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Activist: Knockin' on Heaven's Door
KNOCKIN’ ON HEAVEN’S DOOR
Chef John Doherty of Blackbarn is feeding those less fortunate with his new foundation, Heavenly Harvst.
by Michael Hammer
MEGA CHEF JOHN DOHERTY spent the early part of his career preparing the finest foods on the planet for the biggest names on earth during his three-decade tenure at the Waldorf Astoria. Now his mission is to make sure that delicious meals are available to those who need them most. The 62-year-old Long Island native is focused on putting meals in the mouths of the hungry—and using his unparalleled expertise to make them the best they have ever eaten. “I am passionate about feeding those in need,” he says. “After nearly 30 years of cooking for over a million people a year in the Waldorf Astoria kitchen and at Blackbarn over the past four years, I have learned what people like to eat,” says Doherty. “This experience made it easy for me to develop meals that families will feel proud to put on their table.”
After years of research and development to create pre-packaged meals worthy of any fine-dining table, he has launched the Heavenly Harvst Foundation, with the mission of serving up shelf-stable, nutritious meals to deserving people around the country. “It’s real—and that’s what I’m most proud of,” he says. “The people I wanted to reach the most are eating these meals.”
In partnership with Feed the Children Foundation, Heavenly Harvst has distributed more than 50,000 meals to families in New York City, Upstate New York, Boston, and Chicago. Chef Doherty became interested in producing high-end meals for a mass market after being approached by the company Chicken Soup For The Soul. “Once I realized they wanted high-quality food with no preservatives, I was all-in,” he said.
Doherty reached out to Feed the Children to help distribute the food, along with personal hygiene products and school supplies. “They thought that the meals were a perfect addition
SPREADING LOVE Chef Doherty with a young friend in Chicago, and with Frank Sinatra, below.
because they are pre-cooked, sterilized and don’t have to be refrigerated. They’re perfect for homebound people and disaster relief.”
Doherty used his restaurant, Blackbarn in NoMad, and his unparalleled reputation, to raise funds for the project. He raised $120,000 at a September event, and is hoping to make an additional 50-60,000 meals with a third recipe in the near future.
“The need is greater than I can produce,” he says. “My daughter left a successful career as a fashion designer to devote all of her time to this, and we’re putting all our focus on finding corporate sponsors and donations so that we can reach even more people.”
And lest you think that the chef has abandoned serving amazing meals in a restaurant setting, you are strongly urged to join him at his two Blackbarn locations, in NoMad and in the Chelsea Market, where food isn’t the only comfort you will find.
“After so many years of silver and plush carpeting at the Waldorf, I wanted to offer a different kind of experience,” he says. “I didn’t think it was the future of food.” Blackbarn offers a range of artisanal home decor items, many locally made and sourced. “I want people to have the finest food, the best service — but I want them to feel at home and to relax and be comfortable. I want them to listen to music and have a good time.”
He describes the Blackbarn as a “rustic environment” with concrete, wood, metal, and natural elements. “I don’t want people who come here to feel like it’s a ‘performance,’” he explains. “It’s refined food in a relaxed atmosphere. The dishes have complexity in flavor and texture. The flavors excite the palate. I also told the wine team that if the wine doesn’t change the conversation I don’t want it on the list.”
Chef Doherty’s experience at the Waldorf— serving celebrities and heads of state from Imelda Marcos to Frank Sinatra—refined his desire for perfection, but his experience as a kid growing up in Suffolk County kept him connected to everyday people who enjoy fine food. “I started in Johnny Charcoal House in Commack,” he recalls. “I saw the love they put into that food. My experience at the Culinary Institute of America taught me precision and excellence, and the Waldorf gave me a hunger to be the best. Now I want to share that with people who may not have the same opportunities, people who others among us would take for granted.”
There’s no question, that’s a recipe we should all want to follow. heavenlyharvst.org DT
