Tag: Angela Shah (Page 1 of 2)

She Said Yes, Sixty Floors Above Liberty Street: A Snapshot of Our Never-Ending Journey

Angela and I lived around the corner from each other in Brooklyn Heights, a few years apart. We both worked at a financial publication in the Financial District, The Bond Buyer, at different times several years apart. Her apartment on Montague Street was small and cold in the winter, mine on Atlantic and Henry was small and too warm in the winter. Our paths never crossed in New York back then, but it seems they were destined to.

With hindsight, it seems only natural that Angela and I should have chosen to live in that Brooklyn neighborhood. Down the street is St. Anne’s School, and restaurants of all sorts, by the hundreds, are a short walk away.  Sahadi’s is there, and BAM is nearby. It’s a wonderful place, with fine views of Manhattan — Norman Mailer and Truman Capote, among other great writers and artists, called it home, and I sometimes think about all the adventures Angela and I would have had there if our lives had intersected earlier.

Our meeting had to wait a few more years. It was 2008, and I had been in the United Arab Emirates since February, working at an English-language daily based in Abu Dhabi. Angela arrived in December, having accepted a job on the business desk. I knew the ins and outs of what it took to get settled in the UAE (driver license, mobile-phone and bank accounts, social courtesies and etiquette, bureaucratic idiocy, etc.), so offered to help her get settled.

Early in 2009, we decided to move to Dubai. I was spending a lot of time in that emirate because my friend James lived there (it’s about an hour’s drive from Abu Dhabi straight through the desert), and our employer had dropped the ball regarding Angela’s promised Abu Dhabi lodgings. We settled on a large apartment on the 34th floor of a new high-rise complex with impressive views of the Arabian Gulf.

Here’s a photo gallery of some of the people, places, and things that mean the world to us:

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New friends (too many to mention here), old friends, dinner parties, excursions to Barracuda (a liquor emporium in the Ras al Khaimah desert) to stock up on wine and spirits, trips to Beirut and Oman and Umbria and Barcelona many other places, job changes — Angela and I departed the newspaper for which we moved to the Gulf, she to freelance for The New York Times, Time, and other publications, I to work at Al Arabiya — arguments, smiles, misunderstandings, the sadness and joy of love and life, human frailties … we experienced it all.

Then a farewell to the Emirates for both of us, after nearly five years, and adventures in Europe and India and Russia and Hong Kong and Japan and reunions with friends and an award for Angela in her parent’s ancestral homeland and work in several restaurants in Europe and so much more.

Our journey continued in 2013, back in the U.S. Angela had accepted a job as Texas editor of Xconomy; I spent February of that year in Hong Kong with my friend Dean Cox, then a week or so in Tokyo before heading to New York and a reunion with friends and visits to restaurants and places dear to me (Babbo, Palo Santo, Le Bernardin, the Met, Prospect Park, et al). I flew down to Florida to spend some time with my parents and ailing grandmother.  Angela met my parents, and she and I gathered with friends at a lake house in North Carolina, and at The Kentucky Derby (our stay in a haunted bed and breakfast overseen by an eccentric woman was full of spirit). Angela returned to Houston, and I to Florida, where we soon buried Ida, in my mother’s family cemetery next to my grandfather James.

I had begun searching for employment in Houston, and drove north and west from Florida, stopping along the way for a few days in New Orleans (a culinary sojourn, where I dined with a friend at Brigtsen’s, a friend whom I had not seen for years but whose distinctive voice had led me to him from across a crowded room in an artist’s Paris atelier a few years before our New Orleans dinner).

Angela’s parents were kind enough to put me up in their home while I looked for an apartment in Houston, and she and I renewed our adventures in Texas’ Hill Country, Dallas, Austin, Chicago, St. John, California, New Orleans, Berlin and Prague and Puglia. We started The Brockhaus, and took it to Nantucket, where I was hired by Constance and Alison to cook at their wedding  (just two of the fine people I’ve met through Angela). I got to know Angela’s family, we celebrated Indian and American holidays, and we travelled with friends (individuals full of art and spirit and soul and grace and love) and spent time with my family and adopted a cat. And we never stopped journeying.

A moment 10 years in the making.

In September of this year, Angela and I finally walked the streets of New York together, the city I love and lived in for 15 years,  where, 60 floors above Liberty Street, at the close of a long meal at Manhatta, she said yes.

Where will we venture next? I don’t know, but we can’t wait.

