queen's county farm dinner
NY 1 story by Shazia Khan
Queen's County Farm Dinner
photos of the farm dinner shot
by errickson at queens county farm
Some cheffy friends and myself will be preparing a late summer harvest dinner.
A dining table will be set up within the vegetable field of Queen's County Farmand dinner will be served featuring NY's offerings.
Thursday, Septemeber 10th, 2009 join us.
the preliminary menu
Queen’s County Farm Dinner
September 10, 2009
6pm
In the spirit of contributing to our local farms,
this dinner will utilize all of the Queen’s County Farm’s offerings.
All proceeds to benefit the farm.
To Begin
Sausage Tart
Apple, Onion and Cider Cream
Cracklings and Crispy Pig Ears
Yogurt and Fennel Pollen
Crudités & Cilantro Dip
Ribs
Ciccioli and Biscuits
1st Course
Headcheese and Pickles
2nd Course
Composed Salad of the Farm’s Vegetables and Eggs
3rd Course
Slow Roast of Loin & Belly
Musto & Olives
4th Course
Pumpkin Cake
Farm Honey
Wine pairings supplied by New York Wines
Optional Vegetarian Menu
Snacks
Apple, Fennel & Onion Tart
Roasted Carrots and Nigella with yogurt and fennel pollen
Crudités & Cilantro Dip
Biscuits
1st Course
Roasted Black Beauty Peppers, Baked Goat Cheese Curd and Pickles
2nd Course
Composed Salad of the Farm’s Vegetables and Eggs
3rd Course
Roast Whole Eggplant with Harissa
Braised Kale and Brussel Sprout Leaves with Crème Fraiche
Roasted Winter Squash with Musto & Olives
Ricotta Dumplings
4th Course
Pumpkin Cake with honey
Wine pairings supplied by New York Wines
$75
to purchase tickets please follow the link below
brown paper ticket
Apple, Fennel & Onion Tart
Roasted Carrots and Nigella with yogurt and fennel pollen
Crudités & Cilantro Dip
Biscuits
1st Course
Roasted Black Beauty Peppers, Baked Goat Cheese Curd and Pickles
2nd Course
Composed Salad of the Farm’s Vegetables and Eggs
Roast Whole Eggplant with Harissa
Braised Kale and Brussel Sprout Leaves with Crème Fraiche
Roasted Winter Squash with Musto & Olives
Ricotta Dumplings
Pumpkin Cake with honey
Lessons On Being Edgier And Sharper
August 21, 2009
Ever since my last restaurant closed when struck by a fire I have been trying to recover the losses and so I've been slowly re-building my tool chest. I've started with the knives, as a chef they're my most favorite tools. Professional knifes are categorized into two types, Western and Eastern with many styles from both. Western knives are usually German and use stainless steel; these knives tend to be heavier and have the conveniece of sharpening quickly using a steel unlike their Eastern counterpart . Most Eastern knives come from Japan and are made with carbon steel, a material lighter than stainless. They have an extremely long history in craftsmanship; most tricks of the trade were handed down thousands of years ago from the meticulous samurai sword master craftsmen. Once the killing of other humans was frowned upon and/or with the introduction of the gun, some of the big sword making houses had to shift and begin making culinary knives. These houses still use the key principles tried and true from the ancient art of swordmaking.
I recently bought two Eastern knives and attended two different classes on knife sharpening recently here in NYC, Japanese knife masters taught both. The first one at was held at Korin in Tribeca. After purchasing a double bevel 8-inch chef knife from them I was invited to their free sharpening class, which is held every Tuesday and Saturday at their shop. Their set up is amazing; they offer hundreds of knives and have a sharpening section that is classic Japanese. I truly recommend a trip there. They currently have a bring you knife back to life promo for $10 they sharpen your dullest knife on a huge circular stone and bring back the sharpest edge. I intend to bring my old Wustof over there before the promo ends at the end of the month.
The second invitation came from my friends’ at The Brooklyn Kitchen. The folks from Kikiuichi Knives were touring North America and made a stop at the school. I purchased a single bevel sushi knife at the demo and had the master engraver chisel my name onto it. I’m in love with this knife as it’s nurturing my current obsession with crudo this summer.
