EVENTS: Seaport Food Lab (9.10.18)
In case you haven't noticed, downtown has quickly become New York's premiere dining destination. Asides the incredible recent restaurant openings in Tribeca, Financial District & Battery Park, Seaport Food Lab is back for it's second year (kicking off TOMORROW), bringing together some of the world's greatest chefs for a limited time.
We spoke with Andrew Schwartz, SVP of Strategic Partnerships, The Howard Hughes Corporation, to learn more about who will be in the kitchen and what you can expect this year...
Back for year 2, what makes this year's Seaport Food Lab unique?
This year’s Food Lab features an all-female chef lineup, which will elevate the focus on our chefs’ exceptional accomplishments and creativity.
Who will be participating in this year's Seaport Food Lab?
We have an incredible lineup...
Nancy Silverton (September 11-16) – Co-owner of Pizzeria and Osteria Mozza in LA and Newport Beach, as well as Mozza2Go and Chi Spacca in LA, Nancy came on the culinary scene in the 1980’s, and quickly rised through the ranks. In 2014, she received the highest honor given by the James Beard Foundation for “Outstanding Chef” as well as one of the “Most Innovative Women in Food and Drink” byFortune and Food & Wine magazines. At the Seaport Food Lab, Nancy will thrill guests with highlights from Osteria Mozza.
Angie Mar (September 18-23) – Named one of Food & Wine’s Best New Chefs in 2017, Angie is the owner and Executive Chef of The Beatrice Inn in New York City. Best known for her meat-forward menu and show-stopping presentations, Angie’s restaurant was awarded a two-star review from the New York Times, calling it “One of the most celebratory restaurants in the city.”
Erika Nakamura & Joceyln Guest (September 25-30) – In 2016, Erika and Jocelyn teamed up with Chef April Bloomfield to open White Gold Butchers in the Upper West Side of Manhattan. A driving force in the art of butchery, White Gold Butchers received a two-star review from The New York Times, along with several more culinary accolades for their nose-to-tail artistry. Today, Erika and Jocelyn are building a sausage and deli meats consumer brand, J&E SmallGoods, which aims to bring delicious and responsibly raised and produced meat products to supermarkets nationwide. They’ll highlight a whole beef tasting with butcher demos during their residency at Seaport Food Lab.
Rosio Sanchez (October 2-7) – Co-owner and founder of Hija de Sanchez, and the eponymous Sanchez, Chicago born and raised Rosio Sanchez grew up eating the Mexican food of her heritage. She began cooking professionally at 19 and worked with some of America’s most respected chefs, including Wylie Dufresne at wd-50, before moving to Copenhagen, Denmark, where she worked alongside René Redzepi at the internationally acclaimed restaurant noma. In 2015, Rosio left noma to connect with her Mexican roots and opened Hija de Sanchez, a taqueria located in Copenhagen’s Torvehallerne Market. Earlier this year, Hija de Sanchez was voted Best Street Food in Europe, and Sanchez was recognised as Best New Restaurant in Copenhagen. Rosio will showcase a taste of Sanchez and her personal take on Mexican cuisine.
Caitlin McMillan & Camille Cogswell (October 9-14) - The rising stars at critically acclaimed Philadelphia-based restaurant group CookNSolo, Caitlin joined the kitchen at Zahav in 2014 as a line cook, where she was fast-promoted to Sous Chef within her first year. In 2017, Caitlin opened CookNSolo’s newest concept Goldie as the Executive Chef, where she was named an Eater Young Gun recipient. Starting her career at The NoMad, Camille relocated to Philadelphia in 2015 to helm the pastry program at Zahav. This year, Camille was named the 2018 “Rising Star Chef” from the James Beard Foundation, becoming only the second pastry chef to be given the honor. While at the Seaport Food Lab, Caitlin and Camille will debut a sampling of Zahav.
Ashley Christensen (October 16-21) – Putting Raleigh, NC on the culinary map, Ashley was awarded with “Chef of the Year” by Eater in 2017 and was a James Beard Foundation “Outstanding Chef” award finalist in 2018. Founder of AC Restaurants including favorites such as Death & Taxes, Chuck’s and Poole’s Diner, Ashley is best known for her comfort-food classics, re-imagined through a philosophy of locally grown, seasonal techniques. During Ashley’s residency, she’ll be expanding upon the Southern American cuisine of her first restaurant, Poole’s Diner.
What can locals expect when they come to Seaport Food Lab?
Locals can expect an exclusive menu presented by the chef in a dinner party format. The Seaport Food Lab set up for community style dining, allowing for guests to interact with each other and the chefs.
How can someone get tickets?
Chase Sapphire cardholders have exclusive access to the Food Lab preview dinners occurring every Tuesday of each residency via Chase Experiences (https://experiences.chase.com/).
Tickets will be available to the general public for purchase through the Seaport Food Lab Partner, Ticketmaster, starting August 17 via https://www.ticketmaster.com/venue/237759?camefrom=CFC_PIER17NY_PR
Tickets are priced at $115 per ticket inclusive of tax and tip.
See you at the Food Lab!