Eataly, the Flatiron’s behemoth Piedmontese marketplace opening tomorrow, may be a temple to the slow food movement. But it’s not about worship. It’s about spirited home cooking.
At least that’s what Jennifer Rubell says. For the next month, the CIA-grad and artist (known for her wild participatory food installations) will be the in-house vegetable butcher.
Her gig is part theatrical enterprise and part prep station, like the rest of the 42,500-square-foot space. Shoppers taste and test (David Pasternak’s crudo bar, Lidia Bastianich’s cooking center, Nancy Silverton’s bread station) and also get the ingredients for their own home masterpieces. Rubell’s already prepped a grocery list:
1. Escarole and dandelion greens from Ordilli farms in New Jersey (she’ll wash and dry them, then instruct you on the right vinaigrette).
2. Bicolor corn from Kennedy Farms (shucked).
3. Black-eyed peas, black coco, Jacob’s beef, and Périgord — from Berried Treasures Farm in Roscoe, New York (in a container with bay leaves and garlic).
4. Heirloom eggplant from Eckerton Hill Farm in Kutztown, Pennsylvania. Anything from Brooklyn Grange.
5. Tomatoes from Long Island’s Latham Farm (comes with her bruschetta recipe).
Eataly, 200 Fifth Avenue, between 23rd and 24th Streets.
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