WHO: Brian Fowler, executive chef at BLACKBARN.
ABOUT: John Doherty’s first restaurant — after several decades at the Waldorf-Astoria — drew positive press from The New York Times, Forbes, Eater and Travel & Leisure. Executive chef Fowler hails from Amityville, Long Island, and has deep roots in New York with a lineage extending from Cuba to Jamaica. While his focus remains on using ingredients with exceptional quality and sourced from local farmers, the menu name-checks farmers up and down the Eastern seaboard, and from Maine to Minnesota.
WHAT: Want to really understand local, seasonal fare? Fowler will demo luxe dishes and show how sourcing and technique affect flavor.
WHERE: De Gustibus Cooking School by Miele
WHEN: Thursday, May 18, 6PM - 8PM EST
