Fossil Farms is a mission driven company guided by a few core principles.
This means, consistently having the best quality products and the best service in the industry.
Chef Name: Megan Johnson
Location: Brooklyn, NY
"Ethically sourced meat is important to us as a restaurant. Taste profiles of meat sourced from ethical farmers is evident in the finished products and Fossil Farms brings us the best quality out there."
-Megan Johnson & Jen Laporta
Megan and Jen have been partners in life for the last 9 years. They met at Gottino, a small wine bar in Greenwich Village. Jen and her best friend Christie were regulars there and Megan was the sous-chef. Late one summer night, after months of getting to know each other (and some flirting!), Megan made her move on Jen over food truck burritos. They were sitting on a park bench at the corner of Hudson & Jane. Five years later, they were married at Prospect Park in Brooklyn with their dog Charlie as ring bearer. Both Megan and Jen are passionate about food and friendship, so it was only natural they open up a space devoted to both. Hudson Jane is located on Myrtle Avenue in Brooklyn’s Fort Greene neighborhood, where they serve the community they have come to know and love over the past eight years.
Executive Chef, Megan Johnson
Megan wakes up every day with a passion to bring people together to share food and form friendships. Megan started cooking at the hip of her grandmother Grace Johnson. In 2004, after working in restaurants in Seattle and Dublin, Megan joined the kitchen staff at New York City's top New American restaurant, Gramercy Tavern. In 2008, Megan joined Casellula Cheese and Wine Café in Manhattan as Executive Chef. There she gained a following among locals and critics for her seasonal small plates. Procuring many ingredients from Union Square’s Greenmarket, she formed close relationships with local farmers. In the Fall of 2015, Megan left Casellula to pursue the dream of opening her own restaurant, Hudson Jane.
Director of Operations, Jen Laporta
Jen grew up in Miami, where food is at the heart of the close-knit cuban community she grew up in. She learned from her grandmother "mima" that the most important ingredient in any dish is love. Sunday dinners were her happiest memories because it brought the whole family together. Jen moved to New York City in 2007, and has since worked in the fast-paced fashion industry, where she has helped designers bring their visions from paper to form as a tech designer. At Hudson Jane she hopes to realize her and Meg's shared vision of love, good food and whole-hearted community.
Download printable .pdf file here.
1 ea. Fossil Farms Angus Flap Tri Tip Steak or Angus Inside Skirt Steak
1 ea. store bought egg noodles (we make our own, but for the home cook, store bought is easier!)
1/4 cup Canola oil
Mushroom Gravy (recipe below)
Candied Shallots (recipe below)
Dry rub (see recipe below)
1 cup Paprika
1/8 cup Red chili flakes
1/4 cup Ground fennel seed
1/8 cup Black pepper
Combine all ingredients and set aside.
4 cups Mushroom stock
1/8 tsp. Red chili flake
2 oz. Butter
1 tsp. Salt
3-4 sprigs Fresh thyme
1 lb. Cremini mushrooms, cleaned
1/8 tsp. Ground nutmeg
3 tbsp. All-purpose flour
1/4 cup Extra virgin olive oil
Pre-heat oven to 400. Heat saucepan over medium heat. Add butter to melt. Add flour, chili flake, nutmeg and salt and stir to mix well to make a blonde roux (2-3 minutes). Add mushroom stock and stir to combine. Stir occasionally and simmer for 25-30 min. Quarter cremini mushrooms and coat with olive oil, thyme and season with salt and pepper. Put in oven for 10-12 minutes, or until golden brown and set aside. Once gravy has reduced down to a thickness that will coat a wooden spoon, strain and place roasted cremini mushrooms in gravy. Check for seasoning, and add salt and pepper to taste. Set aside for later.
5 Shallots, cleaned and peeled
1 cup Balsamic vinegar
1 cup Sugar
1 ea. Bay leaf
Pre-heat oven to 375. Place all ingredients in a saucepot over medium heat to dissolve sugar. Place pot in oven, and let liquid reduce down to a thick syrup like consistency (appx 45 minutes). Once shallots are tender, remove from heat and set aside.
Butcher Tri tip into appx five 6-8 oz. portions. Rub steaks with dry rub and let sit for 12 hours. Pre-heat oven to 400. Cook egg noodles according to package directions. Heat canola oil in a cast iron pan on high heat. Add Tri Tip Steak or Skirt Steak, cooking in batches to avoid overcrowding of pan. Sear on all sides. Place pan in oven and cook to desired temperature of meat. Remove from oven and allow to rest for 3-4 minutes. Cut on the bias into slices. Toss cooked egg noodles with mushroom gravy. Put cut steak on top and garnish with one candied shallot. Check for seasoning and adjust to taste.