Scott Cavagnaro (Chef Cava) is a classically-trained chef and a graduate of the French Culinary Institute. His career in the food service industry began long before culinary school, having worked in all aspects of the industry - front of the house, back of the house, and in catering sales. Scott began cooking professionally as a line cook at the famed New York City French restaurant, La Grenouille. While working at La Grenouille, the restaurant received 3 stars from The New York Times. After La Grenouille, he spent time cooking for several restaurants in Brooklyn and Manhattan before switching his focus to private dining. Scott is also an editorial content contributor and recipe tester for Food52.
Bright Eye Pasta Pop Up!
Crudo of Long Island Scallops - Ramps, Radishes, Pickled Mustard Seeds
Southern Italian Picnic - Summer Toast, Panelle, Arancini, Fregola Sarda, Meatballls & Mazzola Italian Bread
We believe in sustainability and showcasing the best produce that the Northeast has to offer. We pride ourselves on cooking with the seasons and supporting local farmers and small vendors. All of the proteins are free range & antibiotic-free. Seafood is wild-caught. All vegetables are locally-sourced and, if available, organic.
In The News
Forbes Magazine - Chefs Share Their Favorite Recipes Using Parmigiano Reggiano
Catering & Sustainability- BLB Events
The New York Times - On Monday Night, He Serves Pasta
New York City Gritty, Episode 7
Our Hen House - Chef Cava Cooking Class
Our Friends
rentals@housingworksbookstore.org
