Wednesday Dinner Series
This January, we decided to try something different for the new year. We are going to offer a series of Wednesday evening classes that revolve around a set menu. These sessions are designed to be less hands on the stove and more fork in the mouth, if you know what we mean. The menus published are guidelines; they may grow in length and be altered by inspirations, though their base content will be as written. These evenings will be limited to eight participants, prices include canapés and wine with dinner, and yes, you can BYOB if you wish.
Wednesday, January 9, 2008
Not So Classic Dishes
7:00 PM $125.00
– Seared Scallop with Reuben Ravioli
– Broccoli and Cheese Tapioca
– Skate Frites with Lime Pickle Ketchup
– Dried Cherry Tartlets with Violet Ice Cream
Wednesday, January 16, 2008
Pasta
7:00 PM $125.00 per person
– Hand-Cut Miso Noodles with Razor Clam Sauce
– Ricotta Gnocchi Gratin with King Oyster Mushrooms
– Pekin Duck Two Ways: Sous Vide and Sausage Stuffed Tortelloni with Celery Root Vinaigrette
– Affogato: espresso and vanilla ice cream
Wednesday, January 23, 2008
Almost Down Home
7:00 PM $125.00
– Mussels with Hazelnuts and Chartreuse
– Beets with Beaufort and Eel Sauce
– Pressure Cooked Pork Belly with Dr. Pepper, Persimmons, and Smoked Barley
– Brownie Sundae with Malted Ice Cream
Wednesday, January 30, 2008
Cheese
7:00 PM $125.00
– Aged Cheddar and Apple Soup
– Mozzarella Noodles with Crabmeat and Chili
– Blue Cheese Braised Chicken with Waldorf Salad
– The Runniest, Stinkiest Cheese we can find with market accompaniments
Hydrocolloids at Home
This is undeniably our most popular class. It is an introduction to what you can do with textures in cooking. It is more of a demonstration class, with lots of tasting, so that cooks can become familiar with a range of hydrocolloids and how to use them.
Monday, January 7, 2008 10 AM–1 PM $125.00
Monday, January 14, 2008 10 AM–1 PM $125.00
Saturday, January 19, 2008 10 AM–1 PM $125.00
Valrhona Chocolate, Sweet and Savory
This class will begin with a tasting of different Valrhona chocolates from white to dark. Then, we will utilize the different types of chocolate in a range of sweet and savory dishes intended to highlight the different flavor profiles of the various chocolates.
Saturday, January 26, 2008 10 AM–1 PM $125.00
All classes take place in Forest Hills, NY (Queens). For more information on any of these classes or to make a reservation, please email us at: akiandalex(at)ideasinfood(dot)com.
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