Ever since my last restaurant closed when struck by a fire I have been trying to recover the losses and so I've been slowly re-building my tool chest. I've started with the knives, as a chef they're my most favorite tools. Professional knifes are categorized into two types, Western and Eastern with many styles from both. Western knives are usually German and use stainless steel; these knives tend to be heavier and have the conveniece of sharpening quickly using a steel unlike their Eastern counterpart . Most Eastern knives come from Japan and are made with carbon steel, a material lighter than stainless. They have an extremely long history in craftsmanship; most tricks of the trade were handed down thousands of years ago from the meticulous samurai sword master craftsmen. Once the killing of other humans was frowned upon and/or with the introduction of the gun, some of the big sword making houses had to shift and begin making culinary knives. These houses still use the key principles tried and true from the ancient art of swordmaking.
I recently bought two Eastern knives and attended two different classes on knife sharpening recently here in NYC, Japanese knife masters taught both. The first one at was held at Korin in Tribeca. After purchasing a double bevel 8-inch chef knife from them I was invited to their free sharpening class, which is held every Tuesday and Saturday at their shop. Their set up is amazing; they offer hundreds of knives and have a sharpening section that is classic Japanese. I truly recommend a trip there. They currently have a bring you knife back to life promo for $10 they sharpen your dullest knife on a huge circular stone and bring back the sharpest edge. I intend to bring my old Wustof over there before the promo ends at the end of the month.
The second invitation came from my friends’ at The Brooklyn Kitchen. The folks from Kikiuichi Knives were touring North America and made a stop at the school. I purchased a single bevel sushi knife at the demo and had the master engraver chisel my name onto it. I’m in love with this knife as it’s nurturing my current obsession with crudo this summer.
August 6th, 2009
Midsummer Harvest Dinner Photos
July 29, 2009
THE ANATOMY OF A DINNER PARTY
Today I'd like to start a series of blogs breaking down the main components of a dinner party. I've pulled from a friend in my head, Ms. MFK Fisher's Anatomy of a Recipe. After high school I took some time off to decide what I wanted to do with my life it was in that year I began reading MFK's memoirs. Ms. Fisher's writings seduced me into the world of entertaining thru food, wine and gathering. So in an homage to the late great here is my Anatomy of a Dinner Party.
MFK Fisher
THE ANATOMY OF A DINNER PARTY
by Camille Becerra
I. The Great Acquisition
II. Persons & Places
III. Titbits
IV. Headliner
V. Sugar & Cheese
VI. Nightcap
VII. Entertainment
Preview...
Part I. The Great Acquisition
July 27, 2009
In love in the Kingdom of Pizza
I along with my fellow pizza aficionado ventured to Di Fara deep in Brooklyn. As a first timer I was thoroughly humbled. There is something to be said when your in the presence of a true artist, the focus, the passion and the world they create by their love whether it be pizza making, oil painting or music choreographing to me is mesmerizing, I want what they have. The Don's work ethic is the answer to attaining such greatness, he's made every single pizza that's ever come out of Di Fara since 1967. Don't expect British Elle Decor to feature this temple, the decor, paint and equipment remains the same since 1967 too. Like visiting any other church, you get to the alter and count your blessings, on this day minutes after receiving our pizza the shop had to close, they ran out of dough... thank you pizza gods.
NY Times article on the fella...Charred Bubbles, and Other Secrets of the Slice
NY Times article on the fella...Charred Bubbles, and Other Secrets of the Slice
July 18, 2009
Midsummer Harvest Dinner
July 18, 2009
Midsummer Harvest Dinner
menu
grilled pizza bianca
with zucchini blossoms
blue cheese and sea salt biscuits
market salad of lettuces and beans
with buttermilk dressing
just caught bluefish
fried and marinated
with cauliflower, pinenuts and golden raisins
just caught striped bass crudo
with avocado, radish and chili
saute of plums and tomato
with basil ice cream
chocolate cake
after dinner cocktails and accommodations @
sunset beach, shelter island
