THE SSAM FEAST
A Nod to the Banchan & the Ssam

Thanks to all who attended our last event, the Ssam Feast. You can view photos of the event or watch the time lapse video below. Please join the mailing list and stay tuned for more.

Photos from the Ssam Feast

First Banchan
- Poached egg, Nori, Bonito, Guanciale, Powder
- Crayfish, Chili Paste, Corn Succotash
- Tomato, Onion, Shiitake, Furikake
- Scallop, Mortadella, XO Sauce

The Ssam + Accountrement
- Bo Ssam Pork Butt
- Leg of Lamb
- SE Asian Beef Brisket

- Raw Oyster, Kimchi Mignonette
- Many Traditional Banchans
- Bibb, Kimchi, Ssamjang, Rice

Dessert
- Spiced Watermelon, Feta Ice Cream, Tequila

FASHION + TACOS

A Marla Cielo Trunk Show

Saturday, May 1
4:00pm - 8:00pm / FREE

After a wonderfully busy month of Studiofeast events and collaborations, we wrap up this wave with an event this Saturday, May 1st that is all about fashion, tacos, and cocktails. I have the pleasure of offering up 30 free invites to a trunk show organized by the handbag collective, Marla Cielo.

Studiofeast will be doing a full on Korean BBQ Taco assault at the show alongside Nick Bennett from the Whisk and Ladle on cocktail duty. The weather this Saturday is looking to be wonderful, which is great because the event will be held on a sprawling, outdoor private terrace in the East Village. Location details to be emailed a day before the event.

I'm very excited to close out a month of successful dinners with this event and I hope you'll join us. Like a great night out, we're capping off our run with tacos.

Here is the timelapse: 350 tacos created and consumed in about 3 min:

Studiofeast: Tacos + Fashion from Studiofeast on Vimeo.

EIGHT ACTS

A Gastronomic Performance

Friday, April 23
Saturday, April 24
7:00pm / $100

I would like to invite you to our next Studiofeast event in collaboration with the dynamic art/architecture duo Warm Engine (Greta Hansen + Cheryl Wing-Zi Wong). This 8 course feast will meld aspects of performance art, architecture, and food into one singular multimedia experience.

We have the pleasure of hosting this fete at the Parsons School of Design's Donghia Materials Library, inside their glass walled exhibition space. The menu will take cues from our design centric surroundings by highlighting forms typically found in architecture, but not food.

The general menu structure is as follows, and will include wine:

- Ceviche, Daikon, Crunch
- Seafood Terrine, Thai Flavors
- Cauliflower, Curry, Apple
- Asparagus, Bacon, Mushroom, Lemon
- Chorizo, Potato, Smoke
- Cheese, Quince, Bread
- Pear, Almond, Vanilla Multi Strata
- Tres Leches

Here's the timelapse from this amazing event, check it out:

Studiofeast: Eight Acts from Studiofeast on Vimeo.

A SAKE EVENING

w/The Noble Rot & Monica Samuels

Saturday, April 17
7pm Sake + Dinner/ 9pm Performance / 10pm Cocktails
Williamsburg, Brooklyn

It is my pleasure to introduce our next event, a collaboration with the travelling wine saloon that is The Noble Rot. Studiofeast will be pairing Izakaya inspired dishes to a lovingly selected list of six Sakes, curated by The Noble Rot and Monica Samuels, Sake Ambassador for Southern Wine & Spirits of NY.

We will be taking you through the major Sake varietals and illustrating--through "lecture" and, more importantly, "lab"--their key characteristics, origins, and how they play nicely with particular foods. I've created an Izakaya inspired menu that will not only satisfy your palate, but will give you the context and knowledge to effectively choose the right Sake for your next Japanese restaurant outing.

The menu will be handheld, small bite style as follows:

- Japanese Pickle Assortment
- Beef Tendon, Yuba , Turnip
- Braised Daikon, Miso Pork, Ginger
- Marinated Tuna, Avocado, Onion
- Kakiage, Chili Pepper, Kewpie
- Soy Braised Chicken, Scallion
- Mochi

Thanks to Steph Goralnick for some amazing photos and to the Village Voice for a stellar post-mortem write up.

