BLACKBARN

Chefs Brian Fowler and John Doherty
Photo courtesy of BLACKBARN

Childhood friends, John Doherty and Tom Struzzieri, took separate career paths after high school. 30 years later with seasoned experience in the culinary and equestrian fields respectively, they set out to open a restaurant that combined their passions and expertise in the city they love most. After John spent a weekend at friend and acclaimed designer Mark Zeff’s BLACKBARN home in the Hamptons, the anchor of Mark’s eponymous design brand, John found that the aesthetic matched the spirit of his restaurant vision. Now, co-owners John and Tom, in collaboration with the multi-layered BLACKBARN brand, present BlackBarn Restaurant to New York City, where seasonal, rustic fare meets a modern farmhouse atmosphere.

Newly appointed Executive Chef Brian K. Fowler hails from Amityville, Long Island and has deep roots in New York with a lineage extending from Cuba to Jamaica. He brings exciting flavor profiles to dishes that are inspired by his international heritage and travels around the world to Black Barn’s various menus. His focus remains on using ingredients with exceptional quality that are all sourced from local farmers. Of note are his many trips to the bayou which resulted in an appreciation of creole seasoning and Southern flavors. His influence is found in various lunch and dinner dishes and in Black Barn’s extensive brunch menu.

“Here at BLACKBARN Restaurant we’ve paired a menu with refined food, wine, and service in a rustic, casual environment. We source many of our ingredients from local farmers, ranchers, and artisans. Our international wine list is chock full with unique finds, priced just right. Our goal at BLACKBARN is to delight each and every guest at every opportunity with an extraordinary experience. I welcome you to enjoy the fruits of our passion.”

Featured Salad provided by Chef Brian Fowler
on October 11th, 2022:

Marrakesh Spiced Roasted Carrots, Red Quinoa,
Celeriac Parsnip & Apple Puree, Grapes, Papadum Chips

Featured Entree provided by Chef Brian Fowler
on August 16th, 2022:

Grilled Heritage Half Chicken with Summer Corn & Tomato Succotash

Featured Entree provided by Chef John Doherty
on February 10th, 2022:

Duck Confit with White Beans, Duck Sausage and Escarole

Featured Entree provided by Chef John Doherty
on December 2nd, 2021:

Braised Brisket with Stewed Cabbage and Apple,
Fingerling Potatoes, Whole Grain Mustard

Photos courtesy of BlackBarn

BLACKBARN

19 East 26th Street

www.blackbarnrestaurant.com

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Charlie Palmer Steak

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Chef Charlie Palmer

Influenced by his upstate New York childhood experience working in his family’s vegetable garden, Charlie Palmer was an early advocate of farm over factory food. In 1988, he made a landmark commitment to creating dishes featuring regional American ingredients at his sublime three-star Aureole, originally located in a historic townhouse on the Upper East Side of Manhattan, Aureole moved 20 years later to a theatre district location in the heart of Times Square at the Bank of America Tower at One Bryant Park, where it flourished for 12 years before shifting to a virtual model, Aureole at Home, in June 2020. During its 30 years as a brick-and-mortar restaurant, Aureole earned 13 Michelin stars and two James Beard awards.

Other coast-to-coast locations encompass an expanding collection of award-winning restaurants and luxurious boutique hotels—many in equally significant historical locations and each designed with distinctive personalities to provide unique experiences. These properties include: Charlie Palmer Steak NYC, Charlie Palmer at The Knick and St. Cloud Rooftop at The Knickerbocker Hotel, AVA Social and Spyglass Rooftop at Archer Hotel New York, Willow by Charlie Palmer at Mirbeau Rhinebeck, Charlie Palmer Steak (Washington, DC), Aureole at Mandalay Bay Resort & Casino, Charlie Palmer Steak at Four Seasons Hotel (Las Vegas), Charlie Palmer Steak (Reno, Nevada), Charlie Palmer Steak and Sky & Vine Rooftop at Archer Hotel Napa, and Dry Creek Kitchen at Hotel Healdsburg (Sonoma County in California).

