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2010 SCHEDULE COMING SOON!
In the meantime, check out the 2009 events below. |
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Edible Natives Events
Participiating Restaurants
Manhattan
Brooklyn
Edible Natives Events
Native Food Cooking Class
Time: Friday, May 8: 7:00pm - 9:00pm
Event Location: Whole Foods Culinary Center, 95 East Houston Street
Event Description: Cooking with Spring Natives, a demonstration by Orianne Cosentino, a chef at The Green Table in Chelsea Market features a seasonal menu of four colorful courses designed to showcase ingredients native to New York soil. These dishes will highlight plants like ramps, wild garlic, sassafras, fiddlehead ferns and other native delicacies that seasonally appear on The Green Table’s menu. Spring is the perfect time of year to harvest, eat and cook with your local wildflowers.
Fee for class is $25. Register for the class here.
Woodland Cooking Series – Ferns
Time: Saturday, May 9: 1:00 pm
Location: the Wave Hill House, Wave Hill, BRONX
Event Description: Fiddleheads from the native ostrich fern (Matteuccia struthiopteris) are a traditional delicacy available for a short time only in April and May. Enjoy these tasty woodland treats in a simple but elegant dish prepared by Chef Marc Spooner. Learn about other garden-worthy native ferns from Horticultural Interpreter Charles Day; select ferns available for purchase in the Wave Hill Shop.
Free with Admission to Wave Hill.
FORAGING FOR NATIVES
Guide: Gennadyi Gurman, Senior Museum Instructor
Location: Queens Botanical Garden. Meet on the terrace of the Visitor & Administration Center.
Event Description: Visit the Garden to learn about, identify, and even taste edible plants that Native American communities relied on for centuries.
Participating Restaurants:
manhattAN
BROOKLYN
manhattAN
BOBO
181 West 10th Street
212-488-2626
www.bobonyc.com
Breathing new life into a hundred year old brownstone in the West Village, Bobo hums with the excited din of a dinner party. Bobo is a clubhouse for spirited grown-ups to enjoy soulful bistro food in a fantasy apartment setting that marries European elegance and romance with New York’s downtown energy.
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BUTTER
415 Lafayette Street
212-253-2828
www.butterrestaurant.com
Butter’s menu features local and seasonal ingredients, sourced from various farmers, the green market and local purveyors, paired with a Wine Spectator award-winning list. The food is French in style and technique, but all-American when it comes to ingredients.
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CENTOVINI
25 W Houston Street
212-219-2113
www.centovininyc.com
Chef Patti Jackson’s commitment to using the finest locally-grown produce and the choicest seasonal ingredients has helped make I Trulli and Centovini two of New York’s favorite restaurants in terms of freshness, quality and variety. Patti is delighted to be participating in NYC Wildflower Week.
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THE GREEN TABLE
(In the Chelsea Market)
75 Ninth Avenue
212-741-6623
www.cleaverco.com
The daily menu at The Green Table reflects what’s freshest at local farms and greenmarkets and the wine and beer list is composed of sustainable, organic and biodynamic offerings. It’s the ideal spot to meet for a quiet lunch, and after work glass of wine or a bite before a night on the town. If you’re in a rush, but still crave ‘slow food,’ stop by and take a daily lunch box. On the way home, tuck in and take out the famed local, artisanal potpies or macaroni and cheese.
On the menu: Wildflower Week (wild herb) Crostini and Nettle Mint Tea.
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HOME
20 Cornelia Street
212-243-9579
www.homerestaurantnyc.com
At Home restaurant, we are dedicated to showcasing the abundance of sustainable and responsibly raised products from around our own agriculturally rich and diverse region in a modern yet comfortable atmosphere. A true farm-to-table restaurant, the team at Home believes in the integrity of the ingredients used to craft its menu and is proud to support local farms and farmers, whose hard work and dedication produce the superior ingredients that are the backbone of Chef Ross Gill’s unpretentious American menu.
All week long Home will be featuring dishes with local Wild Flowers as well as hosting a cooking course in how to use them. There are 2 courses. Tuesday May 5th & Wednesday May 6th. Courses start at 6PM and are about 1 hour long followed by a 4-course tasting menu of the items we prepared. Classes are $65 per person or $80 with wine pairing featuring local vineyards. Sign up by emailing ross@homerestaurantnyc.com.
