Dine Around Downtown: Cooking at Home Edition

Dine Around Downtown: Cooking at Home Edition

The “Dine Around Downtown: Cooking at Home Edition” series connects audiences and chefs to support local restaurants from the comfort of your home or office.

Launched during the height of the pandemic and hosted by James Beard Award-winning chef and New York Times bestselling author Rocco DiSpirito, the series features chefs from Lower Manhattan restaurants to cook up signature recipes and share tips for crafting everything from complex gastronomic delights to go-to comfort foods.

The series is FREE, and all donations go directly to a food-security charity of the restaurant’s choice. And if your inner chef is calling you, whip up your best version of a featured recipe and post a picture of your plate to Instagram with #DineAroundAtHome and tag @DowntownNYC to enter to win a 30-minute private virtual cooking class with the chef! 

Missed an episode and want to catch up on previous cooking demonstrations? The entire series is just a click away here

And don’t be a stranger!  Visit your old favorite haunts and make new discoveries, or check out a place you’ve been meaning to try forever, to enjoy a celebratory meal with friends and family. Our Lower Manhattan restaurant community will be happy to serve you!


LUKE’S LOBSTER: Learn To Make Their Signature Lobster Roll, Poppy Seed Slaw and Ben’s Maine Blueberry Crisp

THU, AUG 04 | 4:00 PM

Chef Ben Conniff – Ben is Co-founder and Chief Innovation Officer of Luke’s Lobster, an international seafood company and restaurant group based in Maine that opened its first New York location in 2009. His business partner Luke Holden came up with the idea for Luke’s Lobster while working as an investment banker in Manhattan. Ben led the company to becoming a Certified B Corp in 2018 and credits its success to prioritizing its core values of Taste, Transparency, and Purpose — and its unwavering commitment to supporting its team and stakeholders. Ben authored Luke’s cookbook, Real Maine Food, and has been published in Saveur, GQ, Food52, Smithsonian, Tasting Table and Yankee magazine.