In partnership with Palo Santo restaurant in Brooklyn, NY, MOFAD invites you to an online evening of cooking and quaffing with Chef Coby Farrow and Brooklyn Brewery Brewmaster Garrett Oliver. Inspired by his travels around the world, Chef Coby has created a three-course menu that he will teach as part of a virtual cooking demonstration. Each dish has been perfectly paired with a beer selected by Brewmaster Garrett Oliver. During the program, you’ll learn about Chef Coby’s travels and experiences as a chef and you’ll hear Garrett Oliver speak about the beers he selected for the evening.
If you live in the NYC area (all 5 boroughs) you can purchase an ingredient box that contains all of the items you’ll need to cook the three-course menu at home. The box also contains the three beers chosen by Garrett Oliver. The box will be delivered by Palo Santo on July 8th, the day of the event.
Menu & Beer Pairings:
Poke Stack : Ahi Tuna, Toasted Sesame Seeds, Avocado, Crispy Wonton
Bel Air Sour: A very popular sour beer that’s crisp and gently tart with a distinctive tropical/pineapple aromatic (4.5%)
Roasted Venison Loin: Roasted Garlic, Beets, Heirloom Carrots, Salsa Verde
Capataz: A barleywine/quadrupel hybrid aged in Lustau sherry barrels for a year. It’s dry, mahogany-colored, powerful and combines a burnt sugar flavor with a strong sherry aromatic ( 11.2 % )
Ginger Cream and White Wine Poached Pears: Madagascar Vanilla, Bosc Pear, Ginger, Double Cream
Black Chocolate Stout: One of Brooklyn Brewery’s oldest and best-loved beers. It’s an imperial stout featuring rich coffee and dark chocolate flavors (10%)
TICKET PACKAGES:
GENERAL ADMISSION TICKET $25
Reserved ticket, aka your unique access link
A shopping list for Chef Coby’s menu plus suggestions for beer pairings
GENERAL ADMISSION TICKET + INGREDIENT BOX $65 (NYC ONLY)
Reserved ticket plus an ingredient box containing everything you need to cook a three-course meal (serves one) at home along with Chef Coby Farrow and three beers selected by Garrett Oliver (delivered to NYC residents on July 8th)
*Please be careful to enter your correctly spelled email address when purchasing a ticket, as this is where we’ll be sending the zoom link for admission.
*If you are ordering a box, please be sure to enter the address where you’d like it to be delivered to.
COBY FARROW
Chef Coby Farrow is a graduate of ICE (The Institute of Culinary Education) and has worked in some of New York City’s most prestigious eateries including steakhouse BLT Prime, the Strand Bistro, Megu in TriBeCa, Soho House, Barbuto, and Gabriella’s Italian Steak House where he was the Executive Chef.
His passion for cooking has led him all over the world. He was worked in Hawaii with Sean Priester of The Top of Waikiki and Roy’s and he was the Head Chef at Crystal Creek Lodge in Alaska.
Chef Coby also works with the Princeton Public School System and Garden State On Your Plate where he teaches an after-school program that focuses on sustainability. He has appeared on Food Network’s Chopped and Beat Bobby Flay and consults with companies such as Bang & Olufsen and Xtra Chef.
GARRETT OLIVER
Garrett Oliver is the brewmaster of The Brooklyn Brewery, the author of The Brewmaster’s Table, and the Editor-in-Chief of The Oxford Companion to Beer. He has been brewing craft beer since 1989 and is a veteran of over 1000 beer dinners and tastings in 16 countries. An original board member of Slow Food USA, he later went on to become a Councilor of Slow Food International. In 2014 Garrett was the recipient of the James Beard Award for “Beer/Wine/Spirit Professional”. More importantly, Garrett knows and loves wine, but champions beer as the ultimate culinary drink. And he wants to show you how to have more fun.
JACQUES GAUTIER
Since 2006, Palo Santo has been a Park Slope neighborhood favorite serving a daily changing menu by Chef and Owner Jacques Gautier. Preparing Latin inspired dishes while making use of seasonal, local farm market ingredients comes naturally to Gautier, who grew up with a father from the Caribbean and an American mother who has a passion for gardening. Gautier’s cooking is rustic, full of flavor and always starts from whole, fresh, unprocessed ingredients.