April 22nd dinner
Friday, April 24, 2009
Monday, April 20, 2009
Announcing our May 2nd dinner!
Hi Everyone!
Here is the menu for our next edible social on May 2nd,
unfortunally the dinner is sold out, but I hope see you on
upcoming events.
May 2nd Menu
Amuse bouche
First Course
Apple-Parsnip Veloute (Wilklow Orchards, NY)
Tarragon froth, Curried almonds
Second Course
Roasted Beets Salad (Phillips Farm, NJ )
Vivace cheese (Cato Corner Farm, CT)
Sunflower sprouts (Evolutionary Organics, NY)
Vanilla vinaigrette
Third Course
Tempura Crusted Sea Trout (Blue Moon Fishmonger, NY)
Meyer lemon rissoto, Parsley chips, Herbs jus
Fourth Course
Roasted Grassfed Goat Loin Chops (Lynnhaven Farm, NY)
Sweet onion "soubise" (Phillips Farm, NJ)
Farro-spinach salad, Thyme oil
Fifth Course
Coconut Creme Brulee (Ronnybrook Farm Dairy, NY)
Milk chocolate ganache
Baguette tuille (Bread Alone Bakery, NY)
Mignardises, Coffee, Tea
We're happy to accommodate any dietary restrictions. Just let us know when you reserve your seat.
+++++++++++++++++++++++++++++++++++++++++++
Dinner will start @ 8 p.m.
We're requesting $65 per person to cover the five-course meal and pre-dinner cocktail. (Gratuity is welcome)
You're encouraged to bring your own drinks for the meal itself.
For the dinner location and reservations please contact us at: bkediblesocial@gmail.com
Here is the menu for our next edible social on May 2nd,
unfortunally the dinner is sold out, but I hope see you on
upcoming events.
May 2nd Menu
Amuse bouche
First Course
Apple-Parsnip Veloute (Wilklow Orchards, NY)
Tarragon froth, Curried almonds
Second Course
Roasted Beets Salad (Phillips Farm, NJ )
Vivace cheese (Cato Corner Farm, CT)
Sunflower sprouts (Evolutionary Organics, NY)
Vanilla vinaigrette
Third Course
Tempura Crusted Sea Trout (Blue Moon Fishmonger, NY)
Meyer lemon rissoto, Parsley chips, Herbs jus
Fourth Course
Roasted Grassfed Goat Loin Chops (Lynnhaven Farm, NY)
Sweet onion "soubise" (Phillips Farm, NJ)
Farro-spinach salad, Thyme oil
Fifth Course
Coconut Creme Brulee (Ronnybrook Farm Dairy, NY)
Milk chocolate ganache
Baguette tuille (Bread Alone Bakery, NY)
Mignardises, Coffee, Tea
We're happy to accommodate any dietary restrictions. Just let us know when you reserve your seat.
+++++++++++++++++++++++++++++++++++++++++++
Dinner will start @ 8 p.m.
We're requesting $65 per person to cover the five-course meal and pre-dinner cocktail. (Gratuity is welcome)
You're encouraged to bring your own drinks for the meal itself.
For the dinner location and reservations please contact us at: bkediblesocial@gmail.com
Saturday, April 18, 2009
Meet Our Sources: Blue Moon Fishmonger, Suffolk County, NY
Featured Ingredient April 22nd dinner: Clams
The Blue Moon is Alex's small boat, a 36-foot Duffy, docked at the Mattituck Inlet.
In 1988 Alex started bringing fish to the Greenmarket, after his sister's Diane (who lives in downtown Manhattan) recommended it as a sideline. The first market was Tribeca, and after a few years he did so well that began selling most of my catch to the public through the Greenmarket program, instead of wholesaling fish to the Fulton Fish Market.
He added the Grand Army Plaza, Brooklyn market in 1990, where met his wife Stephanie.
