Enjoy 1 incredible meal curated by 3 top NYC chefs, a cheese course, local beer and wine, a silent auction and more. This meal promises to be seasonal, delicious, and veggie-forward.
Our 2nd annual Meet Your Maker event will raise money for
farm-based educational programming at the Youth Farm, enabling hundreds of
students to learn about everything from food justice to environmental science
on the farm!
PRAISE FOR OUR CHEFS:
ROB NEWTON / NIGHTINGALE 9, WILMA JEAN
Rob Newton has been one of the farm's biggest supporters since we broke ground in 2011. He purchases Youth Farm produce and flowers devotedly every week, donates his incredible skill and southern hospitality for our events, and is an all-around awesome guy. We love his partner Kerry Diamond, too! She founded Cherry Bombe magazine, was named 1 of 50 most influential people in Brooklyn food, and delivered copious amounts of shaved collard green salad a la N9 last fall. Three cheers for Rob and Kerry!
ON WILMA JEAN: "...and with its craggy crust and high-decibel crunch, the bird’s as juicy
and flavorful as any you’ll find in New York. The old Seersucker Robert
Newton and Dr. Mary T. Bassett wouldn’t recommend it, but you’ll want to
eat this chicken much more frequently than once a week. " - Grubstreet/NY Mag
ON NIGHTINGALE 9: "The best version of
Hanoi-style beef pho" he's enjoyed outside of Hanoi is from Nightingale 9." - NY Mag's head food honcho Adam Platt
Read more on Eater about Rob and partner Kerry Diamond's story here.
ZAHRA TANGORRA / BRUCIE
Zahra Tangorra has wowed us from the beginning, when we plopped down one drizzly late fall afternoon, became awestruck by Brucie's ambiance and bowled over by the menu. She agreed to start purchasing flowers from the Youth Farm site unseen, and has championed us ever since. We love her bravado and creativity in the kitchen, and of course love that she's a woman running a successful business. Zahra has earned many feathers for her chef's hat, including being named among Brooklyn's top 5 female chefs, and among Brooklyn's 50 most influential people in food (right along with Kerry Diamond).
ON BRUCIE: "Brucie, which opened two years ago in the Cobble Hill neighborhood of
Brooklyn, is the sort of low-key but extremely charming restaurant
everyone wishes was around the corner from their apartment. The mostly
Italian menu changes daily, bartenders pour cocktails with ingredients
like blossom water, and diners break bread in a subterranean,
wood-accented dining room. Overseeing it all is chef-owner Zahra
Tangorra, a brassy native Long Islander with a warm laugh, a penchant
for chunky jewelry, and absolutely no professional training." - Aritzia
ANDRES VALBUENA / MARTHA
Introduced to Andres's culinary talents through farmer-friend Ben Flanner of the Brooklyn Grange, we were instantly taken with his veggie-forward menu, crowding out the small plates section with items like a shaved celery salad with yuzu, and charred brussel sprouts with fish sauce. The tastes were full and satisfying - Andres is a champion of seasonal, local food and it shows. We're so excited and honored to have him as part of our 2nd annual Meet Your Maker!
Introduced to Andres's culinary talents through farmer-friend Ben Flanner of the Brooklyn Grange, we were instantly taken with his veggie-forward menu, crowding out the small plates section with items like a shaved celery salad with yuzu, and charred brussel sprouts with fish sauce. The tastes were full and satisfying - Andres is a champion of seasonal, local food and it shows. We're so excited and honored to have him as part of our 2nd annual Meet Your Maker!
ON MARTHA: "We
tucked into a dish of the pungent little cabbages at Martha, a
homey, inviting, sort-of-new restaurant located along a leafy stretch of
Fort Greene’s restaurant row. The Brussels in question were sliced in
half and deeply charred, some would say burnt, but deliciously so. They
came mingled with honey and pickled jalapeño in a piping hot cast-iron
pan with a pink hand-knit cozy wrapped around the handle. The
masterstroke, though, was the zingy addition of fish sauce....Martha’s
menu is a cannily calibrated take on the big, cravable flavors that
dominate today’s culinary landscape..." - Grubstreet/NY Mag
Read more about Andres's story on The Village Voice here.
