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Wednesday, May 31, 7pm: An Evening with Eric Leveillee of Whetstone
This March, Eric Leveillee, who has been a member of the culinary team at Whetstone since its 2015 opening, was promoted to Executive Chef. Following his promotion, Whetstone has begun rolling out a new menu items, expanding beyond their signature, simple comfort foods and incorporating modern techniques and international influences. Eric, who has previously held positions at Vernick and El Camino Real, makes his COOK debut this May with an eclectic menu: lettuce, schmaltz, cured egg, herbs; lamb neck pierogi, sunchoke, sorrel, lemon, caramelized yogurt; rabbit liver tortellini, black garlic, dashi, leaves, spruce; clams, lobster consommé, burned leeks, sea beans, clarified butter; rhubarb, shortbread, lemon verbena, sweetgrass.
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