The Perennial Plate video series has covered everything from chickens getting slaughtered in Queens to urban farming in several boroughs. Continuing our NYC videos, this one is a montage of a dinner prepared at Prune Restaurant in the fall. It was amazing to cook with chef Gabrielle Hamilton and her team. The menu for the evening included:

  • Crab on toast
  • Oyster and ceviche
  • Egg en cocotte with grilled mushrooms and watercress
  • Grilled Pig Heart with cucumber, pumpkin seed and green tomato salad
  • Deep fried porgy with tomatoes and bottarga
  • Poached peach with rooftop honey lassi

For more videos and recipes visit www.theperennialplate.com

Comments can take up to a minute to appear - please be patient!

Previewing your comment: