Q&A with Herban Plate: Saturday’s Freckled Moose Pop-Up

1. Tell us a little bit about the concept around Herban Plate and what your team is trying to do.

We’re three chefs who were brought together by our work with Restaurant Associates at Google. We’re heavily influenced by the balanced plant forward approach at Google and some of us have even adopted veganism. We’re also inspired by the sustainability movement and just doing the right thing. Our aim is to introduce playful, plant based foods and re-imagined classics to NYC. We’re crafting familiar foods, made brand new by infusing our own food philosophy.

2. Can you give us some quick bios/backgrounds on your three chef founders?

I’m Shanna, native to Queens and first generation American with a strong Caribbean upbringing. My love for food started with a produce and fresh fish market in Richmond Hill that my parents operated throughout my childhood. I honed my skills working for the Thomas Keller Restaurant Group and transitioned into corporate dining with Restaurant Associates at Google. Ricky, Courtney and I met at Google and instantly clicked. Our chemistry spilled over into collaborative weekend projects and an occasional catering gig.

Courtney here! I was raised in Westchester County and have been cooking for over 10 years. I went to Johnson and Wales and also attended the French Culinary Institute. I have been working for Restaurant Associates at Google for three years, and it is my first corporate job. Cooking has always been a passion of mine, but my first love will always be music.

Ricky is from Staten Island and our very own vegan. Growing up in a large Italian family, his love for food developed naturally. Ricky is a career changer and found his place in the industry by celebrating and refining plant-based foods. When Ricky isn’t cooking he’s spending time with his two beautiful daughters and wife.

3. You have a pop-up coming up at the Freckled Moose space – how did that come about? Is this your first event of this kind? And what can people expect if they buy tickets?

4. How do you feel about coming to Astoria? Have you been to the neighborhood before? What do you hope to bring here?

We are featuring seasonal ingredients so there could be minor changes to some fresh produce:

Amuse

Burrata, Crispy Eggplant, Heirloom Tomato Sorbet, Basil Oil, Balsamic Reduction

1st Course

Grouper Crudo; Rhubarb Juice, Pink Peppercorn, Shaved Radish, Edible Flower, Watermelon

Amuse

Shaved Cucumber Ice, Green Apple, Mint

2nd Course

Fried Lemon Blueberry Ricotta Stuffed Zucchini Blossom, Sweet Corn Risotto, Pesto

3rd Course

Seared Scallop, Summer Corn & Saffron Puree, Fava Bean, Crispy Chicken Skin Cracker

Dessert

S’mores Tart, Chocolate Ganache, Toasted Marshmallow