Vegetable Preservation Dinner Series

Hemlock in New York

This was our first event series at Hemlock, which opened just a few months ago. The restaurant has been getting a ton of buzz, and Executive Chef/Co-Owner Diego Moya has a stellar resume (Casa Mono, Kin Shop, and Dovetail). Additionally, we loved Chef Moya's concept for the series, as he wanted to showcase various vegetable preservation techniques practiced around the world. All this is to say that we were very excited about this! So, how did it live up to expectation? Overall, attendee feedback was very positive. The negative feedback mostly stemmed from the fact that one of the restaurant's air conditioners broke, so the place was pretty steamy. That was definitely a bummer! But, on the food front, attendees from both nights actually agreed on what the top-rated courses were (and that practically never happens!). So, when you go to Hemlock out on your own, see if they've got those top-rated dishes on their menu and make sure to order them if so. You definitely won't be disappointed. Below are the top 3 courses of each event as rated by attendees on their feedback cards:

 

DAY 1

1st Place: Grilled Onions - with garlic scapes and onion seeds

2nd Place: Sweet & Sour Melon - with pickled watermelon rind and sweet spices

3rd Place: Carrot Escabeche - with salted carrot tops

 

DAY 2

1st Place: Grilled Onions - with garlic scapes and onion seeds

2nd Place: Sweet & Sour Melon - with pickled watermelon rind and sweet spices

3rd Place: Grilled Bluefish - with green tomatoes and tomato jam