Chocdoc - Noshing in NYC

[Kerry Beal]

All to soon after my rather challenging trip to Indianapolis - I find myself on the 40th floor of the Crowne Plaza in Times Square. I'm here for the Fine Chocolate Industry Association (FCIA) Summer 2016 Elevate Chocolate event.

 

Of course the EZtemper is with me - just one - and I realized that I hadn't brought along stainless containers of cocoa butter to put in the machine so I've been trying to get all the black stuff off a new turned stainless container with hand lotion and body soap from the hotel. Fortunately there was a loose bottle of mycryo in my suitcase that can be the source of cocoa butter.

 

At 5 PM @Franci is meeting me in the lobby. We will be dining tonight at 11 Madison Park - arranged by the wonderful wife of @Alleguede. It was a surprise that was sprung on me yesterday while we were arranging the rental car at the Fort Wayne airport to get home after the little pot hole incident. When he explained it was a table for two - and I mentioned that I wasn't really interested in eating all by myself at a posh restaurant in NYC - I couldn't think of anyone else close by with whom I would enjoy a nice dinner more!

 

 

'Snack' on the very short flight. 

 

[Kerry Beal]

Quick - I'm at 11 Madison park and I don't know what this utensil is for 

 

[pbear]

Well, the pointy one is for picking up peas.  The other might have a special purpose, but maybe not.

[Alleguede]

Its a spoon

[Kerry Beal]

Wondered about that - it was placed in the classic spoon position - but a rather strange one. It had no discernible bowl in spite of appearance in the picture.

Edited June 25, 2016 by Kerry Beal (log)

[Alleguede]

What type of dish went with it? I'm surprised you didn't ask.

[Kerry Beal]

They brought it out twice - the first time for the asparagus with the pureed potato and truffle beside it - then again for the beef and duck with the potato puree and morel custard.

[Martin Fisher]

Looks like a spreader spoon.

[Tri2Cook]

Fork if I know, I was gonna say "spoon" until you said no discernible bowl. Maybe something to push the peas up against while you spear them with the pea-spearer pbear mentioned?

[Franci]

Hi! Just managed to put my kids to sleep...Great night with Kerry! Looking forward to upload all our pictures.

Edited June 25, 2016 by Franci (log)

[Kerry Beal]

 

Black and White - savoury version

 

 

Cocktail for me

 

 

Champagne for Franci

 

 

Fava Bean croquettes

 

 

Peekytoe crab salad

 

Rye crisp with morel

 

[Smithy]

Did you find out the purpose of that 'spreader spoon' yet? It has a rather Victorian look to it.  

[FrogPrincesse]

3 hours ago, Kerry Beal said:

Quick - I'm at 11 Madison park and I don't know what this utensil is for 

 

It's a French sauce spoon. Designed to help you get the last bit of sauce without having to lick your plate. 

 

https://en.m.wikipedia.org/wiki/French_sauce_spoon

[Kerry Beal]

Thanks for that!  Wish I'd known that - there wouldn't have been that embarrassing moment when I got the sauce on my nose.

 

 

Oysters with caviar

 

 

Eggs benny with english muffinettes

 

 

Bread and butter - really, really good butter

[cakewalk]

The savory black and whites look like they're filled with something? You're in my back yard, so to speak. Enjoy, and watch out for all those tourists!

[Thanks for the Crepes]

5 hours ago, Kerry Beal said:

Quick - I'm at 11 Madison park and I don't know what this utensil is for 

 

 

Sorry it's too late to answer your question while at 11MP, but it might be this. Sorry, @FrogPrincesse. Note to self: that is why one needs to read the whole thread before posting.

Edited June 25, 2016 by Thanks for the Crepes
Had not read FrogPrincesse' answer before post (log)

[Tri2Cook]

Seems like a square edge would be more efficient for getting the last of the sauce off of the plate. Not as efficient as the tongue, but more efficient than a rounded edge.