That Was Some Pork Belly: The Second Coming Is a Wrap

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Thanks so much to James and the Brockhaus crew for a great night at The Second Coming. Each course of food was expertly prepared and served along with discussion of the techniques and ingredients used in preparation. Each wine course provided an in-depth background into why it was paired with that course and how the wine received its characteristics. Wonderful food, wonderful wine and stimulating conversation always make a memorable evening! (Note from a guest of The Brockhaus’s The Second Coming)

Chris (my sous chef) and I arrived at the townhouse a week ago Saturday a little after 10 in the morning. We loaded our equipment and provisions into the elevator and sent the car up to the second floor, where a bright and spacious kitchen – containing more than enough prep space – was waiting for us. Thusly, The Second Coming began.

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We started on a butternut squash bisque and dessert; I made the bacon semifreddo while Chris took care of the squash and the chocolate cakes. We took the final course down to the refrigerator in the garage and came back upstairs to go over the plan. Our guests would arrive at 7 (or thereabouts), so we had a fair amount of time to finalize our plating and presentation plan.

I took the pork belly out of the brine, satisfied with the meat’s texture. After drying it and scoring its skin side I rubbed ample salt and black pepper all over its surfaces and put it in the oven for a slow and low journey to the table. Chris was picking through the lump crab, looking for any shell. The panko was in a pan, toasting, and would later enrobe the crab spheres, which we would fry lightly.

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Next up was the rib eye. I cut three steaks from the piece and put them on a sheet pan; they would go into the freezer for 30 minutes or so before I seared them with a torch and put them in a 160F oven until they reached 137F (interior temperature).

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Most of the prep done, Chris started on the oysters; I had decided on a repeat of the dish I came across in “Comfort Me With Apples” and that I served at The Wedding on Nantucket. Chris shucked the oysters and I put together the curry powder and flour and made the cucumber-sesame oil sauce. We refrigerated the oysters, cleaned the shells, and began cleaning our stations, ready for the second (or was it the third?) stage of The Second Coming.

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Wolfgang Puck had it on the menu at Spago, and we did it on Nantucket.

What remained: asparagus risotto, the mushrooms and parsnip purée that we planned to serve with the pork belly, and the Swiss chard that would accompany the rib eye. (I always like to add a surprise course, so this time it was diver scallops, which we seared and served with a beurre blanc. They went to table after the crab and before the pork belly.)

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Angela and Anna had arrived, the dishwasher shortly thereafter. Alex and Nicholas, who were my sommeliers for The Second Coming, were on the way. (I worked with Dionysus Imports on the wine pairings for the meal.) Anna began organizing the tableware, and Angela was in the kitchen tidying the prep area. The team was assembled.

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As at The First Supper, the guest list was diverse. We had the hosts, Ray and Judy, who had been at The First Supper and are special friends of The Brockhaus (Judy is a great cook and her kitchen is outfitted with everything one needs, including two truffle shavers); the president of a software company and his wife; a pair of flight attendants for a private jet company; a leasing agent who was accustomed to the Parisian dining scene; a husband and wife who were wine enthusiasts; and a Tulane MBA student whom Angela had invited. They did arrive close to 7, all of them, and we heard their voices floating up the stairs from the wine room on the first floor, where the somms had opened and were pouring some sparkling.

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I began the dinner proper at 8 p.m., and the plating was a wonder: efficient, smooth, timely. The guests talked and ate, enjoyed and learned about the wines, and did not get up from the long table until midnight. The rib eye, I was told by two guests, was the best they had ever had. I was happy.

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There is a third evening in the works, and there will be rabbit.

Here is The Second Coming menu:

THE BROCKHAUS

THE SECOND COMING

JANUARY 24, 2015

++++++++++++++++

CURRIED OYSTERS ON THE HALF SHELL / CUCUMBER SAUCE / ROE

BUTTERNUT SQUASH BISQUE / CHORIZO

CRAB SPHERE / ASPARAGUS RISOTTO

DIVER SCALLOPS / BEURRE BLANC

PORK BELLY / WILD TEXAS MUSHROOM / PARSNIP PURÉE

RIB EYE / SWISS CHARD 

CHOCOLATE CAKE / BACON SEMIFREDDO

 Special thanks to Dionysus Imports and Russ and Judy Labrasca

“Tell me what you eat and I will tell you who you are.”

