I got a perfect piece of medium rare Ribeye, while some others got somewhat tendonous pieces. (Pictured here is Juan Leon, the sous chef.) We all watched as they assembled this gorgeous plate. The giant langoustine was paired with a veal ravioli.
We were now ready to start the main courses, five of them, starting with Kampachi, Beluga Caviar, and super thin whisps of fried leeks.Ī seared day boat scallop is under that beautiful garden of chestnut crisps (baked) and pea shoots.Ī perfectly cooked Medai on top of black trumpet mushrooms and endive. The serving dish was also a “favorite” which works with a magnet to hold the cup at that angle. which of course riled up another round of “favorite” screams.
We can’t remember what the layers of cream were in here but you can see the generous pile of black truffle. The Veal Fritter was probably my least favorite. So unique, it was the next to get cheers of “favorite”.īlue Fin Tuna Belly, Foie Gras, Mustard Mayo, a fat party going on! This was yet another “favorite”. The fleeting moments left us all wanting like hungry monsters.Ī disk of salmon topped with Roe, sat on some apple and celery root, drizzled with Vanilla Sauce. Like many of these canapes, the one bite wonder was gone before you really knew what you just ate. Kumomoto, Uni, and Watermelon is both briny and refreshing. The crab dumpling wasn’t distinctly crab, but the kataif added a nice light crunch, while the creamy dill sauce rounded out the Greek inspired flavors. How did they ever tuck the fish and herb into that potato? This macro picture is deceiving because it’s only really about 1.5″ long. The Sardine and Sage tucked into a potato crisp shows off such refined detail workmanship. The Baccalau fritter was the most perfect sphere, sitting in a tartare sauce. This was the first to get exclamations of “favorite” from several people. This had Angie, a non-anchovy fan, completely turned around, while I was just plain in love with the freshness of the fish, and the genius of the slim candy coating that only added a drop of sweetness.
#Brooklyn fare full#
One bite that is full of lightness and richness that dissolves in one bite.Īnchovy sitting on bread with a thin crisp of caramelized sugar. The smoky foie gras macaron is the perfect amuse. He imports most of them from France and each one shows off a different canapes, 11 before the formal dinner even starts!īefore I forget, there’s several baskets of fresh bread on the table for you to grab as you wish.Ĭesar started by dividing a butternut squash soup into glasses with a high-tech funnel.Ī rich dab of yogurt foam added tang to the sweet fall butternut squash. It’s a priceless experience.įor one, he’s got a thing for dishes, which are lined up before dinner starts. It’s a relaxing atmosphere where you can ask Cesar (the chef) questions and really get to know him. It’s BYOB so we all brought and shared a wonderful variety of wines. You’ll see the ones marked “ Edmund Song Photography” are superior pictures to mine. It also helps when one is a fabulous photographer. It takes a while to get reservations (71) at Brooklyn Fare, especially if you want to book the whole space, but I really enjoyed having my friends be the other 9 people. I loved everything about Brooklyn Fare (the pop-up restaurant attached to a grocery store), starting with the sign on their window, “Our Kitchen is Bigger than Yours…” It’s just a wonderful feeling to sit in the chef’s kitchen and eat as Cesar Ramirez (formerly of Bouley) prepares the food in front of you, being the only group in the kitchen, knowing that undivided attention is gifted to you for several hours. We don't eat Chinese food every day, so you'll get a little bit of anything we find delicious enough to share: from our Eastern European side recipes and techniques learned from my restaurant days restaurant reviews, food travel tips and a few other juicy bits along the way. While professionally trained as a French culinary- and pastry chef, many of FoodMayhem recipes are my attempt to preserve and share authentic Chinese and Taiwanese recipes learned from my mom. I'm Jessica, an Asian-American, born and raised in NYC, and that's Lon, my Jewish, white husband. In the chaotic kitchen of a recipe developer, you get a food blog called FoodMayhem.
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