Edible Brooklyn

A Sneak Peak at HARVEST Snacks: Crispy Duck Tongues and Burnt Ends Brisket

Comment | August 9, 2012 | By

Below are just a few of the dishes to be served at HARVEST on Saturday, August 25 from 6 to 9 p.m. Local chefs will be preparing local fare to be paired with local wine under the big tent at the Hampton Classic Horse Show. Tickets, $125 per person until August 11, $150 after that and at the door (if available), can be purchased here.

First and South Restaurant/Chef Taylor Knapp — Crispy Duck Tongues

Luce + Hawkins/Chef Keith Luce — Sweet Corn on the Cob ‘Mexican streetcart-style

Maple Tree BBQ/Chef Kevin P. Judge — NC-Style Pulled Pork, Alabama-style BBQ Chicken, Burnt Ends TX Brisket

Scrimshaw Restaurant/Chef Rosa Ross — House-made Steamed Cantonese Dumplings

Southfork Kitchen/Chef Joe Isidori  — Sea Scallop Sashimi

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