What happened behind the scenes at the last Local Roots NYC Supper Club?
The dinner was held in an upstairs dining room at Cobble Hill’s 61 Local, but the prep took place two floors below.
Summer squashes from Feather Ridge Farm & Rogowski Farm for the pesto pasta; Orwasher’s bread for the artisanal toasts.
Whipped ricotta with sea salt and fennel fronds, Cayuga Pure Organics.
Chef Will Griffin, post-pasta-steam.
Fresh egg fettuccine with basil and chive pesto, roasted garlic, and summer squash, cranked and cut with love.
Chef Jon Meyer plating red wine braised short ribs from Grazin Angus Acres with currants, turnips, carrots and radishes.
And for a refreshing summer dessert: panna cotta with the most delicious summer berries from Fantasy Fruit Farm.