We take a super quick break in September and are excited to announce Ford’s Filling Station Pizzeria with chef Benjamin Ford coming to Harry’s on Tuesday, October 1 at 7:00 p.m.!
Ben is known not only for his creative techniques, but also for his innate understanding of the ingredients in his dishes, which celebrate the cycle of life and freshness of the earth. In 2006, he opened Ford’s Filling Station in Culver City, California, serving seasonal food for the people of the community. Designed to be casual, open and familiar, the room is full of artifacts from Ben’s life, his books are on the shelves, and his music plays on the stereo. It’s a soulful space, a place of substance to come and revive the senses and refuel the mind, body and spirit. The “Filling Station” metaphor and slogan “Fuel No Gas” are representative of a place to come to fill up on all the good things in life.
WE LIKE THAT!
So after esteemed visiting guests Gabrielle Hamilton, Jonathan Waxman, Marc Vetri, Jonathon Sawyer, Kevin Sbraga, Jon Shook and Vinny Dotolo, Paul Grieco, Chris Hastings, Hugh Acheson, Andrew Carmellini, Mindy Segal, Paul Kahan, April Bloomfield, Bill Telepan, Joey Campanaro, Jeff Michaud, Matthew Accarrino and Michael Solomonov, Michael is thrilled to invite chef Ben Ford to take over Harry’s Pizzeria. The menu is being set next week, but first a recipe for Ben’s welcome cocktail to get things buzzing. Click here for the just released tickets!
Add 1oz Fresh Lemon Juice, .5oz Mint Honey Syrup, and 2 dashes Angostura Bitters in shaker with ice and shake gently, to chill but not over water down. Strain into 14oz Collins glass over ice Add 1.5oz ginger beer. Fill with IPA, Sculpin if you can find it. Garnish with a fresh mint sprig.