Dan Kluger: Seasonality, Sustainability, New Ventures and New York's Culinary Scene
Greywind: A Culinary Gem in Hudson Yards
Dan Kluger: Seasonality, Sustainability, New Ventures and New York's Culinary Scene
Welcome to your guide to the savory stories behind the chefs who are redefining dining, one dish at a time. In our latest episode of Chef AF, I had the pleasure of sitting down with none other than Dan Kluger, whose groundbreaking approach to seasonal and sustainable cooking has cemented his status as a vanguard of New York City’s dining scene. Kluger, a James Beard Award-winning chef, shares his journey from learning under renowned chefs to opening his acclaimed restaurants, including the beloved Loring Place and the innovative Greywind.
A Chef's Journey: From Learning to Leading in NYC
Dan Kluger’s story is one of passion, creativity, and an unwavering commitment to showcasing local, seasonal ingredients. His culinary philosophy, deeply rooted in the rhythms of nature, transforms simple dishes into vibrant, flavor-packed creations. During the interview, Kluger recounts his early days in the industry, working under culinary titans like Jean-Georges Vongerichten and Tom Colicchio, and how these experiences shaped his approach to cooking and restaurant management.
Greywind: A Culinary Gem in Hudson Yards
In our chat, Dan unveils the inspiration behind Greywind, his latest contribution to New York’s vibrant dining scene. Nestled in Hudson Yards, Greywind marries the rustic beauty of the Hudson Valley with urban sophistication, a reflection of Dan’s vision to create a dining experience that’s as enriching as it is delicious. He also gives us a sneak peek into Spygold and The Bakery at Greywind, each a unique facet of his culinary empire, showcasing his commitment to innovation and excellence.
Washington Squares: Reinventing Pizza with Purpose
Our conversation took a delightful turn as Dan recounted the birth of Washington Squares. What started as a pivot during the pandemic became a beloved pizza destination, known for its soul-satisfying Grandma-style pies. Dan’s story of adaptation and resilience resonates with anyone looking to make a positive impact, no matter the circumstances.
The Chef’s Counter: An Exclusive Invitation
Looking ahead, Dan shares his excitement for the upcoming Chef’s Counter at Greywind, an intimate setting where diners will be treated to a tasting menu that promises an unforgettable culinary journey. His passion for creating a dining experience that both challenges and delights is evident as he talks about this next adventure.
Dan Kluger: Crafting New York’s Culinary Narrative
As your host on Chef AF, I aim to bring you closer to the chefs shaping our food culture. Dan Kluger’s episode is a compelling story of innovation, sustainability, and the magic of New York City’s food scene. His dedication to celebrating local, seasonal ingredients not only defines his cuisine but also tells the larger story of what it means to dine in this great city.
On Chef AF we continue to explore the culinary world through the eyes of those who are changing it one plate at a time. Dan Kluger’s journey from the farm to the forefront of New York’s culinary scene reminds us of food’s power to connect, inspire, and transform.
RECIPE | Dan Kluger: Grilled Cantaloupe, Watermelon, and Kale With Yogurt–Poppy Seed Dressing
Grilled Cantaloupe, Watermelon, and Kale With Yogurt–Poppy Seed Dressing
MAKES 4 SERVINGS
PICKLED GINGER
MAKES 1 CUP
4 ounces ginger, peeled and very thinly sliced (use a mandoline if you have one), about 1 cup
¾ teaspoon kosher salt
1 tablespoon sugar
¼ cup water
¼ cup unseasoned rice wine vinegar
In a small bowl, toss the ginger and salt and let sit for at least 30 minutes. In a small saucepan, combine the sugar, water, and vinegar and bring to a simmer. Pour over the ginger and let cool to room temperature. Transfer to a sterilized jar, seal, and refrigerate for at least 4 hours (ideally 24 hours) before using. The pickled ginger can be refrigerated for up to 1 month.
YOGURT–POPPY SEED DRESSING MAKES ¾ CUP
2 tablespoons extra-virgin olive oil
2 teaspoons poppy seeds
½ cup Greek yogurt
1 tablespoon fresh lime juice
1 tablespoon maple syrup
Kosher salt
In a skillet, heat the olive oil over medium heat. Add the poppy seeds and turn off the heat. Scrape the contents of the skillet into a bowl and let cool to room temperature. Add the yogurt, lime juice, and maple syrup and whisk to combine. Season to taste with salt.
FOR SERVING
½ cantaloupe (with skin), cut into ¼- to ½-inch planks
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 bunch kale, stems discarded and leaves thinly sliced crosswise
½ cup Yogurt–Poppy Seed Dressing, to taste
2 cups diced watermelon (½- to ¾-inch dice)
1 serrano chile, halved lengthwise and thinly sliced into half moons
2 tablespoons Pickled Ginger
¼ cup coarsely chopped dill
Prepare a hot grill or preheat a grill pan over high heat. Brush the cantaloupe slices with olive oil and season with salt and pepper. Grill until nicely charred, 20 to 30 seconds per side. Transfer to a cutting board and let cool, then remove the skin and cut the flesh into ½- to ¾-inch cubes.
In a salad bowl, toss the kale with some of the dressing until well coated (this will help soften the kale as well). Add the cantaloupe and watermelon and a little more dressing, and toss again. Garnish with the chile, pickled ginger, and dill and serve.
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