Advance Notice: Brockhaus Returns With The Second Coming

DSC_2000We should look for someone to eat and drink with before looking for something to eat and drink. — Epicurus
 
Thank you for an absolutely fantastic evening. The food was off the charts. We were amazed at the multiple layers of taste in each dish. I know you put a tremendous amount of work into the prep and cooking of the meal … it was apparent in the taste. We also enjoyed the company of your guests. It was a most engaging evening of conversation.
— 
Brockhaus guest 
 
The First Supper was a success (read about it here): lively conversation and exciting wines, great food and new friendships. Now for the next course. At 7 p.m. on Saturday, January 24, Brockhaus returns in Houston with The Second Coming, and you can be at the table. Six courses, accompanied by unique and delicious wines, at a table of individuals passionate about all things culinary. And there will be surprises.
 
$115 per person
Seating is limited. Email us if you have any questions, and if you know of anyone who might be interested in attending The Second Coming please help spread the news via Facebook, Twitter, email, or word of mouth.
 
Bon appétit, 
 
The Brockhaus Team
 
(Brockhaus‘ preferred method of payment is PayPal via the email address [email protected]; please contact us with any questions.)
 
*A portion of the proceeds will benefit No Kid Hungry.
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menu
 
butternut squash bisque / cauliflower snow / chorizo
 
curried oysters on the half shell / cucumber sauce / caviar
 
pork belly confit / wild Texas mushroom / celeriac purée
 
crab cake / asparagus risotto 
 
lamb shank / cannellini / roasted tomato / greens
 
chocolate cake / bacon semifreddo
 
(complimentary wines accompany each course)

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A Final Meal on Nantucket …

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It’s a small island, and in 400 years, give or take a year or two, it will be submerged by the waters of the Atlantic. But it’s had a good, long run, and Angela and I enjoyed our time on Nantucket this month. We took part in a beautiful wedding, met some great people, cooked some food and fed 50 people, and spent some time in a few good restaurants.

Our final dinner of the trip was the best one, at a restaurant called The Proprietors Bar & Table. (We had unknowingly encountered the restaurant’s chef, Thomas Berry, several evenings before at a bar, and then the next day saw him walking a bulldog around town. We, in essence, followed him and his girlfriend, the restaurant’s pastry chef, to their kitchen.) It was a rainy evening, and we were seated at a table in the rear of the tiny dining room. The menu excited me, we ordered a good wine, and the dishes began arriving. We talked, and drank, and were warm and happy.

Pork cheeks done right, shrimp cooked the way I like them – not overcooked – some excellent mushrooms, and a few perfect beets, all accompanied by ideal ingredients. Simple, honest, full of confident technique, and satisfying.

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Nantucket Eats: Pork Belly, Duck, and Lamb at Oran Mor Bistro

The wedding is over, the guests have all left the island. Angela and I remain, enjoying the warm breezes blowing on Nantucket from the Atlantic (the temperature reached 69 Fahrenheit yesterday). Abundant sun, cool evenings, walks on cobblestone streets. The season is over, many shops are in the process of closing, and quiet calmness is everywhere.

We have devoted a portion of our evenings to restaurants, with mixed results. Several nights ago we went to Oran Mor Bistro & Bar, a small place on the second floor of a building a short walk from the house in which we are staying. I’d read a review of Oran Mar in The New York Times, and a few people who had dined there told me they had enjoyed the food. (I phoned the restaurant during the day to ask about its corkage policy. A woman’s voice on the other end of the line replied: “We do not have a corkage fee because we have a wine list. I hope you will be able to find something you like on our extensive list.”)

We did find something on the list, a 2012 Laetitia Estate Pinot Noir, which we ordered after being led past a small bar to our table in the corner of restaurant’s front dining room. The interior space is warm, earth tones on the wall, low ceiling. (I could imagine Thomas Jefferson sitting at the table next to us, wine glass at the ready.)

A wine we drank with pork belly, duck, mushroom ravioli, and lamb.

A wine we drank with pork belly, duck, mushroom ravioli, and lamb.

Our waitress, whose voice I recognized as belonging to the woman who informed me of Oran Mor’s (non)-corkage policy on the phone earlier that day, displayed a perfunctory manner throughout the evening, smiling in what seemed a forced manner whenever she approached our table and declining to reply “You are welcome” when I thanked her for pouring the wine. All of which would have been fine if we had ended the meal after our very good first courses.

