May 25, 2016
Preparing for a Special Dinner on Facebook
I always love entertaining, especially when it is for a good cause.
Yesterday, I hosted a special dinner at my home for the auction winners of the 2015 Friends of Hudson River Park annual gala fundraiser. It included a dinner for up to 20-people at a venue chosen by the winner, and prepared by Momofuku’s Chef David Chang and myself - the proceeds go to the maintenance and care of the beautiful Hudson River Park in New York City.
Before the dinner, Chef David, Chef Matthew Rudofker, the executive chef at Momofuku Ssam Bar, and I, joined together for a LIVE Facebook chat to share some of the evening’s offerings. Enjoy these photos. Tomorrow, I will share beautiful photographs of the foods we all enjoyed at this special feast.
If you didn’t get to watch my Facebook appearance, just click here to my Facebook Auction Dinner chat.
1 The day was cloudy, but temperatures were mild with no wind, so we decided to do our short Facebook pre-dinner chat on my terrace parterre right outside my kitchen.
2 I showed the evening's special dinner menu, which I always print out for my guests - complete with my farm's signature tree on the front - the majestic sycamore.
3 Chef and founder of Momofuku, David Chang, has about 25 restaurants and establishments, including his bakeries, two bars and a culinary lab.
4 Matthew 'Rudy' Rudofker is the executive chef at Momofuku Ssam Bar in New York City. He explained one of the cocktails we were serving that night. https://ssambar.momofuku.com
5 His drink is made with Cyprus Noble bourbon whiskey - everyone was eager to try it.
6 One of David's signature dishes first introduced at his restaurant in 2004 is his famous pork bun - roasted pork belly, hoisin, quick cured cucumbers, scallions - that's it. It is one of my favorites.
8 Lychees are native to the Guangdong and Fujian provinces of China. The fresh fruit has a "delicate, whitish pulp" with a floral smell and a fragrant, sweet flavor. Here in the United States, they are often sold in cans.
9 I talked about how my granddaughter, Jude, loves to eat lychee fruits off her fingers.
11 Chef Matt also shared his recipe for one of his signature dishes from Ssam Bar - sourdough toast.
12 This appetizer uses the freshest sardines from Maine, which are completely de-boned and filleted at the Ssam Bar.
13 Each piece of toast is slathered with chick pea hozon, a special sauce developed at David Chang's Momofuku Culinary Lab. It's made from a fermentation process that combines koji, salt and a primary substrate, such as cashews, chickpeas, or lentils.
14 Chef Matt carefully places the sardines on top.
15 And then a row of hearts of palm, also called palm heart, chonta, palmito, palm cabbage, swamp cabbage, or burglar's thigh. It is a vegetable harvested from the inner core and growing bud of certain palm trees.
16 During the chat, we answered many interesting questions from our Facebook followers LIVE on the show. I love answering all your inquiries.
17 We also walked our LIVE Facebook audience into my Winter House kitchen, where were saw more preparations for the night's dinner.
18 Sous chef Kristall chopped parsley that was cut fresh from my garden. The asparagus was also just picked from my garden the day before - I love using vegetables and herbs that I've grown right here at the farm.
19 I showed our table and some of the beautiful houseplants I brought in for the event - the table was stunning.
20 The table was decorated with some tree peony blooms picked from my garden.