[Kerry Beal]

8 hours ago, cakewalk said:

The savory black and whites look like they're filled with something? You're in my back yard, so to speak. Enjoy, and watch out for all those tourists!

Keep tripping over the bastards while I'm walking around!

[Kerry Beal]

I had serious trouble uploading pictures to the forum last night so I left the rest until this am - hopefully it will go more smoothly.

 

The Black and white was filled with a cheese ganache and an apple compote I'd say.

 

 

Seared foie with sorrel

 

 

Foie as pate with a croquante and white asparagus foam. 

 

 

Butter poached maine lobster.

 

 

Halibut with some sort of sauce - will have to get Franci to check in here.

 

 

The pigs bladder table side!

 

 

Which yielded two spears of asparagus that had been cooked 'en vessie' - same as en papillote but in a bladder instead of paper.These were served with a truffle puree under a potato puree and given a sauce of the stock they were cooked with that had been reduced down and I assume mounted with tons of butter. This was the first appearance of the elusive sauce spoon.

 

 

 

Edited June 25, 2016 by Kerry Beal
add sauced pictured (log)

[Kerry Beal]

 

Next a very rich broth representing either the duck or beef ordered.

 

 

Duck - honey and lavender glazed with spring onion and rhubarb compote and shavings of same - with another topping of broth.

 

 

180 day dry aged beef. It also had broth (I only got the menu for the things I ordered and since Franci ordered the opposite if there was a choice she gets the description).

 

Sauce spoon came out again with these two dishes.

 

 

 

 

New potatoes in a puree of likely retrograded potatoes.

 

 

Morels in a light custard - what's the name of the japanese dish Anna?

 

 

These are brioche pumped full of camembert - beware they squirt - I was wearing the filling after the first bite - and where was my damn sauce spoon then? Why back in the dish pit of course!

 

 

The rhubarb and sorrel compotes to go with them.

 

 

A game of what kind of milk have they put in each of these Mast Bros chocolate - c'mon folks - Mast Brothers Chocolate?

 

 

The baked alaska after it had returned to the kitchen for carving - will try to put up the video that Franci took - I faithfully filmed then realize that I hadn't turned it on.

 

 

St George white dog brandy with reformed pretzels - you take a pretzel - grind it up, add it to white chocolate, reform in pretzel shape, dip in dark chocolate and decorate with salt. 

[Deryn]

What a fun and amazing meal that looks like. Seems as though there was nothing 'too out there' (other than perhaps the silverware). It all looks delicious and approachable. What did you like best; Kerry and Franci? What was perhaps less satisfying (if anything)?

[curls]

@Kerry Beal did they invite you and Franci for a kitchen tour? Did it look like they were taking any of the guests on kitchen tours? 

 

Hope you enjoyed the meal; it looked delicious (especially the duck and the morels)! I enjoyed a lunch there once and really enjoyed the meal, the service, and that serene dining room. Thanks for letting us ride along on your trip.

[Kerry Beal]

We did not get a kitchen tour - we were anxious to get over to Eataly and check that out - Franci had a bunch of interesting things to show me there and we were meeting her hubby and kids. 

[Kerry Beal]

18 minutes ago, Deryn said:

What a fun and amazing meal that looks like. Seems as though there was nothing 'too out there' (other than perhaps the silverware). It all looks delicious and approachable. What did you like best; Kerry and Franci? What was perhaps less satisfying (if anything)?

Interesting that to both of us we loved the baked alaska most of all. Not impressed with getting squirted by cheese and didn't actually enjoy those little brioche - camembert had gone past it's best I think. Loved the idea of them though. 

 

Oh and the peekytoe crab salad was quite delicious with a good crunch vs soft thing going on.

[Franci]

Good morning! You got great pictures Kerry.

 

The halibut was poached with radishes and some orange blossom (very in the background I need to say).

 

The beef is I recall correctly was dry aged for 140 days with eggplant and broth.

 

I'll try to upload the video for the baked alaska now.