332 replies to this topic

[Daniel]

Hey, Daniel, it's great to see my photos got to you by snail mail! Thanks everyone for you kind words about my photographs.

Daniel, thanks again for hosting such a great dinner party for us. I can't wait to drop in again when I skip through New York next. To everybody else on this forum, the pork belly is as wonderful as it sounds and looks.

No no, it's the RACK OF GOAT that's most crave-inducing.

Gentlemen please. Stop fighting, you are both correct. Seriously, thank you guys and everyone who has come or has just read this thread. We are so lucky to have met all of you and we really appreciate your support. The two of us are just besides ourselves with joy..

Last night we had a small dinner for about 12 people.. We were celebrating someone's birthday.. It has been so cool to just be able to share so many special occasions with people..

[Daniel]

I feel so bad about not keeping up with our dinners.. I should have more photos and comments but, whatever.. Its a rare occasion when I have the time to take photos while cooking and then actually are happy with the photos.. For some reason, every photo I took this weekend came out poorly..

We had 20 people on Saturday, 25 on Sunday. It was a really busy weekend and I am happy to be at work today, where I can relax..

We purchased a new meat slicer this weekend to cut paper thin ribbons of this Lardo.. We bought the Lardo from a farm upstate that salts and herbs it for 6 months.. Served on bread along side a mushroom stock with chantrelles and a poached duck egg, it was a wonderful dish.. Here is the lardo only..



It took some time to calibrate the blade to my exact specifications.. I think I had to eat like 6 of these before it was, um, perfect.. The bread is Sullivan St Filone.. The selfless things I do for people..




Here was a table of 6.. Early in the day before we added some things.. But this is a basic table setting.. Our cleaning lady/ dishwasher/ everything/friend is really into the club too.. Her husband works at a restaurant somewhere in New Jersey and she learns things from him..This day she came and learned how to fold the knapkins like flowers.. It just shows how much she cares about helping us..

[omnivorette]

Can't wait!

[Daisy]

That Sullivan Street filone is wonderful, is it not?

[SethG]

Daniel, please be careful with that slicer.

[Daniel]

The Sullivan St Filone is a thing of beauty.. We are into breads.. We offer a couple of spreads for the breads and then also serve different breads with different courses.. From the Challah baguette at Amy's to different rolls.. But that filone is normally my favorite thing.. We made a Pork Liver Pate for bread service, a truffle cream cheese a la Gordon Ramsey, and used the Italian Parma Butter..

[Daniel]

Daniel, please be careful with that slicer.

Yeh thank you, its something I hope to remain respectful of..

[omnivorette]

Just don't drive it over 60mph.

[Daniel]

We have a few openings for this Sunday..

[Cathy]

Daniel, I ran into Ed Levine this morning and Bite Club came up. You're definitely on his radar!

[Stone]

How much is that slicer?
And where are you in NY that you have room for all the smokers you use?

[Daniel]

The slicer is 100 bucks at Jacks World on 32nd st..

I have a place upstate, I have no outdoor space in Manhattan unfortunately..

[Rich]

Had dinner last evening with my wife and it was one of the finest dining experiences of the year. From beginning to end, Alicia and Daniel provided exquisite food, married with interesting and complex wines and served in a pleasant atmosphere of warmth and friendliness.

Each course was prepared with sophistication and great thought; and ranged for very ggod to outstanding. There were no misses. My two favorites were "The Morning Egg" and "Surf and Turf." TME consisted of a perfectly cooked poached duck egg over a bed of shitake mushrooms and broth and served with truffle butter toast. The eggs created a lustful sauce that interplayed with the mushrooms to create a bevy of layered flavors - simply outstanding.

S&T was a five-spice rubbed caramelized pork belly (Daniel mentioned it was a three-day process) with ginger szechuan cockles and cherrystones with a red onion confit. The belly was one of the more tasty pieces of pork I ever had and pairing it with the clams and cockles was inspired. An absolutlely perfect dish - I would make this the signature of the house.

The wines were well thought through with the best a Coteaux du Langueoc Blanc, 2006 that was served with the equally impressive Cauliflower & Caviar course. The latter was a cauliflower panna cotta base (very creamy) with American Hackleback caviar on top - complex, yet uncomplicated flavors. If all marriages were this good, divorce lawyers would be out of business. My other favorite was the Mas de Libian Cotes du Rhone, 2005, served with the aforementioned "Surf & Turf."

The cheese course was outstanding and consisted of three types - all raw milk that ranged from mild and creamy to a delicious, pungent blue. It was paired with a Monbazillac Domaine du Petit Paris, 2005 - sweet, not clying and packed with apricots. Great choice.

We were served three desserts with the Nutella Tart and Hazelnut Milkshake the standout. Unless you have tried this, you haven't had dessert. The choice was impeccable. We finished with homemade marshmallows and a chocolate pot d'creme. I'm not a marshmallow fan, but these were very, very good and you were instructed to eat them as a fondue - great way to end the meal.

A memorable meal and experience. And I urge anyone who hasn't been - don't waste any more time, join the NY Bite Club and make a reservation - this is a singularly unique NYC dinner and setting.

Thanks again Alicia and Daniel - Peggy and I had a great time. We WILL do it again.

And just a final thought for those so inclined - this would make a great present for that someone on your list who thinks they have "everything."(Christmas, birthday etc, etc.)

[pixelchef]

Daniel - I've said it a million times over, but you are creating some absolutely phenomenal experiences for people and deserve as much recognition as possible. So if I need to remind you to be proud a thousand times in this thread, it'll be my honour to do so. And the fact that you like Ol' Dirty just makes it that much easier for me to oblige.

Rich: thank you for a very elegant and well-written summary of your experience. I felt like I was there with ya, and am wiping the drool from my chin as I finish this post.

[Daniel]

Wow... Thank you so much Rich for the really, really nice review..We were so happy to meet you and glad you enjoyed yourself.. It was also such a pleasure meeting your lovely wife. Its wonderful and unfortunately uncommon to meet a couple that seems to be so happy and well matched.. You guys were a pleasure to serve..

Also thank you Pixel for the kind words.. That means a lot to us..