WHO: Heather Pelletier & Asi Maman, co-executive chefs at Sicily Osteria.
ABOUT: Heather began her professional career in pastry at Momofuku Milk Bar and then Osteria Morini, where she decided that the savory side of things was more her style. She’s developed a truly international palate at respected kitchens like Vaucluse, Boqueria, Chumley’s, and M. Wells. Así was born and raised on a kibbutz in Northern Israel with both European and Moroccan roots, where he grew up farming an extensive array of produce. He moved to NYC, and worked in the kitchens at Gramercy Tavern, Marea (when it got two Michelin stars), Osteria Morini, and M. Wells.
WHAT: They'll be showing their modern take on classic Sicilian dishes focusing on ingredients like sea salt, olive oil, capers, fennel, eggplant and more.