"The First Day of the Year"

A Vegan Dinner

Sunday, July 27th

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Growing up, on the day of the full moon, my father’s side of the family went to the Vietnamese Buddhist temple near our house. There, they were offered a vegan meal after praying. Sometimes I was invited but rarely would go. I was too young to understand.

A few years ago, one of my cooks-who later became my friend-invited me to a Vietnamese Buddhist temple that she frequented for Lunar New Years; the biggest holiday in Vietnam. It had been almost 30 years since I last went.  It changed my life in the most beautiful way, mainly because of the food and it’s gesture.

This is my interpretation of that same gesture.  I hope you can make it.

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FIRST COURSE

cold cucumber noodle squash soup, spicy scallion oil

SECOND COURSE

appetizer flight:

-carrots, sweet and spicy string bean, wrapped with collard greens

-lobster mushroom and turnip cake

-vegan pate on taro bread, pickled spicy red beets

THIRD COURSE

cognac black beans, potato spaetzle with coconut cream of corn

FOURTH COURSE

rhubarb, tomato, strawberry panacotta

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Sunday, July 27th

Doors open at 7pm, dinner is served at 8pm

160 Havemeyer St.  Brooklyn, NY 11211

Complimentary craft beer, but BYOB okay

To purchase tickets please click here.

The Food Art Show

A Collective of Artists, and A Collective of Chefs

Tuesday, July 8th

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This will be our second Food Art Show which will be held in downtown San Jose, California right in the heart of Japantown.  The art will be curated by Empire Seven Studios and the food will be prepared by Chef Randy Urabe, Chef Kate Alberswerth, and Chef Fred Hua.  

A very special thanks to Debbie Ma for producing this event, Rob Barraza and the Party Rental Outlet Family, Vana Tu for helping us get the sponsorship from Remy Martin, and of course Tom Esquibel for his generosity of providing the space.  So please come join us for a very special night when we all come together to celebrate the love we all have for food.

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725 N. 10th #140  San Jose, CA 95112

Complimentary Remy Martin cocktails, BYOB okay

An assortment of appetizers will be prepared by 3 chefs served all night

Alwan Art Auction

Join us this Thursday, June 26, for an exhibition and reception for the 2014 Alwan for the Arts Auction at Shirin Gallery NY (located at 511 West 25th Street, Suite 507, New York, New York, 10001). The event will feature a musical performance by select members of the Alwan Ensemble and catering by The Southside Supper ClubAlwan for the Arts has also partnered with online auction house Paddle8 to allow a global collecting community to participate in the 2014 Alwan Art Auction. The Paddle8 Benefit Auction is live for bidding through Monday, June 30 at paddle8.com/auctions/alwan. 

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Assortment of Crostinis with 4 Different Spreads

lamb, feta, cauliflower, cranberry, pistachio 

spicy tomato and lentil compote with preserved lemons

caviar coleslaw with feta and almonds

sesame seed pesto with pecorino and capers

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"A Home-cooked Lebanese Feast with Naji"

June 23rd and 24th

A Lebanese Dinner Organized by the Gastronauts

And Made By

Naji

Kibbeh Nayeh
Kibbeh is the definitive Lebanese festive food: in the era before electronic meat grinders, the Lebanese pounded meat mortar-and-pestle style. It is a tradition still followed in villages where families gather for a weekly Sunday feast. The North of Lebanon is most famous for this dish, using goats meat and sticking close to tradition. Kibbe nayeh is considered by Lebanese to be the masterpiece on our mezze table, and we are always certain of the meat’s provenance.


Lamb brains and Lamb testicles
Harkening back to a tradition with roots in the Days of Abraham, a lamb or goat is slaughtered for festive Sunday feasts. Brains and testicles became part of our rich menu, and an essential BBQ item in the south of Lebanon!


Beef Tongue Fatteh
Fatteh is one of our authentic dishes that differs from village to village in Lebanon. ‘Fatteh’ translates to ‘crumbs,’ and refers to the way the dish is prepared, where crumbs of toasted Lebanese flatbreads are mixed with a garlic yogurt sauce. During the dinner we are going to the Bekaa Valley in Lebanon, preparing a regional Beef tongue Fatteh as a variation on what is often a vegetarian dish.


