August 7, 7:00 P.M. Dinner: Rowdy Rooster x Pecking House Collaboration
August 07, 2024 07:00 PM
Enjoy Two of New York’s Best Fried Chicken Outposts
25 11th Ave, New York, NY 10011, USA
Calling all fried chicken fans! Join the James Beard Award-winning team behind Rowdy Rooster and Brooklyn’s cult-following Pecking House for a fried chicken collaboration of epic proportions. Whereas Rowdy Rooster highlights the regional fried chicken from the street stalls of India, Pecking House is known for its Nashville hot chicken meets Sichuan fried chicken. Alongside the spicy, succulent, and crispy variations of fried chicken, the menu will feature dynamic dishes and flavors of both these celebrated chefs, Chintan Pandya (Rowdy Rooster) and Eric Huang (Pecking House). Learn why these two outposts continue to have thousands of fried chicken fans at this one-night-only collaborative dinner.
Dining Table $185 | Internal Chefs Counter $200 | External Chefs Counter $160
MENU
Hors d’Oeuvre
Chicken Liver Pâté on Cornbread
Contains dairy and gluten
Chicken and Cheese on Toast
Contains dairy and gluten
Murgh Kofta > Minced Chicken with Saffron and Cashew Korma
Contains nuts
Talea Beer Co. Watermelon Splash Sour Ale
Dinner
Mongarda Prosecco Valdobbiadene Superiore Extra Dry 2022
Ronchi di Cialla Bianco Ribolla Gialla 2019
Francois Villard L'Appel des Sereines Syrah 2021
Murgh Shorba > Chicken Broth with Chickpea Flour and Cilantro
Contains dairy and gluten
Gem Salad with Green Garlic, Buttermilk, and Furikake
Contains alliums and dairy
Rowdy Rooster Chicken > Chicken Thigh with Rice Flour, Kashmiri Chile, and Yogurt
Contains dairy
Pecking House Chile Chicken with Sichuan Peppercorns, Chiles, Mustard, and Duck Fat
Contains alliums, dairy, and gluten
Chicken Biryani
Contains dairy and gluten
Almond Panna Cotta with Stonefruit and Ginger
Contains dairy and nuts
Mango Kulfi
Contains dairy
Vegan, vegetarian, and pescatarian dietary restrictions cannot be accommodated for this event.
About Eric Huang, Pecking House:
Eric Huang is the chef and accidental founder of Pecking House. While growing up in his family’s Chinese restaurant he had a rather stereotypical, Asian-American childhood of training as a cellist at The Juilliard School. He would renounce the instrument and take a five-year victory lap at Northwestern University as the world’s worst history major before finally deciding that he was going to become a chef. Though he helped out at his family’s establishment his entire life, the small town cooking gigs he took on in college would be the first time he cooked professionally. Eric then trained in Michelin-starred restaurants in New York City for over 10 years beginning at Cafe Boulud, then Gramercy Tavern and finally Eleven Madison Park. He was a sous chef with the team that earned the title of “Best Restaurant in the World'' in 2017. He would move on from his position in January 2020 with hopes of opening his own Michelin-starred restaurant, but a global pandemic stymied his efforts. Eric instead returned home to help at his family’s restaurant that had been shuttered due to the lockdown. Peking House in Queens was a key part of his parents’ life here in America. Eric tried to save it but found the place in a state of disrepair. The deep fryers seemed to be the only thing that functioned, so he came up with the idea to fry chicken and figure out a way to deliver it to New Yorkers trapped in their homes. And thus, Pecking House was born. New Yorkers were so enthusiastic about this Nashville hot chicken meets Sichuan fried chicken mashup that the waitlist ballooned to over 10,000 people. Pecking House then transitioned from a long-range delivery fleet to its first brick-and-mortar in 2022. Though the restaurant moved to Brooklyn, the spirit of the Queens restaurant lives on. And though the cooking at Pecking House has many fine dining touches, Eric and the chili fried chicken can be found living life casually on paper plates. It is the country fried chicken restaurant meets Chinese takeout joint nobody thought to ask for but is close to the chef’s heart.
About Chintan Pandya, Unapologetic Foods:
Born in Mumbai, Chintan Pandya enrolled in one of the most prestigious culinary schools in India, the Oberoi Centre of Learning & Development where he trained under the finest chefs from Oberoi Hotels. During his eight years of cooking in Mumbai, he traveled extensively throughout the sub-continent to develop a deeper connection with the way locals ate and became well-versed in the bold spices he encountered. Stepping out into the world, his culinary career took him through a variety of cities: Singapore, Cleveland, Atlanta, and finally to New York where he joined the Michelin-starred Junoon for a brief stint before he met restaurateur Roni Mazumdar in 2017. The two have been a powerful culinary duo ever since opening Adda Indian Canteen, Dhamaka, Masalawala & Sons, and more.
Outside of the kitchen, chef Chintan’s mission is to push the boundaries of what Indian food means in America. He recently spoke at Harvard University as part of their Science & Public Cooking Lecture Series in a program entitled, Unapologetic Indian: Elasticity in Indian Food.
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.