A Rare Chance to Revisit Signature Dishes from One of the Most Quintessentially New York Restaurants, and Enjoy a Live Conversation with Chef David Waltuck
I’ll be wrapping up and publishing quite a few backlogged posts over the next week or two as I’m just digging out from a few short-term deadlines, as well as some travel, including a trip to Chicago for the El Bulli dinner at Next, about which I’ll be filing a report in a few days.
For the moment, however, I want to briefly mention that David Waltuck and I will re-telling the Chanterelle story in dialogue and dishes at De Gustibus in New York City Wednesday night (April 18). I’ve just learned that there are still some seats available, and encourage Toqueland readers to snap them up here.
The class will be like most De Gustibus presentations in that David will be demonstrating a number of dishes that will also be served up to those in attendance, along with wine pairings. What will be unusual is that I’ll be on the stage with him, and we’ll be discussing quite a bit between the bites: We’ll put the dishes in the context of Chanterelle’s timeline, and talk about the ins and outs of collaboration (we penned the restaurant’s book together a few years back). And, as I’ve just begun working on my own tome about the chefs of the 1970s and 1980s, an era that David and his wife Karen helped define, we’ll also engage in some storytelling about those formative dining days in New York City.
Beyond all of that, this will be a rare opportunity for fans of Chanterelle to savor another taste of the restaurant (how often does that happen?) including David’s signature Seafood Sausage. The evening will begin with a Chanterelle amuse and end the way meals at the restaurant did, with elegant little fruit gelees. The full menu is as follows:
Cold Beet Soup with Crème Fraîche and Caviar
Grilled Seafood Sausage with Beurre Blanc Sauce
Potato Risotto with Sautéed Foie Gras
Sautéed Turbot with Peas, Pearl Onions, and Pancetta
Roast Lamb Loin with Marjoram and Mini Moussaka
Chanterelle Fruit Gelees
I’ll be skipping lunch that day, and hope to see you there.