Chef From Acclaimed NYC Restaurants Is Hosting A Cook-Along Class This Week

Bianca Bahamondes Bianca Bahamondes

Chef From Acclaimed NYC Restaurants Is Hosting A Cook-Along Class This Week

Since going out to eat is all but a distant memory, we’re bringing you the next best thing.

As part of our new ‘Lockdown Live’ series, curated in partnership with Martell, we’re spotlighting some of the country’s most exciting artists and chefs. Next up is New York’s very own Chef Sean Froedtert of Comparti and Cosmico Wine Bar, and he’ll be cooking up a storm!

Join us again on Tuesday, April 28 for Chef Sean Froedtert’s elevated sautéed mushrooms on toast. A  New Yorker himself, Froedtert is currently the Executive Chef at Comparti New York and Cosmico Wine Bar in Williamsburg, after working at a number of acclaimed city staples like Buvette and Bobo. In his Lockdown Live session, Froedtert will be teaching you how to incorporate soul into your dishes with his unique cooking style. 

If you’d like to whip up this posh version of your classic mushrooms on toast to cook alongside Froedtert, be sure to have these ingredients on hand:

  • 12 oz mixed mushrooms(more variety the better, but hey we’re quarantined so use what you have)
  • 4 pcs sliced bread(you can use all that sourdough you’ve been baking)
  • 1 Shallot finely chopped
  • 2 cloves Garlic finely chopped
  • 1 teaspoon chopped thyme
  • 2 tablespoons butter
  • 1/4C heavy cream 
  • 1 bottle Martell Cognac

Each week on Lockdown Live, talented local creatives will continue to take over our Instagram live feed, bringing you beautiful music or teaching you something new in the kitchen. On Thursday, April 23, chef James Rigato took over Secret NYC’s Instagram feed to show us how to make his pan-roasted steak with shallot & peppercorn cognac cream sauce — and we can’t wait to show you what else we have in store.  

Stay tuned for future updates on our Lockdown Live series and sign up via the Fever app to get alerts.

Lockdown Live has been curated in partnership with Martell. 

Also published on Medium.

Food & Drink