Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
Behind the bar - Slushie Cocktails
We visit The Bushwick Country Club and The Starlight, to taste some of their signature slushies, and learn how to make a Frozen Negroni at home. Read more.