Sorry I have been missing. All of a sudden I have all this freelance work, not to mention social engagements, and little time for knitting and blogging.
I promised a recap of my dinner on Sunday.
I attended a dinner event called Foodie. It was started by a guy named Joe DeSalazar, who in his day job is an advertising account
executive, but in his desire is a chef. Although not formally educated in
culinary arts, Joe has volunteered in the kitchens of 11 Madison Park and
Cafe Boulud to learn how to cook for a large number of people.
Every other month, Joe rents loft space (the space varies) and invites 50
or so people to a 6 course meal with wine pairing. The latest one was
inspired by a recent trip to Italy. The menu:
N.V. Nino Franco Prosecco di Valdobiaddene Rustico (sparkling white
Three Crostini (Mortadella Mousse with Pistachio, Proscuitto de Parma with
Spiced Apples, and Butternut Squash, Pomegranate and Pancetta)
2001 Falesco Merlot dell’Umbria IGT
Reggiano Three Ways (flan, crisp, sauce, squash, basil oil)
1999 Allegrini Palazzo della Torre IGT
Tortellini en Brodo (homemade tortellini, homemade brodo, reggiano)
1999 Az Ag Icardi Barbera d’Alba Suri di Mu
Winter Timpano (homemade shell with tomato sauce, spinach, meats, pasta
2000 Santa Anastasia Passomaggio
Composed Cheese Course (fresh ricotta, La Tur, Chiabro d’Henry, Parmigiano
2002 Paolo Saracco Moscato d’Asti
Basil Cake and Ice Cream (homemade basil ice cream)
The food was extraordinary, the host and his small staff utterly charming,
and I had an amazing time. I went solo with the hopes of meeting other
foodie types (and I did, I knew if I brought friends my mingling would be
at a minimum) and the evening had the feel of group of friends at a lovely
dinner party. Joe has been mentioned in the NY Times (and my dining
companion to my left was Times food writer Amanda Hesser) and he wants to get the word out about his event. I would much rather keep him a delightful
secret but promised to do my part to tell people about this.
Joe charges $95 pp for the dinner, and it’s a bargain in comparison to
what that meal would cost in a restaurant.
Email email@example.com for more info.
OK, now that I have done my reporting on that, it’s back to my day. I have a little break from my work since my clients have to get back to me on some things, so I think I will catch up on a little TV and finish off Latifa (almost done!)