This Monday 1/12 6pm-9pmšØ
@dannylevy_ + @j3milie will be cooking an Ć la carte menu featuring wines by @disco.liquids and produce by @cicadacallingfarm
No reservations required.
Danny is heading home to Chicago. During his time in New Orleans he served as Chef de Cuisine at Acamaya and played a huge role in helping the team reach greatness. Come by and help us wish him a proper farewell as he starts his next chapter.
this is going to be so much fun. @dannylevy_ is making some absolutely unreal plates. @jeunecuisiniere and @ecoops_17 are pouring with me. and itās the return to one of my favorite spaces in the whole city, the beautiful @acamayanola .
weāre going to build a shelter and install an all-hours community fridge in the bywater. we are also collecting dry goods to be distributed by @gladewaves so please bring anything that can be kept in a pantry!
flyer featuring actual real life magnets from my fridge lol
#naturalwine #realwine #rawwine #neworleansfood #popup #foodandwine #notforprofit
šāI see limitless possibilities with what we can attain from a single fish.ā ā Just one of the many valuable lessons Mentāor Grant recipient @dannylevy_ learned during his stage at @saintpeterpaddo with Chef @mrniland . Working with the team at Saint Peter completely reshaped Dannyās approach to both eating and cooking seafood. His experience was unique in that he not only participated in a restaurant opening, but also took part in a fish butchery course and witnessed the restaurant receive its prestigious 3-hat honor.
š¦ŖIn addition to the incredible reverence and meticulous preparation of seafood, Danny appreciated witnessing and learning how to lead a team with flexibility and kindness. These lessons in hospitality continue to influence his current role as CDC at @acamayanola in New Orleans. Which, we love to note, is owned and run by Chef @anabanana_castro , another grant recipient and passionate supporter of the Mentāor program. šā¤ļøšŗšø #mentorgrants #inspiringculinaryexcellence
More stage stories via the link in our bio!š
āTuna Chorizo Breakfast Burritoā
During my @mentorbkb stage in Australia, @mrniland and the team @saintpeterpaddo were taking the trim from yellowfin tuna to make Nduja, which we stuffed into olives and cooked into a sauce reminiscent of bolognese. Using the same technique, I changed the spice mix to create a Mexican chorizo, @anabanana_castro fried it up with some soft scrambled egg, and wrapped it in our homemade flour tortillas, and brushed with the flavorful oil from frying the chorizo. Perfect with some guacasalsa for dipping. A little more testing left, but should be hitting the menu @acamayanola sometime next week #breakfastfordinner
Best finale of a 2 month trip- meeting with new friends at Satoshi Sanās Izakaya (recently guest featured chef @barsukeban )
So many delightful flavors and textures, Satoshi San, you knocked it outta the park! š®āšØš®āšØš®āšØ
Itās hard to find the right words to describe my experience these past few months. When @anabanana_castro encouraged me to apply for the @mentorbkb grant program, I was incredibly anxious, yet excited. When I was accepted to come to Sydney and work with the team at Saint Peter, I was speechless. An opportunity like this is once in a lifetime. I knew that I would be challenged, and that I would learn more about seafood than I could ever imagine, but nothing could have prepared me for what was to come.
My first day at Saint Peter was in the humble but extraordinary tasting counter space on Oxford street. All my anxiety was lifted as I got to know my coworkers, whose talent and kindness knew no bounds. They were eager to teach me, and I was eager to learn. For two weeks, I got to work closely with a small team, cooking for 40 guests a night. The product we used was beautiful and the space was intimate. I couldnāt imagine how a restaurant could be any more wonderful. And then the real challenge began.
On my third week, we closed Saint Peter for good, moving around the corner to reopen the restaurant on the ground floor of the grand national hotel. The dining room was twice the size, as well as including a large bar area and a private dining room. The menu and team grew, and working alongside some of the most wonderful chefs, we pushed to create not only one of the greatest dining experiences in Sydney, but I believe in the world.
To say it was hard would be an understatement, but when everyone around me was working as hard as they possibly can, it made me push myself further than anything I knew I had in meā¦ (Continued in comments)
The Greek Avgolemono, or in my house lemon and rice soup. Every time we would get Greek food, each member of my family would have to get their own cup, no one wanted to shareš Now that Iām living in New Orleans, it is my go to comfort food. Some good chicken stock, lemon juice, eggs and rice, seasoned with black pepper and loads of fresh dill
