Chef Marcell’s Shrimp Salad with Lemon Aioli

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We’re pleased to present an original take on a summer classic, courtesy of Chef Marcell. The creative force behind many of our catering creations, Marcell is both a graduate of our program and the head chef of our Philadelphia kitchen. We are grateful for his contribution to the team and commitment to the men we serve, and we hope you enjoy this delicious display of his culinary talents.


(makes 12 servings)

Lemon Aioli

  • 1 cup mayonnaise
  • ¼ cup fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon white pepper
  • 1 pinch cayenne
  • 1 pinch granulated garlic
  • ¼ cup chopped parsley

Shrimp Salad

  • 2 pounds shrimp
  • ½ lemon
  • ½ c celery, finely diced
  • 3 heads of lettuce or 12 mini sandwich rolls


Fill a medium saucepan halfway with water. Add a pinch of salt, squeeze and add the juice of half a lemon, and bring to a boil.

While waiting for the water to boil, make the lemon aioli by combining the mayonnaise, fresh lemon juice, lemon zest, white pepper, cayenne pepper, and granulated garlic in a blender until smooth. Manually mix in the parsley and place in the refrigerator.

Add shrimp to the boiling water, and cook thoroughly. Drain away the boiling water, shock by shrimp by submerging them briefly in ice water, and drain again. Peel the shrimp, and chop into bite sized pieces.

Mix lemon aioli and diced celery with the chopped shrimp, and place in the refrigerator for 2 hours. Remove the mixture from the refrigerator, and either wrap in leaves of lettuce or place on mini sandwich rolls. Serve and enjoy!

2016 Farmers’ Markets Announcement!

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Farmer's Market Announcement 2016 EDITCome support The Doe Fund’s social enterprise bakery at our 2016 market locations in Harlem and Bushwick. Our all-natural baked goods are made fresh for each market by the one and only Chef Pete.

Dishes By Doe Event!

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We are pleased to announce The Doe Fund’s upcoming Dishes By Doe tasting event.
On the evening of June 17th, The Doe Fund’s very own Dishes By Doe catering team will present their mouth-watering and awe-inspiring creations to guests at James Beard House, a world-renowned New York City culinary institution.
The event will support our culinary training program and social enterprises, which help formerly homeless and incarcerated men achieve employment, housing, and permanent self-sufficiency.
In the past year alone, we’ve helped over 40 men learn foundational culinary skills and secure jobs in the food service industry, earning a living wage and becoming productive members of society.
These men, once trapped in the vicious cycles of homelessness and incarceration, are now loving fathers and husbands making a difference in their communities.
Our work is made possible through the generous support of individuals who share our commitment to the transformational power of honest work and good food.
Please consider joining us on June 17th in celebration of the men we serve and the individual potential we help them realize every day.
Event details and a link to purchase tickets are available at
Thank you in advance for your support.

Pete’s Oatmeal & Cookie Bar

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This week we have a new product currently in development by our very own head baker, Chef Pete. These sweet creations offer a modern take on two classics, the granola bar and the cookie.

If you’d like to give them a try, be sure to keep your eyes peeled for updates on our whereabouts throughout the upcoming farmer’s market season.

Please feel free to share your thoughts in the comments section below.

We always love your feedback!


Oatmeal Bar

2½ pounds oats

1½ pounds corn syrup

1 pound raisins

1 tablespoon cinnamon


Preheat oven to 350 degrees. Combine oats, corn syrup, raisins, and cinnamon together in a bowl. Mix until all ingredients are well-blended. Grease a sheet pan, and pour batter into the pan evenly. Bake for 15 minutes. Remove from oven, let cool, cut into desired shape and size, and enjoy!


Cookie Bar

2½ pounds flour

1 pound sugar

1 pound brown sugar

1½ pounds butter

5 eggs

Preheat oven to 350 degrees. Cream butter and sugars together in a bowl until the mixture achieves a smooth consistency. Add eggs, and continue to mix into a batter. Add flour until the batter is firm. Grease a sheet pan, and pour batter into the pan evenly. Bake for 15 minutes. Remove from oven, let cool, cut into desired shape and size, and enjoy!


For a special touch, consider adding your favorite toppings to either recipe. Pete recommends chocolate and berries, but feel free to be creative!