Moughrabiyeh
Moughrabiyeh is a dish for special occasions prepared with large-grain couscous, very popular in Tripoli and Beirut. Usually in Lebanon the dough is rolled by hand and cooked fresh, served with chicken or lamb and marinated with caraway seeds.


Ashta dessert
The Ashta dessert has a sweet and aromatic flavor that is often compared to the atemoya fruit. In fact, the Lebanese refer to the atemoya fruit as ‘ashta,’ even though it has no relation to the dessert you will enjoy tonight! This dish is prepared similarly to sweetened cottage cheese, and tonight’s homemade ashta is topped with fruit and garnished with crushed pistachio.

Lettuce Pop-Up

Saturday, June 21, 2014

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This is the second installment of Chef Jason’s Lettuce Pop-up. Inspired by Korean ssam, Lettuce offers gourmet lettuce wraps with flavor profiles pulled from many different cuisines. Please come and join us to enjoy a fresh combination of ingredients in this new concept restaurant.
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MENU:

Mushroom Medley
w/ quinoa ricotta cake on dinosaur kale

Salmon Roulade
w/ wilted swiss chard and soba on dinosaur kale

Seared Short Ribs
w/ pickled radishes and radish shoots on red leaf lettuce

Fried Tofu
w/ red peppers yuzu and scallion oil on butter lettuce

Coconut Lemongrass Shrimp
w/ green papaya, mango, and cilantro wrapped in bok choy

Spanish Mackerel
w/ red peppers, yuzu and scallion oil on butter lettuce

Broiled Pork Belly
w/ apple sauce, toasted almonds, and currants on endive

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Saturday, June 21, 2014
Williamsburg, 160 Havemeyer St. Brooklyn, NY 11211
Doors Open at 7:00, Dinner is Served at 8:00
BYOB is Always Welcome
$35 per person (Gratuity not included)

Please click here to purchase event tickets

A Dinner Hosted by Chef Simone and Chef Jose

Thursday, June 12th
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Chef Simone Parisotto and Chef Jose Cobas met a few years back, in 2009 at an event in South Hampton. A quick and close friendship grew once they realized they shared more than a passion for cooking and food.
Jose hails from Uruguay and has held titles in such New York notables as Per Se, Casa Lever, and Manzanilla.
Simone hails from Italy and has ran kitchens at Sant Ambroeus, Casa Lever and is the Executive Chef of the Felice restaurant group. 
Through the years since they met, life has sent them to different countries and different cities, to cook, eat and explore different cultures. 
Now they join forces again, to cook for new friends and old ones.
Artist Cecily Haubner will be dressing the walls, tunes will be blasting, and wine will be pouring as these two fuse their minds together to create a night that will encompass many things, but above all; enjoying good food!
So, bring your good vibes and appetite; we cant wait to see you there!
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MENU
Prosecco & Oyster
gazpacho verde
Asparagus
quail eggs, guanciale, sorrel
Calamari
squid ink, tomatoes, celery
Wild Striped Bass
land and sea ju, baby potatoes, fava beans
Chicken
artichokes, turnips
Tortino de Chocolate
strawberry, mint
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Meredith’s Last Night Out

May 3rd, 2014

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FIRST COURSE

house mixed greed salad with balsamic vinaigrette

SECOND COURSE

appetizer flight:

-lardon with homemade apple sauce

-savory carrot cake with goat and ricotta cheese

-mac n’ cheese tater tot with homemade ketchup

THIRD COURSE

buffalo meatloaf with taro mash and sauteed fiddleheads

FOURTH COURSE

chocolate nib cake with homemade raspberry sauce

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Thank you for the beautiful photos Seze!

Marcia and Michael’s Birthday

May 2, 2014
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FIRST COURSE
pu pu platter:
-pork wrapped in dinosaur kale and cilantro pesto
-fried adobo tilapia
-vegetable fries
-seasonal vegetable dumpling
-chicken/squid ink dumpling
SECOND COURSE
wild boar stew over fresh rice noodles
vegetable option: fried tofu/three bean stew over fresh rice noodles
THIRD COURSE
donut holes with dulce de leche
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"Fred and the Gastronauts"

A love story between a chef and the perfect guests.

No rules, no limits, no saying no…  That is pretty much the attitude of the Gastronauts, and why they are welcome into any kitchen in any part of the world.  Thank you Dan Kim for the awesome photos and thank you Curtiss Calleo for organizing everything!

