WHO: Zachary Bondy, executive chef of Cornelius, serves farm-to-table fare in the grandeur of Grand Central Terminal.
ABOUT: A New York native, Chef Bondy developed his love of food watching his grandmother make brisket and gefilte fish in her Pittsburgh, PA kitchen. He has worked under David Burke and Laurent Tourondel and lived in New York, Washington DC, and New Orleans. Cornelius is the latest restaurant from City Winery.
WHAT: Bondy will demo and explain his Gilded Age cuisine — modern interpretations of the dishes that built America.