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.
Chef/Owner Jimmy Bradley’s The Harrison blew out 10 birthday candles last week. The Little Owl catered the fiesta, & did a lil’ partyin’ too. This one was a special one for us, all friends, all family, all love. Cheers to The Harrison & Jimmy Bradley, this one’s for you. Click here to view photos.
Photos by Jon Selvey