The Science Behind Small-Batch Bread Baking

Chef de cuisine Max Blachman-Gentile discusses The Standard's newly developed bread program

If packaged, pre-sliced bread exists on one end of the spectrum and artisanal loaves sit at the other, then The Standard‘s newly developed bread program lies further beyond the latter. Max Blachman-Gentile, the East Village outpost’s new chef de cuisine, put together an incredibly scientific, and limited, bread menu. Working solely with naturally leavened doughs (naturally fermented ones made only with wild yeast) Blachman-Gentile hopes that …

Benefiting The ACLU, The Standard’s “Chefs Stand Up” Dinner Series

A look at the three-city venture that supports immigrant communities

The Standard is hosting a three-city, nearly three-month long dinner series benefitting the ACLU, called “Chefs Stand Up.” With chefs from various cities, ethnic backgrounds and experience levels, the series will feature dishes inspired by the various immigrant communities that support, improve and evolve the industry. Proceeds from each dinner will go to the ACLU Immigrants’ Rights Project—a part of the Union that combats discrimination …

Artist Prune Nourry’s Incense + Blowtorch-Driven Catharsis

For the unveiling of “The Amazon,” artist Prune Nourry’s new sculpture outside The Standard High Line hotel, Nourry took a blowtorch to a portion of the work—igniting hundreds of sticks of red incense. The French multimedia artist’s piece represents healing and catharsis, and draws inspiration from a First Century Roman marble wounded Amazon warrior statue at the Met she crossed while battling breast cancer. The …