Kirsten Davenport kitchen manager of Terroir at the Porch smiles inside of the famous shipping container converted into a restaurant. Photo by Armando Rafael Photography
From baking five graduation cakes for high school friends to learning the art of a soft-boiled egg, Kirsten Davenport—kitchen manager of Terroir at the Porch—has been perfecting her culinary skills for a long time. In this installment of Faces Behind the Food, Kirsten shares the significance of the High Line in her life and why tasting Terroir’s menu is a must. For hours and locations of all of our vendors, see High Line Food.
Tell us about yourself and your passion for food and drink, including any fun or unusual facts that we might not know. (Any secret talents, perhaps?)