Props to Pops at Marc Forgione

By
"Asparagus in ambush." Photo: Jason Basso

Despite the famous last name, Marc Forgione has firmly established his own culinary identity, both behind the stove of his eponymous Tribeca restaurant and on the set of The Next Iron Chef. But from June 13 to 19, he honors his dad, Larry Forgione, with a weeklong Father’s Day menu that highlights ingredients and techniques the “Godfather of American Cuisine” popularized. Forgione Senior’s versions of “asparagus in ambush,” peekytoe-crab cake, and cedar-planked salmon had as transformative an effect on his offspring as they did on a nation rediscovering its own kitchen.

Father's Day Menu [PDF]