Keep it Zesty Cookbook Release Brunch with Chef Edy Massih | May 26, 11:30am - 2:00pm
Edy Massih is a private chef, caterer, and owner of the Lebanese market, restaurant, and catering company Edy’s Grocer in Brooklyn. Born in a fishing village in northern Lebanon, his mission is to spread his joy and passion for Lebanese culture and food and to create community around it. Edy grew up eating and cooking alongside his Teitas (grandmothers) Odette and Jacquo, who taught him the secrets to preparing delicious Lebanese food. When Edy moved to the United States with his family as a young boy, cooking became his solace. From the age of eighteen onward, he steadily built his career as a chef and caterer, specializing in dishes from his native land.
Edy joined us on the Farm last season for our Sunday Harvest Dinner series and he’s back this May to celebrate the release of his first cookbook Keep it Zesty! We’re excited to partner with him again, and we’re thrilled to announce something we have never done before . . . BRUNCH!! We’ll welcome you with Mimosas and Micheladas (Bloody Marys made with Lebanese beer) as well as one of Edy’s famous brown paper mezze boards. We’ll be pulling recipes from his new book, which will be offered for sale from our local book merchant Merritt Bookstore. All proceeds from the brunch support our community outreach programs.
In Keep It Zesty, Edy shares his personal story as well as more than 115 easy-to-follow recipes for some of his favorite dishes - traditional Lebanese fare with a modern twist. Infused with the zest and positivity he brings to everyday life, Keep It Zesty offers everything adventurous home cooks need to whip up delicious weeknight meals and entertain friends. Edy shows you how to build your own brown paper mezze board, alongside recipes for mouthwatering starters such as Orangey Date Carrot Dip and Spicy Fig Jam; showstopping breakfasts such as Rosewater Raspberry Dutch Baby and Tomato Halloumi Skillet; Everything Sumac Salmon; and sweets and drinks, from Pistachio Halva Rice Krispies to Jallab Rosey Iced Tea.
In addition to his amazing dishes, Edy includes helpful recipe charts for easy customization, accompanied by odes to Middle Eastern pantry staples, more than 100 truly stunning photographs of food and lovingly preserved family photos, and heartwarming essays dedicated to the women who shaped him along the way.
To make a donation and reserve a place at the May 26th brunch, please select the number of seats you’d like and then click the DONATE button. We ask that you read and accept the “fine print” at checkout.
We will attempt to accommodate special dietary requests related to three common allergens - soy, peanuts, and tree nuts - provided that you share your allergies with us when you reserve your seats. WE ARE UNABLE TO ACCOMMODATE GLUTEN/WHEAT ALLERGIES, VEGAN DIETS, AND DAIRY ALLERGIES AT THIS MEAL.
Edy Massih is a private chef, caterer, and owner of the Lebanese market, restaurant, and catering company Edy’s Grocer in Brooklyn. Born in a fishing village in northern Lebanon, his mission is to spread his joy and passion for Lebanese culture and food and to create community around it. Edy grew up eating and cooking alongside his Teitas (grandmothers) Odette and Jacquo, who taught him the secrets to preparing delicious Lebanese food. When Edy moved to the United States with his family as a young boy, cooking became his solace. From the age of eighteen onward, he steadily built his career as a chef and caterer, specializing in dishes from his native land.
Edy joined us on the Farm last season for our Sunday Harvest Dinner series and he’s back this May to celebrate the release of his first cookbook Keep it Zesty! We’re excited to partner with him again, and we’re thrilled to announce something we have never done before . . . BRUNCH!! We’ll welcome you with Mimosas and Micheladas (Bloody Marys made with Lebanese beer) as well as one of Edy’s famous brown paper mezze boards. We’ll be pulling recipes from his new book, which will be offered for sale from our local book merchant Merritt Bookstore. All proceeds from the brunch support our community outreach programs.
