12/20 The Whisk and Ladle

executed by me, mark, and nicole bardin

(pictures coming soon)

The menu

Canapes:
Winter rolls
Roasted rice cakes

Soup:
lobster broth wonton explosion in miso
pea puree with miso butter wonton explosion in miso

Entree:
hot and cold fluke with pureed wasabi parsnips
shiso, black sesame, and nori encrusted tofu steaks with pureed wasabi parsnips

Salad:
spinach and daikon salad with spiced cahews, crushed egg, yuzu salt and kewpie ponzu dressing

Dessert:
compressed pineapple with rum rolled in black sesame
chocolate soup with matcha foam

12/18 Amelia at the Whisk and Ladle

Amelia's amazing dessert of carrot ice cream, curry tuile, and ginger cookie

Menu


Canapes: Potato latkes three ways - blue potato with smoked salmon and creme fraiche
sweet potato with apple chutney
yukon golds with spicy pear chutney

Soup: spicy cashew with walnuts and sweet potato puree

Entree: Bass on wilted spinach, celery root puree, and spinach puree

Salad: textile carrot and spinach

Dessert: carrot ice cream, curry tuile and ginger curry

12/12 & 12/13 Breaking Bread and Boundaries with A Razor, A Shiny Knife

The crew that busted out 24-courses of craziness
click on the photo to go to the Time Out article

Not pictured, but whose contribution was vital: Brian Sullivan, Mayur Subbarao, Eugene Edele, Tom Helmick, Cathy Erway, and friends

Menu:

Passed Canapés

ATLANTIC SALMON with Black Sesame Tuile and Red Onion Crème Fraîche

LAMB “BLT” with smoke lamb belly, spicy lettuces and truffle “Petit Salé”

PUFFED IDIAZÁBAL Yeast, Mustard Seed

SMOKED SALMON Yuzu, Caper

Seated Courses: (line breaks signify courses breaks)

JAPANESE SEA URCHIN "VELOUTÉ" Meyer Lemon

SUNCHOKE PURÉE with Osetra Caviar and Almond Oil

STEELHEAD TROUT ROE Coconut, Coriander, Vanilla Fragrance

PRAWN Yuba, Miso, Orange

TRUFFLE OIL-INFUSED CUSTARD "Ragoût" of Black Winter Truffles

WHITE TRUFFLES FROM ALBA Celery Branch and Celery Root Mousse

BLACK TRUFFLE EXPLOSION Romaine, Parmesan

HOT POTATO-COLD POTATO Chive, Butter, Truffle

CHESTNUT Baked Potato, Quince, Smoke

"GALETTE" OF HUDSON VALLEY MOULARD DUCK FOIE GRAS Italian Pistachio "Financier," Compressed Red Sensation Pears and Garden Mâche

TURBOT Shellfish, Chamomile, Ginger

SWEET BUTTER POACHED NOVA SCOTIA LOBSTER MITTS Monterey Bay Abalone, Abalone Mushroom and Purée of Arrowleaf Spinach with "Béarnaise" Reduction

LAMB Fennel, Pernod, Coffee-Scented Air

SNAKE RIVER FARM’S "CALOTTE DE BŒUF GRILLÉE" "Mille-Feuille" of Yukon Gold Potatoes, Forest Mushrooms and French Laundry Garden Tokyo Turnips with "Sauce au Poivre"

BACON Butterscotch, Thyme, Pepper

POMEGRANATE Mint, Yogurt, Chili

BLACKBERRY Tobacco, Kola Nut, Nepitella

DIANE ST. CLAIR’S BUTTERMILK SHERBET Roasted Pecan Crumble and Whiskey Sour Coulis

"BANOFFEE" Devil’s Food Cake, Chocolate "Marquise" and Malt Mousse with Banana-Crème Fraîche Sherbet

SWEET POTATO Bourbon, Brown Sugar, Burning Cinnamon

per se CHOCOLATES

Wines: These varietals will also be paired with each event

Champagne

Chardonnay

Pinot Gris

Marsanne/Roussane

Brunello di Montalcino

Cabernet Sauvignon

Madeira

10/24/2008 Pig Roast with A Razor, A Shiny Knife

What do you do with a whole 200 lb pig? If you are Michael Cirino and Daniel Castano, you stuff it with six racks of ribs, kimchi, peppers and onions and then you roast it over a fire for 20 hours. While I did not get a chance to taste the piggy, I did get to stuff her, sew her back up, and give her a few turns over the fire. Check out better photos of the event by Cathy Erway of Not Eating Out in New York.