An event space and culinary showroom with the same charm and caring staff that makes every visit to the little owl feel like a special occasion. Follow @twitterapi
Last week, Joey was invited to share his culinary splendor with the guests of Cocktails Under the Canopy: A Benefit for LEAF, an event presented by The Nature Conservancy. He prepared carved Long Island BBQ duck with spring peas, shoots & potato salad. Joey served alongside the talented chefs Jonathan Waxman (Barbuto), who prepared gnocchi with spring veggies, Jimmy Bradley (The Red Cat), who made vitello tonnato - veal & tuna salad with caper mayonanaise, & Jason Giagrande (NBCU), who served risotto balls, beef tenderloin crostinis with goat cheese & spring asparagus, & spring vegetable chili tortillas.