What was the “Culinary/Libation Revolution,” you ask? Put simply, we wanted to gather folks together to discuss the way our dinner tables have been changing in recent years, what with the resurgence of supper clubs; the rise of “modern cookery” (think of cooking techniques like sous-vide and others) in both restaurants and, in some cases, at home; and the renewed focus on local, fresh, sustainable ingredients.
We began with some good conversation and delicious tastes ...
Then continued the conversation via the inaugural episode of The Noble Rot’s podcast, which in this case involved a conversation between Michael Cirino (of a razor, a shiny knife), Chef Rob McCue (of Hell’s Kitchen fame) and our host for the evening, Jonny Cigar of The Noble Rot.
After the conversation, the evening continued with delicious bites like a soft farm egg with frisee, beef, Beluga lentils, hazelnut vinaigrette and rock salt (above left) and skewers of sous vide octopus with chorizo, potato and a parsley gremolata.
The crowd favorite, however, were the braised short ribs with white speckled grits, chipotle and a red wine reduction:
Finally, we received a musical serenade from Jonny Cigar and CoCreative Music’s Jon Samson ...
… and had some more fun hamming it up for the camera.
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| Left to right: Chefs Christine Wells, Greg Grossman and Rob McCue; Michael Cirino, Jonny Cigar and Jon Samson (front). |
We want to thank everyone who came out and made such a special evening possible. If you missed the Google Places edition of The Noble Rot, don’t fret: There’s plenty more fun where that came from! Just be sure to sign up for our newsletter and follow us on Twitter and Facebook to stay up to date.
Posted by Esther Brown, Manhattan community manager. Photos courtesy of Katie Sokoler.
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