A Recesssion-Friendly Dinner, Sunday, March 22
Underbelly, a supper club in a rustic, Civil War-era Brooklyn brewery that's been taken over by artists, will launch with a recession-friendly dinner to raise money for egullet.org.
We've been working hard these last few months sourcing ingredients from the Hudson Valley and Pennsylvania, and making special arrangements with our friends and local purveyors.
We've sourced lamb from the farm favored by Thomas Keller and Daniel Bouloud. It's being expertly dry aged and cut for us by our master butcher, Jeffrey Ruhalter.
The menu will include:
assorted hors d'oeuvres
corn chowder with porcini cream
roasted rack of Jamison Farm lamb,
lamb coulis with lapsang souchong,
hen of the woods mushroom
celeriac and fennel purée
salicornia with lemon butter
home made bread with farm butter by Saxelby Cheese
chocolate marquise with ginger
banana tart with black sesame, brown butter cognac ice cream, salted butterscotch
a succession of four wines selected by our sommelier to make you very happy.
(details may change subject to ingredient availability and last minute tinkering)
To make a reservation, please send an email to dine@under-belly.org. There will only be fifteen seats so please reply soon.
The suggested donation is $70.
(the wine alone would cost more than this at a restaurant!)
More details are on our blog at www.under-belly.org
Procedes will be donated to the eGullet societ for culinary arts and letters. Society members will be helping with appetizers, plating, service, and entertaining food talk.
We've been working hard these last few months sourcing ingredients from the Hudson Valley and Pennsylvania, and making special arrangements with our friends and local purveyors.
We've sourced lamb from the farm favored by Thomas Keller and Daniel Bouloud. It's being expertly dry aged and cut for us by our master butcher, Jeffrey Ruhalter.
The menu will include:
assorted hors d'oeuvres
corn chowder with porcini cream
roasted rack of Jamison Farm lamb,
lamb coulis with lapsang souchong,
hen of the woods mushroom
celeriac and fennel purée
salicornia with lemon butter
home made bread with farm butter by Saxelby Cheese
chocolate marquise with ginger
banana tart with black sesame, brown butter cognac ice cream, salted butterscotch
a succession of four wines selected by our sommelier to make you very happy.
(details may change subject to ingredient availability and last minute tinkering)
To make a reservation, please send an email to dine@under-belly.org. There will only be fifteen seats so please reply soon.
The suggested donation is $70.
(the wine alone would cost more than this at a restaurant!)
More details are on our blog at www.under-belly.org
Procedes will be donated to the eGullet societ for culinary arts and letters. Society members will be helping with appetizers, plating, service, and entertaining food talk.
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