First, they moved the restaurant three blocks up Van Brunt Street — and turned it into an Amish barn-raising.
Now the owners the Red Hook eatery Home/Made — formerly the Tini Wine Bar — have a new way to nourish a foodie community: They’re having a chicken dinner.
And not just any chicken dinner, but a feast of fowl and other poultry protein that was all raised locally.
“We’ve been getting all eggs from [name of farm withheld because the arrangement is a bit on the down-low] and now we’re going to do a full meal with about 25 chickens,” said chef Monica Byrne, who owns Home/Made with her partner Leisah Swenson.
Byrne said the $35 prix-fixe would include coq au vin, a “classic roasted chicken” and some “fun wings.”
“I’ll even make a pate from the livers,” she said.
There’ll also be salad from “the truck farm man,” whose pickup is often parked nearby.
“We’re about community,” Byrne said.
Red Hook chicken dinner at Home/Made [293 Van Brunt St. between Pioneer and King streets, (347) 223-4135] on Tuesday, Aug. 25.