GreenRiver (259 E. Erie St.) welcomes Michael Anthony, Executive Chef and Director of Gramercy Tavern and Untitled and author of the newly-released cookbook, V is for Vegetables, during the week of Nov. 30, 2015. Recipes from the vegetable-focused book will be highlighted in GreenRiver’s signature “Express Lunch” from Monday, Nov. 30- Friday, Dec. 4, and in a special 3-course dinner hosted by Chef Anthony on Thursday, Dec. 3. Chef Anthony created every recipe in V is for Vegetables in a home kitchen with a simple goal: to inspire cooks of all kinds to grasp the bounty of their produce markets, one glorious vegetable at a time. He is now excited to share these recipes with guests of GreenRiver.
V is for Vegetables Express Lunch
GreenRiver’s daily “Express Lunch” features a rotating option of soup, sandwich, side and a choice of non-alcoholic beverage for $17. On Monday, Nov. 30-Friday, Dec. 4, the V is for Vegetables “Express Lunch” will highlight selections from the book including: Carrot Soup with radishes, Pickled Eggplant and Pepper Sandwich, and Kale Salad. Each recipe can be found in Chef Anthony’s cookbook, which will also be available for purchase at the restaurant for $40.
V is for Vegetables Dinner Hosted by Michael Anthony
On Thursday, Dec. 3 guests can enjoy a special V is for Vegetables dinner featuring fresh and inspired recipes from the cookbook. Chef Anthony will be present signing books and mingling with guests. A copy of the book is included in the menu price. Full menu is below:
Roasted Leeks with Citrus-Pasilla Chile Sauce and Cilantro
"Kinpira" Japanese Carrot, Daikon and Sesame Salad
Grilled Monkfish, Jerusalem Artichokes and Hen of the Wood Mushrooms
Beef Ribeye, Crispy Fingerlings Potatoes, Sweet Peppers and Chimichurri Sauce
Carrot-Olive Oil Cake, Orange Cranberry Sorbet
The 3-course dinner is priced at $65/person (non-inclusive of tax and gratuity) and includes a signed copy of V is for Vegetables. For reservations, please call the restaurant at (312) 337-0101.
About Michael Anthony
In 2014, Mike was named Executive Chef and Managing Director of Untitled and Studio Cafe at the downtown Whitney Museum of American Art, overseeing operations, wine, food and beverage. He also won the James Beard Award for “Outstanding Chef” in 2015. He is the author of The Gramercy Tavern Cookbook (Clarkson Potter, 2013) and V is for Vegetables (Little, Brown and Company, 2015).