The Hunger Strikes Again...
...this time my pop-up restaurant grounds itself at the yard of soho grand hotel, nyc. upon seeing the space i knew i wanted to do a menu based on the GRILL and feature a cuisine and food culture not often done. after some research i came across, 7 fires cookbook of argentinean cuisine which i got some awesome inspiration from. it's been great to work with ingredients i grew up on like saffron, chorizo and oranges. all and all it was no small feat, we had to cook out of 3 different kitchens each day and grill in blazing august city heat to make it happen . my artist friend kimyon painted a mural on the wall of the yard which lent a great downtown nyc vibe. each night we skimmed through the projected forcast of thunderstorms and had a wonderful summer in the city feast dining under the stars to some great music from dj friends. we were all pretty proud of our job and the united front we established, which is what restaurant work is all about. thanks to all all who came out and to the hunger crew for your support and love!
photographs by karen mordechai
photographs by karen mordechai
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The Hunger's
part 2
An Argentinean Asado
Aug 3-6th the Yard @ the Soho Grand Hotel
THE HUNGER
part 1
la cuisine bourgeoise
menu breakdown
photographed by Karen Mordechai
I.
bread course
radish and black sea salt butter
homemade ricotta with red peppercorn & cumin
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II.
amuse
gravlax, caviar, yogurt sphere, onion blossoms
III.
crudo of fluke
persian lime, hemp seed
IV.
summer slaw
sweet peas, daikon radish sprouts, torn cornbread
cumin vinaigrette
V.
bluefish en papillote
pickled fennel, chili, salsa verde
V.
leg of lamb
pistachios, petals
VI.
jean louis cheese
citrus marmalade
croquembouche
lavender cream, spun sugar
chocolates
chocolates i handmade for the hunger
rose petal, fennel, white chocolate
salty almond-current dark chocolate with gold dust
recipes...
Black Sea Salt Butter
2 sticks of butter
Zest of 1 lemon
1 tbl black Hawaiian sea salt
Using room temp butter mix in the lemon zest. Spread a sheet of clear wrap about 2 feet long, place the mixture on it lengthwise. Make a canal within and sprinkle the sea salt. Work quickly otherwise the charcoal from the salt will begin to smear. Pull plastic over to fold and roll to form. Puncture a few holes to release air bubbles. Twist the ends. Chill. Cut into cylinders and allow to sit out for a bit so its easier to spread.
House Made Ricotta with Cumin & Red Peppercorn
1 gallon good quality fresh whole milk
1 cup heavy cream
2 tsp tsp citric acid
1 tsp sea salt
1. Put all ingredients in a non-reactive pot.
2. Heat to 195 degrees. Stir often to avoid scorching.
3. When curds and whey separate turn heat off and let set for 5 minutes.
4. Line a colander with butter muslin. Ladle the curds gently into cloth.
5. Tie the cloth into a bag and hang to drain for ½ hour or more depending on the desired consistency.
6. Upon serving drizzle with primo olive oil, freshly crushed red peppercorn and cumin.
2 sticks of butter
Zest of 1 lemon
1 tbl black Hawaiian sea salt
Using room temp butter mix in the lemon zest. Spread a sheet of clear wrap about 2 feet long, place the mixture on it lengthwise. Make a canal within and sprinkle the sea salt. Work quickly otherwise the charcoal from the salt will begin to smear. Pull plastic over to fold and roll to form. Puncture a few holes to release air bubbles. Twist the ends. Chill. Cut into cylinders and allow to sit out for a bit so its easier to spread.
House Made Ricotta with Cumin & Red Peppercorn
1 gallon good quality fresh whole milk
1 cup heavy cream
2 tsp tsp citric acid
1 tsp sea salt
1. Put all ingredients in a non-reactive pot.
2. Heat to 195 degrees. Stir often to avoid scorching.
3. When curds and whey separate turn heat off and let set for 5 minutes.
4. Line a colander with butter muslin. Ladle the curds gently into cloth.
5. Tie the cloth into a bag and hang to drain for ½ hour or more depending on the desired consistency.
6. Upon serving drizzle with primo olive oil, freshly crushed red peppercorn and cumin.