SXSW // AUSTIN / TX

In support of A RAZOR, A SHINY KNIFE

Sunday, March 14
2pm Cooking Demos / 7pm Dinner
Austin, TX

I am is headed to SXSW in support of a dinner hosted by A Razor, A Shiny Knife that I have been planning with that fine crew. I have had the great pleasure to cook alongside Michael Cirino, Daniel Castano and the rest the ARASK crew on numerous occasions and I can personally assure you that this will be an incredible experience as per their usual.

Taking a contrarian approach to planning this dinner, we have decided to go against the grain of what everyone automatically associates Texas with: BBQ.

A CELEBRATION OF VEGETABLES
In spport of A RAZOR, A SHINY KNIFE

Menu
* Split Pea, Sweet Onion, Butter
* Beet, Carrot, Poppy, Ash
* Peas & Carrots – Orange & Cranberry
* Wheat, Mushroom, Orange
* Brussels Sprout, Gorgonzola, Balsamic, Grape, Duck
* Celery, White Truffle, Duck
* Winter Vegetables, Maple, Bourbon, Fried
* Lemon, Thyme, Thai Long Pepper
* Burnt, Cream, Berry, Shattered Crunch

Menu was written by Michael Cirino, Daniel Castaño, Mike Lee, Andrew Rosenberg and Danny Zlobinsky.

Here is the time lapse of our time in Austin, a truly amazing week in a magical place:

SXSW 2010 - A Razor, A Shiny Knife from Studiofeast on Vimeo.

THE FOURTH QUARTER

Collaborations, curations, and some paper is what's up with Studiofeast in the final months of 2009. Here are few things that we've been up to at the tail end of this year:

Join the Club - The New York Post
Kirsten Matthew of the NY Post explores the world of supperclubs in her Sunday piece in late November. Always great to be in the paper, but it's even greater to be listed in the same ink with our wonderful friends A Razor, A Shiny Knife and The Whisk & Ladle. Here's the loot: Scanned | Web

Flavor of the Week - Antenna Magazine
A look at various New York clubs as well as a first-hand account of the Studiofeast Umami Dinner. Siobhan O'Connor writes from her experience at one of this year's Umami dinners. Please, allow me: Antenna: Flavor of the Week

Keep scrolling and reading for more of our past events and get on the list to be in the loop for much more in 2010.

A COLLBORATION DINNER

Studiofeast teamed up with the fine folks at the Whisk & Ladle to create a 5 course collaboration dinner. It was a riot and an honor to cook with them in their space once again and I believe a good time was had by all.

A Collboration Dinner: Studiofeast / Whisk & Ladle from Studiofeast on Vimeo.

The Menu:
- Tagliatelle, Duck Ragu
- Cream of Sunchoke, Black Truffle
- Double Cut Skirt Steak, Brussels Sprouts, Thumbelina
- Tatsoi, Celery Root, Arugula, Vanilla Vinaigrette
- Coconut Tres Leches, Carrot Ganache, Chocolate Guinness Ice Cream

STUDIOFEAST: CHICAGO

Studiofeast came to Chicago with an 11 course feast of new dishes as well as past Studiofeast classics. A wonderful time was had by all and we hope to do it again.

Check out the photos, the menu and a time lapse below from this event.

We also had the pleasure of teaming up with local Chicago creamery, Nice Cream, who created some custom flavors just for this menu.

Since February 2007, when we first roasted a whole pig inside of a small Manhattan studio apartment, we've been practicing and sharing our brand of culinary hedonism and calling it Studiofeast.

To date, we've been having great fun playing inside of the New York City limits: Brooklyn, Manhattan, and Queens, to be precise. For our first outing away from the city, Chicago couldn't have been more perfect.

SF: AL FRESCO

On July 25th, Studiofeast took to the outdoors for a 10 course feast on our own private dining patio under the Manhattan sky.

Check out the photos, the menu and a time lapse below from this event.

THE LE MANS OF COOKING

24 Courses in 24 Hours, by A Razor, A Shiny Knife: Studiofeast was on hand to support (and film!) ARASK's incredible cooking marathon. Check out this time lapse of 24 courses, created and consumed, start to finish.

Check out our good friends at A Razor, A Shiny Knife for more details.

Past Feasts