From the organizers:
In 1939, New Yorker writer Joseph Mitchell described a beefsteak as “a form of gluttony as stylized and regional as the riverbank fish fry, the hot-rock clambake, or the Texas barbeque.” MOFAD, in conjunction with chef Josh Stokes and food entrepreneur Franz Aliquo, are bringing back this historic New York City institution. No utensils. No napkins. Just an apron between you and a pile of meat. While eating and drinking your fill, Paul Lukas, beefsteak scholar, will go into the theories on how this event got started in 19th century New York and why some thought it was “debased”.
This is a Feasts and Festivals program in partnership with SAVEUR and Roland Foods.