Successful FEASTing.

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.

A Spring Dinner Gathering

Friends!
Welcome to the event page for FEAST: A Literary Dinner Party. It takes place on what should be a blissful balmy June evening in a stunning and spacious loft and rooftop in Bushwick. Read on for how (we think) you should spend an (almost) summer night in Brooklyn.

FEAST
A Literary Dinner Party
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What is it: FEAST is an informal gathering for writers and eaters. It is for writers who like to eat and for eaters who like to write.

What else is it? A spring themed evening, FEAST offers an intimate farm table for you (and just 15 others) to re-grease your writing wheels and re-fill your glasses. There will be a (very) locally sourced 4-course plated dinner while published author Jenn Mattson curates a light workshop as well as some literary discussions and readings.

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WHERE: Jefferson L-train stop, Brooklyn
WHEN: Friday, June 13th
HOW: Eventbrite Tickets for FEAST

 

FEAST.
LATE SPRING MENU

GREEN THUMB
Pickled Ramp Old Tom Gin,
Spruce Syrup, St. Germain

CLAM TOAST
Dill Aioli, Fennel Pollen, Chive Blossoms
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SPRING GARLIC SOUP
Prawns, Lemon Foam, Flowering Mint
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PAPPARDELLE
Blistered Sun Gold Tomatoes, Farm Egg,
Anchovy Bread Crumbs, Bianco Sardo
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SAUSAGE & FINGERLINGS
Chanterelles, Ramp Salsa Verde, Farro, Castelrosso

TABLE GREENS
Arugula, Nasturtium, Violet & Mustard Flowers
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GOAT CHEESE ICE CREAM
Brioche, Milk Jam, Lavender Salt

The Fine Print! Proposed menu is subject to change due to market availability. Food allergies may be accommodated. Please inquire prior to purchasing tickets.

DRINKS: 1 house cocktail will be provided. Diners are welcome and encouraged to bring additional beverages for themselves or to share! We say the more, the merrier.  We are happy to accomodate anything that needs to be chilled or decanted.

Note on Activities: Detailed evening itinerary and location will be released 1 week prior to event.

LILA DOBBS is a writer and a cook. She currently works as a cheesemonger at Stinky Bkyln and as a cook and kitchen manager at Ripper’s- a surf shack outpost from the owners of Roberta’s and The Meat Hook in Rockaway beach. And while she really loves cheese and flipping burgers, she really just wants to cook fresh food for cool people.

JENNIFER MATTSON is a writer and journalist. She leads writing workshops in New York and around the country. This is her attempt to do her two favorite things at once (eat & write).