Événement

Farm to Table Dessert Supper Club : Heartstrings Pastry

Local Roots NYC is proud to partner with Chef Anthony Williams for Heartstrings, a 4 course dessert supper club. Specially designed for this evening's event, diners will share an intimate experience as the chefs prepare each dish table side. Chef Williams' desserts will use local and seasonal produce, showcasing dynamic flavors through modern yet playful culinary technique acquired through his practice under Chef Will Goldfarb of the critically acclaimed pastry bar Room 4 Dessert. Diners will enjoy a complimentary glass of wine upon arrival. Tickets are $35 and only 20 seats are available per seating. Menu subject to slight changes.

Duval Sorbet: Late summer fruit

Caramel Doughnut: White Mocachino Ice Cream and Valrona Milk Chocolate

Peanut Butter and Jelly Sandwich: Local raspberries, peanut butter gelato, warm raspberry jam

Wine and Roses: Frozen blackberries, champagne sorbet, red plums and warm hibiscus jasmine tea poured tableside

About Local Roots NYC
Local Roots NYC strengthens the city's connection with local food by creating a culture of community, accessibility and innovation. Through the Community Supported Agriculture (CSA) program, Local Roots NYC provides over 400 NYC residents with local, sustainably grown food and specialty items from small Brooklyn producers; they also host locally sourced Supper Clubs as well as cooking classes. Local Roots NYC was recently named The CSA That Knows How To Party by Brooklyn Based. Program Director, Wen-Jay Ying, was granted the Entrepreneur of the Year award by former Mayor Bloomberg and listed as "Ones to Watch" by Cherry Bombe Magazine.

About Chef Anthony Williams
Anthony grew up in Rochester, NY and moved to NYC in 2008 to attend the French Culinary Institute. Since then, he has been lucky to work with some of the country's best chefs including Shea Gallante, Thomas Keller, and David Bouley. He soon discovered pastry under Chef Will Goldfarb of the critically acclaimed pastry bar Room 4 Dessert, and started creating inventive desserts of his own. He has been the pastry chef at Brasserie 8 1/2 and Gastroarte under Jesus Nunez. Chef Anthony is currently in the beginning stages of opening his own dessert bar while also working at Pok Pok NY. Anthony describes his style as intuitive, using concepts that are comfortable and expanding on them through modern technique, dynamic flavor and a lighthearted undertone.