1 Res, an artist residency for chefs, is located on the the historic Brooklyn waterfront, right across from the Statue of Liberty and across the river from Manhattan.
2 My dining companions - MSLO's Thomas Joseph, Kevin Sharkey, and Lisa Wagner
3 The featured chef - This is Gabriela Cámara from Mexico City’s Contramar, a fantastic seafood restaurant located in Colonia Roma. Here she is with her son and husband.
4 The founders of RES are the two Franks of Frankies Spuntino, a unique restaurant in Carroll Gardens, Brooklyn - Frank Falcinelli and Frank Castronovo - with Gabriela and Chef Jair Téllez of Mexico City's MeroToro.
5 Here I am with the two Franks, Gabriela, and Jair Téllez.
6 Posing with Marcus Nilsson, a wonderful photographer who shoots for Living, and James Casey, Swallow Magazine's editor and creative director.
7 Every Day Food's Sarah Carey also joined us. Marcus and Sarah worked closely together when he so beautifully photographed my Cooking School book.
8 The venue, RES, an artist residency for chefs
9 Swallow Magazine sponsored this event. Their latest issue is all about the food world of vibrant Mexico City. http://swallowmagazine.com/
10 The bartenders serving rosé on tap and a fruity mezcal punch.
11 Mezcal is a distilled alcoholic beverage made from the maguey plant, a form of agave native to Mexico.
12 Res is long and narrow.
13 This is the back garden where dinner was served.
14 This fellow was covered in tattoos!
15 The tattoos belong to one of Kevin's old friends, Photographer Douglas Friedman.
16 Douglas showed me his other arm. Unbelievable tattoos!
17 Douglas is an accomplished photographer who has shot for us before. His most recent work for us was shooting Dylan Lauren's (Ralph and Ricky's daugher) bridal shower hosted by Darcy Miller.
18 A photo with Douglas and Lisa
19 Somehow this tiny baby slept peacefully despite the loud noise of the crowd.
20 So many people at RES seemed to have tattoos! One arm...
21 And major art work on the other arm, too!
22 Gabriela's team waited patiently to begin serving.
23 At Res, there are a couple of kitchens, including this outdoor fire kitchen.
24 One of the courses involved oysters. Pemaquid oysters were shucked and the shells were meticulously cleaned to use as serving vessels. Pemaquid oysters come from the cold, deep waters of the Damariscotta River in Maine.
25 Another course was served on a bed of sea salt.
26 Peeled and diced avocados were drizzled with olive oil for one of the courses.
27 The first course was a chilled beet soup served with the pemaquid oyster. This is the garnish - breakfast radishes, cucumber, and beets.
28 This was our table decorated with strips of neon tape. The Mexico City issue is full of neon colors.
29 Here are the chefs getting ready to serve up another course.
30 Banana leaves were used to line the dishes.
31 These bowls were made from dried gourds sliced in half. They were nestled upon the salted plates for ease of preparation.
32 Scallops, cucumber, red onion, and salmon roe were placed in the gourd bowls.
33 The scallop ceviche was finished off with fresh lime juice - fresh and tangy!
34 The dining area at RES is in the back garden beneath a big, beautiful tent. It was a very hot, but fun evening.