February 4, 6:00 P.M. Demo and Dine: Oxtails and Cocktails with Chef Osei “Picky” Blackett

Celebrating the beloved dishes of Trinidad

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

Osei Blackett, better known as Chef Picky, was born and raised in San Fernando on the island of Trinidad and spent his early days assisting his mother in the kitchen. Years later, he’s still connected to his roots and uses his culinary ventures to bring awareness of the flavors of Trinidad and Tobago within the United States. Join Chef Picky for an evening celebrating the traditional cuisine of his native island; the menu will focus on oxtail, the tender-stewed cut that sits at the center of Chef Picky’s vision of Trinbagonian/Caribbean cuisine. Guests will sip cocktails, taste a variety of dishes, and watch Chef Picky demonstrate how to make Braised Oxtail Callaloo.

General Admission: $95 

Purchase Now

MENU COMING SOON!

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

Reservation Policy:

All reservations are non-refundable and must be made in advance. Should the event be cancelled due to any unforeseen circumstances, including COVID-19, JBF will offer a range of options, including ticket exchanges, the option to donate tickets, or a full refund. For more information, contact platformbyjbf@jamesbeard.org.

Alcohol Disclaimer:

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

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.