Chef Spotlight: Neil Kleinberg

Chef Spotlight: Neil Kleinberg

Chef Spotlight: Neil Kleinberg
Chef/Co-Owner, Clinton Street Baking Co. and Community Food & Juice
Favorite Heritage Cut: Boneless Maple Sugar Cured Ham

Neil raised himself in a crazy kitchen in Flatbush, Brooklyn among 4 kids, 2 parents, 16 neighborhood cousins, and 6 aunts and uncles. He opened his first restaurant, Simon’s, at age 22 and in 1997 re-opened legendary seafood restaurant, Lundy’s in Brooklyn. In 2001, Neil opened Clinton Street Baking Company with his wife, DeDe Lahman. Though famous for brunch — New York Magazine voted Neil’s blueberry pancakes best in the city (twice!) — Clinton St. also offers dinner 6 days a week. Neil is the co-author of several books including The Clinton St. Baking Co. Cookbook and has international locations in Tokyo, Singapore and Dubai. Listen to Neil on Heritage Radio Network.

Mexican Benedict: poached eggs, pulled heritage pork barbacoa, roasted poblano hollandaise, served on a Clinton St. corn tamale.                 Mexican Benedict: poached eggs, pulled heritage pork barbacoa, roasted poblano hollandaise, served on a Clinton St. corn tamale. 


Mexican Benedict: poached eggs, pulled heritage pork barbacoa, roasted poblano hollandaise, served on a Clinton St. corn tamale.


←  Back to Heritage Foods Blog: Pro Tips, Updates, and More!

Comments

Leave a comment

Please note, comments must be approved before they are published