Autumn Harvest Dinner

September 28, 2015

Cocktails Only: $250

Single Ticket: $1,250

Counter Seats: $1,500

Table for Four: $7,500

Table for Six: $11,500

North End Grill

104 North End Ave
New York City, New York

 

THE CHEFS

 

 

 Fergus Henderson (bio)
St. John 
London, UK

  Eric Korsh (bio)
North End Grill
New York City, NY

 

 

  
  

 

 


Fergus Henderson

The son of two architects - father a keen diner, mother a keen cook, Fergus originally studied architecture before his thoughts turned to cooking.

With occasional stints at The Globe in Notting Hill under his belt, Fergus along with his wife Margot took over the dining room at The French House pub in Soho where they quickly earned a loyal following
and critical praise.

Fergus was introduced to Trevor Gulliver over supper and, having found the abandoned smoke house on the edge of the city district, and along with the French House Dining Room's manager - Jon Spiteri, the trio opened St. JOHN.
 
Critical acclaim for Fergus's brand of simple, pared down cooking set in an architecturally though simple setting followed and St. John has won more that its fair share of awards and high rankings in national and international listings.
 
Fergus is now a published chef: Nose to Tail Eating - A Kind of British Cooking, first published in 1999 and re-published both in the UK and the U.S. (as The Whole Beast) garnered much acclaim and won
the Andre Simon award for food writing.
 
A follow up book, Beyond Nose to Tail Eating was published in 2007, co-written with our head baker Justin Piers Gellatly. Regularly featured in the food pages of both national and international press and one or two appearances on television in the UK as well as America, Australia and Europe, Fergus enjoys a culinary reputation beyond our restaurants.
 
Fergus continues to develop projects all in the name of Nose to Tail Eating, the basic principle which best sums up Fergus's approach to food and the spirit with which one should approach not only cooking but the dining experience as a whole.

Eric Korsh

As Executive Chef of North End Grill, Eric Korsh deftly crafts rustic cuisine with classic technique and a lively use of ingredients in Lower Manhattan’s Battery Park City.

Originally from Long Island, NY, Korsh entered the hospitality industry in 9th grade as a dishwasher at a Japanese restaurant and then as a line cook at a local diner. Following his graduation from Hobart College, he cooked in Boston for a time before landing a Saucier position at Terrance Brennan’s flagship restaurant Picholine, where he refined his skill at tasting and learned technique. From there, Korsh cooked at restaurants throughout New York City, including Prune and Aretsky’s Patroon.
 
Ready for a fresh experience and to build something new, in 2008 Korsh decided to open his own restaurant. He moved across the country to Sebastopol, CA and opened Restaurant Eloise, a 60-seat eatery with traditional French fare named after Kay Thompson’s iconic children’s book protagonist. One year later, Star Chefs named Korsh 2009 Rising Star Napa Sonoma and San Francisco magazine anointed him Rising Star of 2009.

In late 2009, Korsh returned to New York City, where he soon became Executive Chef of The Waverly Inn and received acclaim for the nuanced, classic style he applied to the restaurant’s seasonal American comfort food. After two years, Korsh jumped back into ownership, opening the European bistro Calliope, which was named one of ’12 Restaurant Triumphs of 2012’ by the New York Times. In April 2014, Korsh was named Executive Chef of North End Grill. 


 

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