They’re almost here. After Edible Manhattan, what more can be said? “Can’t wait!” I would say that. Check out below for FAQ on the events and call us at the restaurant to book tickets! 212.488.2626
FREQUENTLY ASKED QUESTIONS
Brooklyn Grange Events
Time/date of events?
Thurs July 14, Thurs Aug 4, Thurs Sept 29. Reception canapes 6:30, Dinner 7:30
How much are tickets? What is included in the price?
$90 + tax. This includes food, drink and gratuity.
Address of the events? Is it subway accessible?
37-18 Northern Blvd. Long Island City, Queens Take R or M train to 36th Street (Queens).
Is there a dress code?
No dress code. It does get very windy on the roof at night.
What happens if it rains?
In case of rain, the event will be canceled 24 hours before and will be promptly rescheduled. If you cannot attend the rescheduled date, you will be refunded.
When will I be billed for the tickets? Cancellation policy?
We will take a credit card number when you make the reservation and you will be billed once you confirm your attendance 48 hours before the event. The cancellation policy is 48 hours. Should you cancel last minute, we will refund your money should we be able to fill the reservation with another guest.
Any recommendations of places to stay in the area?
Chances are you have a place to stay in the area. :)
What is the menu?
The menus will be vegetable driven highlighting the 3 different harvests on the Grange over the Summer. Each meal will consist of 8-10 dishes served family style. We will highlight each meal with locally sourced meat and seafood as well as a pasta dish. The July 14th menu will be French inspired in celebration of Bastille Day and feature charcuterie produced at bobo. August 4th will highlight the several varieties of amazing tomatoes the Grange produces. The September 29th dinner will feature the hearty greens and other late harvested vegetables.
Where is the meal cooked?
The meal is cooked by Patrick and his team under the water tower on the roof. Guests will be seated on a long table amidst the crops with beautiful views of the New York skyline.
Any photos from past events at this location?
http://bobonyc.tumblr.com/post/1271276991/and-so-the-plate-to-gate-series-of-2010-has-come
Neversink Farm Events
Time/date of event?
Brunch: Sat June 25 Gate opens at 12noon, Brunch served at 1pm-3pm.
Barn Dinner: Sat Sept 17 Canapes 7pm canape reception, 8pm dinner
How much are tickets? What is included in the price?
The Brunch is $50 +tax, The Barn Dinner $100+tax. This includes all food and drink.
Address of the events?
635 Claryville Road Claryville, NY 12725 (120 mi N/NW of NYC)
Is there a dress code?
No dress code, though it will get chilly the night of the barn dinner.
What happens if it rains?
The brunch has already been rescheduled (new date June 25th), The barn dinner will take place rain or shine.
When will I be billed for the tickets? Cancellation policy?
We will take a credit card number when you make the reservation and you will be billed once you confirm your attendance 48 hours before the event. The cancellation policy is 48 hours. Should you cancel last minute, we will refund your money should we be able to fill the reservation with another guest.
Any recommendations of places to stay in the area?
We’re working on some ideas!
What is the menu?
Neversink is an incredibly diverse farm, so all of the ingredients will be sourced from the fields surrounding the meals. The Brunch will feature heritage breed chicken eggs, ‘slow grown’ Rhode Island Red chickens, several hot and cold salads, fresh tomato Bloody Marys and the farms own honey. The barn dinner will feature three canapes and a welcome cocktail to start followed by grilled chickens and several vegetable dishes paired with wine. The meal is served family style.
Where is the meal cooked?
Both meals will be cooked feet from the table over an open wood fire in a makeshift stove constructed from an old dairy farm trough.
Any photos from past events at this location?
Brunch: http://bobonyc.tumblr.com/post/745979481/brunch-at-neversink-farm
Barn Dinner: http://bobonyc.tumblr.com/post/1168550417/thank-you-to-everyone-for-joining-us-at-the
Balsam Farm Event
What time is the event?
Sunday July 3, 4:00 reception, 5:00 dinner.
How much are tickets? What is included in the price?
Tickets are $100+tax. This includes food, drink and gratuity.
Address of the events?
293 Town Lane
Amagansett, NY 11930
(behind the Balsam Farms farmstand)
Is there a dress code?
No dress code.
What happens if it rains?
The event will be called for rain 24 hours in advance and rescheduled as soon as possible. If you cannot attend the rescheduled date, your money will be refunded.
When will I be billed for the tickets? Cancellation policy?
We will take a credit card number when you make the reservation and you will be billed once you confirm your attendance 48 hours before the event. The cancellation policy is 48 hours. Should you cancel last minute, we will refund your money should we be able to fill the reservation with another guest.
Any recommendations of places to stay in the area?
We’re working on some ideas, but most places in the area have been booked for months!
What is the menu?
CANAPES
Marinated Fava Beans mint, pecorino
Lamb Merguez poached baby fennel
Summer Squash cashew pesto
DINNER
BOBO Salad bibb lettuce, beets, candied pecans, goat cheese
Caesar Salad green & red romaine, rye croutons, caraway, Montauk ‘tonnato’
Braised Collard Greens maple, mustard seed
Cucumber Salad grilled onion, parsley, favas
Zucchini ‘Carpaccio’ basil, fresh ricotta
Roasted Snap Peas almonds, mint
Yukon Gold Potato Salad the harvest’s odds & ends
Orichiette Pasta tender baby leeks, peas
Grilled Striped Bass swiss chard, coriander, Yukon potatoes
Roasted Berkshire Pig a la ‘Caja China’
Steamed Long Island Blue Crabs Old Bay seasoning
DESSERT
Macerated Berries buttermilk biscuits, whipped cream
Where is the meal cooked?
