'Gram Worthy: Island Creek Oyster with Mexican Gherkins, Buttermilk, and Epazote
Elena North-KellyElena North-Kelly
November 02, 2015
If you love to see what happens behind the scenes in restaurants, drool over gorgeous food photography, and creep on your favorite chefs (we're majorly guilty of this!), then be sure to follow us on Instagram, where our editors deliver eye-catching dispatches from the Beard House and beyond.
Earlier this fall our JBF Greens program hosted an exclusive under-the-stars, farm-to-table collaboration: our Brooklyn Backyard Supper event. Chef John Poiarkoff of the Pines prepared a delicious dinner in the picturesque backyard of his Gowanus restaurant with produce provided by Star Route Farm in the Catskills, and paired with biodynamic and sustainable wines from Savio Soares’s portfolio. Chef Poiarkoff served up one elaborate, satisfying course after another, but we still can't get our minds off this stunner: delicate Island Creek oysters with Mexican gherkins, buttermilk, and epazote. Simultaneously luxurious, whimsical, earthy, and briny, it was impossible to eat just one.
View this event's menu and details here. JBF Greens events are for New York City–area food lovers under 40. Greens guests get to discover the city’s newest restaurants, chefs, and culinary trends, all while enjoying great food and drinks. Learn more about our JBF Greens program here. For all upcoming JBF dinners, check out our events calendar.
Elena North-Kelly is senior editor at the James Beard Foundation. Find her on Twitter and Instagram.