted escarole and black trumpets.
