EATALY’S MANZO AND CHEF ADAM HILL CONTINUE THEIR GUEST CHEF COLLABORATION SERIES WITH JANINE BOOTH OF ROOT & BONE

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Earlier in 2017, Manzo was renovated and re-opened its doors. Aside from the new stunning aesthetic, Manzo’s Chef Adam Hill now regularly features a variety of wonderful local producers, a vermouth program and much more.

Manzo at Eataly and Chef Adam Hill will collaborate with one NYC-based chef each month for six months, to create an exclusive dish that will incorporate fresh ingredients from specific local producers that Manzo already works with.

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The special dish will then remain on the menu for the month’s duration at Manzo within Eataly Flatiron. Producers include Norwich Meadows Farm, Channing Daughters, Raven & Boar, Invincible Summer Farms, and La Quercia. Additionally, a percentage of the proceeds made from the dish will go to the charity of the guest chef’s choice.

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The sixth partnership, started on April 1st and runs through April 30th, 2018, is a collaboration with Janine Booth of Root & Bone. She will be featuring Root & Bone’s Crispy Fried Chicken Biscuit with Pepper Jelly and Pickled Invincible Summer Farms Cabbage Slaw. A percentage of the proceeds from her dish will be donated to a charity of Janine’s choice.

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Tony Bowles is one of the youngest sought out journalists in the media world. He focuses on lifestyle, travel, entertainment, food and more! Based out of NYC.

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