April 21st and 22nd

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MENU

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Appetizer…

braised wild squab, pickled yellow carrots and green daikon, pork skin noodles, in a summer roll

Main Courses Served Family Style with Black Sticky Rice…

salt and pepper boneless duck feet over bittermelon

fried beef tendon nuggets over fiddleheads

spicy chipotle snails over pickled taro root

sweet persimmon sauce over savory sweetbreads with habanero oil over chayote

Dessert…

dragonfruit, grapefruit, starfruit

Sauces…

bacalao vinaigrette

schezwuan anchovy aioli

silkworm soy with cherries

Dinner Before the Show for Katelyn and Her Family

April 19th, 2014

MENU

FIRST COURSE

roasted portobello summer roll with a gin raisin vinaigrette

SECOND COURSE

vietnamese sweet potato salad with yellow carrots, shiso, poached egg

THIRD COURSE

chicken stew with tomatos and pineapple over black rice

FOURTH COURSE

dragonfruit, starfruit, grapefruit, coconut banana chocolate cups

Sean’s Birthday Brunch

April 19th, 2014

A Puerto Rican Inspired Menu

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First Course

Farmers Market Greens with Papaya, Adobo Jumbo Shrimp, Mango Corn Vinaigrette

Second Course

Bacalao Based Soup with Fresh Cod, Hominy, Corn off the Cob, Cilantro, Red Onions, Lemon Juice, Habanero Oil

Third Course

Duck Breast Chicharrones, Three Bean Stew, Saffron Rice, Fried Sweet Plantain, Fried Firm Cheese, Fried Duck Egg

Fourth Course

Coconut Custard in a Chocolate Cup topped with Toasted Coconut

The Red Party

Saturday, April 26th

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MENU

FIRST COURSE

black rice congee/dogfish/asparagus/habanero oil

SECOND COURSE

chinese crostinis with steam bread

-dry aged beef/broccoli spread

-szechuan silky chicken/cilantro honey pesto

-3 bean spread/chinese 5 spice/pickled sunchoke

THIRD COURSE

warm salad - chinese broccoli/peashoots/chayote/bok choy/woodear mushrooms

FOURTH COURSE

char siu salmon

FIFTH COURSE

thin slices of lamp wrapped in napa cabbage/thai basil

SIXTH COURSE

vegetable dumpling with leek/morel mushroom/ramp/taro/green mung bean/golden chive

SEVENTH COURSE

jumbo shrimp/meyer lemon aioli/candied walnuts

EIGHTH COURSE

roasted duck breast/cognac hoisin glaze

NINTH COURSE

fresh fruit - grapefruit/starfruit/dragonfruit

*jasmine brown rice available upon request throughout the dinner

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9 Course Tasting Menu served family style on lazy susans

Complimentary drinks consisting of beer, red and white wine, and two original Chinese inspired cocktails made with Baijiu by our mixologist, Michael Pollock

BYOB always okay

Music by Dawoud

*Red attire strongly encouraged*

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The Fat Kids Supper Club

Friday, March 14th
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FIRST COURSE
braised rabbit summer roll with avocado vinaigrette
SECOND COURSE
vietnamese crostini plate:
-thin slice of lamb wrapped with napa cabbage and shiso leaf
-striped bass and pineapple spread with cilantro and jalapeno on sliced daikon
-chicken and squid ink fried dumpling
THIRD COURSE
bun cha with wild boar and pork meatballs, berkshire pork belly, fried pork and crab spring rolls
FOURTH COURSE
fresh fruit - dragonfruit, persimmon, grapefruit

Susan’s Birthday Dinner

Monday, March 17th

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FIRST COURSE

daikon and cabbage salad with a pineapple stripe bass dressing

SECOND COURSE

pork, crab and wild boar spring rolls with fresh lettuce and herbs to wrap with

THIRD COURSE

house special pho with the works

FOURTH COURSE

fresh fruit - dragonfruit, persimmons, grapefruit

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Jane and Michael’s Dinner Party

Wednesday, March 19th

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FIRST COURSE

jicama and green papaya salad with an avocado yuzu vinaigrette

SECOND COURSE

shrimp balls 3 ways

THIRD COURSE

house special pho with the works

FOURTH COURSE

fresh fruit - dragonfruit, persimmons, grapefruit

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