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IL BUCO
47 Bond Street # 1
212-533-1932
www.ilbuco.com
Chef Ignacio Mattos grew up in his Italian grandmother’s kitchen on the family farm, and those origins flavor a menu that celebrates both authentic Italian cuisine and local agriculture—Anson Mills polenta and Chatham cod share space with Umbrian chickpeas and Trapanese sea salt, and a wonderful array of house-made salumi, from coppa to lardo. The dining room, often mistaken for an antique shop, is all rustic warmth and conviviality, and the wine cellar is available for private events. (text from slowfoodnyc.org)
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I TRULLI
122 E 27th Street
212-481-7372
www.itrulli.com
Chef Patti Jackson’s commitment to using the finest locally-grown produce and the choicest seasonal ingredients has helped make I Trulli and Centovini two of New York’s favorite restaurants in terms of freshness, quality and variety. Patti is delighted to be participating in NYC Wildflower Week.
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MAS (farmhouse)
39 Downing Street
212-255-1790
www.masfarmhouse.com
Chef Galen Zamarra changes his menu daily; always using what is in season and at its prime. Locally grown and sustainably raised foods are used as much as possible. Galen searches for and supports small local farmers to find the highest quality ingredients while being always mindful of the environment. Galen firmly believes a dish is only as good as the ingredients.
On the menu at mas: Trout Piscator stuffed with wild ramp and smoked trout mousse, salad of wild
watercress, pickled ramp bulbs and claytonia, Wild nettle risotto with grilled wild porcini, Wild Huckleberry Sorbet, Chicken Poached with Ramp Leaves, with roasted fiddle head ferns, Braised Pork belly with dandelion and wild rapini leaves, Roasted beets with a salad of wild lettuces and pickled ramps
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SMITH AND MILLS
71 N. Moore Street, Tribeca
212-219-8568
www.smithandmills.com
Smith & Mills will be serving Ramp and Artichoke Soup Garnished with Hog Island Osyters and Sea Beams during Wildflower Week. Their menu is comprised of seasonal, modern European comfort dishes. The inspiration
is sophisticated yet unpretentious bar food, typical of European Gastro pubs.
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BROOKLYN
CHESTNUT
271 Smith Street
Carroll Gardens, Brooklyn
718-243-0049
www.chestnutonsmith.com
The cooking of chef Daniel Eardley reflects his years working on the family farm in upstate NY, and his deceptively simple dishes at Chestnut showcase local produce in a way that lets the integrity of the ingredients shine through. Chef Eardley regularly goes upstate to his native Dutchess County to forage and visit farms of his childhood, filling the car with all it can carry. (text from slowfood.org)
On the menu: Grilled sardines with celery, green olives and hot pickled ramps, and Fresh fettuccine with manila clams, guanciale & ramp broth.
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DINER
85 Broadway
Williamsburg, Brooklyn
718-486-3077
www.dinernyc.com
Diner and Marlow and Sons occupy the corner of Broadway and Berry Street in the Southside of Williamsburg. Utilizing amazing produce and whole animals from the Hudson Valley and ever so slightly beyond, these restaurants attempt to support the community by featuring simple yet focused food, energetic service, smaller production wines, craft brewed beers, and well prepared cocktails in a laid back environment.
On the menu: Ramps, nettles, and wild broccoli flowers.
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JAMES
605 Carlton Avenue at the corner of St Marks Avenue
Prospect Heights, Brooklyn
718-942-4255
www.jamesrestaurantny.com
James is a seasonal American restaurant with Old-World European influences founded by Bryan Calvert and Deborah Williamson in Prospect Heights. The restaurant is located in the ground floor of a Brooklyn brownstone with dark wood detailing and pressed tin ceilings. The seasonal menu often features herbs plucked from the couple's garden.
On the menu at James: Spring Onion Soup with Ramps, Boar Lardon & Pecorino Romano, Rosemary Crusted Loin of Lamb with Bean Stew and Ramps, Bean & Ramp Stew, Nightly specials with fiddlehead ferns
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MARLOW & SONS
81 Broadway
Williamsburg, Brooklyn
718-384-1441
www.marlowandsons.com
Marlow and Sons and Diner occupy the corner of Broadway and Berry Street in the Southside of Williamsburg. Utilizing amazing produce and whole animals from the Hudson Valley and ever so slightly beyond, these restaurants attempt to support the community by featuring simple yet focused food, energetic service, smaller production wines, craft brewed beers, and well prepared cocktails in a laid back environment.
On the menu: Ramps, nettles, and wild broccoli flowers.
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