Collaborating with our amazing new and old friends, “Eat Your Greens” celebrates the seasonal transition from summer abundance to the fall harvest.
Eating and cooking locally has been a shared passion for all of us, but for one night only “Eat Your Greens” gathering friends and bridging the two cities, Tokyo and New York, through the seasonal produce of their farmer's markets. Gather at this family-style dinner party and enjoy a menu that pays homage to the short but sweet gifts of the season.
A sneak peek:
Persimmon Syrup from 'Zenkikaku' Farm in Yamanashi Prefecture
Shiitake Mushrooms from 'Haruka International' Farm in Gifu Prefecture
Potatoes from Sweet Mountain Berry Farm from Roscoe, New York
Honeynut Squash from Tamarack Hollow Farm in Vermont, and much, much more...
Who are we?
Cooked by: Chef Josephine (Portland, OR) & Chef Tessa (Brooklyn, NY)
Coming from Portland, OR, Josephine LaCosta of Elbows Catering, will be joining forces with local chef Tessa Liebman from Brooklyn, NY.
Josephine LaCosta is the chef behind the waste-free pop-up dinner series “Waste Not.” A dinner collaboration between Peter Vergari, Josephine LaCosta, and Growing Gardens (a local non-profit in Portland that spreads the experience of growing food with and for various communities) where they explore whole vegetable cooking and why fresh produce matters. Originally from upstate New Jersey, Josephine is a chef who is now based in Portland, OR, doing small-batch catering as well as pop-up dinner events, always creating, hydrating, dehydrating, freezing and fermenting fresh, seasonal and local.
