- Winter-inspired three course dining experience
- Craft beer pairing with each course
- Course Introduction and Commentary from Chef Elise
- Take-home recipes

In the third installment of her popular Brooklyn Rooted dinner series, chef Elise Kornack promises a "Yeasty Feast"-inspired three course meal in the local Brooklyn style you've come to expect from her. Like every Brooklyn Rooted dinner, there is an emphasis on local ingredients. Elise will be cooking meat purchased from her neighborhood butcher’s shop, and to suit the chilly winter weather she’ll be serving pretzel bread, Chicken Noodle Soup and Braised Berkshire Pork (full menu below) with wine pairings to compliment every course.

You'll enjoy the unique flavor combinations, beautifully composed dishes and interesting conversation under a heated tent in an eclectic Park Slope garden (weather permitting) just four stops from Union Square on the Q train. Like every Brooklyn Rooted dinner, Elise will take diners behind the scenes of how a chef processes inspiration, composes a menu, writes recipes and cooks food with incredible attention to detail in an atmosphere with an aesthetic unlike any other.

BROOKLYN ROOTED MENU: November 18th and 19th

To Start
Pretzel Bread Coarse Salt, Yellow Mustard Butter, Pickled Vegetables

First Course
“Chicken Noodle Soup” - House-Made Fettucinni, Roasted Chicken Consommé, Cornbread Fried Chicken

Second Course
Braised Berkshire Pork - Cauliflower and Chanterelle Mushroom Barigoule, Cannelinni Beans, Radish Sprouts

Third Course
Smoked Stout Ice Cream - Roasted Pear Cake, Kettle Corn

ABOUT THE HOST
Elise Kornack
Former Sous Chef, Aquavit

My entire life has been permeated by the smell of garlic. Literally. When I was younger, I would wake to the smell of garlic, not pancakes or maple syrup. My mother always started cooking pasta sauce on Saturday morning for Sunday dinner. Since the fan above the stove didn’t really work, the smell of tomatoes, basil and garlic would fill the house. My mother's cooking inspired my love for food. I appreciated the closeness my mother felt to her food, and I loved that her hands permanently smelled of garlic.

When I decided I wanted to be a chef, I longed for the same intimacy with ingredients and understanding of flavor. I worked in kitchens on Nantucket and then moved to New York City to work at The Spotted Pig and then recently as Sous Chef at Aquavit. I also was a recent contestant on the Food Network's Chopped. Though each experience helped me hone my technique and develop my culinary understanding, it is when cooking for friends and family that I can truly appreciate what good food and cooking does for people.