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    The Dinner Bell: A Summer Lunch for Saipua

    Julia heads upstate to Worlds End Farm to visit her friend Sarah Ryhanen of Saipua, a Red Hook, Brooklyn-based floral design studio. Sara and her partner Eric are hosting a retreat for the staff of Saipua, so Julia prepares a summer lunch for the team. Inspired by the Mediterranean meze platter, Julia makes lamb kofta, spiced chickpeas, labneh, flatbread, and a ricotta cheesecake made with with sheep’s milk from the farm.

    Topics: bbq, cheesecake, chickpeas, Eric Famisan, farms, flatbread, floral design, flower farm, flowers, ground lamb, julia ziegler-haynes, Kale Salad, Kofta, labneh, montgomery county, Ricotta Cheesecake, Saipua, Sarah Ryhanen, sheep, sheep milk, summer lunch, the dinner bell