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As Chef and owner of Faro, Kevin Adey is intent on helping America reclaim its mantle as the breadbasket of the world by celebrating the terroir of wheat—one of the first small farmer-grown crops to die out with the advent of automation. Which means he’s cleansed his Michelin-starred eatery entirely of commercially-processed flour, in favor of whole grains like amaranth, rye, and einkorn, obtained from purveyors such as Champlain Milling, Cayuga Pure Organics, and...
https://www.youtube.com/watch?v=DEBCYJKQWHE Porridge may not be the first thing you think to order when you see it on a menu. Then again, you may not have seen it on any menu other than at Faro, the new Bushwick restaurant owned by Kevin Adey's--where, it turns out, you most definitely should order it. We got to peek into Adey's kitchen and watch him make his famed sweet pea porridge before dinner service one evening. Grains are what has gained the...
Complete this sentence. In the spring, a young man’s fancy lightly turns to thoughts of… Ramps? You better believe it. Who knows how or why the delicate, perennial leek, which grows wild throughout much of the Eastern United States and Canada, suddenly became the venerated darling of the food world — the undeniable king of spring in an already stacked deck including asparagus, sweet peas and soft shell crabs. And yet, the fleetingly seasonal allium (ramps only...
We’re entirely thankful for restaurants, especially given our uniquely symbiotic relationship (our editors pay us to write about them, and the bulk of our income goes right back into eating at them). And, provided that they’re reasonably successful, we would imagine that there’s a lot for restaurants to be thankful for too. Especially during this time of year, which is all about sitting back, taking stock, and praising the heavens that you didn’t end...

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