Shiitake mushroom ravioli, with squash and parmesan broth

Shiitake mushroom ravioli, with squash and parmesan broth

Smoked pork belly, radish, egg

Smoked pork belly, radish, egg

The smoked pork belly was some of the best I have had, at least since moving to Houston in 2013. The meat was cooked well, and retained a moistness that is often lacking in pork belly. The fatty parts were excellent, as well: they melted in my mouth with a pleasing flavor. The broth was a touch too sweet for me, but the radishes were crisp and a welcome addition to the plate. The ravioli was easily the best thing of the evening. Fresh, strong-tasting mushrooms, rich parmesan broth, and delicate fennel. The pasta was thin yet firm, and each flavor component of the dish melded agreeably.

We were in no hurry on that evening – unless it is absolutely necessary I firmly believe that one should never rush while dining – and several times had to tell a server that, no, we were not finished “working on” our plates. Oran Mor is not an inexpensive place – our bill before tip was $182 – and the service should better represent the niche the restaurant occupies.

While we waited for our main courses we talked about the wedding and the weather on Nantucket and the utilitarian beauty of the Cape Cod architectural style. Our experience at Oran Mor soon took an unfortunate turn.

Hard potatoes, passable duck (save the lackluster confit).

Hard potatoes, passable duck (save the lackluster confit).

I ordered the Pekin duck – breast and confit, sweet potato purée, Brussels sprouts, huckleberry compote – and Angela decided on the lamb. (She was attracted to the Kalamata olives and tomatoes, but, we later discovered, there was perhaps all of one olive in the dish, minced.) Again, if our meal had ended after the first course we would have been incredibly happy. Instead, I was served hard potatoes, bland Brussels sprouts, and dry confit. Yes, dry confit. Angela’s lamb was satisfactory, medium-rare, lacking salt. And those olives were nowhere to be found. I must state that my duck breast was good, but it was not enough to salvage the overall lack of attention to technique and flavor.

Dessert was Elvis’ Doughnuts, and if they had all been at least warm, we would have loved them. Banana cream, chocolate, and fried dough, but two of the doughnuts were warm.

Oran Mor is attractive, and, judging by our ravioli and pork belly, can put out good food. I will reserve a final verdict until after my next visit.

A Perfect Day For a Tamalada, and Friends and Wine and Food

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There are days that not only seem perfect, but are perfect. Yesterday was one of them. Sun was out, air was cool(er), light angled just so, slicing through the air with a briskness that spoke quietly of ease. On those type of days all I require is to be near good people and good food and wine. Simple, and honest. Nourishment for soul and body.

You don’t know how good homemade tamales are? Never made any? Angela and I did yesterday. She did. I watched and observed. We joined in a tamalada at Sylvia’s. Sylvia Casares, AKA Enchilada Queen, shared her method with us, told us stories of her days spent working in a lab for the Mars corporation, how a stranger on a plane gave her the final push she needed to follow her dreams and how she opened her first restaurant and how it feels to now operate three and what she felt like when the bullet entered her abdomen and she knew she would not die in that way. Not that way.

A woman of taste and substance.

Sylvia Casares, a woman of taste and substance.

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A pork butt and a guisado were cooking, their aromas filling the room. Masa was being mixed, husks were steaming. You know those scents? They have the ability to make one happy. The masa was delivered to our table and Angela and Jack and Sally set to making tamales. It was a tamalada, and Sylvia told us about her father and the recipes her grandmother passed down.

Angela makes a mean tamale.

Angela makes a mean tamale.

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Masa is putty in their hands.

Masa is putty in their hands.

The day continued and Angela and I sat in the sun and drank some rosé and talked and watched people live their lives and go back and forth toward their happiness and desires.

Judy smiles at Brockhaus.

Judy smiles at Brockhaus.

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Jack mesmerizes the Brockhaus table.

We had been invited to a dinner that evening by Russ and Judy, two people with whom Angela and I share a passion for food, wine, and travel. I was not aware that it was a 10-course meal with wine pairings, for 10, but I certainly did not mind when I discovered it was so. We had scallops and duck and foie gras mousse and some Catena and Hunt Cellars (a 2000 Cabernet Sauvignon that Russ had given Angela for her birthday). We spoke of empanadas and Brockhaus and heard a tale about a tasting of some 1945s. We toasted Russ and Judy and left the table happy and sated.

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Duck sofrito …

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A scallop is never a bad thing.

One final venue made the evening complete. Russ and Judy had never been to Camerata, so we took them there and shared a bottle of my favorite wine (favorite now and for about the past year). You can see a photo of the bottle at the beginning of the tale of a perfect day.

