Chad Robertson and Jessica Koslow, among others, collaborated for the potluck dinner.
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Three pints of Nonna D’s ice cream meets one Salty Honey pie on equally delicious terms.
Wash down all that beer with chicken biscuits and braised bratwurst.
"This is the type of food we both want to eat," Bowien says.
Bottles of "Col' Brew" will be distributed on September 8.
Their Ssäm Sauce–inspired prawn-and-tomato toast will be available at both Momofuku Ssam Bar and the NoMad Bar tomorrow through September 30.
It was last seen at the wastED pop-up at Blue Hill.
New Yorkers will get to try all kinds of new, regional ramen.
"If you don't have the passion, I think you should stop working as a chef."
For this latest jerky joint venture, Espinoza and Rival Bros look to the American frontier.
The two chefs will riff on Italian cuisine through eight courses.
The beer will make its debut sometime in March.
Pho jerky is the first of hopefully many chefs collaborations to come.
Fork’s Eli Kulp Bringing In Some Heavy Hitters For a Collaboration in Honor of Fabrizia Lanza’s Visit
Kulp is assembling a virtual A-Team of culinary talent to celebrate the Sicilian chef's visit.
There's going to be a lot more than just "hoodies and motherf-king fire pits."
Four Seasons and Dock Street Getting All Horned-Up With Their Homegrown Aphrodisiac-Laden ‘Spanish Fly’ Brew
The beer was brewed with herbal aphrodisiacs grown in the hotel's garden.
The beer is collaboration between JB's William Reed and Dock Street's Scott Morrison.
They're making T-shirts together, not beer.
The weekly cookouts will feature barbecue and other summery dishes served up family style.