Edible Queens and Brooklyn Grange are launching a series of fun and inventive supper events to be held spring through fall, inviting a diverse group of notable chefs to bring their unique culinary voices to Brooklyn Grange’s rooftop farm, located at 37-18 Northern Boulevard in Long Island City, utilizing produce grown there. The series will center around the farm’s massive, reclaimed white oak communal table, covered by butcher paper, a perfect setting for casual but high-quality family-style meals. The chefs will hail from Queens – as well as other locations in New York City – thereby promoting the outstanding culinary resources of Queensborough to a wider audience. All will draw their inspiration from the eclectic diversity and bold flavors of Queens’s signature culinary culture.
The rooftop farm on Northern Boulevard in Long Island City is the flagship location and base of operations for Brooklyn Grange, the leading rooftop farming and intensive green roofing business in the United States. With sites in Queens and Brooklyn, the Grange grows over 40,000 pounds of organically cultivated produce annually, sustainably providing to a variety of restaurants in the area.
The fare at Chef Will Horowitz’s Ducks Eatery, located in Manhattan’s East Village, is sometimes referred to as Vietnamese Cajun, sometimes as New Orleans 2047. Horowitz is informed and inspired by his travels through Southeast Asia and his passion for curing and BBQing meat. Favorites at Ducks include the charred head-on shrimp, St. Louis ribs, yakamein (a Cantonese beef noodle soup popular in the Big Easy), crispy pig ears, pipi kaula (Hawaiian beef jerky), and beignets.
For the Butcher Paper Dinner, Chef Horowitz will sling fresh oysters, followed by a bountiful crab boil, piled high along Brooklyn Grange’s enormous table. Guests will enjoy the stunning views of Long Island City and beyond to Manhattan’s skyline as the sun sets.
On why Horowitz chose to work with Brooklyn Grange and Edible Queens on the Butcher Paper Dinner, he says, “The only way for us to be passionate about the food we cook is to work with farmers just as passionate about growing it. Brooklyn Grange not only exemplifies that passion but has created a shining example in urban farming for cities all over the world.”
“Queens is simply the biggest inspiration a chef can have in New York City. It is the most diverse place on earth. Turning a mere Metro card into a passport allows us to travel a world of cuisines in just an afternoon that might otherwise take us a lifetime. Edible Queens magazine is truly dedicated to documenting its beauty, thus playing a crucial role right now in New York’s food scene. At Ducks, we are honored to get to collaborate with them and look forward to being a part of more to come!”
Tunes will be spun throughout the afternoon and evening by celebrated DJ and saxophonist Neal Sugarman, a resident of Sunnyside. Sugarman co-owns Daptone Records, a label specializing in funk and soul sounds. He is featured in the fall 2013 issue of Edible Queens, a special edition focusing on the connections between food and the broader scope of culture.
Bedell Cellars, a local North Fork vineyard and winery, is pairing with the seafood feast the 2011 Taste Rosé, a blend of Merlot, Cabernet Franc, Cabernet Sauvignon and Syrah granted 90 points by James Suckling, and a 2012 Chardonnay. Queens Brewery, an outfit that brews upstate and is located in Long Island City, will serve its signature Queens Lager, dry-hopped three times but possessing a non-bitter, smooth, lager-style finish.
The event will be from 3:00 to 6:30 PM. Spots are limited to 65 people, tickets priced by $80, and are expected to sell out quickly. Purchase at http://www.brownpapertickets.com/.