Wednesday, May 18, 2011

experiment #12 - "Michybaya" with Chef Michelle Bernstein

34 guinea pigs got a rare treat last night as one of our favorite, nationally known local treasures, Chef Michelle Bernstein cooked a Cobaya dinner at her new bakery/café space, Crumb on Parchment. A recap will follow at Food For Thought, for now you can see some pictures in this "Michybaya" flickr set. You can also see more pictures from jsdonn, Carlos Antonorsi, and @JenHoney425.

Updated: recaps now posted at Food For Thought, Mango & Lime, and Tinkering with Dinner.

The menu:

Oyster Chawan Mushi with Scallop and Uni Ceviche

Whole Roasted Foie Gras with Garden Vegetables
and Carrot-Orange Sauce

Chupe de Mariscos with Squid Ink Croquetas

New York Steak with Truffle Jus Injection and Gnocchi
with Celery Leaf, Budding Chives and Lily Bulb

Calamansi Soup with Pineapple, Mint Ice Cream

Banana Tarte Tatin with Salted Caramel Foam,
Nutmeg Ice Cream, Salted Chocolate Pretzel

Many thanks to Chef Bernstein, and all of the rest of her crew including chefs Berenice de Araujo (of Sra. Martinez, who co-planned the menu with Michelle), Jason Schaan (of Michy's), and Vanessa Paz, the dessert maven for Michy's and Sra. M, sommelier Allegra Angelo for curating some wonderful wine pairings, and Jorge Anaya-Lopez for helping put this together and making it happen so successfully. But as always, thanks most of all to the guinea pigs whose support makes these events possible.

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