Chef Meytal’s menu transforms daily at Blue Hill NYC showcases local food sourced from producers who respect artisanal techniques. Ingredients come from nearby farms, including Blue Hill Farm in Great Barrington, Massachusetts, and Stone Barns Center for Food and Agriculture in Pocantico Hills, New York. In Meytal’s demonstration you will learn contemporary cooking techniques using the cream of the tri-state area crop, while she discusses the pros (which outweigh the cons) of overseeing the kitchen in a truly farm-to-table restaurant. Free for current career students and alumni; general public, $40.
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