We partnered with chef, writer, and New York Times columnist David Tanis to celebrate his latest cookbook, David Tanis Market Cooking. David’s new book is about seeking out the best ingredients, learning the qualities of each, and the methods and recipes that showcase what makes them special—pulling from all the world’s great cuisines. David firmly believes food doesn’t have to be fussy to be satisfying, and this book will help you transform the freshest ingredients into one delicious dish after another.
Chef Neroni worked with David to craft a menu inspired by the ingredients and philosophy of Market Cooking.
Tickets included a five-course family style meal and a signed copy of David’s new book!
Family Style Menu (subject to change)
Mixed Chicories radicchio, castelfranco, frisée, belgian endives, garlic anchovy dressing
Leeks Vinaigrette leeks, red wine vinegar, dijon mustard, garlic, extra virgin olive oil, hard-cooked eggs
Moroccan Carrots carrots, shallots, lemon juice, garlic, preserved lemon
Polenta with Mushroom Ragu polenta, mushrooms, onion, tomatoes, herbs, garlic
Wilted Greens greens, ham hock, onions
Pork loin with fennel and herbs