In a world of locavores, freegans, and 100-mile diets, it is easy to miss the forest for the trees with seasonality and local food. We often walk past, or over, the most local of ingredients on our way to and from the latest farm-to-table restaurant, missing the simplest form of connection to our lived environment.
Join Jaime Young of Sunday in Brooklyn and Will Horowitz of Ducks Eatery as they share their passion for foraging, and highlight the hyperlocal bounty of August in New York City. In parks, on sidewalks, and in your own backyard: learn exactly what to look for when foraging, how to use each of these naturally occurring ingredients in your own kitchen, and taste a few of Jaime's recipes.
This is part of our Wild Foods series
ABOUT JAIME YOUNG
After graduation, Jaime pushed into fine dining at Eleven Madison Park cooking under chef Daniel Humm. Jaime then took a position working with James Beard Award-winning chef Tony Maws at Craigie on Main in Cambridge, Massachusetts, where he reinforced his culinary style, showcasing an unwavering commitment to quality of ingredients, technique, seasonality, and deliciousness. More recently, Jaime held the Chef de Cuisine role at Atera under his mentor Chef Matthew Lightner, using modern cooking techniques and abstract thinking and applying this to seasonal and local ingredients. Seasonality, locality, and sustainability are the most important underlying principles for Jaime. The emphasis on quality and simplicity to showcase the integrity of ingredients is what makes cooking beautiful and acts as the basis to the menus Jaime creates in his current position as Executive Chef and Partner of Sunday In Brooklyn in Williamsburg.
ABOUT WILL HOROWITZ
Will Horowitz is the chef and owner of Ducks Eatery and Harry & Ida’s Meat and Supply Co., both located in New York City's East Village. He is also the author of the soon-to-be released cookbook "Salt Smoke Time: Homesteading and Heritage Techniques for the Modern Kitchen," which is focused on developing added-value products out of food waste. He specializes in studying heritage techniques and ingredients and integrating them into modern and sustainable practices. His culinary roots run deep, which he attributes to the influence of both his grandparents: one a French-trained chef cooking seasonally in the fishing village of Orient on the tip of Long Island's North Fork, while the other runs a traditional Jewish Delicatessen in Harlem. Will attended Naropa University in Boulder, Colorado for Tibetan Buddhism & Permaculture. He also spent extensive time studying off-the-grid living and primitive survival. A big believer in using the natural world as our greatest inspiration, Will continutes to be an avid forager, fisherman, and naturalist.