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Making of a Chef Tasting
JOIN US FOR OUR RESTAURANT ALUMNI SERIES, FEATURING CHEF OZZY RIZVI
CHEF OZZY RIZVI PRESENTS:
Maine Oysters, Tapioca, Lemon Emulsion, Chives
Dulse Crepe, Salsify, Crab, Pea Purée
Scallop, Cashew Nut Romesco, Crispy Prosciutto
Sirloin Roulade, Smoked Egg Cream, Sformato, Caramelized Leek Jam
Raspberry Chamoy Sauce, Caramelized Milk
*Please note that menu is subject to change due to market availability.
5 courses, each with a wine pairing.
Chef Ozzy Rizvi
Through his adventures began in his native Austria, Ozzy found his calling in the culinary arts in the United States. He has worked at some of the best restaurants in the country, including The French Laundry (3 Michelin Stars) in Napa Valley, August (James Beard Semifinalist) in New Orleans, and Menton (James Beard Nominee) in Boston. He has also had a couple of stints abroad, including Le Gavroche (2 Michelin Stars) in London and Noma (3 Michelin Stars) in Copenhagen. Ozzy is currently a freelance private chef in New York.
Venue: The 21 West End Chef’s Kitchen
21 West End Avenue New York, NY 10023
Map
908-671-1461
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