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Brad Farmerie
Cooking Style : Fusion Cuisine
 
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Brad Farmerie sums up his cuisine in three words: richness, acidity and texture. This is the genesis of PUBLIC, a bold restaurant concept that combines the creativity of his international fusion with the familiarity of regional fare. Farmerie's goal is to consistently present his diners with new ingredients and undiscovered wines - not to overwhelm their palates, but to offer them variations on flavors from dishes they already love.



PUBLIC features a strong Antipodean influence, thanks to Farmerie's formative experience at London's Providores and Tapa Room. Farmerie collaborated with Providores co-owners Peter Gordon and Anna Hansen to conceive PUBLIC's original menu concept, using that kitchen's global fusion cuisine as a point of reference.



Courtsey:http://www.starchefs.com/chefs/rising_stars/2005/newyork/html/bio_b_farmerie.shtml

 
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Brad Farmerie
Brad Farmerie sums up his cuisine in three words: richness, acidity and texture. This is the genesis of PUBLIC, a bold restaurant concept that combines the creativity of his international fusion with
http://www.chef-opedia.com/Brad_Farmerie/profile
 
NY Rising Stars Revue: Chef Brad Farmerie of PUBLIC on StarChefs.com
Brad Farmerie sums up his cuisine in three words: richness, acidity and texture. This is the genesis of PUBLIC, a bold restaurant concept that combines the
http://www.starchefs.com/chefs/rising_stars/ 2005/newyork/html/bio_b_far...
 
Cervena - Brad Farmerie
Brad Farmerie. Public Restaurant NYC. Cervena’s purity of flavor makes it a favorite choice for me. It has a taste that most beef cannot match,
http://www.cervena.com/?id=94
 
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