This year, we’re celebrating the Fourth of July with an Oyster Roast at Widow’s Hole, overlooking Peconic Bay in Greenport, Long Island. Chef Patrick Connolly tends the oyster roast and wood-burning grill with the best seafood Long Island Sound has to offer, and our host waterman Mike Osinski will be on hand shucking his Widow’s Hole Oysters. There is nothing else you will eat that can bestow a sense of place like a freshly shucked oyster. Oysters have power to transport through taste because their flavor and texture is a direct result of their locality. They truly are what they eat, right down to the mineral content, salinity and temperature of the water pumped through their gills. Even their shells are made up of calcium carbonate, abundant in seawater. You can also expect more local flavor from Sang Lee Farms produce, wines from Lieb Cellars, and Greenport Harbor beer. Teddy Charles Band is set to perform and, of course, there will be fireworks over the bay.
Tickets are $75/all inclusive.
There is still some tickets left, call 212 488-2626 to book.
Looking forward to see you all there.
We kicked off the Plate to Gate series this Saturday at the beautiful Neversink farm in the Catskills. Brunch in the middle of an open field sitting on bails of hay, surrounded by all things green, listening to the Neversink river in the distance while eating fresh organic food picked that very same morning on the farm…. Now that’s luxury!
Chef Patrick cooked up a delicious spread of fresh tomatoes, scallions, beets, carrots, radishes, a range of different lettuces, eggs, trout and chicken.
Carlos Suarez- hard at work setting the table
Fresh raisin pumpernickel bread with Neversink honey is better than any dessert we’ve ever tasted
Of course no brunch is complete without cocktails: fresh, macerated strawberries and rhubarb bellinis and Neversink tomato bloody marys.
Thank you to everyone at Neversink farm for a wonderful day in the country. We will be back very soon…
We hope you will come join us for the next Plate to Gate event on July 4th at Widow’s Hole in Greenport, Long Island. Call us at 212 488-2626 for more info and tickets.
Wowzer! We have a very busy weekend ahead… We are kicking of our Plate to Gate series this weekend with a brunch at Neversink Farm in the beautiful southern foothills of the Catskills on Saturday. There are still a few tickets left, so call 212 488 2626 to ensure your seat.
Chef Patrick went up for a visit and a test run this week and raved about the bounty, beauty and balance of the farm. He promises a spread, very much like the one above…
Sunday Sessions is back with Only Son performing at 7pm, Sunday, in the Den. He is the former lead guitarist of Moldy Peaches - very promising! I can’t wait to see him live in such an intimate setting.
And off course, our Summer in the City special means $14 Lobster Rolls, $5 cans of Slyfox Pilsner and more in the Den Friday through Sunday from 7pm. Live concert accompanied by a Lobster Roll and a cold beer - the ideal comedown from the gay pride parade in our hood.
June is coming to an end which means it’s time for another Sunday Session at bobo and this time it’s Only Son’s turn to entertain us. Only Son, aka Jack Dishel, was previously the frontman of the NYC band Stipplicon, as well as lead guitarist for The Moldy Peaches. On Sunday night he will be playing a solo acoustic set of Only Son songs old and new. We hope you’ll come join us for a post Gay Pride Parade concert and end your weekend on the right note!
To get a little preview and learn more about Only Son, visit his website.
Time: Sunday, June 27th at 7pm
Location: the Den at bobo, 181 west 10th street at 7th avenue
Tickets: sold at the door, $10
Serving Festive Meals
Patrick Connolly, the chef at Bobo Restaurant in Greenwich Village, will prepare a family-style brunch in the Catskills on June 26 at 1 p.m. at Neversink Farms, 1150 Hunter Road, Claryville, N.Y.; $40. On July 4 from 4 to 10 p.m., he will have an oyster roast on Long Island’s East End at Mike Osinski’s Widow’s Hole Oyster Farm, 307 Flint Street, Greenport, N.Y., with other seafood, wine, music and fireworks; $75. Tickets: (212) 488-2626.
- via NYTimes
Flying Pigs Farm want to teach us city folks about farming. The two passionate owners Jen Small and Mike Yezzi are advocates for farmland protection. Their Farm Camp is an experiential learning program that gives those shaping our regional food systems the education they need to make a real difference.
They are currently doing an online fundraiser to raise additional funding so that they can hold more sessions of camp this summer and coming fall. Go make your pledge!
From the earliest days I can remember going to see the football with my dad. Long cold afternoons watching the stars of the day pace up and down the hallowed turf that I so wished to play on. The unofficial food of the game, for a supporter anyway, is meat. Meat pies, hot dogs and that treasured football feast: the burger. I have always associated the burger with the game. Recently if you go and watch football at the Emirates stadium or Stamford Bridge or even the new Wembley for that matter, you can find fancier offerings like tuna melts, chicken wraps, bagels with low fat cream cheese on the menu for the newer, more discerning fans. Perhaps these items are sent to attract the ladies or a new breed of football fan: ones that can afford to watch their waste lines whilst affording the season tickets at these theaters of footballing dreams? But the burger still remains for the real fan. The burger is still top of the league at the football.
And so it is that the burger at bobo has been missing recently. Retired to the sidelines inexplicably and made to wait to take it’s chances. A classy substitute coming off the bench when points are needed in the last few minutes of a nail biting match. The chance has arrived. The burger returns to bobo for the knock out stages of the world cup. Perhaps England will survive long enough to actually eat the burger whilst watching Rooney and co wake from their sleep?
Bill Shankley once said “some people believe that football is a matter of life and death. I am very disappointed with that attitude. I can assure you it is much more important than that”. Well I believe that watching England whilst munching on Chef Connolly’s burger is more important than life and death and one that I am happy to pass down to my son, for he too is a believer. Come on bobo - bring on the burger!!!!!
Many thanks to New York Magazine and Grub Street for recommending our second Plate to Gate event, the July 4th Oyster Roast at Widow’s Hole Oyster Company in Greenport, Long Island. Join us for the locally sourced feast and stay for the fireworks and live music from the Teddy Charles Band. Tickets available by calling 212-488-2626. For more information on the series and our brunch at Neversink Farm on Saturday, June 26th, click here.
Irrigation: Pebble Brook Farm Style Chip Allen Natvig tending to some greens. Chip’s produce makes its debut on the bobo menu in only a few days and of course will be featured on July 19th at our Plate to Gate dinner here at the restaurant.
We love Sixpoint Craft Ales and now the locavore team has given us a reason to love them even more: they’ve built a farm on top of their brewery!
They launched the farm this weekend, along with a blog, which aims to chronicle and revive the ‘working class lunch, from seed to soup.’ We wish them all the best and can’t wait to pay them a visit.
To read more about the farm check out this Village Voice article.