Tuesday, May 5, 2009
Le Bernardin
Le Bernardin155 West 51st Street
NYC 10019
Chef: Eric Ripert
Eat: 3-course lunch
(Kathy) Appetizer: Langoustine,Baked langoustine curry; lemon-seaweed butter
(Eric) Appetizer: Kumamoto
Progressing tasting of Kumamoto Oyster "en gelee"; From light and refreshing to complex and spicy
(Kathy) Entree: Black Bass
Crispy Black Bass; Braised celery and parsnip custard; Iberico Ham-green peppercorn sauce
(Eric) entree: Lobster
baked lobster; white asparagus; sauce Gribiche
(Kathy) dessert: Carrot
Rum scented carrot cake, golden raisins, sicilian pistachio, condensed milk ice cream
(Eric) dessert: Yuzu
Yuzu parfait, meringue, green tea biscut and ice cream
We didn't get the chance to meet him in person, but we did manage to get this...
Max Brenner
Max Brenner: Chocolate by the Bald Man
141 Second Avenue
NYC
Eat:
Max's Three Layer Chocolate Concoction with Cookies and Peanut Butter; Intense Double Chocolate Fudge Cake.
Shanghai Cafe
Shanghai Cafe
100 Mott Street
NYC 10013
Some of the best dumplings in Chinatown!
Eat:
Steamed pork dumplings
Dean & DeLuca
Dean & DeLucaOver 10 locations in New York City
http://www.deandeluca.com/
Great place to grab a quick pastry and coffee.
Apiary
Apiary60 3rd Ave
New York, NY 10003
http://www.apiarynyc.com
Chef: Scott Bryan
Notes: We went there for brunch because our dinner reservations were full, but do try it on a Monday night where there is no corkage fee!
Eat:
SMOKED SALMON caper, red onions, mixed greens
CLASSIC EGGS BENEDICT canadian bacon, hollandaise, english muffin
ORZO “MAC” & CHEESE
Drink:Tea with their artisanal honey service
Per Se
Per Se
10 Columbus Circle
New York, NY 10019
Chef owner: Thomas Keller
The most amazing dinner experience to date.
The dining room
Menu:
Tour of the kitchen...
plating area
pastry kitchen
TV monitor live-streaming the crew in the French Laundry kitchen in Yountville, CA
We were sent home with a box of their homemade truffles
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