TENTH ANNUAL - SAVE THE DATE – OCTOBER 2-25, 2020日本語
An innovative drive and appreciation for simple, satisfying food has always been a part of James Beard Award-winning chef Marco Canora, found in everything from the seasonal, clean food he serves at Hearth to the nourishing, sip-able bone broths of Brodo.
After training under Danny Meyer and Tom Colicchio at Gramercy Tavern and Craft, Canora opened Hearth in the East Village in 2003. In 2016, he re-invented the restaurant to reflect his change in diet and lifestyle. The menu re-design takes a fresh look and sharpened commitment to ingredient transparency and nutrient-dense, delicious food, featuring high-quality fats, grains milled in-house, grass-fed butter and sustainable, local fish, all influenced by Canora’s Italian heritage.
In November 2014, Canora kicked off America’s embrace of bone broth with Brodo, serving bone broth in coffee cups out of a side window at Hearth. In 2016, he expanded to a West Village brick-and-mortar shop.
In June 2016, Canora opened Zadie’s Oyster Room down the street from Hearth, offering a menu of seven different preparations of the bivalve complemented by a variety of nutrient-dense seaweed.
Canora’s first cookbook, Salt to Taste, was nominated for a James Beard Award in 2010. His second cookbook –A Good Food Day– is a testament to fresh, healthy cooking, followed by his third cookbook Brodo: a Bone Broth Cookbook. Canora won the James Beard Award for “Best Chef: New York City.”