All of you who actually read this blog might notice that I’ve been pretty bad about posting over the course of the last week. It’s not that I haven’t done anything food related, its just that I spent most of last week prepping for my first catering job and the rest of the week being exhausted after my first catering job (it went very well but more on that tomorrow.)
For the sake of posting I thought I’d fill you in with a general life update (as my life relates to food) before I provide my thoughts on catering tomorrow.
In addition to catering, I was able to go to Mesa Grill (on a gift certificate), Telepan, and Blaue Gans over the last week. The food at Mesa grill was definitely not worth the price of admission and being in a restaurant with a bunch of tourists and NYU underclassmen made me feel significantly less cool than I really am (which isn’t that cool.)
Telepan was solid as usual and I had a very enjoyable meal there although I was a little upset that my foie gras doughnuts were seriously lacking in the foie gras department. Making foie gras doughnuts that contain more than trace elements of duck liver is one of my new life goals…
Blaue Gans is one of the more underrated causal dining restaurants in all of New York.
I also had a chance to work on a couple of simpler dishes like lamb meatballs, and fennel and pork ragu as well as a bay scallops sunchokes and bacon dish. I did not get a chance to work on my new idea of sake soy brushed hamachi over honey roasted mangos with black sesame crackers and scallion puree.
The date and location of the next dinner party (for fun) is set. Expect invites to be sent out soon.
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