In lieu of our beloved Artist Workshop Dinner series, this month we are thrilled to feature our community chef, Justin J Wee (@djdumpling), who will be showing us how to bring some of his NMDQ Dinner culinary spirit to our own kitchens via Zoom. We are including the ingredients of the recipe he will be making below and encourage you to follow along!
Spaghetti and Meatballs w/ homemade tomato sauce and persillade
3 punnets of cherry tomatoes (can use grape tomatoes as well)
1 cup olive oil
3 cloves of garlic
Basil (for garnish)
1/3 cup finely chopped parsley
1 large clove garlic
2-3 tablespoons of olive oil
1/2 medium yellow onion, finely chopped
2 clove garlic, finely chopped
8 ounces ground pork
8 ounces ground beef
1 teaspoon of salt
1/2 cup torn white bread, crusts removed (you *could* sub for oats if GF)
1/2 cup milk (or stock, if dairy free)
1/4 cup of parsley
OPTIONAL: worcestershire sauce, nutmeg, orange rind
Pasta of your choice!
Justin J Wee is a Malaysian-born Australian photographer and community chef now based in Brooklyn. His clients include The New York Times, The Atlantic, Bloomberg Businessweek, VICE and NPR. In 2020, Justin was named one of Authority Collective’s ‘Lit List’, a group of image makers to ‘watch, hire, and exhibit’, and in 2019 was featured by the BBC for his project ‘How I Hurt’, a still life series documenting chronic pain. In addition to his visual practice, Justin is a community chef for two not-for-profit community collectives, Nomadique and Communion. His sun is in libra, and everything else is in gay.