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Kitchen Takeover by Josh Reisner of MasterChef Junior
April 30 @ 6:00 pm
That’s right Williamsburg! MasterChef Junior FINALIST Chef Josh Reisner will be taking over the Humboldt & Jackson kitchen for 1 night only! Don’t miss out on your chance to try Josh’s unique cuisine.
The menu is revealed! Order a la carte
- Seared Scallops – pickled daikon & avocado mousse…$9
- Blistered Shishitos – cured egg yolk & sea salt…$7
- Cauliflower Karaage – Sriracha mayo & pickled radish…$8
- Special Shio Ramen – A blend of chicken and pork broth, corn and salt tare, sous vide chicken, shoyu (soy sauce) egg, scallions, napa cabbage, corn, mushrooms, spinach, bamboo shoots & seaweed…$14
- Short Rib Mazemen (less broth) – A soy sauce and corn tare with sous vide short rib, sous vide egg, cabbage, corn, shiitake mushrooms & pea shoots…$13
**ingredients subject to change based on seasonal availability
More about Josh:
Josh Reisner has been cooking since the age of 5 and has had a passion for food before even learning to walk. Born and raised in Forest Hills, New York, his favorite foods include ramen, oysters, uni, and pork belly. Josh was only 10 years old when he was one of the Top 8 finalists on the second season of “MasterChef Junior” and has been building his culinary career since, while still making time for middle school. Now 13, Josh has most recently been honing in on his passion for making craft ramen—working as a guest chef alongside ramen masters from around the world at the Ramen Lab, by Sun Noodle, and has been busy creating ramen demonstrations for a variety of charity events, including leading a ramen workshop at the Hawaii Food & Wine Festival this past October and at the South Beach Wine & Food Festival (SoBeWFF) last February as well as at the New York City Wine & Food Festival (NYCWFF) the previous year. Josh was a featured presenter in the James Beard Foundation Future Foodies Pavilion at the 2016 Kids Food Fest last March in Bryant Park and a judge at the 2016 Wellness in the Schools Annual Gala in TriBeCa. Josh helped in cooking classes at both the Brooklyn Kitchen and the Young Chefs Academy of Forest Hills.
Since the age of 11, Josh has been found in the culinary scene throughout New York City; teaming up with the Bite Size Kitchen at Smorgasburg Brooklyn, Far Rockaway and Central Park Summerstage; with the La Cerveceria crew at Smorgasburg Queens and Chelsea Market; and spent two summers working alongside the Executive Chef and Sous Chef at Tommy Bahama Restaurant & Bar on Fifth Avenue. Josh hopes to work with more chefs around the world on different types of cuisine and aspires to own his own Michelin-starred restaurant one day. Josh is honored to be a part of the Humboldt and Jackson tradition and contributing his items to the menu for this special Spring event.