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CHEF MARC FORGIONE

Iron Chef and king of farm-to-table Marc Forgione knows a thing or two about becoming a culinary sensation. The main ingredient? Devotion.

Hear Marc Forgione talk with The Bowery Boys
Episode 1
:
04: 40
Hear Marc Forgione talk with The Bowery Boys
Episode 2
:
06: 35

Dutch Hollow Farm in Schodack Landing, NY features a mural (left) of Chef Marc Forgione. Marc Forgione Restaurant in New York City also features the above mural (right) of Dutch Hollow farmer Nate Chittenden. Dutch Hollow produces some of the dairy featured in dishes at the popular TriBeCa restaurant. Murals by: Nils Westergard


THIS NYC CHEF'S DISHES PROVE WHY LOCAL INGREDIENTS ARE WORTH THE WORK

By DAN MORGRIDGE PUBLISHED ON 6/15/2018

PHOTO COURTESY OF MARC FORGIONE

Back in the 1920s, an ad for the dairy wholesalers that were occupying 134 Reade Street in New York proclaimed "We require the fanciest qualities to maintain the standard of our ‘BURMECO Quality.’ " The wholesaler is gone, the building long since renovated, but a century later, two things remain the same. The first is that people can still find excellent butter, milk, and cheese at that address -- they just happen to be ingredients in fantastic dishes at the restaurant now residing there. The second is that a devotion to quality is equally important to the current tenant: Chef Marc Forgione.

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