Chef Jeremy Salamon, a 2nd generation Hungarian-American, will be introducing diners to the unique cuisine of his heritage. Hungary, a country historically influenced by war and revolution, has shaped a somewhat overlooked food landscape. Through a series of pop-up dinners titled “FOND”, Chef Salamon will breathe new life into classic Hungarian dishes.
Each dinner will feature a modern-day interpretation of Hungarian staples based on recipes passed down from his great-grandmother and grandmother. Relying heavily on spring market produce, menu's will include a wild mushroom goulash; blistered pepper confit with fresh farmer’s cheese; stuffed savoy cabbage with nettle kraut and smoked pepper cream; fire roasted eggplant with carrot paprikash and lovage; Palascinta (Hungarian crepes) and Chocolate-Walnut Torte.
About The Chefs
Salamon, a South Florida native, moved to New York City after attending the Culinary Institute of America. An alumnus of such notable restaurants as Prune, Locanda Verde, and Buvette, he most recently served as Executive Sous Chef at The Eddy in Manhattan’s East Village. Currently, Jeremy is traveling while developing exciting new projects such as "FOND".
The son of German-American parents, Daniel Storck was born and raised near Munich. His family’s frequent trips to France and Italy sparked an early interest in him for food and cooking, but it wasn’t until after college that he decided to pursue his love for all things culinary professionally and move to NYC. Here, he focuses on authentic Mexican cuisine, learning from Chef Ivan Garcia at his restaurants Mesa Coyoacan and Zona Rosa. Daniel is the acting sous chef on FOND.