Julia Sherman prepping in the kitchen at Vinegar Hill House. Image courtesy of Emily Wren Photography.
Jean Adamson of Vinegar Hill House, manning the bar. Image courtesy of Emily Wren Photography.
'Lil Deb's Oasis and their colorful Leche De Tigre drinks. Image courtesy of Emily Wren Photography.
Angela made some fruit and nut flatbread and charred it in the wood fire.
Hannah passes her beautiful drink of turmeric, chile and lime.
My squash tamales, filled with a light kabocha custard, steamed and charred. Image courtesy of Emily Wren Photography.
Pickled veggies by Angela Dimayuga and Akiko Thurnauer.
My husband and now-expert squash tamale maker, Adam Katz. Image courtesy of Emily Wren Photography.
Diners at the VIP bar area. Image courtesy of Emily Wren Photography.
Guests enjoying their coursed meal in the main dining room. Image courtesy of Emily Wren Photography.
Carla pouring fish stew. Image courtesy of Emily Wren Photography.
Akikio Thurnauer made beautiful pickles for Angela's fragrant beef dish. Image courtesy of Emily Wren Photography.
Donated bowls waiting to be claimed by hungry guests. Image courtesy of Emily Wren Photography.
Hannah Black of 'Lil Deb's Oasis prepping their Brazilian fish stew. Image courtesy of Emily Wren Photography.
Angela Dimayuga in the kitchen at Vinegar Hill House. Image courtesy of Emily Wren Photography.
Vinegar Hill House. Image courtesy of Emily Wren Photography.
Clara of 'Lil Deb's Oasis, prepping in the kitchen at Vinegar Hill House. Image courtesy of Emily Wren Photography
Helen prepping for the event. Image courtesy of Emily Wren Photography
Dry Storage at Vinegar Hill House. Image courtesy of Emily Wren Photography.
Potters in Protest
POSTED UNDER
- Brooklyn ,
- new york ,
- Potters in Protest
I spent this past Monday, Martin Luther King Day, cooking alongside some of my favorite chefs to raise money and awareness for The New York Immigration Coalition, Center for Constitutional Rights and the Slyvia Rivera Law Projects. Brooklyn-based ceramicist Helen Levi organized the event, and Jean Adamson of Vinegar Hill House was our gracious host. They tapped Angela Dimayuga of Mission Chinese Food, Hannah and Carla of ‘Lil Deb’s Oasis and myself to work with Jean to create a 6 course meal. The concept is simple but brilliant. Over fifty potters donated a single bowl to the event. When diners arrive, they choose the bowl that sings their name, and bring that piece to their table. They eat from their newly adopted work of art, and when all is said and done, they take it home with them. The best part is, it encouraged our guests to lick their bowls clean!
We sold out in a matter of days, and managed to serve 150 people a collaborative coursed-meal that evening. The vibe was warm and buzzy, and our guests were very well-fed. While we took the menu to the next level (I never want to cut another kabocha squash again), the #PottersInProtest concept can be executed with just a simple soup and a bunch of handmade bowls, so we encourage you to organize your own event with potters near you. Thank you to Sea To Table for their generous donation of sustainable fish, and to Wenzau Vineyards for the delicious wine.
Check out the menu we came up with:
- Leche de Tigre: citrus, ginger, garlic, turmeric, herbs
- Fragrant beef with chilly pickles and herbs
- No-Masa kabocha tamale with a salsa of cacao, dried shrimps and peanuts
- Moqueca fish stew with coconut, tomato and cashew butter
- Fruit and nut flatbread with kefir Butter
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Citrus salad with ginger, honey, burnt walnuts and tarragon