Butcher Paper Dinner: Crawfish Boil

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Butcher Paper Dinner: Crawfish Boil


Joaquin Baca kicks off the season with a Classic Crawfish Boil
June 3, 3pm - 7pm
Brooklyn Grange,
Flagship Farm in Long Island City

Chef Joaquin Baca (Brooklyn Star, Momofuku, TEO) will be kicking off the 2018 season with a classic crawfish boil! This chef comes from a family of cattle ranchers but that doesn’t mean he’s a stranger to seafood. He’s ready to boil up those bad-boys and serve them to you, Butcher Paper Dinner style. He’ll add his own flavor and flair, of course, and we are so looking forward to feasting on those tasty crustaceans with all of you!

Add in some tunes from one of our favorite DJ’s and you’ve got yourself a perfect Sunday.

Folks better be ready to get dirty, and to have some fun.  This is not a stuffy supper club; this is a Butcher Paper Dinner!


3pm - 4pm: Snacks, drinks, explore the farm

4pm: Dinner is served

Dessert by Whisk Me Away

Blue Point Brewing
NY State Wine

Joaquin Baca is a Texas native, so maybe it’s no surprise that the chef inherited the wood-burning oven at Brooklyn Star with casual aplomb. A chef in the Southwest for 10 years before moving to New York, Baca was exposed to bold regional flavors. So when arrive in the city, he was able to dive into the broad-shouldered swagger and occasional genre-bending of Momofuku with partner David Chang. Baca helped Chang expand the then-small empire with Momofuku SsamMomofuku Noodle Bar, and Momofuku Ko—even helping open Ken Friedman’s Rusty Knot along the way.

But as the Momofuku empire continued to grow, Baca knew he needed his own place, so he left the house that Chang built to open his own restaurant: the Southern-inflected, wood-burning oven-anchored Brooklyn Star.

After ten years, Brooklyn Star will be closing their doors later this month but Baca is excited to announce the launch his newest endeavor, an izakaya styled restaurant named TEO after his new son (Mateo).

Just one sip of Blue Point beer and you’ll find yourself at the boatyard hanging with friends, brewers, and a few seagulls. That’s because after years of brewing (but mostly drinking - don’t let our brewers tell you otherwise), Blue Point knows it takes a hometown brew to live up to New York standards.

Whisk Me Away Cakes is an original blend of art, activism and storytelling. Through desserts, we gather diverse communities to engage in conversations that lead to advocacy, action, and change.

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