Tag Archives: Food & Wine

NYC – 3/22/17 – Kristian Baumann x Chef’s Club

Posted in Copenhagen, New York by

In a different setting I think I would have enjoyed this dinner so much more.  Its completely personal preference but for some reason Chef’s Club just didn’t work for me even though I quite like the space.  I also think its difficult to have these dinners in the main dining room.  But still fantastic to have Kristian Baumann in NYC.

little neck claims, rosehip seed oil, salted gooseberries, seaweed

California spot prawn

brown beech mushrooms, fresh goats milk cheese


grilled & glazed squab, nashi pears, arugula, blackberries



rausu combo ice cream, toasted barley, blackcurrant wood oil

NYC – 6/22/16 – Alon Shaya @ Chef’s Club

Posted in New York by

Shaya was one of my favorite meals of 2015 so I obviously could not miss the opportunity to have some of Alon Shaya’s food closer to home.  It was fantastic although with a limited menu I couldn’t help but feeling that I just wanted to get back to NOLA.

Salatim served with pita bread – Louisiana crab tabouleh, bulgur, mint, tomato; Labneh, hold land trinity; Blackened eggplant salad, tahini, pine nuts

Fried oyster hummus, pecan brown butter

Cochon de lait shakshouka – slow roasted pork, stewed tomatoes, green chili zhoug

Louisiana shrimp – okra, paprikash, jasmine rice

Continuing the month long birthday celebration

NYC – 3/17/16 – Maison Premiere at Chef’s Club

Posted in New York by

I could not miss a chance to have Maison Premiere cocktails without having to cross a river.  And of course there was the added plus of missing the traditional St. Patrick’s day crowds.  Thinking we would never be able to get seats at the bar and wouldn’t be eating, I didn’t take pictures of the food menus and so cannot recall exactly what we had.  However the first dish from Maison Premiere’s menu was fantastic.  The two others were from the Chef’s Club menu and quite good as well.

 


NYC – 1/10/14 – Chef’s Club Studio – Erik Anderson

Posted in New York by

I will admit that I don’t really get the concept of the Chef’s Club. When it was first announced I thought it would be more of a rotating pop-up concept. But it is actually a regular restaurant with a menu created by four visiting chefs (selected each year) but helmed by a different executive chef. I’m not sure that I would ever visit just for dinner but I was happy to see that others are supporting it and the dining room was quite full. But there is a separate ‘studio’ space where dinners are hosted when the visiting chefs are in residence and I was lucky enough to reserve a spot for one of Erik Anderson’s dinners. I have regretted not having made it to Catbird Seat while he was there so was thrilled to FINALLY be able to have his food. Expectations certainly exceeded.

The Puck – bourbon, bee pollen, pear, pepper (at the bar pre-dinner)

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Maine diver scallops – raw & cooked

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Potato – creme fraiche, caviar

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Squab liver Bon-Bon

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White truffle porridge – Danish rye bread, goat butter, hickory nuts, tonka bean

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Tart – potato, black truffle

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Pike – onions, roasted chicken skin bouillon, preserved lemon

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Roasted pigeon – cranberry, juniper, chestnut, turnip, pine

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Hay custard – roasted sweet grass hay, fresh cream, barrel-aged maple syrup

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Burnt sugar and Rosemary pudding – buttermilk, pecan, sable

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Wine Pairing
Raventos I Blanc ‘de nit’ Rose Cava 2012
Les Granges Paquenesses Cremant Du Jura Brut NV
Lanson ‘Black Label’ Champagne Brut NV
Domaine De La Pinte, ‘La Capitaine’ Arbois 2011
Charles Joguet ‘Cuvee Terroir’ Chinon 2012
Vinhos Barbeitos, Rare Wine Co. ‘Historic Series’ Savannah Verdehlo NV