I’ll never forget the day I moved to Brooklyn, New York. After unloading my belongings into a quintessential brownstone apartment in Cobble Hill, I walked along Smith Street to find a huge Bastille Day celebration. The streets were filled with people playing bocce ball and drinking Kir Royals (champagne and currant liqueur). Grills lined the sidewalk, stacked with skewered meats and vegetables. Vats of ailoi were prepared to accompany all of the items hot off the grill. Baskets of pastries, both savory and sweet, were on tabletops for the taking and because it was 2003, everyone was smoking. At 22 years of age, this Bastille Day festival seemed the height of New York living and and I’ve been trying to recreate this party ever since. So join me at Salt Water Farm for a day of cooking to commemorate the storming of the Bastille. We will make tomato and goat cheese galettes, olive, caper and sweet onion bread, mussels with cream, garlic and fennel, grilled lamb and summer vegetables with plenty of aioli (and crispy potatoes of course), and strawberry and cream pastries.