paulraphael
03-14-2009, 10:23 PM
The underground supper club that I host, Underbelly, has a half dozen seats left at its next dinner on the 22nd. We're located in a Civil War-era brewery that's been taken over by artists, deep in the heart of Brooklyn.
The dinner will be both a recession-friendly, rustic respite from the restaurant scene, and a fundraiser for the eGullet society, which is providing volunteers for the event.
We've been working with our local partners and with farms in Hudson Valley and Pennsylvania to source the best ingredients possible. Lamb will be provided by Jamison Farm, the favorite source of both Thomas Keller and Daniel Boulud. It's being dry aged by our master butcher, Jeffrey Ruhalter.
Here's the menu / wine list:
assorted hors d’oeuvres
Marquis de Perlade Crémant d’Alsace blanc de blanc
corn chowder with porcini cream
Feuerberg riesling kabinett 2007
roasted rack of Jamison Farm lamb,
lamb coulis with lapsang souchong,
hen of the woods mushroom
celeriac and fennel purée
salicornia with lemon butter
Château de Candale, Haut-Médoc 2003
Château du Moulin Rouge, Haut-Médoc 2003
home made bread with farm butter
by Saxelby Cheese
chocolate marquise with ginger
banana tart with black sesame,
brown butter cognac ice cream,
salted butterscotch
The suggested donation is $70.
(The wine alone would cost close to this at a New York restaurant!)
If you'd like to come, send an email to dine@under-belly.org
It would be fun to see people from the list.
The dinner will be both a recession-friendly, rustic respite from the restaurant scene, and a fundraiser for the eGullet society, which is providing volunteers for the event.
We've been working with our local partners and with farms in Hudson Valley and Pennsylvania to source the best ingredients possible. Lamb will be provided by Jamison Farm, the favorite source of both Thomas Keller and Daniel Boulud. It's being dry aged by our master butcher, Jeffrey Ruhalter.
Here's the menu / wine list:
assorted hors d’oeuvres
Marquis de Perlade Crémant d’Alsace blanc de blanc
corn chowder with porcini cream
Feuerberg riesling kabinett 2007
roasted rack of Jamison Farm lamb,
lamb coulis with lapsang souchong,
hen of the woods mushroom
celeriac and fennel purée
salicornia with lemon butter
Château de Candale, Haut-Médoc 2003
Château du Moulin Rouge, Haut-Médoc 2003
home made bread with farm butter
by Saxelby Cheese
chocolate marquise with ginger
banana tart with black sesame,
brown butter cognac ice cream,
salted butterscotch
The suggested donation is $70.
(The wine alone would cost close to this at a New York restaurant!)
If you'd like to come, send an email to dine@under-belly.org
It would be fun to see people from the list.