SEPTEMBER, SUNDAY 15TH 2013
Starting at 2PM
Omnivore will be back in New-York on 15 September, in the heart of Brooklyn, far from the bright lights of Manhattan. Drawn inexorably to this land of culinary promise, the greatest food festival is joining up with José Ramirez’s famous Pig Roast Sundays. While pigs slowly roast on spits, four international chefs and butchers will climb onto the stage to say how much they like these animals. With unique master classes on the subject of pigs, this day is looking like it will be a great social and educational event.
The masterclass will take place September Sunday 15th to Saturday at Victoria Crown in Brooklyn.
Get your tickets !
(seats are limited)
2:00PM – 2:35PM
John Ratliff (End Meats, New-York – USA)
John Ratliff started his culinary career at the age of fifteen as a line cook and manager at a small restaurant brewery in Farmington NM. The two years spent at Avoce Madison under the reigns of chef de cuisine Hillary Sterling really shaped his outlook and interest in the fermentation and preservation on meats. He developed End Meats, a butcher’s shop reserved for members. The pigs come exclusively from a small farm in Lafayette, NJ where Todd Applebaum responsibly raises Berkshire pigs utilizing local grains, whey and apples. All production is done out of a pre-war loft building in one of the many ethnically diverse and up and coming neighborhoods of Brooklyn. Through salt, time, fermentation, patience and attentiveness he manages to create a product that he feel has a true identity. Over the years, John has become an exceptional butcher. He is a partner to José Ramirez on Pig Roast Sundays and you should see him every Sunday cutting up pigs’ cheeks, hearts, ears, sides and trotters with great skill and precision. http://endsmeatllc.blogspot.fr
2:40PM – 3:15PM
Jose Ramirez (Chez Jose, New-York – USA)
José arrived in New York with $600 in his pocket, and did not find things easy. With no restaurant, he started out on the Pop up Dinners venture with Chez Jose. Why bother to have your own kitchen when you can squat in other people’s kitchens for a few days, offering menus at around $50 and delighting a discerning New York clientele? After a short while, he chose to go and live in Trout Lake in Williamsburg. Calm, persevering and with hair like Andrei Agassi, in his class José also has an impressively long CV. After growing up in Puerto Rico, and learning his trade in New Orleans and Boston, he moved to the kitchens of Brooklyn Fare, Per Se and Degustation. Although he is the inventor of Pig Roast Sundays in Brooklyn, which has become an institution over time, that doesn’t stop him giving vegetables their due. Genuine, able to astonish and resolutely locavore, José is one of Omnivore’s favourites.
Greg Marchand (Le Frenchie, Paris – France)
After training with Jamie Oliver at Fifteen in London and then at the Gramercy Tavern, Grégory Marchand went back to Paris and unpacked his knives in a micro restaurant in the Rue du Nil. Now everybody has heard of Le Frenchie. It’s the success-story of an unpretentious boy from Nantes who in no time at all became the darling of everyone who likes good cheer and food throughout the world. Greg likes working with produce of all sorts, with a touch of acidity being his hallmark. Two years after Le Frenchie, he opened up on the pavement opposite a Wine Bar with a signature cuisine of tapas, natural wines and charcuterie. Not long after, the Rue du Nil welcomed Frenchie to Go, a diner-deli-coffee shop; its pastrami sandwiches are already a must. More than ever, Greg has pushed the boundaries and has taken his place at the forefront of ‘jeune cuisine’!
4:00PM – 4:35PM
Marc Cohen (Lawrence, Montréal – Canada)
Originally from the U.K, Marc Cohen studied cooking at Leiths School of Food and Wine in London. After moving to Montreal, Marc became the chef and co-owner of The Sparrow before opening Lawrence in 2010. Carrying at all time a large smile, he doesn’t look like a butcher, but he’s a truly skilled one. With Boucherie Lawrence, he’s dusting off this institution. Eventually, the butcher shop is a natural extension of Lawrence. Is offers butchery meat from Quebec in addition to their own products, such as sandwiches, meats and bread. Marc is used to buy whole animal and break them down, changing the menu over the week. Look at the pork chop at Lawrence. Cut thick and served with radicchio and apples, the pork is toothsome as all get out. Marc Cohen is clearly the right man in the right place.
Get your tickets !
Price : $30 including 4 master classes and the Carnivorious Party (5 dishes)
September, Sunday 15th 2013
Opening at 2PM
(4masterclass and 5 dishes)
60 S 2nd Street,
Brooklyn, NY 11211