In Keep It Zesty, Edy shares his personal story as well as more than 115 easy-to-follow recipes for some of his favorite dishes - traditional Lebanese fare with a modern twist. Infused with the zest and positivity he brings to everyday life, Keep It Zesty offers everything adventurous home cooks need to whip up delicious weeknight meals and entertain friends. Edy shows you how to build your own brown paper mezze board, alongside recipes for mouthwatering starters such as Orangey Date Carrot Dip and Spicy Fig Jam; showstopping breakfasts such as Rosewater Raspberry Dutch Baby and Tomato Halloumi Skillet; Everything Sumac Salmon; and sweets and drinks, from Pistachio Halva Rice Krispies to Jallab Rosey Iced Tea.
In addition to his amazing dishes, Edy includes helpful recipe charts for easy customization, accompanied by odes to Middle Eastern pantry staples, more than 100 truly stunning photographs of food and lovingly preserved family photos, and heartwarming essays dedicated to the women who shaped him along the way.
To make a donation and reserve a place at the May 26th brunch, please select the number of seats you’d like and then click the DONATE button. We ask that you read and accept the “fine print” at checkout.
We will attempt to accommodate special dietary requests related to three common allergens - soy, peanuts, and tree nuts - provided that you share your allergies with us when you reserve your seats. WE ARE UNABLE TO ACCOMMODATE GLUTEN/WHEAT ALLERGIES, VEGAN DIETS, AND DAIRY ALLERGIES AT THIS MEAL.
Edy Massih is a private chef, caterer, and owner of the Lebanese market, restaurant, and catering company Edy’s Grocer in Brooklyn. Born in a fishing village in northern Lebanon, his mission is to spread his joy and passion for Lebanese culture and food and to create community around it. Edy grew up eating and cooking alongside his Teitas (grandmothers) Odette and Jacquo, who taught him the secrets to preparing delicious Lebanese food. When Edy moved to the United States with his family as a young boy, cooking became his solace. From the age of eighteen onward, he steadily built his career as a chef and caterer, specializing in dishes from his native land.
Edy joined us on the Farm last season for our Sunday Harvest Dinner series and he’s back this May to celebrate the release of his first cookbook Keep it Zesty! We’re excited to partner with him again, and we’re thrilled to announce something we have never done before . . . BRUNCH!! We’ll welcome you with Mimosas and Micheladas (Bloody Marys made with Lebanese beer) as well as one of Edy’s famous brown paper mezze boards. We’ll be pulling recipes from his new book, which will be offered for sale from our local book merchant Merritt Bookstore. All proceeds from the brunch support our community outreach programs.
In Keep It Zesty, Edy shares his personal story as well as more than 115 easy-to-follow recipes for some of his favorite dishes - traditional Lebanese fare with a modern twist. Infused with the zest and positivity he brings to everyday life, Keep It Zesty offers everything adventurous home cooks need to whip up delicious weeknight meals and entertain friends. Edy shows you how to build your own brown paper mezze board, alongside recipes for mouthwatering starters such as Orangey Date Carrot Dip and Spicy Fig Jam; showstopping breakfasts such as Rosewater Raspberry Dutch Baby and Tomato Halloumi Skillet; Everything Sumac Salmon; and sweets and drinks, from Pistachio Halva Rice Krispies to Jallab Rosey Iced Tea.
In addition to his amazing dishes, Edy includes helpful recipe charts for easy customization, accompanied by odes to Middle Eastern pantry staples, more than 100 truly stunning photographs of food and lovingly preserved family photos, and heartwarming essays dedicated to the women who shaped him along the way.
To make a donation and reserve a place at the May 26th brunch, please select the number of seats you’d like and then click the DONATE button. We ask that you read and accept the “fine print” at checkout.
We will attempt to accommodate special dietary requests related to three common allergens - soy, peanuts, and tree nuts - provided that you share your allergies with us when you reserve your seats. WE ARE UNABLE TO ACCOMMODATE GLUTEN/WHEAT ALLERGIES, VEGAN DIETS, AND DAIRY ALLERGIES AT THIS MEAL.