On February 9th
we partner with experiential eaters Komeeda to host a museum tour and coursed
dinner where guests can meet fellow food, art, and culture lovers. The dinner is 7PM to 930PM at Brooklyn Museum, and includes an
exclusive eight-dish tasting menu by Chef Saul Bolton showcasing his
signatures for The Norm designed to take you on a gastronomic tour of the
culinary traditions that have helped make Brooklyn NYC’s most exciting borough.
To add to your dining experience you will be able to explore the museum’s
globally acclaimed collection, at your leisure until 10PM.
The menu will feature Cassava Latkes capped with Jamaican oxtail and dots of coconut yogurt seasoned roasted carrots served w/ quinoa, blood orange, and drizzled w/a sesame vinaigrette, and Rustichella Cannolicchi Pasta cannolicchi are tight twists of pasta that are made to resemble the razor clams living in the Adriatic Sea, served al dente with broccoli rabe, anchovies, black chickpeas, & ricotta salata
We also will be featuring a couple of specials from our James Beard Guest Chefs in our venues this month!
JBF Chef Anthony Scolaro of One Eleven Bistro, has been in our commissary many times over the last few years. We will feature him in two of our restaurants this week. When determining a special, we asked him is “On your day off, what is your favorite recipe to cook for your family?” Look for his dish in Mae Mae cafe on 2/2, and at The Norm 2/2 through 2/5!
House Made Duck Bacon and a Cherry Gastrique Grill Cheese
1/4 cup kosher salt
2 tsp pink salt
4 tbs ground black pepper
4 by leaved crumbled
1 tsp grated nutmeg
1/4 cup brown sugar or maple syrup
5 cloves of garlic smashed
2 tbs juniper berry lightly crushed
7 sprigs fresh thyme
5lbs Magret duck breasts
Mix all together and rub generously over the duck breast. Keep the breast tightly together in shallow pan or gallon bags as to keep submerged in the brine for at least 2 days. Smoke at 200 for about 3 hours.
Cherry gastrique Yield: 1 pint
1/2 cup golden raisins
1/2 cups cherry juice
1/2 cup balsamic
1/2 cup brown sugar
1/2 cup dried cherries 1 cup hot water
Soak cherries for about 30 min. Add rest of ingredients. Cook for 30 min. Puree with stick blender until smooth. Use brioche and gruyere cheese.
Twitter & Instagram @111Bistro
JBF Chef Shuai Wang of Short Grain Food Truck will be featuring his Coconut Beef Curry in the Garden Court Cafe at Asia Society later this month 2/21 though 2/24.
Coconut Beef Curry
1½ pounds beef chuck, cut into 1½-inch pieces
2 tablespoons vegetable oil
2 tablespoons unsalted butter
½ large white onion, thinly sliced
4 garlic cloves, finely chopped
1 tablespoon finely chopped peeled ginger
3 tablespoons curry powder, preferably Indian
2 bay leaves
2 13.5-ounce cans unsweetened coconut milk
2 pounds Yukon Gold potatoes, peeled, cut into 2-inch pieces
Steamed jasmine rice, cilantro, thinly sliced Fresno chile, and lime wedges (for serving)
Season beef generously with salt. Heat oil in a large heavy pot over medium-high. Working in batches, cook beef, turning occasionally, until deeply browned all over, 8–10 minutes. Transfer to a plate. Pour off all but 1 Tbsp. fat from pot. Reduce heat to medium; add butter, onion, garlic, and ginger and cook, stirring often and scraping up browned bits, until onion is translucent, about 5 minutes. Add curry; cook, stirring, until it starts to stick to pot, about 3 minutes. Stir in bay leaves, coconut milk, and 1 cup water. Return beef to pot. Season with salt and bring to a simmer. Cook, partially covered, until beef is just fork-tender, 30–35 minutes. Add potatoes, bring to a simmer, and cook uncovered, stirring occasionally, until beef and potatoes are very tender, 25–35 minutes. Thin with water if needed; season with salt. Serve over rice, topped with cilantro, chile, and lime wedges.
Twitter & Instagram @ShortGrainTruck