In 1996 they began their Wednesday market at Union Square. They now work 6 or 7 days a week from March to Christmastime, fishing, smoking and selling at the Greenmarkets. They are happy to bring in the freshest fish They can, and offer it at a price that is reasonable.
The Blue Moon is Alex's small boat, a 36-foot Duffy, docked at the Mattituck Inlet.
In 1988 Alex started bringing fish to the Greenmarket, after his sister's Diane (who lives in downtown Manhattan) recommended it as a sideline. The first market was Tribeca, and after a few years he did so well that began selling most of my catch to the public through the Greenmarket program, instead of wholesaling fish to the Fulton Fish Market.
He added the Grand Army Plaza, Brooklyn market in 1990, where met his wife Stephanie.
In 1996 they began their Wednesday market at Union Square. They now work 6 or 7 days a week from March to Christmastime, fishing, smoking and selling at the Greenmarkets. They are happy to bring in the freshest fish They can, and offer it at a price that is reasonable.
Wednesday, April 8, 2009
Meet Our Sources: Cato Corner Farm, Colchester, CT
Featured ingredient, April 22nd dinner: "Womanchego" cheese
Cato Corner Farm is a small family farm in Colchester, Connecticut, where the mother-son team of Elizabeth and Mark raises 40 free-range Jersey cows without the use of hormones or subtherapeutic antibiotics.
From their cows' raw milk, they craft a dozen styles of aged farmhouse cheese ranging from mild and milky to runny and pungent to sharp and firm.
The farm was selected as the winner of the Gallo Family Vineyards "Never Stop Growing Award" for Outstanding Family-Owned Artisanal Food Production, April 2006.
Their "Hooligan" Cheese was selected as the winner of the Gallo Family Vineyards Gold Medal Awards, Outstanding Dairy Product, April 2006.
Selected as one of America's Top Cheeses by Saveur Magazine in April 2009.
Cato Corner Farm is a small family farm in Colchester, Connecticut, where the mother-son team of Elizabeth and Mark raises 40 free-range Jersey cows without the use of hormones or subtherapeutic antibiotics.
From their cows' raw milk, they craft a dozen styles of aged farmhouse cheese ranging from mild and milky to runny and pungent to sharp and firm.
The farm was selected as the winner of the Gallo Family Vineyards "Never Stop Growing Award" for Outstanding Family-Owned Artisanal Food Production, April 2006.
Their "Hooligan" Cheese was selected as the winner of the Gallo Family Vineyards Gold Medal Awards, Outstanding Dairy Product, April 2006.
Selected as one of America's Top Cheeses by Saveur Magazine in April 2009.
Thursday, April 2, 2009
Announcing our April 22nd dinner!
Hi food lovers!
Join us and dig this early-spring feast.
April 22nd Menu
Amuse bouche
First Course
Field Greens Salad (Evolutionary Organics, NY)
Free-range fried egg (Tello's Green Farm, NY)
Smoked bacon-thyme citronette (Flying Pigs Farm, NY)
Second Course
Foraged Mushrooms Ragou (Honey Hollow Farm, NY )
Womanchego cheese grits (Cato Corner Farm, CT)Herb salad
Third Course
Steamed Clams (Blue Moon Fishmonger, NY)
Saffron, chorizo
Sourdough peasant bread (Bread Alone Bakery, NY)
Fourth Course
Braised Grass-fed Beef Short Ribs (Wilklow Orchards, NY)
Roasted sunchokes, grilled scallions, gremolata sauce
Fifth Course
Upside-down Apple Gallette (Red Jacket Orchards, NY)
Caramel "milkshake"
Mignardises, Coffee, Tea
We're happy to accommodate any dietary restrictions. Just let us know when you reserve your seat.
+++++++++++++++++++++++++++++++++++++++++++
Dinner will start @ 7 p.m.
We're requesting $65 per person to cover the five-course meal and pre-dinner cocktail. (Gratuity is welcome)
You're encouraged to bring your own drinks for the meal itself.
For the dinner location and reservations please contact us at: bkediblesocial@gmail.com
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