BLACKBARN RESTAURANT MEDIA KIT
WORLD LEADERS MENU

 

After 30 years leading the iconic Waldorf Astoria kitchen during one of the institution’s most glamorous eras, Owner/Chef John Doherty of BLACKBARN Restaurant is serving up a special dinner at his weekly Chef’s Table in honor of President’s Day. One of the limited few to have prepared a meal for six world leaders at the same time, Chef Doherty’s stately World Leaders dinner ranges from a savory Roast Rack of Lamb as served at a dinner hosted by the late George H.W. Bush, to a delectable Brillat-Savarin Cheese with seasonal salad, as served to President Ronald Reagan while hosting the 6 leaders of the free world during the 40th Anniversary of the United Nations in 1985.

Providing the opportunity to watch chef-owner John Doherty and his team in action, the Chef’s Table at BLACKBARN features five distinct courses made from the season’s freshest ingredients. With a menu that was specially crafted from Doherty’s extensive experience, the meal also includes a selection of wine pairings to present a journey into the Chef’s storied days at the Waldorf. In addition, a percentage of revenue from The Presidential Chef’s Table Dinner will go toward Chef Doherty’s Heavenly Harvest Foundation, a charity that creates nutritious and quality meals for families in need.

The World Leaders Chef’s Table dinner will be served on Saturday nights through March 16.  Chef’s Table reservations for the general public are open for Saturday nights year-round, and available all other nights for private events. To reserve your spot at the Chef’s Table, either call the restaurant at (212)265-5959 or email at events@blackbarnrestaurant.com.

Media Contact:
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CHEF JOHN DOHERTY

CHEF JOHN DOHERTY

CHEF JOHN DOHERTY
Chef-Owner of BLACKBARN Restaurant, John Doherty, has an impressive background, including a 30-year legacy at the Waldorf Astoria, where he authored The Waldorf-Astoria Cookbook and received the prestigious James Beard Silver Spoon Award.

INTERIORS

INTERIORS

INTERIORS
Offering the chance to eat dishes served during some of the most defining political moments of the past 40 years, the Presidential Chef's Table explores the golden age of diplomatic relations through the eyes of an iconic Chef, set in BLACKBARN's relaxed farmhouse interiors.

MENU

MENU

MENU
Chef John Doherty curated the best of the dishes he served to Presidents, dignitaries and heads of state for the February Chef's Table menu at BLACKBARN. It features extravagant ingredients like Diver Sea Scallops from Maine, Triple Cream French Brie, and even touches of Gold Leaf.


ABOUT BLACKBARN
BLACKBARN is a NoMad restaurant serving modern American fare in a rustic barn-inspired setting. Opened by childhood friends Chef John Doherty and Tom Struzzieri in 2015, the design reflects the upscale, farm-to-table menu. After 30 years of experience in the iconic Waldorf Astoria kitchen, the James Beard Award-winning Chef wanted to try his hand at a new type of experience when venturing out on his own. While spending a weekend at Interior Design Hall of Fame recipient Mark Zeff’s, polished, minimalist cabin in East Hampton, he found the aesthetic to match his vision for a restaurant, and opened BLACKBARN under its name with Zeff as the designer.

BLACKBARN's Executive Chef, Matteo Bergamini, helms a tight-knit crew that includes Wine Director Andrija Tadejevic, Pâtissier Chef Anwuli Obidi, and General Manager Blake Irving. A weekly Chef’s Table dinner provides a unique and personal dining experience with a five course menu and wine pairings specially curated by Chef Doherty, and a view into the exposed kitchen as he prepares the meal. A portion of all proceeds from these dinners go towards Chef Doherty’s Heavenly Harvest Foundation, a charity that creates nutritious and quality meals for those in need.

Chef Doherty and designer Mark Zeff paired again to open BLACKBARN shop, café, and bar at Chelsea Market in late 2017. It provides beautiful homegoods from around the world complemented by Chef Doherty’s dishes and drinks for a curated lifestyle experience.