Last Meals: Menu Design – Pt 3
Part 3 of 3, recounting the inspiration and process behind Dec 2010′s Last Meal. Here are the first and second posts.
After about a day or so to come down from our brief bout of cheese-choco-chicken-shoe gazing, we settled in on the task of building our meal from all 20 ingredients. A couple non-food items made it to the list: mom, fresh, red, etc, but we liked that. It added a subtle hint of high concept to the dinner without sending it into outer space.
Last Meals: The Top 20 Items – Pt 2
Part 2 of 3, recounting the inspiration and process behind Dec 2010′s Last Meal. Read the first post here.
Our initial approach was to read through the list one by one and flag the meals we thought were most interesting. Dishes that were clearly of a certain ethnic origin and that we had never heard of made the cut instantly, or at least until we could Google the dish and decide if it’d be a good (“Kokoretsi“) or bad (“Turron de Dona Pepa“) idea.
Last Meals: Thinking About Pleasure – Pt 1
For four years we have asked this question on our mailing list request page: ” You’re about to die, what’s your last meal?”
There are no right answers to this question, just having an answer that you believe in is enough. If you care enough about food and what it provides beyond mere sustenance then you’ve hopefully thought about this question before. You were who we wanted to cook for.
A Valentine’s to Fu#%ing Remember
On Sunday, February 13th we had the great pleasure to cook at The Noble Rot for their “Happy Fu#%ing Valentine’s Day” event in Williamsburg, at the home of Fine & Raw Chocolate. This is the second time (here was the first) we’ve cooked at The Noble Rot and I can’t say enough how enjoyable it is to work with them. They are State-Certified gentlemen through and through, and I look forward to collaborating with them soon.
36 Hour Short Rib
Short Rib: cured overnight with a 60/40 sugar/salt mix, five spice and coriander. Vacuum sealed with butter and into the immersion circulator at 61.5C for 36hrs. We’re serving this with XO Sauce, celeriac puree, pickled onion petals, and roasted beets here.
Next Feast: Happy Fu#%ing Valentine’s Day!
[UPDATE: Tickets are all sold out for this. Click the ticket link below to join the waitlist]
I’d like to introduce our first collaboration of 2011, with the fine folks at The Noble Rot. On February 13th, they will be hosting their ”Happy Fu#%ing Valentine’s Day!” event featuring Studiofeast at the stove, Noble Rot on the wine and many more surprises.
Get Tickets
