I am a huge fan of both Franny's chef-owner Andrew Feinberg's low-key but well-executed cooking and the Edible Schoolyard, so when I saw that Feinberg was rustling up an impressive brunch spread for an Edible Schoolyard NYC benefit this Sunday from noon to 3 p.m., I got really excited.
Check out the menu:
- Marinated Olives and Franny's Salumi
- Pappa Al Pomodoro
- Whole Roasted Pork Loin Arista
- Braised Black Kale
- Potatoes Roasted in The Brick Oven
- Heirloom Shell Beans Cooked in the Style of Little Birds
- Panna Cotta with Strawberries
I've always especially loved Feinberg's vegetable dishes, so this menu really speaks to me.
They're featuring some nice natural wines, too. They'll be pouring the Montenidoli Vernaccia Tradizionale, a white wine with lots of complexity from an extended maceration with the grape skins, as well an earthy, light-bodied Tuscan red from Azienda Agricola Montesecondo.
Ingredients will be sourced from Maxwell's Farm, Phillip's Farms, Heritage Foods USA, and Battenkill Dairy.
It all sounds delicious, doesn't it? Tickets can be purchased here for $250, and all proceeds will go to ESYNYC's effort to build the first Edible Schoolyard in the Northeast, complete with a greenhouse with a four-season growing capacity, at P.S. 216 in Gravesend, Brooklyn.
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