At last week’s Supper we served guests a wonderful lavender lemonade . This a perfect refreshment for these warm days, plus it’s just so pretty to look at. Click on the recipe card below for our simple recipe.
And below, our weekend (foodie) guide:
This Saturday head up to Stone Barns in Tarrytown and go food foraging with wild edibles expert Steve Brill. You’ll take home everything from Chanterelle Mushrooms to Black Rasberries, and also learn what not to take home. Tickets are $25, and can be purchased by emailing email@example.com.
Visit Roberta’s in Bushwick this Sunday from 11am to 5pm and load up on produce from Brooklyn Grange, a community farm in Queens. If we were you, we’d grab a slice of pizza too !
Support Just Food NYC and Slow Food NYC by participating in Meatopia on Governor’s Island this Sunday. Sustainably raised barbecue will be served up by more than 30 chefs along side demos, panel discussions and bluegrass. Plus wash it down with beer and bourbon. Not a bad Sunday ! Enter for free + purchase tasting tickets from $26 and up. Visit Meatopia.org for details.
Last’s weeks Sunday Supper was an exclusive rendition of The Hunger :: La Cuisine Bourgeoise – taught by the very talented Camille Becerra. Camille recently created this meal for a pop-up restaurant series that received wide acclaim, and kindly agreed to come share her knowledge with our guests. The lavish 4 course meal was tres fabulous – a meal that left you both intrigued and satiated.
The menu was as follows:
Caviar, Yogurt Sphere
Black Sea Salt Butter
House Made Ricotta
cumin, red peppercorn
Crudo of Fluke
hemp seed, persian lime
Bluefish En Papillote
sweet peas, torn cornbread, mint-cumin vinaigrette
Roasted Leg of Lamb
Jean Louis Cheese
For the decor, the idea was french: a little bourgeoise and a touch modern. We were lucky enough to collaborate with Sofia Crokos, uber-talented event planner and designer. We lined our tabletop with a runner made of vintage french wallpaper and called upon Emily from Chestnut in the Tuileries to create these gorgeous soft florals in mixed vessels. The stationary was designed by Christine Traulich from Red Bliss, check out the gorgeous menus in the bottom photo, they were lined with a beautiful french paper on the back (very fancy : )
We’ll be posting more recipes and photos this week and next, so check back in soon !
* 2 cups sugar
* 5 sprigs lavender (stems and buds), plus additional for garnish
* 2 cups fresh lemon juice (from about 10 lemons)
* 1/2 cup fresh lime juice (from about 4 limes)
In a large saucepan, bring one gallon of water and the sugar to a boil. Remove from heat; add 7 lavender sprigs and lemon and lime juices. Cool to room temperature, strain, and chill. Serve on ice, with additional lavender for garnish.
Styling + Photography by Karen Mordechai
Last’s weeks Sunday Supper was an exclusive rendition of The Hunger :: La Cuisine Bourgeoise – taught by the very talented Camille Becerra. Camille recently created this meal for a pop-up restaurant series that received wide acclaim, and kindly agreed to come share her knowledge with our guests. The lavish [...]
[ June 27, 2010 to July 5, 2010. ]
Menu includes a Caviar, Yogurt Sphere, House made Ricotta, Crudo of Fluke with hemp seed, persian lime, Roasted Leg of Lamb with pistachio, petals and much more – please go here for a full menu