Smell and taste can transport us across continents with one bite, but how do New York City chefs who serve cuisine from other countries achieve the same effect  by focusing on Greenmarket ingredients? This panel discussion and tasting will delve into the stories behind dishes that recall flavors from afar, but re-emerge here in the city made with ingredients grown in the Northeast. To illuminate their journey, we will be joined by chefs who cook internationally, and some of the Greenmarket farmers they source from locally.