August 2010
17 posts
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Alternate Delivery
Much of our produce this Summer is coming from my friend Chip up at Pebble Brook Farm in Northfield Falls, VT. His stuff usually shares a truck with our tofu from the folks from VT Soy and then gets dropped off by our friends at Basis, but this week we got a Monday, a Tuesday, and a Wednesday delivery. You see, Sunday I got a call from Chip and our friend Mike (a New Yorker) who have been...
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Plate to Gate: Neversink Barn Dinner
bobo restaurant, chef Patrick Connolly and farmers Conor and Kate Crickmore invite you to an early fall feast in the barn at Neversink Farm.
WHEN Saturday, September 18th 6.30pm Cocktails & Canapés, 7.30pm Dinner in the Barn WHERE Neversink Farm 641 Claryville Road, Claryville, NY 12725 Neversink is an organic, sustainable farm operating on a human scale DINNER MENU Grilled ‘slow...
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Burger Bloodbath
On Saturday, August 28th it’s time for the 4th annual Hamptons Burger Bloodbath and our own Chef Patrick is ready to fight for the title of Best Beach Burger. Due to the fact that this is an extremely hard-core competition, judged by Pat La Frieda, Kate Karder and Lee Schrager, chef Patrick is not willing to reveal anything about his burger. I guess you just have to jump on the Jitney and...
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WatchPlate to Gate dinner at Brooklyn Grange rooftop farm.
Thank you to Shruti Ganguly for capturing this magical evening so that we can share it with all of our friends here.
- Katrine
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On yer bike! And other ideas...
Did you know that riding your bike as an alternative to automated transport reduces green house emissions equivalent to the planting of 170 trees?
Since day 1 we have served filtered still and sparkling water. This has saved us from disposing of approximately 75,000 bottles over three years.
Patrick uses 90% local produce in his dishes.
Adam has over 50 bins on the wine list that are from the...
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Plate to Gate, so far so good!
On Saturday, June 26th, Chef Patrick prepared a delectable brunch for 30 guests in the fields of Neversink Farm in the Catskills. His menu celebrated Connor Crickmore’s terrific farmed trout, chickens, vegetables, fruit and honey. It was especially meaningful to kick the series off at Neversink as Hugh and Loren, both former bobo colleagues, are now living and working on the farm.
On July...
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RECIPE: Roasted Turnip ‘Scallop’
2 large turnips, sliced thick and cut into 8 ‘scallops’ 1 sprig rosemary 2 sprig thyme 1 lemon separated into juice and peels 2T canola oil salt and pepper -In a large pot, combine the turnips, lemon peels, half the thyme, rosemary and cover with water -Put lid on the pot and simmer on medium heat for 20-25 minutes or until turnips are tender -Remove the turnips from the water and score one...
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Q&A: Chef Patrick and Ben Flanner of Brooklyn...
Photo: Racked NY
Perpetually tan, generally covered in dirt, straw hatted and donning a Coach waist satchel with a Blackberry in it, Ben Flanner looks the part- a New York City rooftop farmer. Ben and his partners are operating a 40,000+ sq. foot farm in Long Island City. (Not Brooklyn, I know, but it’s more of an attitude than a location, right?) You can find much of his produce scattered...
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Plate to Gate: Dinner on the Roof
On Tuesday we jumped on the new M line and headed to Queens for the third event in our Plate to Gate series of movable feasts - atop a 40,000 sq ft rooftop farm. Brooklyn Grange Farmer Ben and his co-partners picked vegetables all morning and chef Patrick cooked up a feast from all that fresh produce - chard, greens, tomatoes, turnips, herbs, beets, carrots, fennel and cucumbers. We set the...
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Blueberry Delight
Our desserts have never been better thanks to our pastry chef Emily who is making beautiful, balanced desserts that show a great respect for ingredients at the peak of their season. On our current menu, Emily’s restraint is demonstrated most notably by our blueberry dessert, with lemon balm cream and almond shortbread. The berries, from Blueberry Bill’s in NJ, are gently macerated to...
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Now Serving: Art
When we decided to employ the services of our ‘A’ board outside the restaurant to advertise special promotions, our reason detra was clear: the ‘A’ board had to be fun, colorful and different from all the rest of the boards that you see around the streets of the Village. So we turned our attention to Scott, one of our multi-talented Front of House employees.
Scott had arrived with us a little...
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Sustainable Chef
MNN readers nominated and voted for their favorite green chefs from across the country that are working magic in the kitchen with local and organic produce, humanely raised meats, sustainable seafood, and everything and anything artisanal. We are proud to see our very own Patrick Connoly amongst those 40 chefs under 40:
“As executive chef at bobo, Connolly has earned a passionate local...