The meal will be cooked behind the Balsam Farms Stand on an open fire. The pig will be roasted in a caja china.
Any photos from past events at this location?
No. This is our first year at Balsam, but here are links to their websites!
http://www.balsamfarms.com/
Widow’s Hole Oyster Event
What’s time/date of the event?
Sunday, Sept 4 (Labor Day Weekend) Reception at 4pm dinner served at 5pm
How much are tickets? What is included in the price?
Tickets for adults are $100+tax, 12-20years $50+tax, under 12years old $25+tax. This includes all food, drink and gratuity.
Address of the events? Is it subway accessible?
317 Flint Street Greenport, NY The LIRR runs to Greenport walking distance from the event.
Is there a dress code?
No dress code.
What happens if it rains?
The event will be called for rain 24 hours in advance and rescheduled as soon as possible. If you cannot attend the rescheduled date, your money will be refunded.
When will I be billed for the tickets? Cancellation policy?
We will take a credit card number when you make the reservation and you will be billed once you confirm your attendance 48 hours before the event. The cancellation policy is 48 hours. Should you cancel last minute, we will refund your money should we be able to fill the reservation with another guest.
Any recommendations of places to stay in the area?
We’re working on some ideas, but most places in the area have been booked for months!
What is the menu?
You will be welcomed with a cocktail at the reception area, then from 4-5pm we will serve raw oysters on the half shell and bobo’s own homemade sausages. At 5pm, a buffet dinner will be served including smoked bluefish, grilled corn, grilled fish, steamed blue crabs and other Long Island shellfish and several cold picnic style salads. Several tables and chairs will be set up to eat at, but you’re also welcome to bring blankets as there is quite a large yard.
Where is the meal cooked?
The meal will be cooked on the end of the property over and open wood fire.
Any photos from past events at this location?
http://bobonyc.tumblr.com/post/778035631/bobo-july-4th-feast-at-widows-hole
New Amsterdam Market and Fire Island Brewing Co. Events
*Details are coming together and we’ll be sure to update you with specific information as it is determined. Stay tuned!
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 side with a paring knife
-Season the scallops with salt and pepper
-In a pan, heat the olive oil until it ripples, add the scallops scored side down
-Sear on med-high heat until the scored side begins
If you rather have chef Patrick cook it for you, find it on our menu, in the ‘Summer Produce’ section…
- Katrine
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 about our menu, particularly in the ‘Summer Produce’ section (such as the turnip ‘scallop’: recipe below).
Patrick Connoly: Where are you from?
Ben Flanner: I grew up in Wisconsin close to Milwaukee.
PC: When and how did you get into farming?
BF: About 2-3 years ago I realized I had a passion for organic agriculture. I like the planning, the food, and the problem solving. I started visiting farms, discussing crops and challengers, reading books, and thinking about how to make a transition into farming.
PC: What is the most challenging thing about urban farming?
BF: On our roof we have a fairly windy environment. For some crops that wind is beneficial, while it can be damaging for others. We need to use a lot of bamboo for supporting and staking.
PC: What vegetables do you enjoy growing the most and the least?
BF: I love testing new vegetables. Italian dandelion, super strong saute mustard greens, purple tomatillos, and thai basil have been fun this year. The first fresh radishes are always a blast too. What do I like the least? Eh, I wouldn’t grow something if I didn’t like it.
PC: Where would you like to see the urban/rooftop farming industry in 5 years?
BF: I think rooftop farming has a lot of potential to spread. People are excited about it, which is great for its future. I’d love to see more of NYC’s roofs covered with vegetables. Why not cover them all?
PC: When and where are your farm stands?
BF: Tuesday and Thursday from 3:00-7:00 at the farm, 3718 Northern Blvd Long Island City
Saturdays from 11:00-3:00 at Vesta restaurant, 2102 30th Avenue, Astoria, NY
Sundays in the backyard at Roberta’s 261 Moore St Brooklyn, NY 11206
- Patrick
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 following and praise from New York’s top critics for his inventive greenmarket-based cooking. His recent nomination as a “Rising Star” by StarChefs marks yet another highlight in an already spectacular career. Connolly is entering his prime at just 31 years old, and given his dedication, creative talent and humble nature, one can expect Connolly will quickly become one of the nation’s most respected and beloved chefs.”
- Katrine
Chef Patrick on Ozersky TV making duck two ways.
At bobo we buy our ducks whole and this is how Patrick utilizes the whole bird. Nothing goes to waste here. As a matter of fact, our general manager will eat the bones too…More to come on that subject later. For now, watch and learn how to make bobo “Peking” Duck and Duck Breast with date puree, hazelnuts, parsnip and chorizo. You can of course find both dishes on the bobo menu.
- Katrine
This week we are launching a completely new and very exciting item on our menu ; The Dinner Party. Give yourself and your fellow diners over to our chef Patrick Connoly and get a taste of all the best our kitchen has to offer on the day of your visit. Fresh, seasonal and delicious! You will be served an expansive, varying meal consisting of the menu all-stars of the day and the kitchen’s workshop. Come to bobo and share a great meal with your friends!
- Katrine
