Degustibus Event with Chef Zene Flinn
Zene Flinn, Executive Chef
Favorite Heritage Cuts: Bone-in Loin Rack, Country Rib Chops, Edwards' Surryano and Benton's Bacon.
Zene Flinn, Executive Chef of Park Avenue Spring (Summer, Autumn, Winter) has been supporting heritage breeds in his seasonal kitchen for nearly 10 years, which is the equivalent of 40 when you consider that his menu changes quarterly. Thank goodness for us that pigs give birth all year round and pork can be part of his menu through all the seasons. We invite you to join us on Monday, May 6th at De Gustibus Cooking School at Macy's Herald Square from 6:00 to 8:30pm for a one-night-only dinner and demonstration featuring sustainably raised, heritage breed beef and pork as well as seasonally foraged produce. Chef Zene will be accompanied by our very own Patrick Martins and Emily Pearson.
Favorite Heritage Cuts: Bone-in Loin Rack, Country Rib Chops, Edwards' Surryano and Benton's Bacon.
Zene Flinn, Executive Chef of Park Avenue Spring (Summer, Autumn, Winter) has been supporting heritage breeds in his seasonal kitchen for nearly 10 years, which is the equivalent of 40 when you consider that his menu changes quarterly. Thank goodness for us that pigs give birth all year round and pork can be part of his menu through all the seasons. We invite you to join us on Monday, May 6th at De Gustibus Cooking School at Macy's Herald Square from 6:00 to 8:30pm for a one-night-only dinner and demonstration featuring sustainably raised, heritage breed beef and pork as well as seasonally foraged produce. Chef Zene will be accompanied by our very own Patrick Martins and Emily Pearson.