Perlman’s!

Menu for Sunday, October, 16th: —— Pot pies! Veggie, chicken or a special tribute to Lester Young, a smoked pork pie 🎩!! Pick 1 or collect all 3! All served w/seasonal vegetables like celery root and Tokyo turnips in a smoked gravy —— A simple salad of lettuces, bitter greens and herbs to compliment the pies —— Classic banana pudding, vanilla, wafers & Chantilly cream —— $30 DM to order/$25 veg option —— The Perlman’s Pot Pie® will also be available à la carte. Delivered frozen, enjoy now or later. $15 each —— Original artwork by Ivan Chermayeff for Mobil Masterpiece Theater, 1983 —— We smoke so you don’t have to ®

Hand sliced on hand painted + Perlman’s Brew & Gulden’s Spicy —— We smoke so you don’t have to ®

Perlman’s: Continental Classics & Familiar Fare delivered weekly. Not reinventing any dishes just getting the ones we’re fond of right. Coca Cola brisket adapted from a generations old Jewish/American recipe. A crispy, layered Potato Pavé - a mash up of a latke and au gratin. Braised cabbage with vinegar for a hit of acidity and a dish that is always of time and place. DM for orders. Deliveries set for Friday, April 24th. @perlmansfinefoods Fine food. Delivered weekly.

Fish work - raw, rosette, grilled / that was a great idea Jav / dodger blue sunsets in manhattan / the arts or hearts? / Dean wishing he was golfing - don’t worry, Dino, I’ll handle that for us / squeezed in a Halloween / LA IS MY LADY / do I need to make Quincy’s apron???💙💙💙 autumn leaves me full of joy 🍁🍁🍁

Green oil - great as the base for any herb oil, just add 20% herbs of your liking to 100% green oil, blend, strain, cool. This is a 2 step process, below is the recipe: —— 1) First, Juice spinach then heat mixture over low heat until it separates. Strain this through a filter, wring out excess moisture, reserving the paste. —— 1a) Measure out the paste and use 10% (paste) to 100% neutral oil. I like grapeseed, but it’s usually a matter of personal preference. Just don’t use olive or peanut or some nut oil. Safflower, canola, etc work just fine. —— 1aa) For example, my paste weighed 50 grams or appx., 1/4 cup, so I added 500g of grapeseed oil. —— 1b) Blend together the oil and the spinach paste for about 4/5 minutes until the blender gets hot from the friction of the motor. The application of heat is essential to keeping your finished product vibrant green. —— 1bb) Now, you can do one of two things - vacuum seal the oil in a bag then place in an ice bath, or place a metal bowl set over an ice bath, pour the green oil into the bowl and stir until chilled. Either way, a rapid chill is also necessary for keeping this product green - the same can be said for any heated green product: heat -> ice. Then strain and if you’re not going to use immediately, place it in a bag (ziploc, vac seal) or some other storage container and freeze it. Good for months. Def a handy pantry staple that lends beautiful color and shows care for what you intend to land on the plate. —— 2) Once the green oil base is made, just blend together 20% herb(s) of your liking with 100% green oil, strain and cool! Terrific way to utilize some peak season farmers market herbs, like lemon thyme, red currant mint or even sorrel which will oxidize and turn brown once heated - not anymore! You’ll have a verdant sorrel oil that will leave your guests guessing 🤷🏻‍♀️!! —— And don’t forget to listen to nice music while you cook!

Made apple pie yesterday. All is good. —— If I weren’t limited to indoor cooking techniques at the moment, some smoke on this would be mighty fine.

Thanksgiving. In spirit, at least. Asparagus, fermented white asparagus/champagne sabayon - gotta have some green on the table, sweet potato mousseline, currant & @nomaprojects rose vinegar relish, turkey breast cooked waaaaaaay under 165° and some pistachio pesto bc it’s bangin ✨✨🦃🦃🦃✨✨

Not a lunch “from hell” - the most memorable date of my life; Lewis and I on the terrace @restaurantmirazur . ✨🕊️💔✨ Also, when @valhalen and I serendipitously found ourselves in a full hang sesh with him in his driveway and to our dismay, told us he’s moving out of Hollywood to a ranch and I bit my tongue on what would’ve surely elicited a chuckle, or better, a biting comeback - “Jews don’t wear cowboy boots”. August 4th is our day, pal. Love you forever. REST IN PEACE, LEWIS ✨💔🕊️✨

Aged buri (hamachi) & radish rosette, preserved strawberry, kosho & myoga marinated with shallot and shirodashi —— Hokkaido uni on grilled @tartinebakery bread soaked in tamari/brown butter —— Dry aged turbot poached with fermented white asparagus, macadamia, brown butter & borage —— Classic radicchio —— Miles circa ‘69 at his crib in midtown —— A stunning ad by George Tscherny for Overseas National Airways, 1968

Otoro, strawberry, radish, lemon balm —— Flower mise: —— Jimmy Stewart holding court at Chasen’s in Chasen’s —— #finedining #privatechef #vintagerestaurants

Chicken pot pie tart: carrot tartlet, chicken oyster confit in schmaltz, truffled matsutake mushroom velouté + shaved raw dressed w thyme, olive oil, Meyer lemon, chicken skin cracker, plenty of grated black truffle, little herbs and flowers. Came out less reminiscent of a pot pie and more a delicious bite of chicken and mushroom, but like Liberace said, “and now for my next number, I’d like to return to the classics…” thank you @wearedelasoul & @djprincepaul for lending street cred to a Liberace quote. #plugtunin #jimbrowski #princepaul #delasoul #privatechef #cheflife #finedining

Happy Thanksgiving from me, Dean, Woodstock, Snoopy, Vince, Lewis & Curtis! #privatechef #jazz #vinceguaraldi #deanmartin #snoopy