While the opening date of Má Pêche is closely guarded, David Chang and chef Tien Ho debuted new dishes at a kickoff party with Alice Waters for Edible Schoolyard New York last night. Supporters of P.S. 216 in Brooklyn paid $350 to fund the $1.6 million greenhouse and garden project. In exchange, guests tried hors d’oeuvres like oxtail rillette with chanterelles and pine nuts, beef cheek and onion tartlets, beef tartar with charred scallions scooped onto tiny shrimp chips, short ribs with hoisin, and fried cauliflower with fresh mint and fish sauce. The beverage of choice was a Pear Collins: pear cider, apple brandy, and maple syrup.
Chang is a longtime supporter of the Edible Schoolyard project, which took over a decade to come to New York. “There are a lot of lots that are vacant, and I thought, why can’t we grow herbs or build a temporary greenhouse?” Chang told us. “I did so poorly in school, but I remember everything we did as a kid that involved cooking — we made butter in elementary school. Maybe it’s my way of giving back.” If you don’t have the pocket change to schmooze, P.S. 216 principal Celia Kaplinsky said supporters can e-mail firstname.lastname@example.org to volunteer after the ground breaking this summer.