October 12, 7:00 P.M. Dinner: Restaurants Grey Sweater x Indienne Collab

Chef Andrew Black and Chef Sujan Sarkar Explore the Cuisines of the Indian Diaspora

25 11th Ave, New York, NY 10011, USA

Experience an unforgettable collaborative dinner with two of the country’s celebrated chefs, 2023 James Beard Best Chef Southwest Award winner Andrew Black and globally recognized chef Sujan Sarkar. These fine-dining chefs will provide a one-of-a-kind culinary experience inspired by their heritages connected by the Indian diaspora in Jamaica. The menu will connect chef Black’s Grey Sweater with the vibrant tasting menu of chef Sakar’s Indienne, which recently landed on Bon Appetit’s 2023 Best New Restaurant list—and one of the toughest reservations in Chicago! This is your chance to savor an exceptionally unique menu during a banner year for these incredibly talented chefs.

Dining Table: $185 / Inside Chef's Counter: $200 / Outside Chef Counter: $160

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Menu 

Hors D’Ouevres 

Banarasi Tomato Chutney with Éclair, Crispy Potato, and Edible Gold  

Passion Fruit Pani Puri with Buckwheat Tart, Green Apple, and Sorrel

Grilled Bammy with Salted Cod Baccala

Dinner  

Beurre Monte–Poached Scallops with Annatto–Coconut Sauce and Kaluga Caviar  

Curry with Poached Eggs, Sweet Corn, Crispy Onions, Buckwheat, Babka-Style Pao, and Cultured Cream   

Oxtail with Vidalia Onion Marmalade, Black Garlic–Salsify Cream, Guinness, and Black Truffle Juice 

Pimento and Coffee–Rubbed Rack of Lamb with Cassava and Green Onion Garnish and Celeriac Samosa

Assorted Accompaniments: 

Sorrel–Burnt Leek Sauce   

Tamarind–Ginger Sauce  

Yellow Pepper–Smoked Butternut Squash Pachadi   

Green Peas, Mint, and Toasted Hempseed Sauce
 

Tender Coconut Payasam with Sunchoke Ice Cream, Crispy Honey, Cashews, and Alba White Truffle

About Andrew Black:  

Chef Andrew Black, the 2023 James Beard Award winner for Best Chef Southwest, and a 2022 James Beard Award semifinalist for Outstanding Chef, is a chef, restaurateur, and entrepreneur in Oklahoma City, where he is co-founder of restaurant group Culinary Edge Concepts. Born in Jamaica to an Indo-Jamaican family, where roti was cooked on a handmade clay oven over an open fire, chef Black was often tasked with building outdoor clay ovens for his grandmother as a child. Black worked his way through the island’s resort kitchens before staging his way through fine-dining restaurants in Europe as a young adult with the support of the Jamaican government, and finally finding himself as a business leader and tastemaker in Oklahoma City with the inimitable fine-dining venture Grey Sweater, trend-setting Black Walnut, and chic patisserie Gilded Acorn. He is the author of the cookbook Foraging in Oklahoma: Tales and Recipes from the Open Road, as told to The Oklahoman’s Steve Lackmeyer. His work has been featured by The Wall Street Journal, Wine Enthusiast magazine (50 Best Restaurants 2022), Zagat Stories, and Thrillist. Chef Black is proud to return to The Skirvin Hotel to open his new restaurant Perle Mesta in the spring of 2024.  

About Sujan Sarkar 

Sujan Sarkar is the chef and partner behind celebrated modern Indian restaurant brands BAAR BAAR (New York City, Los Angeles) and the critically acclaimed Indienne (Chicago). He has also conceptualized and developed several other concepts over the course of his decades-long career—from modern Middle Eastern restaurant Sifr (Chicago), progressive Indian Rooh (San Francisco, Palo Alto) and modern Indian eatery Feringhee (Chandler, Arizona) in the U.S. as well as Trèsind (Dubai) and India’s first artisanal cocktail bar, Ek Bar (New Delhi). His latest concept is a traditional Punjabi restaurant in New York City called Gulaabo. Earlier in his career, Sarkar cooked in some of the most reputed kitchens in London, Dubai, and Bombay, and continues to explore  and reimagine the future of Indian cuisine in his work today. He was voted Times of India “Chef of the Year" in 2016; more recently, Indienne was named one of Esquire Magazine's "Best New Restaurants in America" (2022), Robb Report’s “Best of the Best: 10 Best New Restaurants in America” (2023), and Bon Appetit’s “Best New Restaurants in America” (2023). Sujan has also cooked for the James Beard Foundation, Cannes Lions Festival, and other prestigious organizations around the world. 

Tickets to events held at Platform at Pier 57 by the James Beard Foundation cover the cost of food, education and a unique dining experience. Meals are prepared by culinary masters from all regions of the United States and around the world. Unless otherwise stated, alcoholic beverages are provided on a complimentary basis and are not included in the ticket price.

James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served.

Event Policy

Alcohol Disclaimer:

James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served. Tickets to events held at Platform at Pier 57 by the James Beard Foundation cover the cost of food, education and a unique dining experience. Meals are prepared by culinary masters from all regions of the United States and around the world. Unless otherwise stated, alcoholic beverages are provided on a complimentary basis and are not included in the ticket price. 

Dietary/Food Restrictions Policy:

Events at Platform by JBF are special one-night-only menus and we do not offer a la carte menus. If you have serious food allergies, we will work with the visiting chef team to do our best to accommodate but cannot guarantee that alternate options will be available for every course.