Dining In with The New Yorker Festival: Dacha 46
New York, NY, USA
Order a curated meal from Dacha 46. Tickets include on-demand access to Helen Rosner’s interview with the chefs, Jessica and Trina Quinn.
You must live in New York City to participate in this event, and it is not included in the all-access ticket. You must provide a delivery address at checkout for each ticket purchased.
- Celery-root shashlik bathed in spicy adjika butter, grilled and lacquered with pomegranate molasses, with sumac yogurt on the side
- Plov (pilaf) and house pickles
- Oreshki, a traditional Eastern European shortbread cookie baked in a Soviet walnut mold and filled with creamy dulce de leche as well as chopped toasted walnuts
Note: This meal is vegetarian.
Jessica and Trina Quinn are the chef couple behind Dacha 46, a culinary pop-up that they created in October, 2020, working from their fourth-floor walkup in Bedford-Stuyvesant. As the magazine’s Hannah Goldfield writes in her review of the duo’s Eastern European food, their pop-up offers “menus that span centuries of the region’s history, across countries and cultures.” The Quinns consider Dacha 46 a love letter to the food they cook, and to each other.
Helen Rosner is a staff writer at The New Yorker. She has been covering food and culinary culture for more than a decade, and won a James Beard Award, in 2016, for her ode to chicken tenders, in Guernica. Rosner previously worked at Saveur and New York, and launched the seminal food Web site Eat Me Daily. Before joining The New Yorker, she was the executive editor of Eater, where she founded the site’s James Beard- and National Magazine Award-winning features department.
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