02/10/16 11:23am
jimmys

Crispy duck goes Vietnamese thanks to Tito Kings.

The bánh mì, a study in textures—cool pickled veggies, crunchy bread, and caramelized pork—and flavors—savory roast meats and charcuterie, and perhaps pate; hot peppers; and Asian mayo—is one of my all-time favorite sandwiches. So much so that a lifetime ago when I was a line cook at Jimmy’s No. 43 in the East Village, I took it upon myself to add it to the menu while the chef was on vacation. We had charcuterie, pickles, pork, fish sauce, and chilies in house, so I figured why not run it as a special. Chef was not pleased with my addition of what I called the Banh-Jimmy to his menu. (more…)

03/11/15 11:32pm

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Those who follow my social media feeds have probably been wondering what’s been up with all the bucolic imagery of cows, pigs, and chickens. “Secret project,” I’ve told more than one inquirer. Well, now I can let the secret out. My good friend Chef David Noeth and I have formed a company called N.Y. Epicurean Events whose mission is to pair the agricultural bounty of the Catskills with New York City’s finest chefs. We’re having a little launch party this Sunday at Jimmy’s No. 43 this Sunday. We call it the NYEE Pre Spring Fling. The menu features freshly made charcuterie and roast lamb among other surprises. We’d love for you to stop by.  Click here to purchase tickets. Get ready to experience Farm to Festival in the Big City.