Japanese Sweet Potatoes
Shrimp, Trout Skin and Roe (and a bunch of amazing spring vegetables)
Last week I ran into a former colleague at the Union Square Farmers Market here in NYC. Gabe McMackin worked closely with me at Martha Stewart during a time when we were developing food products for retail. He had come from the kitchens of Blue Hill at Stone Barns working with chef Dan Barber, as well as previously working with chef Mike Anthony at Gramercy Tavern (and now of Untitled at The Whitney Museum), and many other places along the way.
Meanwhile, Gabe went on to become chef-owner of The Finch in the Clinton Hill neighborhood of Brooklyn. When I saw Gabe that day at the market, I told him I was embarrassed that I hadn’t been to his new place yet. In his characteristic kind-hearted manner, he only smiled and said that he would be there when I was ready.
Last night I went with my chef son, Miles. We sat at the bar. And I can honestly say that it was the most exciting food I’ve had at a restaurant in years. After tasting only a few dishes, it became impossible to ignore how special his food had become (and, in my mind, he was already one of the most talented chefs I had ever worked with). I told my son that this was one of those very few times that I wished I was still a big-time influential food editor so I had the power to reach millions and tell them how special Gabe’s food at The Finch is. Since I already struggled to express my sincerest thanks to him in a note, I’ll just reprint it here. If you’re in NYC and looking for a truly special experience, that’s worth every penny, then please visit chef Gabe at The Finch.