I feel big, you know what I mean
Like not, not big in the sense of weight
You know what I mean like gaining weight
Or nothin’ like that, like colossal
Aboard the L Train, Luncheon Is Served – New York Times, May 2011 (click above for the article)
Many thanks are do to many people to read more about what and who went into this event please see our site.
How many times in your life do you open the Dining & Wine section and say “oh, yeah…that was US!!” ?
What a privilege to work with these fine folks. And in case you were wondering, the food kicked some serious culinary ass.
Lunch Time on the L Train, Stand Clear of the Closing Doors; Next Stop, Dessert
Article & Photography By Ivana Kottasová
Great piece by Ivana Kottasová (who also assisted with Team StudioFeast) in the Brooklyn Ink!
Here is Mr. Cigar’s mostly factual representation on how we got to where we were yesterday.
Jonny adds mild embellishments to the dawning of a great idea.
“I can’t even describe what just happened, but it was freaking awesome. A Razor, A Shiny Knife, Studiofeast and others just cooked/served a 6 course menu along the whole route of the L Train, one course every 4/5 stops with new teams plating on platforms, serving, then disappearing. It went off flawlessly. The menu:
– Hamchi Crudo, Bone Marrow, Trout Roe, Laproaig, Sweet Lime
– Foie en Brioche, Port Wine, Raisin,
– Ramp, Black Garlic, Cippolini, Morel, Thyme
– Petit Filet Mignon, Pomme Puree, Asparagus
– Pepper Jam, St Andre
– Chocolate & Gold Leaf Panna Cotta, Raspberry
Much more to come, we have wonderful photo/video from the day (I wore a camera mounted to a headband for the entire platform plating & train car service).” – Mike Lee, Captain of Team StudioFeast
Almost 24-hours later, and I’m still on an adrenaline high. It was an honor to work not only with our team, but with all six wildly talented teams as a whole. Hats of to A Razor, A Shiny Knife for superb event execution, and to StudioFeast for including me in this kickass event. Here’s to many, many more events to come.
I would like to take this moment to thank my “hippy” parents who fed me homemade baby food, wouldn’t let me have sugary cereal, taught me moderation, refused to have their daughter order chicken fingers off the kids menu, thought McDonald’s was disgusting, and made me eat my veggies. For the record, chips and french fries were not and are not veggies.
I used to pine after the sugary cereals that stocked my childhood friends’ shelves, but now, I’m greatly appreciative of my parents and their love of Bran Flakes.
“Chips and french fries comprise half of all the vegetables kids eat.”
Gluten Free Peanut and Almond Chocolate Brownie Pots
chocolate, peanut, AND, almond all together?
be still my little gluten-free heart.
how to eat well.
marion nestle posted some of the army’s nutrition guidelines from 1861 on her blog. it sounds like the sage advice of bon vivants rather than any sullen military diet! not much has changed since then (except of course, the invention of junk food). read them here.
“A variety of foods are needed to avoid monotony and increase assimilation.” – Dr. John Ordonaux
Baking is to the food world, what ballet is to the dance world. Precise, beautiful, but terribly difficult.
The Hesitant Vegetarian: Regarding Dessert.
Love the metaphor.
Egg creams are totally overrated even if Daniel Humm sends someone to make one for you tableside. I was all, jeez, old-timey Brooklyn, did you not know about milkshakes?
I’d be willing to bet that Chef Humm (Eleven Madison Park)
stole this ideawas inspired by Petey’s egg cream cart at the Michelin party last fall.(And, uh, a milkshake’s a milkshake and an egg cream and an egg cream. Diff’rent strokes yo.)
Nice catch Nora. If you happened not to be at the Michelin party, and you want to sample Pete’s egg creams while twirling on an antique barstool, head on down to the Brooklyn Farmacy, you won’t regret it.
you can't eat bread!? 