The fourth and final installment of The 4x4 Dinners at Chefs Club in New York City kicked off in a blaze of glory with New York-based chefs Kevin Adey of one-MICHELIN-starred Faro, Carlo Mirarchi of two-MICHELIN-starred Blanca and Matt Lambert of one-MICHELIN-starred The Musket Room joining Carrie and Rupert Blease (Lord Stanley, San Francisco) at different points throughout the week.
The last of The 4x4 Dinners at Chefs Club comes on the heels of three weeks of rotating chefs all hailing from the San Francisco Bay area showcasing ingredients from Northern California. This last week represented a mashup of east and west coast chefs joining forces to do what they do best.
“This is what cooking is all about to me—sharing moments with passionate people,” says Matt Lambert in an Instagram post. Earlier this week, New York City diners and fans alike feasted on Adey’s pastured loin of beef and doppio raviolo with roasted yeast and carrot, while Lambert will be serving up raw George Bank scallops with nashi pear, ice plant and horseradish, as well as New Zealand red deer with “flavors of gin” this weekend.
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