finishing lunch at Jean-Georges and the eponymous chef just stepped in from the kitchen to survey the dining room. So for those wondering if he's still taking a hands-on approach, the answer is "yes!".
Chef Theo Friedman meets with one of North Brooklyn Farms' farmers to discuss the chef−produce purveyor relationship, in addition to the importance of seasonality and flavor when developing the menus for his transformative culinary events. In preparation for his Stella Artois dinner party, Chef Theo then visits Union Square Greenmarket to pick out fresh, local ingredients for his end-of-summer celebration.