This year marks the 40th anniversary of Earth day, and each of our chefs has created a menu or
dish, essentially an interpretation of what Earth Day means to them. To some that meant breaking down and cooking an entire Berkshire Pig and to another it meant a much more rustic approach to vegetables, lettuces and herbs (and maybe a little dirt too).
This Thursday, April 22, 2010, presents an unprecedented opportunity for us to celebrate the
changes we've made over the last 40 years, and our plans for future innovations for a greener
Here's a sample of how we're doing it:
This dish includes Ramps from Rick Bishop’s Mountain Sweet Berry Farm and Herbs from Nancy Macnamara’s Honey Locust Farms. It is just one of three dishes being offered on the Lupa Earth Day tasting menu. For this event Chef Cruz Goler sourced duck from Four Story Hill Farms and will be getting Fava Beans and Spring Garlic from the Farmers’ Market the day of.
On this cutting board you will find nearly every element of the Berkshire Pig that Chef di Cuisine Anthony Sasso got from Fleishers in Kingston NY. Nose-to-tail, he used every part of this sustainably-raised pig -- feeding multiple mouths with one whole animal (much more efficient and less detrimental to our environment than processing multiple animals to feed only a few mouths). It’s hard to believe but what you see here is country-style pork terrine, black truffle head cheese, rolled pork face torchon, pimento spiced soppressata, pork croquetas with green tomatoes and spicy tomato alioli, housemade chorizo with spring bean mostaza, crispy pork belly with Greenmarket apples and salsa Jamaica, grilled ramps, and add to that the bread, made at Del Posto! And Sour Puss Pickles, made in Brooklyn, NY.
Both ingredients are made in-house by Chef Dan Drohan. The ramps are from the Greenmarket’s ramp king, Rick Bishop of Sweet Berry Mountain Farms (he also delivers killer tri‐ star strawberries), and the pork is from Heritage Foods. Rumor has it Otto purchases more ramps than any other restaurant in NYC!
With fava bean, carrot, baby fennel, asparagus, fiddlehead fern, radish, artichoke and garnished with arugula flowers, chickweed, miner's lettuce, fennel fronds, carrot tops, pea blossom, borage, marigold, violets, and cress, this salad is truly “Spring Salad from the Earth.” And as long as you are at Del Posto, try the 100-layer lasagna. It has nothing to do with Earth Day but it is sublime.
The beef on this dish is from Righteous Organic Farms in Upstate NY and is rubbed with ground black tea, salt, black pepper and honey and is removed from cure after about 2.5 weeks. Chef Frank Langello chose to create this dish as it doesn’t require any additional cooking and he liked the symbolism of an energy‐free Earth Day dish.
The grass‐fed lamb hails from a family farm in Sonoma and the arugula will be picked up at the Farmers’ Market in the morning. This lamb dish is just part of a special Earth Day tasting menu that also includes: Di Stefeno Burrata with peas, mint, and speck, Handmade orecchiette with sausage, broccoli & tomato, panna cotta de vagnilia, Pudwil mixed berry compote and Mandolin macaroons. Osteria Mozza has taken their Earth Day menu one step further and will be pairing special wines with each course. The Lamb Tagliata, for example, will go with: Azienda Agricola Montesecondo IGT 2008 a blend of Sangiovese and Canaiolo. The estate is farmed organically and the wine is 100% traditional using native yeast and minimal intervention in the elevage of the wine.