The Little Nell welcomes Kerry Heffernan, executive chef at Grand Banks, for the next installment of our Guest Chef Series. Grand Banks is a seasonal Oyster Bar and galley on the deck of a historic cod fishing schooner moored at Pier 25 New York.
We invite you to read our Q&A with Chef Heffernan below then join us Wednesday, Feb. 10, for this special evening, which begins at 6 pm with a meet and greet with cocktails and small bites, then a four-course seated dinner in The Gallery at element 47.
The Little Nell: Tell us about Grand Banks – what an interesting concept to serve food and drinks on a schooner docked in an NYC marina.
Kerry Heffernan: We are so fortunate to be able to do the things we love – celebrate maritime history and serve sustainable seafood in the same place! People have really taken to the concept, so much so that a two-hour wait to get onboard is not uncommon.
TLN: Grand Banks is open part of the year – what do you do when it’s closed for the season.
KH: We are working on other projects, and the boat, of course. A historic wooden vessel takes almost the whole off-season to get ship shape for summer. It’s also a time when I can do much of the charity and campaigning for sustainable seafood in Washington, DC, and my work on the Chefs Panel for the Monterey Bay Aquarium.
TLN: Have you ever been to Aspen? If so, when, what was your experience, what are you most looking forward to upon this visit?
KH: I have visited Aspen several times and love it in all seasons with the amazing skiing in winter and spring and some of the best trout fishing of my life in the summer and fall. When I worked as a sous chef with Tom Colicchio, we went to The Food & Wine Classic one year. I remember my first time fly fishing (caught some slobs on the Frying Pan), saw John Denver having breakfast at Main Street Bakery in town and even went snowboarding (in June at A Basin, that was a ride!).
Also, my parents actually met in Aspen in 1954, a different place then from today is what they say. My mom recalls the ladies from Texas would ride the lift with their fur coats over their legs, leave them on the chair to be sent back down, then they’d be collected in a ‘pile” at the base to be claimed for the ride up again. My dad says he skied on the “Red Onion’s” team.
TLN: How do you and Chef Zubrod know one another?
KH: We’re old friends from a mutual acquaintance, Scott Rella of “Fear No Ice” who lives in Colorado and makes ice sculptures.
TLN: What will be on the menu for your dinner at The Little Nell?
KH: Coming soon (to be posted once ready!)
For additional details and reservations, please contact element 47:
970.920.6330 or firstname.lastname@example.org.