The chefs of 4J, Joey Campanaro, Jonathan Waxman (Barbuto), Jason Giagrande (NBCU), & Jimmy Bradley (The Red Cat & The Harrison) cook brunch at The Harrison. Joey got it started with a hearts of palm salad,
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.
Photos courtesy of Guest of a Guest.
Last Monday, Joey Campanaro & the little owl participated in the 10th Annual “Taste of Greenwich House” Benefit. After serving deliciousness alongside chefs Jonathan Waxman (Barbuto), Mikey Price (Market Table), & many more, Joey hosted an After Party at The Venue. Check out the photos.
A special thank you to Nicolosi Fine Foods who generously donated the whole pig.
Photos by Jon Selvey