not now, i'm dancing.

thecheekychef:

@ashinyknife @andrewmaxr @MissMahoo @laurahuben @sgoralnick @JennyMarie413 @icopythat ARASK il pranzo Italian Xmas dinner: a sous vide primerib replaced last year’s deep-fried filets with truffle oil, vino and amaro took the place of aguardiente shots, there was a surprise Food Network cameo, & the New Jersey head-to-toe leopard look was obviously in this year.

Great job A Razor, A Shiny Knife & our amazing volunteers.

2011 MENU:
Brussels sprout hash, Rosemary potatoes cooked in beef fat, crispy black kale, greens and beans, cannellini apple celery salad, charcuterie platter, panelle, braciole, salsiccia, chicken, meatballs, panzanella salad, cauliflower gratin, ricotta and mint ravioli, Parce’s famous polenta, fennel and orange salad, zampone, and a big ass prime rib roast

(Brooklyn, NY - 11 December 2011)
A Razor, A Shiny Knife
www.arazorashinyknife.com

We rung in the holiday season with a leopardcoveredblingtastic bang.  Oh, and the food was pretty sweet too.

youcanteatbread:

 

Photo: Team Studiofeast, plated and ready at Morgan St stop, awaiting the L Train. [Photo by: David Christiansen, http://pop-up-studio.com

“I can’t even describe what just happened, but it was freaking awesome. A Razor, A Shiny Knife, Studiofeast and others just cooked/served a 6 course menu along the whole route of the L Train, one course every 4/5 stops with new teams plating on platforms, serving, then disappearing. It went off flawlessly. The menu:

- Hamchi Crudo, Bone Marrow, Trout Roe, Laproaig, Sweet Lime
- Foie en Brioche, Port Wine, Raisin,
- Ramp, Black Garlic, Cippolini, Morel, Thyme
- Petit Filet Mignon, Pomme Puree, Asparagus
- Pepper Jam, St Andre
- Chocolate & Gold Leaf Panna Cotta, Raspberry

Much more to come, we have wonderful photo/video from the day (I wore a camera mounted to a headband for the entire platform plating & train car service).” - Mike Lee, Captain of Team StudioFeast

Almost 24-hours later, and I’m still on an adrenaline high.  It was an honor to work not only with our team, but with all six wildly talented teams as a whole. Hats of to A Razor, A Shiny Knife for superb event execution, and to StudioFeast for including me in this kickass event. Here’s to many, many more events to come.

arazor:

Fancy looking mole swipe thingy

©2009 Michael J Cirino

yeah..what he said.

ffffood:

Cauliflower Steak, Sweet Pea Puree

I believe this dish was originated with Charlie Trotter, but that is just hersay because I have never seen his recipe or really know anything about how he prepared, or served dish other to say that peas were originally broccoli.

To give the cauliflower a soft center texture it was  sous vided in with some seasoning and then give it a crisp outer texture it was finished in a pan with clarified oregano butter. The Pea puree was made with frozen (their density and flavor is perfect for pureeing and reducing) and fresh sugar snap peas, onion and cooked in a sweet basil stock.

For the full post with photos please visit www.arazorashinyknife.com. I look forward to your comments.

Last year, I had the pleasure of eating this delightful and surprising dish, which singlehandedly changed my relationship with cauliflower.