I am sure everyone who can see this has seen me posting about @thediningcollective and our Toasted series and we thought we would make a little video explaining who we are and what we are doing!
Check out our event 3/28 and 4/20 link in my bio!
@efotoguy thanks for the shooting
@newlymatt for the assists
@very_stacy for the table scapes
@spillinsyrups for the GLORIOUS beverage pairing.
Date cake, molasses caramel, cardamom yogurt, and spicy walnuts. Sometimes you need to get into the Powerful Silk Road Merchant Mindset to design a dessert.
Smoked Trout Rotolo, Beets cooked in lapsing tea, buttermilk-corn puddin’, lil garden on top. Thanks @oykusug and @adji_love and @o_goshitsjosh for helping make it happen.
Ratatouille Terrine inspired by my sister’s garden. Fennel, Red Pepper, Kohlrabi, Green Tomato, Grilled Zucchini. Perched upon a large dollop of Boursin inspired herbed triple cream Brie and goat cheese. Guilded with spring onions and pea shoots dressed with magnolia vinaigrette. Thanks @oykusug@adji_love @
Duck with Beets and Lentils and More Duck and More Beets.
Roasted Duck Breast, beet stems blanched in apple cider and bound with duck confit, cute French lentils cooked in duck stock, sautéed beet greens, and a beet and apple cider puree just silly with banyuls vinegar.
Our take on a Caesar Salad with fries: Brussels with basque anchovy and parm, HEAVILY DRESSED. Confit and then hard roasted waxy potatoes. Lots of good olive oil. Sherry pickled celery. Fistfuls of herbs, chopped and whole. And my pride and joy, curly veggie shavers. Sharp and generous and lovely. @thediningcollectivenyc@chefjordanfairbanks
