Tag Archives: collaboration dinner

NYC – 4/27/17 – Jeremy Fox @ Momofuku Ko

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One never knows about these visiting chef dinners. Often with great chefs they are not that successful due to just being out of their element, having to source different ingredients, or a kitchen staff that they don’t know.  But when the rare one works it can be fantastic.  I’ve been trying to come up with something that tops this but haven’t been able to so far.  Perhaps because while I would not have mistaken this menu for a Ko dinner (ok maybe I would have if I went less), it still felt just like Ko.

peas, white chocolate & macadamia

radish, chevre, sea moss & mustard

sunchoke, grapefruit, fennel, uni & shoyu

beets, berries, avocado & pistachio

pappa al pomodoro, ramp kimchi & burrata

fava bean & sorrel cacio e pepe

morels en papillote, foie gras & egg yolk

strawberry with polenta soffits

pork, kumquat, kohlrabi & dill

beef, brassicas, green peanut miso & marrow


lavender almonds

fresh ricotta & strawberries

bread au chocolat

NYC – 6/15/16 – Contra & Restaurant Andre

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Yet another great Contra collaboration dinner, this time with Andre Chiang of Restaurant Andre in Singapore.  He is fantastic as is his food and I hope to someday make it to Singapore!

Baby mushroom croque en bouche

Oyster, lapsong gelee, peas

Rose champagne, heirloom tomatoes, poisson de roche

King crab, celery sabyon, capers

Elysian fields lamb, scallop lasagna, cresson-wasabe

Quail, fava, cherries

Camembert

NYC – 5/16/16 – Contra @ Gramercy Tavern

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I have absolutely loved all of the Contra collaboration dinners and this one was no exception.  While the floral displays and seasonal decorations at Gramercy Tavern are always stunning, the centerpiece of the large table in the private dining room was exceptional.  Looking back at this menu it is very difficult to pick a favorite dish.  And in several cases I am not sure which dish was a Contra vs. Gramercy Tavern creation which in my opinion means that this was a very successful collaboration.  Also impeccable service by the GT team!


Warm potatoes, mackerel, spruce
Smoked trout & eel consomme, onions
Hake, parsnips, mustard greens

Sweetbreads, asparagus, lobster

Grilled coppa, mushrooms, fresh herbs

Off-menu dessert

Passionfruit semifreddo, wildflower honey, spruce

Strawberries, sour milk ice cream

NYC – 2/15/16 – Luskus (w/ Kitchen Table)

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A terrible snowy night to trek to Brooklyn and on the walk from the subway I was wondering what the heck I was thinking.  But I absolutely loved my visit to the Kitchen Table at Bubbledogs last year and was quite excited for this collaboration dinner.  Plus it has been far too long since I have been to Luskus.  I could have eaten a complete meal of the chicken skin and was thrilled to have it again.  It was an utter surprise that my favorite dish of the night was the one I thought I would hate – balsamic, truffle, artichoke.  All individual components that I love, but cold the thought was immediately terrible.  It somehow took me back many many years to when I first had the olive oil gelato at Otto.  I would love to do this entire dinner over again.
 beetroot, salsify, dulse
 razor clam, blood orange, fennel

beef tartare, purple daikon, laver
 chicken skin, rosemary mascarpone, bacon

sea scallop, ginger

Ryan and the Gosling – Evid Twin/Crooked Stave

shrimp, walnut, tarragon
 Sasuga – Oxbow

roasted sunchoke, rye, dulse
 sea bass, onion, nettle
 squab, damson, hay, rye
 lamb breast, salted plum, rutabaga
 balsamic, truffle, artichoke

 carrot, bay leaf, licorice

NYC – 10/6/15 – Contra & Commis

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For some reason this is the first Contra collaboration dinner that I have managed to attend.  Such a fun evening and I’m glad to have finally experienced some of James Syhabout’s cooking as I have yet to get myself to Commis.   So many fantastic dishes that it is difficult to choose a favorite but I think I would have to go with the trout skin as I could have easily eaten a dozen more.  Looking forward to the next of these collaborations!

trout skin with smoked roe, cultured cream
 bread
 oyster, horseradish & red shiso, dried scallop broth
 cabbage & caramelized sunchoke, dill, anchovy
 hake, warm soup apple, verbena, licorice, caviar
 treviso, carrot, pistachio
 raw beef, kale, sorrel
 squab, ginger & plums, hazelnuts
 grape & oats