The balance of the evening was a petite Tour de France, with 2010 Domaine Sylvain Bailly Sancerre Chene Marchand, 2009 Domaine Albert Grivault Bourgogne Blanc, 2006 Chateau La Pointe Pomerol, Sabon Resevere Chateauneuf du Pape 2009. These were paired with a succession of delicious small plates prepared in the open kitchen including Poached Shrimp with Ginger Aromatic Sauce, Black Bass with a light tomato coulis and herbs, Grilled Duck with Pruneaux d'Agen and Beef Cheeks with Black Truffle Gnocchi. We finished up with a selection of decadent desserts and Coume del Mas Banyuls - one of the great chocolate wines of all time!
What really made the night was an extended visit by David Bouley himself who jumped into the kitchen and stayed all the way through dessert, cooking and mingling with the guests (the fact that it was 60 women from a Law Firm might have played a role!), and posing for photos like the rock star he is. His philosophy: technique gives the chef the skill, but it's all about the ingredients. Fresh, seasonal, carefully prepared to capture the essence and flavors with a little personal interpretation.
The Test Kitchen is available for private groups up to about 60 in a reception format, about 40-50 seated for dinner, and I have done a number of events there. Chef Bouley isn't always present, but I have been lucky each time I have been there and he has spent some time with us. Either way it is a great space and a perfect place for events of all kinds. For info or details contact me at email@example.com. More about part two at Brooklyn Fare to follow soon!