Eat Cetera: Abramovic's Dessert, Brew & Chew, Malt Hot Chocolate
3 photos
<em>Diane Bondareff<p></p></em><strong>Dess<em>art?:</em></strong> Park Avenue Winterâthe fancy Upper East Side restaurant that completely transforms with the seasonsâis kicking off an interesting collaboration with <a href="http://gothamist.com/tags/creativetime">Creative Time</a>, starting tonight with an audio/edible dessert designed by performance artist Marina AbramoviÄ. She worked with Executive Chef Kevin Lasko to create the Volcano Flambé ($20), which is made with ingredients supposedly known for their aphrodisiac qualities. With the dish, you're handed an mp3 player and a set of headphones which play a pre-recorded message from AbramoviÄ instructing you "how to eat and experience her creation." <p></p>The dessert is described as a "unique take on a traditional Baked Alaska, made with dark chocolate ice cream, almond sponge cake and banana mousse encased in Swiss meringue. It is accompanied by dark chocolate crumbs with gold sugar accent and set afire with dark rum." It also comes with a special "take-away" piece of artwork called "Spirit Recipe." It's an etching based on AbramoviÄ's extremely-limited edition book about cooking with essential aphrodisiac recipes. Most pretentious dessert <em>ever?</em><p></p>As the seasons change, Park Avenue Winter will change to Park Avenue Spring, and artist Janine Antoni will take over with her own food collaboration, followed by Paul Ramirez Jonas and Michael Rakowitz. Abramovicâs food experience will be served through Sunday, March 20th. By eating it, the artist will be present <em>inside you</em>, for a few hours at least.<p></p><em>100 East 63rd Street at Park Avenue, (212) 644-1900</em>
<em>(Joshua Bright)</em><p></p><strong>Brew & Chew:</strong> On Monday the 17th <a href="http://www.colicchioandsons.com">Colicchio & Sons</a> is hosting a special beer dinner in the Tap Room with Garrett Oliver, the brewmaster from Brooklyn Brewery. The restaurant will serve a seven-course tasting menu paired with a selection of the brewery's reserve (special release, limited edition) beers. During the dinner, which costs $95/person, Oliver will chat with guests about the pairings. Pairings on the menu include Peconic Bay Scallop, Asian Pear, Black Truffle, Pumpkin Broth paired with <a href="https://www.brooklynbrewery.com/blog/2010/05/27/sorachi-ace-review/">Sorachi</a>; Cervena Venison, Black Trompettes, Brussels Sprouts, Black Grapes paired with <a href="http://www.brooklynbrewery.com/blog/2009/12/10/theres-black-ops-on-the-horizon/">Black Ops</a>; and Roasted Turbot, Seabeans, Coquillage, Vin Juane Sauce paired with <a href="http://www.brooklynbrewery.com/blog/2010/04/28/brooklyn-wild-1-review/">Wild 1</a>. No, we're not familiar with any of these beers either, which is what makes this dinner so darn interesting. <p></p><em>6:30 p.m., 85 Tenth Avenue (at 15th Street), (212) 400-6699, for reservations e-mail Kate Gardiner at [email protected].</em>
<em>ultraclay! <a href="http://www.flickr.com/photos/ultraclay/5296326775/">on Flickr</a></em><p></p><strong>Haute Chocolate:</strong> If you find yourself in Bryant Park enjoying a picturesque winter's day like these people, be aware that you can make the experience even more quintessentially urban-idyllic with a variety of high-quality hot chocolate sold from a temporary '<a href="http://www.wichcraftnyc.com">wichcraft</a> kiosk located just south of the skating rink. The 'wichcraft kiosk is currently pouring classic, malt and <em>peanut butter </em>hot chocolate varieties, all which can be topped with handcrafted marshmallows upon request (25 cents extra). They're also peddling brewed coffee and, should you need to cool down after some heavy skating, their signature cream'wiches. The kiosk is open weekdays from 11 a.m. to 8 p.m., Saturdays from 10 a.m. to 9 p.m., and Sundays from 10 a.m. to 6 p.m.