Slow Supper: Big Table with Chefs Andrew Gerson & Kate Romane
Thursday, June 26, 2014 from 7:00 PM to 10:00 PM (EDT)
San Francisco, California
London, United Kingdom
This pop-up dinner party, hosted in a unique, non-traditional location, embodies The Mash. In each city we visit, we bring together some of our favorite people to create a memorable meal and moment.
The curated evening brings people together around a common table to share cuisine crafted by Brooklyn Brewery Chef Andrew Gerson in collaboration with Kate Romane of E2 paired with Brooklyn beer styles both familiar and rare.
In Pittsburgh we're teaming up with E2 for a family-style Big Table meal. E2 is an established neighborhood restaurant and event space that strives to create food experiences that are honest, inclusive, and memorable with European style cuisine that is simple and approachable. They are dedicated to sourcing locally, using quality ingredients and supporting relationships in our local economy and community, not unlike a certain brewery tour we know.
For the past 4 years Kate Romane has been turning e2 into a Pittsburgh institution. "Food is a vehicle. my understanding of food started in a mechanic's garage located behind the bakery where I worked when I was 19. Almost daily, for years I was unintentionally taught classic Italian cuisine. In the basement of the garage, on a beat up stove, those mechanics and bakers would prepare lunch and I would learn."
Brooklyn Brewery Chef, Andrew Gerson, brings to the table ten years of culinary experience as a cook, educator and activist. As a graduate of the University of Gastronomic Sciences (Pollenzo, Italy) and an active member of Slow Food, Andrew demonstrates and represents Brewmaster Garrett Oliver's philosophy on beer and food. Andrew is currently travelling his way around the States, collaborating with some of the country’s most innovative chefs, like Marcus Samuelson (NYC), Chris Sheppard of Houston’s Underbelly, from Sea Change in Minneapolis Jamie Malone, and Paco Roberts of NOLA’s Dinner Lab. During The Mash tour, Andrew has picked up new culinary ideas and shared his own from Stockholm to Las Vegas and everywhere in between, bringing you farm-to-table cuisine steeped in regional flavors, with a dash of Brooklyn fortitude sprinkled in for good measure.