Farm to Tray Virtual Recipe Box
Find your inner chef or master mixologist by testing out our Culinary Partners’ recipes, including those that were featured in the virtual Farm to Tray on Thursday, September 24, 2020.
Share your creations of the dish or cocktail on social media: Instagram, Facebook, Twitter, LinkedIn, YouTube. Be sure to tag @holyapostlessoupkitchen and use the hashtag #FarmToTray so we can share your creation!
Salmon En Papillote
By Russell Jackson, Chef/Owner, Reverence
In partnership with Verlasso Salmon
Los Angeles-born Chef Russell Jackson made his culinary debut at the age of three, making applesauce with his mother. Jackson’s insatiable thirst to watch and learn from those he admires has remained since, driving him to excel in the culinary field.
Jackson began his career as a private celebrity chef, eventually moving on to Black Cat restaurant in San Francisco. Soon after, he achieved notoriety through his seminal restaurant creation, SubCulture Dining, followed by Lafitte on Pier 5.
In 2014, Jackson moved to New York City and in 2019, he opened his most personal project: his fine dining restaurant in Harlem, Reverence. Jackson’s vision is to help represent the culinary diversity of African-American chefs while supporting the Harlem community. Visit Reverence and follow us on Instagram @ReverenceNYC and @chefrjackson
Striver’s Hill Cocktail
By Kate Chunn, Beverage Director, Reverence
In partnership with Ocean Hill Apple Brandy
Founder Joseph Sadden had a vision to create a local distillery during his graduate studies at NYU SPS. Soon after commencement, his vision came to life when he launched Sadden Brothers & Co. Distilling Corp., a federally licensed DSP. The Nano Distillery is located in East New York Brooklyn and is focused on making boutique brandies. The first product to launch was Ocean Hill Apple Brandy in May of 2019. They immediately sold out and the brand relaunched with its second iteration in August 2019.
Ocean Hill gained substantial steam in the Fall 2019 winning people’s choice at the Cocktail Classic. Served in all 5 Boroughs, Ocean Hill is quickly growing to be a new classic. Sadden attributes his success to, “staying focused and determined” and said “when you face adversity, pivot and adapt.” The brand is a passion project that NYU SPS helped become a reality. He believes life-long learning is crucial and attends trade shows and stays involved with industry groups, like the New York Distillers Guild.
Whole Foods Market Mule
By Kevin Peterson, Culinary Development Chef, Whole Foods Market
Made exclusively at West Side Corner located inside Manhattan West
The Whole Foods Market Mule is exclusively made at West Side Corner located inside the Manhattan West store. This cocktail is made with a Whole Foods Market twist, using Kavita Ginger Kombucha instead of ginger beer, and Farm.One Blue Spice basil. This basil is grown on a vertical farm at Whole Foods Market Manhattan West and is extremely aromatic, bursting with flavors of vanilla and sweet licorice. Stop in to try one, or read the recipe to learn how to make this flavorful cocktail at home! #WholeFoodsManhattanWest
Ernest Vineyards Wine Pairings & Recipes
By San Francisco Chef Eric Lundy
Ernest Vineyards is proud to support the good work of Holy Apostles Soup Kitchen. Enjoy our 2018 Aviator Aligoté wine pairing with Chef Russell Jackson’s Salmon En Papillote recipe from his Farm to Tray cooking demo! Looking for wines to pair with your meal? Check out Ernest Vineyards Wine Pairing Recipes by San Francisco Chef Eric Lundy.
Green with Envy Mocktail
By Cody Goldstein, Founder, Muddling Memories
Brooklyn based Hospitality Group specializes in beverage experiences you’ll never forget. We live to give people the greatest drinking experience they have ever had, by creating the most awe-inspiring drinks using only the freshest, locally sourced ingredients, and our imagination.
“When a drink takes someone back to a happy memory, when someone says, ‘That reminds me of…’—that’s our whole goal,” Cody Goldstein.
Onion Cutting Demo
By Ginger Pierce, Executive Chef, Jams at 1 Hotel Central Park
Learn how culinary experts are trained to cut an onion – and learn a few tricks about how to reduce the crying sensation from cutting this versatile ingredient!
By Pastry Chef Caroline Schiff, Gage & Tollner
Chef Caroline Schiff has been an active supporter of the Holy Apostles Soup Kitchen since 2014, and believes with all her heart that everyone deserves access to good food. Widely known under the moniker @pastryschiff, Caroline is a celebrated pastry chef and culinary consultant based in Brooklyn. She got her start in the restaurant industry a decade ago cooking at The Good Fork, and worked her way up through a number of acclaimed restaurants and bakeries including Mas (la Grillade), Maysville NYC, Kenton’s NOLA, and Greene Grape Provisions before coming full circle to work with Sohui and Ben once again at Gage & Tollner. Caroline’s signature gravity-defying hairdo is outsized only by her enormous heart; in her spare time you can find her either supporting charitable causes like HASK or running a marathon. Casual.
Tangerine Dream Cake
By Pastry Chef Caroline Schiff, Gage & Tollner
Widely known under the moniker @pastryschiff, Caroline is a celebrated baking guru and culinary consultant based in Brooklyn, and currently the Pastry Chef of historic oyster and chop house Gage & Tollner. A native New Yorker and tried and true Brooklynite, Caroline got her start in the restaurant industry a decade ago cooking at The Good Fork in Red Hook, and worked her way up through a number of acclaimed restaurants and bakeries including Mas (la Grillade), Maysville NYC, Kenton’s NOLA, and Greene Grape Provisions before coming full circle to work with Good Fork owners Sohui and Ben once again at Gage & Tollner. Caroline’s signature gravity-defying hairdo is outsized only by her enormous heart; in her spare time you can find her supporting charitable causes like the amazing Holy Apostles Soup Kitchen, or running a marathon. Casual.
At the start of the pandemic, a very kind neighbor of Caroline’s ordered a case of tangerines and generously shared some with her, as it was too much for her family alone. Caroline used the beautiful produce to create this Tangerine Dream Cake, which she then shared back with her neighbors. This kind of (socially-distant) exchange during such a devastating crisis gave Caroline so much hope, showcasing the beauty in caring for our own community with ingredients, food and sharing. This upside-down cake is extremely versatile, and the caramel will work with most fruits, making for an ideal snacking cake while quarantined (and beyond!). It’s not too sweet so it could be your breakfast with coffee, a sweet lunch or brunch treat… really an anytime/all the time kind of cake! Ingredients in bold have swaps and substitutions listed at the end of the recipe. Take care, and happy baking!