Brockhaus Kicks Off With The First Supper

James plates salmon tartare

Plating salmon tartare

It had been in the making for a while, this dinner event, which was designed to launch Brockhaus, a culinary think tank with its current headquarters in Houston, Texas, and its roots the world over. The menu was developed and discussed a number of times, and once a venue was selected – and it was a perfect place for Brockhaus‘ premiere, a beautiful home owned by gracious people, Jared and Caroline Starry LeBlanc – all systems were go.

The team was in fine form; Chris Stanton an ideal sous, Isaac Johnson the consummate sommelier, and Angela Shah an impeccable hostess and all-around troubleshooter. We began prepping that morning (Saturday, September 27) around 11, starting with an asparagus purée, a chip for the salmon tartare, and corn and jalapeño fritters, and the hours passed agreeably. Chris and I have cooked together many times, as have Angela and I. Isaac, a friend whom I met since moving to Houston, shares my taste in wine, and his front-of-the-house talents are prodigious. He and I worked together seamlessly, and we all kept one another on form. Working with all of them felt just right.

The first guests arrived around 7 p.m., right on time, and we served them a Greek Brut Rosé to accompany the fritters, the beginning of some great pairings.

The First Supper menu

The First Supper menu

We had designed the evening to include a mingling period, and once all of the guests were there the brut flowed, as did the conversation, everyone assembled in front of the open kitchen. Isaac and I had the schedule under control, and we ushered the guests to the table on time, ready for the meal proper to begin.

As the menu above shows, it began with wild salmon tartare, and closed with pecan semifreddo and walnut cake. In between came scallops and spot prawns and clams, plus duck and rib eye. And more.

It is my observation that many people rush through their meals, not fully enjoying each taste, each bite. Not these guests. We spaced the courses well, and as midnight approached the conversation emanating from the dining room was as lively as it had been at 8 p.m. It pleased me mightily to hear the comments about the food Chris and I cooked, the various tastes of each plate. It pleased me greatly that these individuals sat around a table for nearly five hours and enjoyed the food and wine we served them. Here, one guest’s words:

Dear James and Angela: Thank you for an absolutely fantastic evening. The food was off the charts. We were amazed at the multiple layers of taste in each dish. I know you put a tremendous amount of work into the prep and cooking of the meal … it was apparent in the taste.

We also enjoyed the company of your guests. It was a most engaging evening of conversation. The only thing missing was having the two of you sitting with us during dinner.

Warmest regards,

Russ

Another wrote: Such an exciting night to share with so many great dinner companions. I can’t stop thinking about the incredible menu.

It was an honor to cook for all of them, and we look forward to seeing them again.

Brockhaus is planning its next dinner, and is looking for another great venue. Let us know if you would like to become involved.

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Dining and Cooking in New Delhi With Friends, and Foie Gras and Mushrooms

A  mixture of fresh and dried mushrooms in a New Deli kitchen.

A mixture of fresh and dried mushrooms in a New Delhi kitchen.

Sean and I descended on the market armed with a mental menu and an abundance of rupee. We walked past the hardware vendors and the mobile phone stalls and entered the vegetable and meat areas, looking for mushrooms and onions, and we found some, and corn, and we had duck breast and some beef tenderloin. We were assembling ingredients for a dinner that evening and we had everything we needed.

Sean and Surya – our hosts – a friend of theirs whose name escapes me (David?), and Angela and I would be at the table. Sean and I transported our goods back to their apartment and started prepping in the kitchen, assisted by Angela and Surya. I took care of the mushroom bisque, using both fresh and dried mushrooms. I base my method on a Thomas Keller method (which you can read about here), and it is among my favorite things to make. On top of the bisque I placed a few pomegranate seeds, which Sean patiently procured.

Sean has his way with a pomegranate.

Sean has his way with a pomegranate.

A small glass of richness.

A small glass of richness.

A table graced with good lighting.

A table graced with good lighting.

A man and his knife.

Sean had some foie in a tin that a friend had left him, and he took care of that. (I had envisioned an amuse of seared foie gras with strawberries and a balsamic and Madeira reduction, and that is what we made.)

An appropriately rich beginning.

An appropriately rich beginning.

Sean and Surya’s kitchen is large, and has much light, which streams in from tall windows on the space’s rear wall. I liked cooking in that kitchen. We seared duck breast, and made a spicy corn and tomato “salsa” for the tenderloin. Sean grilled the beef to perfection.

