Main: Butternut Squash with Balsamic and Chili Breadcrumbs
Side: Umami Braised Tofu and Broccolini
Finish: Cocoa Macaroon Brownies
Start: Wild Green Salad with Classic Mustard Shallot Vinaigrette
Main: Beef Bourguignon
Side: Polenta au Gratin
SAMPLE MENU FOR A PARTY OF 100
Baby Yukon Pillows with Pickled Mustard Seed & Roasted Celery
Lebanese Marinated Lamb Lolipops with Black Eggplant and Mint
Pistachio and Pumpkin Seed Pate on Garlic Crostini
Green Cerignola Olives and Roasted Radish with Lemon & Rosemary
Spring Herb Parsnip Hummus with Za'atar Lavash
Local Artisan Meats & Cheeses with Apricot Jam and Raw Almonds
SALAD or SOUP COURSE
Farro Salad with Roasted Rhubarb, Chèvre & Ramp Vinaigrette
Yin Yang Green Garlic & Cauliflower Soup
Seitan Romesco with Charred Broccoli and Magic Garlic Cream
Roasted Chicken with Morels and Pan Sauce
Melted Garlic and Port Short Rib with Twice Baked Potato
Crackly Chocolate Cardomom Cake with Rhubarb Ice Cream
Early Berry Cobbler with Fresh Whipped Cream
At HGC, we stay seasonal and we stay local. I know, I know, seasonal and local are old news. But what exactly do those concepts mean?
Seasonal and local means that out-of-season blueberries from Chile have spent a long time off the bush traveling to reach you. Their nuanced flavors are not developed naturally in the sun and soil, but rather in a cardboard box on its way to the grocery. Bleh! Not only does the flavor and quality of long-distance food suffer, but the environment does too. Local also means that you’re supporting your small business community via local farmers - without whose efforts most of us would be eating dirt!
“Seasonal and local” is not just a catchy way to care for our planet; it is the most delicious way to connect to your food and become an active participant in what you’re eating. At HGC, we aim to bring you both in a way that is both exciting and delicious!
2019. Our biggest event this year was a wildly successful Syrian-themed birthday party on the UES. It was a blast to cook for and we look forward to showcasing our passion for Middle Eastern food in the future!
2018. The year of the baby! All of our dreams came true when Millie Grace was born in April. Now I really know what it’s like to cook for families trying to juggle it all!
2017. Bread workshops, redoing a house in Asbury Park, NJ and cooking cooking cooking as usual.
2016. Charleston was great ya'll! But we're back home in Brooklyn, NY. Some time to learn a little bit about Southern cooking in the Lowcountry was a welcome respite from NYC.