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Join us for a Reimagined Eggy Spring Menu

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Chef and cookbook author Ned Baldwin will demonstrate techniques
to execute a reimagined Egg Centered Spring Menu.
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Dinner Will Feature
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  • Dressed eggs with “egg candy” fried bread crumbs and parsley
  •  Warm cod salad with tarragon sauce and 6-minute eggs
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Techniques:  How to boil a perfect 7.5 minute egg ( and what that is) and how to poach a beautiful piece of fish that won’t make your home or your kitchen smell fishy and will yield a tender and moist piece of fish)
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When
On Wednesday, March 31st 6:00-7:15pm
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***100% of all ticket fees support SFEE community initiatives to support farmers, food producers, students and address food insecurity. 
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Ned Baldwin, owner and chef at Houseman’s in NYC, was a home cook long before becoming a chef. Now a NYC restauranteur with a home in Orient, Ned came to cooking after a career as a visual artist and cabinet maker spending four-ish years at foodie-favorite Prune plus short stints at Craft, Italian Wine Merchants & other kitchens around New York City.
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At Houseman’s, Ned makes the food that his crew wants to eat. On any given night the menu features favorites such as a hamburger, roast chicken or seasonal vegetables alongside dishes like pickled bluefish or goat sausage.   Houseman’s Meal Kits are a COVID brainstorm, partially DIY meals available for weekly pick up from Houseman’s and Latham’s. 
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Ned’s book, How to Dress an Egg: Surprising and Simple Ways to Cook Dinner , teaches readers to cook one thing exceptionally well and opens the door to a multitude of possibilities, with no need for special equipment or fussy techniques. A home cook who taught himself to be an excellent chef, Ned sees no reason why anyone else can’t do the same.
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The Demo will also Feature Jermaine Owens
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Joining Chef Ned, will be Jermaine Owens who will be broadcasting simultaneously from Grace and Grit on the North Fork and sharing tips about the fish used in the recipes. Jermaine has worked for three decades as a professional fish cutter prior to opening North Fork Seafood in February 2019 as the pandemic hit the US.   The son of cutter who worked fishing docks fileting fresh catch. Jermaine got his job at 11 working boats cutting fish and it’s been his profession ever since. 
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AAQ / Resource: Otis Ford, Since 1946, Quogue

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