![]() Years of research led Chef Doherty to develop high quality dishes that can be safely stored at room temperature for up to 18 months without the use of artificial ingredients and that exceed USDA nutritional recommendations. A total of 50,000 meals, beginning with a carefully designed Red Beans & Rice and Three Bean Chili recipe, have been now been passed out to families in New York City, Boston, and Chicago. It provides beautiful homegoods from around the world complemented by Chef Doherty’s dishes and drinks for a curated lifestyle experience.| New York, NY - Octo| Owner/Chef of BLACKBARN restaurant, John Doherty, has channeled his lifetime of cooking experience into the creation of delicious, shelf stable meals for his Heavenly Harvest Foundation, which has officially began distribution in partnership with Feed the Children. A portion of all proceeds from these dinners go towards Chef Doherty’s Heavenly Harvest Foundation, a charity that creates nutritious and quality meals for those in need.Ĭhef Doherty and designer Mark Zeff paired again to open BLACKBARN shop, café, and bar at Chelsea Market in late 2017. ![]() A weekly Chef’s Table dinner provides a unique and personal dining experience with a five course menu and wine pairings specially curated by Chef Doherty, and a view into the exposed kitchen as he prepares the meal. While spending a weekend at Interior Design Hall of Fame recipient Mark Zeff’s, polished, minimalist cabin in East Hampton, he found the aesthetic to match his vision for a restaurant, and opened BLACKBARN under its name with Zeff as the designer.īLACKBARN's Executive Chef, Matteo Bergamini, helms a tight-knit crew that includes Wine Director Andrija Tadejevic, Pâtissier Chef Anwuli Obidi, and General Manager Blake Irving. After 30 years of experience in the iconic Waldorf Astoria kitchen, the James Beard Award-winning Chef wanted to try his hand at a new type of experience when venturing out on his own. Opened by childhood friends Chef John Doherty and Tom Struzzieri in 2015, the design reflects the upscale, farm-to-table menu. Pacific Rim – “Vin de Glaciere” – Riesling – Washington State, USA 2016īLACKBARN is a NoMad restaurant serving modern American fare in a rustic barn-inspired setting. Spinach, potato croquette, honey roasted tomatoĬhateau de Haute-Serre – Malbec – Cahors, France 2015įior di latte ice cream, kumquat, walnuts Lagravera – “Onra” - Grenache Blanc – Costers del Segre, Spain 2017Įnglish pea coulis, radish, mousseron, pea tendrilsĪzienda Cogno – “Anas-Cetta” – Nascetta – Langhe, Italy 2016 Roast garlic emulsion, ramp gnocchi, garlic chipsĪutreau – Blanc de Blancs – Grand Cru - Champagne - NV To reserve your spot at the Chef’s Table, either call the restaurant at (212) 265-5959 or email at Doherty will distribute his first Heavenly Harvest meals in Summer 2019. ![]() Reservations for the general public are open for Saturday nights, and available all other nights for private events. “Like every detail of the BLACKBARN experience, from the decor to the tableware, the fully curated dinner leaves an impression of comfort and luxury while sharing our passion for philanthropy.”Ī personal dining experience that invites guests to have a front-row view of the action at long tables overseeing the exposed kitchen, The Chef’s Table offers a performance that is as elegantly simple as the sophisticated dishes Chef Doherty creates. “We are thrilled to turn an evening out into an opportunity to give back for our guests, as proceeds from each dinner can provide a child in need with nutritious meals for an entire week,” says Chef John Doherty. With a specially crafted menu that changes monthly, the $150 meal includes a selection of five wine pairings to present an affordable journey into New York City’s dining scene. | New York, NY - | Every month, a percentage of revenue from The Chef’s Table at BLACKBARN restaurant goes towards Heavenly Harvest Foundation, Owner/Chef John Doherty's charity that creates nutritious and quality meals for those in need. ![]()
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