JBF x Farm to People Patron Dinner

JBF Patrons are invited to a special members-only dinner with Farm to People, incorporating local, seasonal produce from the company’s signature farm boxes and highlighting the versatility of goat. Executive Chef Michael Davis will prepare a four-course family-style autumnal feast in Farm to People’s airy Bushwick Kitchen, including dessert from lauded pastry chef Quilla Gamarra (Raf’s, Musket Room).

Live music, mezcal cocktails, and wine pairings will make this a lively fall night to remember!

Menu
Mezze Platter with Pepperonata, Marinated Olives, Hummus, Crispy Brussels (Tahini and Pomegranate) and Pita

Smoked Kabocha Puree and Ricotta Cannelloni with Fonduta Cheese and Pesto and Amaretti Cookie
cookie by Chef Quilla Gamarra

Whole Roasted Heritage Farms Goat with Charred Lemon, Rosemary and Natural Jus

Sides of Tzatziki, Romesco Sauce, Chimichurri, Roasted Upstate Abundance Potatoes, Charred Broccoli Rabe and Pickled Red Onions

Goat Tres Leches (Goat Milk, Yogurt and Cajeta) with Goat Yogurt Mousse, Huckleberry, Spiced Pistachio and Huacatay (Peruvian Black Mint)

Your ticket price includes welcome cocktails from Madre Mezcal, plus wines paired with each course.

About the Chefs

Chef Michael Davis, originally from South Florida, has built a distinguished career in the culinary field. As chef de cuisine at Del Posto, he played a pivotal role in the restaurant earning a coveted 4-star review from The New York Times. His career is marked by prestigious roles at renowned establishments, including Daniel, Bouley, and Lespinasse in New York, as well as Michael Mina in San Francisco. He is currently working at Farm to People, focusing on spotlighting the freshest local ingredients at their Bushwick Kitchen & Bar and in their online prepared foods selection. He also makes and sells his own line of pasta under the brand Boy Blue which is available on farmtopeople.com.

Chef Quilla Gamarra is a Peruvian pastry chef born and raised in Paterson, NJ, a city that is considered by many the capital of the Peruvian Diaspora in the US. Starting off in the industry at 17, they’ve experienced several different roles in the kitchen, some including baker at Clementine Bakery in Cobble Hill, central organizer and chef for NYC Shut It Down’s food serves, and junior sous chef at the DeBruce in the Catskills. Quilla has since made their way up from Chef Camari Mick’s first hire at the Musket Room to Pastry Sous Chef at Raf’s, Musket’s sister restaurant.

All reservations are non-refundable and must be made in advance. Should the event(s) be cancelled due to any unforeseen circumstances, including COVID-19, The James Beard Foundation will offer options including ticket exchanges, use of tickets for future events, and option to donate tickets.

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