October 13, 7:00 P.M. Dinner: Spotlight on Grey Sweater

Regional Best Chef Dining Series presented by Capital One Featuring 2023 James Beard Best Chef: Southwest Award Winner Andrew Black

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

To close out his Platform hat trick, 2023 James Beard Award–winning chef Andrew Black is bringing a taste of his celebrated Oklahoma City restaurant Grey Sweater north to the Big Apple. Guests will experience a sophisticated five-course journey with exquisite wine pairings where every dish offers something new and exciting. This spotlight on chef Black’s award-winning restaurant promises to be an exclusive preview of a new era for this culinary leader. 

Dining Table: $150 / Inside Chef's Counter: $165 / External Counter: $120

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Menu

Hors d’Oeuvre

Potato with Crème Fraîche and Caviar  

Nigerian Prawns with Milk Bread Toast

Beef–Snail Pearls 

Dinner  

Sous Vide Turnip with Muddled Coconut  

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

Mushrooms in the Garden> Mushroom Dashi 

Roasted Quail with Duck Fat Potatoes, Kumquat, and Carrot Reduction 

Orange–Chai Ice Cream with Pistachio Crumble 

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.  

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.