From Soil to City

Local Roots NYC Valkeryie

Local Roots NYC is teaming up with Chef Kei Ohdera to present a beautiful, farm sourced multi-course dinner. Proceeds will go towards supporting Local Roots NYC and the American Red Cross. On April 1st Chef Kei Ohdera will be serving five courses. Each course will highlight the ingredients of the season and his international culinary training. In addition to the lavish early spring spread, we will pour two complimentary beer pairings from NY State breweries. This will be an intimate dinner for friends, family and CSA members so be sure to get your tickets early, as seating is limited.

To provide as many diners an opportunity to join us as possible we will offer two seatings: April 1, 2014
First seating at 5:30pm $65/per person
Second seating at 8pm $75/per person

About Chef Kei Ohdera
Kei Ohdera cultivated an interest in food in the comfort of his grandmother’s kitchen, the deserts of Mauritania, the chill of the  midwest and the dining rooms of the east coast. He began his first paid job when he was 13 and his first restaurant job at the age of 16, in an Irish Pub. He has worked as a garde manger cook, prep cook, server, barback, and busser. He currently cooks on the fish line of a highly regarded farm to table restaurant in the Hudson Valley and has staged in michelin starred kitchens around the city.  When he’s not in the kitchen, he enjoys foraging for edible plants and mushrooms, brewing beer, baking bread, making cheese, and drawing edible foliage

When: Tuesday, April 1st. 5:30pm or 8pm
Where: 61 Local Mezzanine – 61 Bergen Street, Brooklyn