At the Chef's Table
Ed Brown
- Ed's Chowder House
How did you get involved with City Harvest?
I was approached many years ago to participate in an event to raise awareness. It was a great success and I never looked back!
Why is hunger an important issue for you?
We have SO much yet there are SO many people who have so little. Food and nutrition are at the core of every culture and we have a chance to make it better.
How has your involvement with City Harvest affected your outlook on food and/or hunger in New York City?
It has made me so aware of those who have less. I constantly look for ways to make others lives better from never leaving food at a restaurant to supporting all of City Harvest’s efforts including participating in their large events to raise funds and awareness.
What is your favorite hidden gem of a restaurant in New York?
Franny's in Brooklyn, but sadly not such a secret anymore.
What is your favorite type of food to eat?
Fresh fish, vegetables, and pasta.
If you could work with one chef in the kitchen for a day, who would it be? Why?
The late Gilbert Lecoze, an icon in the evolution of refined seafood cooking in New York, USA and beyond. His philosophy continually guides me.
What can you not live without in your kitchen?
My wine key, a few good pots and pans, one great knife, olive oil, sea salt and black pepper
What is in your refrigerator?
It's LOADED, really. Kelly and I have 2 growing sons Alec and Harry, 14 and 11, who LOVE to eat.
What inspired you to become a chef?
A love of cooking and caring and nurturing people.
What is your favorite junk food?
A PB&J sandwich
What plans do you have for 2010? Anything new coming up?
Ed's Back Room dinners at Ed's Chowder House. I will personally cook a seasonal inspired dinner with wines to match for a small group two nights a week. Stay tuned!
You are participating in City Harvest’s Summer in the City event on June 22nd. What is your favorite part about participating in tasting events like these?
Mostly how much good I can help accomplish doing something I love. It's also a great time to see friends and colleagues.
What was the last best meal that you had?
At a small country restaurant in Rome with my family, sausages and bread brought to the table on a wood table. Eat all you like, followed by pastas, roasted meat and fish. Of course outstanding simple wines...just wonderful!
What would your last meal be?
Oysters, foie gras, pork belly with baby clams, dover sole, cote de boeuf, chocolate souffle with spice bread and ice cream from Bertillon in Paris.