Featured dish provided by Chef Charlie Palmer
on July 28th, 2002:

Grilled Mahi Mahi, Black Olive Vinaigrette, Summer Ratatouille

Featured dish provided by Chef Charlie Palmer
on September 9th, 2021:

48-hour Braised Short Rib, Yukon Gold Potato Purée

Photos courtesy of Charlie Palmer Steak

Charlie Palmer Steak NYC

135 W 42nd Street

www.charliepalmersteak.com

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Charcutier Aurelier Dufour of Bar Boulud - New York, NY
Chef Aurélien Dufour

Chef Aurélien Dufour was born amidst the rich food and wine culture of Bordeaux, and spent his childhood in Germany where he was introduced to the charcuterie tradition.

Aurélien’s natural talent for charcuterie was apparent, and he learned from the talented Chef Gérard Berranger, a Meilleur Ouvrier de France-distinguished Charcutier (the highest and most prestigious award in France in the food industry). There, Aurélien learned the technique and tradition of French charcuterie, steeped in history, with recipes passed down over generations. He mastered pâtés, terrines, galantines, ballotines, crépinettes and sausages, and also participated in many charcuterie competitions. He won second place at the prestigious Best Young Chef in Charcuterie award at age 19 and has since placed within the top 3 in every competition.

Aurélien Dufour has worked in the food industry for nearly 20 years, including six years in New York City, as Chef Charcutier for the prestigious Chef Daniel Boulud and his restaurant group.

Since his debut in NYC, Aurélien has gained recognition from the press and has upheld a strong reputation amongst his industry peers for the quality of his work, his dedication, and exceptional savoir-faire that only very few know in the United States.

In 2013, Aurélien was recognized by Star Chefs as a Rising Star in the Artisan Category, was also named by Zagat, the reputable restaurant guide, as a 30 under 30 Best Chef. In February 2016, he was inducted into the prestigious and exclusive association of Académie Culinaire de France/Maîtres Cuisiniers de France. which preserves and spreads the French culinary arts, encourages training in cuisine, and supports professional development.

Featured dish provided by Chef Aurélien Dufour
on July 21st, 2022:

Pork and Cheddar Cheese Sausage,
French-style Potato Salad, Green Beans

Featured dish provided by Chef Aurélien Dufour
on April 7th, 2022:

Thai Chicken Sausage with Kimchi Fried Rice & Roasted Bok Choy

Featured dish provided by Chef Aurélien Dufour
on January 13th, 2022:

Merguez Sausage & Vegetable Couscous with
Carrot, Zucchini, Sweet Potato, Chickpeas, Raisins

Featured dish provided by Chef Aurélien Dufour
on November 4th, 2021:

Truffle Boudin Blanc with Mashed Potatoes, Roasted Brussels Sprouts

Photos courtesy of Dufour Gourmet

Dufour Gourmet

Made in the USA, shipped nationwide.

www.dufourgourmet.com

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Chef Alex Guarnaschelli
Photo courtesy of Alex

The daughter of esteemed cookbook editor Maria Guarnaschelli, as a child Guarnaschelli received a global education in food as she was raised on the cuisine of whatever book her mother happened to be working on at the time.

In 2003, Guarnaschelli became the executive chef at Butter Restaurant in New York City, which provided the opportunity for her to develop a menu based on her own choices and point of view. Guarnaschelli created an American menu spotlighting local ingredients in dishes that allowed their flavors to shine. Butter Restaurant has maintained an exclusive niche restaurant scene for stylish Manhattanites since its initial inception on Lafayette Street in 2002. The American restaurant is helmed by Food Network star and Executive Chef Alex Guarnaschelli, who uses greenmarket offerings to create a seasonal menu. The dining room at Butter offers a unique atmosphere and decor. Between high arching ceilings – caped with a large format nature scape, cozy booths – perfect for a romantic night out, and an inviting bar, Butter caters to any guest, whether they are seeking either a formal dining experience or one that is more casual.

Today Guarnaschelli is recognized as one of America’s most accomplished top chefs, acclaimed for her work in the kitchen, as an author, and as a popular television personality.

Featured Salad provided by Chef Alex Guarnaschelli
on May 24th, 2022:

Barbecued Shrimp Salad with
Roasted Red Pepper, Farro, Gem Lettuce, and Meyer Lemon Dressing

Photos courtesy of Butter

Butter

70 W 45th St, New York, NY 10036

www.butterrestaurant.com

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