Chef at City Grit
I can’t believe I missed this homage to my home state. I mean there was even hot dish on a stick! On a stick I tell you! (And you know how M. and I feel about food on a stick.)
Also, this Minnesota State Fair Affair for homesick Minnesotans in New York?? Sign me up!! Like every good St. Paul girl, I love The Great Minnesota Get Together and am bummed every year that I miss it. If they host another food-on-stick contest we are ready. M. has been threatening to throw a modernist-cuisine-meets-State-Fair dinner party for years now.
Last night, Chef brought Minnesota to New York for the Explore Minnesota dinner at City Grit; five dishes representative of Midwest Modern cuisine (er, Minnesotan inspired cuisine) were served. I was really happy to have my best buddy Harold with me as my dining companion since I was sitting down, eating, and not (really) taking pictures! Everything turned out great and I’m quite proud of him — the food was fantastic (in my non-biased opinion).
The amuse was “Green Bean Casserole” on a stick. I want to say that this dish was inspired by me and perfected by him; last year, I made Green Bean
CasseroleHot Dish on a stick for a food-on-a-stick contest at the Minnesota State Fair Affair (an annual event put together by homesick Minnesotans in New York). It turned out to be more like a meatball because I couldn’t fry it properly. It tasted okay and it was also weird enough to be mentioned on Fox News and Serious Eats though.
For the first course, we had a pickled mushroom salad with asparagus, mizuna, and a poached egg…
Tomorrow I am saying good riddance to this god-forsaken month — and more importantly, greeting the first month of spring — with Chef Dave Santos’ soul-soothing food.
There are still tickets left for the meal, which celebrates foods once considered to cause madness (eggplant, sea bream, nutmeg, rye, absinthe…). Join me?
Anything but böring
Ty-Lör Boring put on quite a show at City Grit last night. Befitting a man raised in Manhattan with a Japanese nanny and the kind of parents who come up with a name like Ty-Lör, his meal was herbaceous, thoughtful, worldly … and way too light for the amount of wine I was drinking. Oy.
He began with the dish that won the Modernist Cuisine Quickfire challenge: compressed watermelon with vanilla-honey syrup, olive oil and saffron powder, and telecherry reduction. (Imagine me eating it seductively, like Padma.) Could have done without the vanilla, but still, a winning dish.
Ty-Lör talking to the crowd.
Sea bass crudo with oyster coriander puree, fried curryleaf, corn starts, and smoked Maldon sea salt.
Buckwheat noodles with cherrystone crowns (the best part of the clam) and turmeric prik nam pla, lacinato kale, and a smattering of miso panko. I really loved this course — terrific balance of flavors and textures.
Golden tilefish with lapsang dashi, hon shimeji mushrooms, black radish, and schmaltz, which I just learned is a Yiddish term for chicken fat (“you live in New York and you don’t know what schmaltz is?” M. asked me. Well I do now.).
Pandan chocolate financier with mango juniper curd, candied coconut, and kaffir lime spuma. I dare say: a perfect dessert.
After dessert, they gave us little bags of popcorn flavored with truffle, saffron, vanilla bean, espelette pepper — all flavors we had in the meal. Ty-Lor explained it was his homage to the power of taste memory (the idea being we would eat it later or the next day, and reflect). I was just grateful for the extra food! I didn’t even stop to take a picture — my bag was empty before we even got the check. No shame.