BLACKBARN PROVIDES CHARITABLE EXPERIENTIAL DINNER AT CHEF'S TABLE
| New York, NY - April 19, 2019 | Every month, a percentage of revenue from The Chef’s Table at BLACKBARN restaurant goes towards Heavenly Harvest Foundation, Owner/Chef John Doherty's charity that creates nutritious and quality meals for those in need. With a specially crafted menu that changes monthly, the $150 meal includes a selection of five wine pairings to present an affordable journey into New York City’s dining scene.
“We are thrilled to turn an evening out into an opportunity to give back for our guests, as proceeds from each dinner can provide a child in need with nutritious meals for an entire week,” says Chef John Doherty. “Like every detail of the BLACKBARN experience, from the decor to the tableware, the fully curated dinner leaves an impression of comfort and luxury while sharing our passion for philanthropy.”
A personal dining experience that invites guests to have a front-row view of the action at long tables overseeing the exposed kitchen, The Chef’s Table offers a performance that is as elegantly simple as the sophisticated dishes Chef Doherty creates. Reservations for the general public are open for Saturday nights, 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 firstname.lastname@example.org.
APRIL 2019 MENU
Green & White Asparagus
Smoked butter, crispy quail egg, bourbon smoked salmon
Pair: Roederer Estate - Brut - Anderson Valley, USA
Foie Gras Ravioli
Iberico ham broth, leeks, “la ratte” potatoes
Pair: Château Moncontour - Vouvray Demi Sec - Loire Valley, France 2017
Corn Meal Crusted Soft Shell Crab
Chorizo hollandaise, endive, pickled ramp sprouts, pea shoots
Pair: M&S Bouchet - “le Sylph” - Cabernet Franc - Anjou Saumur, Loire Valley, France 2016
Variation of “Salt Meadow Spring Lamb”
(pistachio crusted chop, braised shoulder, grilled marinated leg) fava bean, morelle, young salad
Pair: Vina Ijalba - Graciano - Rioja, Spain 2015
Strawberry Rhubarb Tart
strawberry cheesecake ice cream, lemon curd
Pair: Pacific Rim - “Vin de Glaciere” - Riesling - Colombia Valley, Washington, USA 2016
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.