Made (WITH VEGETABLES) in America
I love meeting people who love food, health & wellness, and who have made a career out of their passion. Alexander Meyers and Jessica Young of Young’s NYC are two perfect examples of this. After stints in the corporate restaurant world, both Alexander and Jessica left their ventures to follow their dreams of having a vegan pop-up restaurant. Alexander began his career at the French Culinary Institute and has worked for some of the restaurant industry’s biggest names, and Jessica, too, started her career at the French Culinary Institute and worked as a private chef as well as a pastry chef in one of New York’s most popular gluten free restaurants. The two connected over their passion for farm to table dining, sourcing local vegetables, and bringing vegetables to the forefront of a menu. Alexander and Jessica work closely with local purveyors and products, and their genuine passion for their business has resulted in a successful pop-up restaurant here in New York City.
I went to Young’s NYC most recent pop up event and had a wonderful experience. This season’s menu featured fava beans with spring pea custard, ramps with barley cooked in tea and vanilla glazed turnips, and beets with blackberry cocoa butter and dark chocolate ice cream. As you can see, the menu is 100% vegan, but not 100% gluten free. Not to worry! The Young’s team is happy to accommodate ANY allergy. My ramps dish used quinoa instead of barley and it was amazing. Everything tasted natural and fresh, and the Young’s team made vegan dining elegant and delicious.
Young’s NYC is off to a great start and I look forward to the unique pairings and vegetable combinations at their next pop up event. Alexander and Jessica also dream of having their own brick and mortar, too, to share their vegan cuisine with New York City year round. Good luck and see you at your next event!