Last week, Jimmy took a couple hours to run a cooking demonstration at St. Mark's Church Greenmarket. He made a simple lunch of fried baitfish (Spearing) from Shinnecock, Long Island with some sorrel from Yunos Farm upstate.
It was a very tasty lunch! This is how we like to cook and create our menu for the day- Walk around the market, look at the options, and pick the freshest ingredients!
