WHO: Jack Logue, executive chef at The Lamb's Club.
ABOUT: A native New Yorker, Logue has cooked in the kitchens of Daniel (when it went from 2 to 3 Michelin stars), Betony (when it got 3 stars from The New York Times), The Clocktower (when it received a Michelin star three years in a row), and is now running the newly reinvented Lamb’s Club.
WHAT: Join us inside the restaurant, along with Chef Logue and his team, as we learn how to make his elevated takes on American classics. Seated lunch follows the hands-on cooking.
WHEN: Saturday, October 21, 9:30 AM
WHERE: The Lambs Club - 132 W. 44th Street, NY, NY 10036
