little owl - the venue

Joey Campanaro cooked alongside Chef Michael Symon at Knob Creek Bourbon’s whole pig roast at Ramscale. Guests noshed on cuts of the whole pig provided by Pat La Frieda meats, Pat himself performed the demo with Symon. All the recipes featured Knob Creek Bourbon— grilled skirt steak with cherry & bourbon steak sauce, bourbon chicken thighs, bourbon pineapple steaks (Symon did a demo grilling the pineapple too). Top that off with the night’s cocktails, the “Big & Stout”, the “Damn Great Drink”, “Summer Spice”, & “Spice of Life”.

Bourbon cocktails. Grilled pineapple. Whole pig. & More bourbon. Can’t think of a better way to spend a summer night in NYC.

photos by jon selvey 

Katz’s 125th Anniversary

Chefs Joey Campanaro, Danny Bowien (Mission Chinese), Bill Telepan (Telepan) & Sarabeth Levine (Sarabeth’s) prepared a celebratory dinner in honor of Katz’s 125th Anniversary. All proceeds went to The Henry Street Settlement. Joey prepared the first course. A take on white fish & latkes, his Lake Superior white fish - pickled tomato & red onion relish with potato latke, spinach salad, chopped egg and trout roe dressing got the evening started. Followed by Bowien’s Kung Pao Pastrami, Telepan’s Matzo Ball Soup & Levine’s cheesecake with orange sauce & crystallized ginger, it was a dinner of homage & praise to 125 years of iconic Katz’s cuisine. 

photos by Richard Koek

alongside this city’s top chefs and some rock-star students, we helped raise almost $50,000 for Food & Finance High School at their benefit. we’re so  honored & grateful to have been a part of this great cause. (& excited to eat at one of their restaurants one day).

This morning, Joey Campanaro had fun cooking reuben sandwiches Katz’s Deli style on The Today Show. The segment accomplished it’s goal of getting our mouths watering for Katz’s 125th Anniversary Dinner memorial day weekend.

Joey’ll be joining chefs Bill Telepan, Danny Bowien, and Sarabeth Levine for a celebratory dinner in honor of Katz’s 125th Anniversary. They’ll be “reimagining” classic Katz’s dishes — Campanaro, Telepan, Bowien will be in the kitchen (Pastrami anyone?) and pastry chef Levine preparing dessert. Dinner is served Friday, May 31st. All the proceeds go to The Henry Street Settlement.

Tickets are available here: Katz’s Deli 125th Anniversary Celebration Tickets

Quality Clam Pops Up in Miami (contd.)

The Genuine Gang invited Chefs Joey Campanaro & Mikey Price to Miami for a Pop-Up at Harry’s Pizzeria. The dynamic duo gave Miamians a sneak peak (& taste) of their latest joint venture “Quality Clam”, the soon-to-be sister of little owl & Market Table restaurants, which joins them in the West Village later this year. 

a special thank you to Chef Michael Schwartz, Jackie Sayet & The Genuine Hospitality Group for letting us bring a little NYC to the MIA.

                   click here to view the full size slideshow 

photos by Ellie Groden of Michael’s Genuine

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Soft shell clams were called maninose [‘man of noses’] in the Carolinas in 1709. “Man of Noses are a Shell-Fish commonly found amongst us. They are valued for increasing Vigour in Men, and making barren Women fruitful; but I think they have no need of that Fish; for the Women in Carolina are fruitful enough without their Helps.”

                                                                                                          -John Lawson

spring cocktails at the venue

robert’s negroni with burnt orange & lemony pimm’s mojito

nothing says spring like these bright & fresh cocktails. 

click here for recipes

cocktails by robert crosson & photos by jon selvey

¡simplemente delicioso!

Ingrid Hoffman, Host of “Simply Delicisio” on Food Network (y nuestro Chef Colombiana favorita), hosted a dinner at The Venue showcasing recipes from her latest cookbook Latin d’Lite: Delicious Latin Recipes with a Healthy Twist. 

Check out the full gallery below.

photos by jon selvey

Chefs Feed Flies little owl to Hawaii

To celebrate its expansion to Hawaii, the innovative smartphone app “Chefs Feed” hosted a dinner at the Four Seasons Hualalai in Hawaii. They flew Joey out as one of the selected chefs, for some fun in the sun (and a lil’ cooking too).

 Joey seasoned his Big Island beef with pink peppercorns & fresh thyme.

Joey prepared the fourth course: dry aged NY strip, served with kale and fontina fonduta.

Chefs Feed, voted one of Apple App Store’s “Best of 2012”, is a “chef-powered restaurant guide,” where users can get local dining recommendations from their favorite chefs. Whether you’re on a hunt for munchies or craving your city’s best risotto, Chefs Feed makes it easy—allowing you to search proximity, cuisine, ‘hood & more.

Download Chefs Feed today 

photos by george f. lee (honolulu star)

Easter Sunday Joey taught “School of Fish” at The Venue. Students learned preparations for flounder served camp fire style, plank roasted salmon with horseradish & dijon, & Asian inspired whole porgy.

T’was the finale to our Living Social cooking class series, & it couldn’t have ended on a better note.

Interested in hosting your own cooking class with Joey? Click here to contact us. To stay up to date on future classes at The Venue, please join our mailing list.

photos by jon selvey