Rave reviews about the lunches at The NY Brand Lab!

The next NY Brand Lab kicks off April 12 and, according to the recent Lab grads who sat around the table, the lunches are surprisingly amazingly delectably delicious. So here’s the scoop re their Number #1 favorite lunch. Those Lab grads all begged/pleaded/demanded the recipes and details so here goes:

I’d have to say the Porcini Mushroom Tortellini was the number #1 favorite. It’s from Bertagni, a product of Italy and it comes in a 8.8 oz (250g) package. Takes only a few minutes to boil and it’s totally drop-dead delicious. I serve it with a melted butter and sage sauce. Unbelievable. Of course, then there’s The Van Salad that goes with it. Everyone also seems to want my all-time favorite Van Salad Dressing! Here goes: Use the best olive oil you can afford. If not, don’t worry! Then it’s a few drops of White Wine Vinegar (not Balsamic). Add a small dollop of Dijon mustard and whisk, mix, stir it up so it looks swirly. Be generous with your Maldon sea salt and ground pepper. Then, depending on what kind of mood I’m in, I’ll mince a few cloves of garlic. When it comes to leaves: I like a mix of arugula and that purple raddiccio. (Nothing like a burst of color.) Toss it all up. I add toasted (not-quite ground but slivers) of almonds or pine nuts. Place in a good hot fry pan. No oil required. But you have to watch it closely otherwise it burns. I love avocado. And at the last minute, I shave the real Parmiggiano cheese and mix. Note: I prefer those old fashioned kinds of cheese graters that grate generous slivers of cheese. Much prefer that to the tiny, tiny grains of cheese. It’s the texture that is important here.

Here’s what the remarkable Smita Paul, social entrepreneur & creative director from www.IndigoHandloom.com said about lunch at The NY Brand Lab:

“There’s no other workshop or group in New York City that serves the kind of lunch that Van does. My favorite? The mushroom porcini with sage/butter sauce.”

Try the tortellini. You won’t be sorry.