Coltivare sous chef Ben Snellenberger continues Eight Row Flint's Outdoor Cooking Series Lunar New Year celebration. He'll serve up Peking Duck (1/4 duck per serving) with grilled broccolini with oyster sauce, pickled daikon and carrot slaw and cucumber scallion salad. His wife Keely will make their favorite egg custard dessert, which will be served with the duck.
This dish is a reminder of his first visit to NYC's Chinatown during Chinese New Year. He recalls fireworks, street performers and parades of dragons up and down the street, but most of all, he remembers Peking duck in almost every restaurant window. It's been a bucket list dish for Ben to cook for a long time (he's half Chinese), and the Outdoor Cooking Series is the perfect venue.
$15. 5pm until they run out.