The Libi Project’s Culinary Industry Night at Bin Bin Sake
Menu Crudités Platter with three different dips: Radish green pesto, Potluck ssamjang hummus, and Mutabal kousa(charred zucchini dip) with NY Shuk preserved lemon paste
A checkerboard of mini labneh balls rolled in eight different spice mixes and Gotcha focaccia
Created the menu, designed the grazing table, and cooked for The Libi Project’s fifth culinary industry night at Bin Bin Sake. The mission of the event was to connect the broader food & beverage community with the diverse and innovative network of local producers, creators, farmers, and brands – and to build up the culinary community of those we are inspired by through partnerships and collaboration.
For more information, visit here.
A checkerboard of mini labneh balls rolled in eight different spice mixes and Gotcha focaccia
Created the menu, designed the grazing table, and cooked for The Libi Project’s fifth culinary industry night at Bin Bin Sake. The mission of the event was to connect the broader food & beverage community with the diverse and innovative network of local producers, creators, farmers, and brands – and to build up the culinary community of those we are inspired by through partnerships and collaboration.
For more information, visit here.