Educated Eater: International Cuisine, Local Ingredients

Photograph: Nitzan Krimsky
Ukoy at Purple YamCo-owners and chefs Amy Besa and Romy Dorotan go beyond the usual brunch fare with this traditional Filipino dish. Shrimp, sprouts and finely julienned leeks, plus snow peas and napa cabbage, are stuffed into a banana leaf and plunge
Learn how NYC chefs turn Greenmarket ingredients into international dishes at this panel discussion with chefs Romy Dorotan (Purple Yam) and Carl Christian Frederiksen (Aamanns), writer Hiroko Shimbo (Hiroko's American Kitchen) and regional farmers.