It was a family affair Monday night as we participated in The 12th Annual Taste of Greenwich House with our sisters Market Table & The Clam. Market Table’s Executive Chef David Standridge prepared pork sliders with chili cured ham, whipped lardo, pork liver mousse and escabeche, plus a beet salad with horseradish cream, roast beets, hazelnuts & goat cheese. Our neighbors & friends were in the house too.
The Toklas Society, a social network and support group for women in the hospitality industry, hosted a party at The Venue last week. The ladies of Little Owl were in house, as were many old friends and new. Joey worked the ‘fresh & chill’ bar which featured bites like Spiced Shrimp Bloody Mary’s, Beau Soliel Oysters, and Sliced Big Eye Tuna with bibb, and cucumber avocado relish. For dessert, the ladies enjoyed Joey’s blueberry cheesecake spoons. With Alice Cheng, the founder & CEO ofCulinary Agents, as the guest speaker, and women from all facets of the industry in attendance, it was an inspirational evening for all. A special thank you to The Toklas Society for hosting at The Venue.
Chefs Feed Presents: Chef Joey Campanaro shares one of his all time favorite dishes, made by one of his mentors Jimmy Bradley at The Red Cat. sautéed zucchini with toasted almonds, olive oil & pecorino romano.
Last week, Chef Joey Campanaro headed back to the fabulous Miele Gallery for a special Degustibus Cooking School dinner. After passed hors, guests enjoyed corn & lobster chowder to start, a mid of scallop basil risotto, & sliced prime rib with fontina fonduta and arugula salad for the main course. Joey’s vanilla panna cotta served with strawberry salad ended the dinner on a sweet note.
Earlier this month, Welch’s & Alton Brown hosted a dinner at The Venue. The menu was a fun & creative challenge for Chef Joey Campanaro, as each dish prepared showcased Welch’s concord grapes. “Corongonzola” was the first course served, a Welch’s pickled onion salad with grape tomato and purslane. Followed by grilled sea scallops with Welch’s sauce & “Coq au Welch’s” for the main course. Joey served a concord grape panna cotta for dessert.
Host Alton Brown featured Little Owl’s whole pancakes on “Best Thing I Ever Ate: Cake Walk" years ago, and it was a pleasure to have him enjoy #joeyfood again. A special thank you to Welch’s, as it was also a pleasure, and all of us being long time fans. Here’s to you, Welch’s.
Last week at The Daily Meal, Joey did a demo on his plank salmon recipe. Guests also enjoyed sliced big eye tuna wraps (a popular dinner special at the little owl), as well as lobster salad on toasted brioche, crostini with avocado, la tur, & red pepper, plus artichoke fontina tarlets. Our resident bartender Robert Crosson poured passion fruit pisco sours. How great it is to have fun at work.
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.
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,
then for the main course guests had a choice of two quiches by Jimmy- a Smithfield Ham Quiche (pictured) or an Organic Spinach Quiche.
Guests polished off their brunch with a warm coconut bread pudding made by Jonathan.
In preparation for “A Taste & Toast to The Central Coast”, a 7-course wine pairing & tasting dinner with Robert Mondavi Private Selections Wines, the Mondavi team follow Joey on an excursion for the freshest ingredients. Follow them through Joey’s local favorites like Union Square Market & Murray’s Cheese. Last but not least, they head to The Venue, at which Joey cooks for a special dinner for 30 guests. They enjoyed dishes like tarragon tagliatelle with Alaskan crab & jalapeno butter perfectly paired with a glass of California Meritage and coffee scented quail served with an onion salad and truffle bouillon to accompany Mondavi’s Chardonnay.
Check out some more pictures of Toast Central Coast here via Robert Mondavi.