This past Friday commenced the first night of FEAST, a combination seasonal dinner and writing workshop curated by myself and writer Jenn Mattson.
I am happy to report that despite threatening bouts of thunder, torrential rains, a full moon, a date of Friday the 13th and probably something in retrograde, we boasted a packed table, high spirits, empty bottles and full notebooks.
Below I’ve posted the final menu, some pictures and a recipe too! If you attended the dinner, please submit your snapshots in the comments or send ’em to me and I’m happy to post them. Cheers!
Before I get to the post: I want to make sure credit is given where credit is due. Shout outs to our stylist Michelle Bablo, who loyally stood in the pouring rain to hand pick rosemary branches in Manhattan’s flower district at 8am. To Lily Henderson, who very bravely allowed Michelle, Jenn and I to take over apartment, re-arrange all her furniture and stuff everything that didn’t “fit with the theme of the dinner” into her tiny bedroom. And to dear Lonnie Solaway, who managed to wash every dish and every wine glass while watching the entire World Cup on his chrome book without missing a beat. Photo credits go to Clay Williams who so graciously showed up at the last minute and banged out a roll of shots in under 20 minutes.
And lastly, if anyone is interested in attending or collaborating, please do not hesitate to contact me! And be sure to check out Jenn’s website for more of her super rad and motivating writing workshops.
FEAST!
Conti Tour des Grendres Berger Blanc
Hautes Noelles Heho VOP Loire Rouge
House Spruce Soda
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CLAM TOAST
NY Top Necks, Dill Aioli,
Shaved Radish, Mexican Mint Marigold
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SPRING GARLIC SOUP
White Shrimp Ragout,
Flowering Thyme, Chive Blossoms
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CUTTLEFISH INK SPACCATELLI
Blistered LI Cherry Tomatoes,
Anchovy Bread Crumbs, BK Grange Pea Shoots, Sbrinz
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MEAT HOOK TOLUCA SAUSAGE
Spring Dug Vegetables, Gigante Beans
Ramp Leaf Salsa Verde, Baby Mustard
BROOKLYN GRANGE GREENS
Baby Kale, Red Amaranth,
Arugula & Mustard Flowers
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VT GOAT CHEESE ICE CREAM
Brioche, Milk Jam,
Marcona Almonds, Lavender Salt
some notes on the menu.
Herbs
All the herbs used tonight came from Meyer’s Produce, a one-woman foraging company and wholesale distributor based in Vermont. Owner Annie Meyer visits small organic farms all over VT and across New England for the best quality herbs and vegetables. She brings down the goods to NYC herself and sells them to some of the best restaurants in the city.
Greens
Salad greens were grown by Brooklyn Grange, a massive 65,000 sq. foot roof top garden towering twelve stories over the East River in the Brooklyn Navy Yard.
MILK JAM
Ingredients
4 cups whole milk
1.5 cups granulated white sugar
1 tsp baking soda
1/2 tsp salt, or to taste
optional
1/2 tsp vanilla extract
1/4 tsp coffee extract
Method
Whisk dry ingredients together.
Bring milk and dry mix to a boil on medium heat, stir until dissolved.
The baking soda will make the milk foam and rise quickly. Continue to whisk while adjusting the heat as needed to avoid boiling over.
Bring the mixture to 225F and lower to a bare simmer. Reduce for at least 45 minutes or up to 2 hours until the mixture is thick and caramel colored.
Whisk every 5-10 min. to prevent sticking. Cool and store in a refrigerated glass jar. Bring to room temp for serving. Or eat straight from the jar! Will keep for about a month.
brooklyn sour 