Corn, tomato, and chili.

Corn, tomato, and chili.

Beef and arugula are always good company.

Beef and arugula are always good company.

Dessert was molten chocolate, ice cream, and strawberries. Surya enjoyed hers with relish.

Chocolate, strawberry, and ice cream closed the meal.

Chocolate, strawberry, and ice cream closed the meal.

A hostess can eat her dessert in any manner that suits her.

A hostess can eat her dessert in any manner that suits her.

Those days spent in Delhi in April of 2013 were good ones. The four of us shared other tables, most notably one at Indian Accent (about which more later). But no meal was more enjoyable than the one on that evening, when all was perfect and lively and warm.

Surya and Angela on the way to another table in New Delhi.

Surya and Angela on the way to another table in New Delhi.

Brockhaus Arrives: Semifreddo and Salmon Tartare … Reserve Your Place at The First Supper

 

Brockhaus is here. Join us on September 27 for The First Supper, and stay tuned for more.

Brockhaus is here. Join us on September 27 for The First Supper, and stay tuned for more.

Two years ago I left Dubai to work in three of Europe’s finest restaurants. I staged at ArzakAmador, and Spring, and though I was able to stay in those great kitchens for a short period of time only, the cooks and chefs I worked with and for taught me a lot. I will forever be grateful for the opportunities they gave me.

Those experiences helped me fine-tune the skills I developed in my own kitchens and through years of self-guided learning and dinner parties. Over the years, friends and guests have encouraged me to cook more formally and introduce my food to more people. That time has come.

I am in Houston now, and am proud to introduce The First Supper, a six-course meal that will take place in September. The evening marks the launch of Brockhaus, a culinary think tank focusing on dining events, discussions, cocktail gatherings, symposia and educational programs. Stay tuned for details.

Fried sage deserves a place at your table.

Fried sage deserves a place at your table.

Here is the menu for The First Supper:

1st salmon tartare / roe / crème fraîche

2nd sea and earth: scallop / lardo / bean purée 

3rd prawn / sorrel

4th bisque of wild mushroom / pomegranate 

5th duck breast / peaches / port

6th bacon semifreddo / pigñola brittle

 (complimentary wines served with each course)

If you wish to attend, please RSVP by September 10 to [email protected]

For details – and if you have questions – call 718-360-3988.  Suggested donation of $100 per person.

I have assembled a very fine team for BrockhausIsaac Johnson, a sommelier and restaurateur who has worked in Austin and Houston; Vanessa Treviño-Boyd, a sommelier with experience in New York and Houston, among other places; Angela Shah, a journalist and writer who has dined with me across the globe; and Christopher Stanton, a great cook who has worked with me in kitchens in Abu Dhabi, Dubai, and Houston. We look forward to meeting you, nourishing you, and introducing you to some great and unique wines and some very interesting people.

Bon appétit!

Photo(s) of the Day: Cooking With Absent Friends

From France, with love.

From France, with love.

When I cook, I am often doing so with friends in mind.

When I cook, I cook with friends, even if they are thousands of miles away.

One of the joys of my life is cooking in the kitchens of friends, be it in New Delhi, North Carolina, or Marly le Roi. One day in late autumn Angela and I were staying in the home of my friends Xavier and Charlotte, in a village near Versailles. They were in Spain and we had the place – a sprawling beauty of a house with a wonderful garden – to ourselves. We had visited the market in Versailles that day and picked up some lamb and vegetables and cheeses, and chose to enjoy the peace of the Cassignol home with bottles of wine and a long and luxurious cooking session.

I met Xavier and Charlotte many years ago when they lived next door to me, and we have been close friends ever since. I miss them, and their three children, all the time. But on that evening, they were cooking with us, because I was in Charlotte’s kitchen, using her pots and pans and beautiful earthenware.

Eugénie and I discuss politics.

Eugénie and I discuss politics.

Manon and Eugénie, two girls in France.

Manon and Eugénie, two girls in France.

Xavier, the gardener of the family, walks to the house.

Xavier, the gardener of the family, walks to the house.

Eugénie knows what she likes.

Eugénie knows what she likes.

Hector bears a bountiful tray.

Hector bears a bountiful tray.

A fine French family they are.

A fine French family they are.

The lamb was seared, the vegetables roasted, and the bottles of wine were ideal. We toasted the Cassignols and planned our trip to Alsace. Xavier and Charlotte, we’ll see you soon.

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