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How to Lunch With Julia Ziegler-Haynes

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  • 6 years ago
Welcome to our brand new how-to series called How-To, where we'll learn to achieve a wide range of cooking and drinking techniques, recipes, and anything that won't light our hair on fire (unless that's part of the plan). Joined by musicians, chefs, artists, actors, writers, home cooks, and anyone with a skill set we'd like to learn, we'll explore a varied spectrum of skills that we can all keep in our back pockets to look like pros in any situation.

This week, we teamed up with artist and chef Julia Ziegler-Haynes, the mastermind behind the Dinner Bell, one of Brooklyn's most beloved supper clubs. We caught up with Julia in her kitchen the day after the Dinner Bell took place somewhere in Brooklyn, where she taught us how to make lunch with leftovers.

Joined at the kitchen table by her friends, musicians Merica Lee and George Michael Jackson from the Naked Heroes, Julia revives leftovers and the entire notion of lunch altogether as she whips up an impressive sandwich that pulls the trump card on PB&J: lamb-meatball sandwiches topped with ramp aioli and fennel slaw on homemade focaccia bread. When she wasn't caught massaging the focaccia dough, occasionally yelling at her guests, or waxing poetic about weird scents that turn men on, Julia showed us some serious food-porn shots that fogged up our camera lens. One handkerchief just wasn't enough to help us out on this shoot.

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