Page 68 - December2018
P. 68

NEW YORK FOOD SCENE
its Love Apple-sauced pie. What’s more, leave it to a New York restaurateur and two-time James Beard Award nominee, Matthew Kenney, to take pizza to a whole
new level. In fact, Kenney’s vegan, plant- based pizza and more menu at Double Zero in the East Village has earned a Michelin star.
The Creamy Artichoke pizza
at Double Zero, with garlic cashew cheese, spinach, and tomato basil crudo.
“Matthew and I share the same culi- nary philosophy,” says Scott Winegard, a native New Yorker, and executive chef and director of culinary operations at Matthew
68 / DECEMBER 2018 / PRODUCE BUSINESS


































































































   66   67   68   69   70