Brooklyn Rooted: Enjoy an Artisanal Dinner Party
Experience a New York-inspired three-course meal and wine pairing courtesy of Food Network Winner Elise Kornack.
- Enjoy three New York-inspired courses, each paired with a NY state wine
- Introduction about the inspiration for each course from Chef Elise
- Take-home recipes of the evening's dishes
In this installment of the popular Brooklyn Rooted dinner series, chef Elise Kornack is serving up a thoroughly New York-inspired three course dining experience, from the ingredients she buys at Brooklyn green markets to wines native to New York state. Like every Brooklyn Rooted dinner, Elise will be cooking an original menu (check it out below) paired a different wine to compliment each course.
You'll enjoy the unique flavor combinations, beautifully composed dishes and interesting conversation just four stops from Union Square on the Q train (the 2/3 train stop is pretty close, too). Like every Brooklyn Rooted dinner, diners will go behind the scenes of how a chef processes inspiration, composes a menu, writes recipes and cooks food with incredible attention to detail in an atmosphere with an aesthetic unlike any other.
Menus are subject to change slightly due to seasonality and availability of product.
To Start
Autolysin Baguette + Butter, Pickled Seasonal Vegetables
First Course
Smoked Mussels - Pastrami Bouillabaise, Rye Barley
Second Course
Fleisher’s Short Rib Agnolotti
Third Course
Wild Flower Honey Semifreddo - Peanut Butter Tuile, Cinnamon, Butterscotch
At a Glance
2 hours, 30 min
6–8 people
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Starting Point
Prospect Heights
$90.00 /per person
Request a Dateminimum 6 people
Hosted By
Elise Kornack Professional Chef, Food Network WinnerMy entire life has been permeated by the smell of garlic. Literally. When I was younger, I would wake to the smell of garlic, not pancakes or maple syrup. My mother always started cooking pasta sauce on Saturday morning for Sunday dinner. Since the fan above the stove didn’t really work, the smell of tomatoes, basil and garlic would fill the house. My mother's cooking inspired my love for food. I appreciated the closeness my mother felt to her food, and I loved that her hands permanently smelled of garlic.
When I decided I wanted to be a chef, I longed for the same intimacy with ingredients and understanding of flavor. I worked in kitchens on Nantucket and then moved to New York City to work at The Spotted Pig and then recently as Sous Chef at Aquavit. I was also the youngest chef to ever win on the Food Network's Chopped. Though each experience helped me hone my technique and develop my culinary understanding, it is when cooking for friends and family that I can truly appreciate what good food and cooking does for people.
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