Eat Cetera: Grits, Crepes, and Craft's "Farm-Maker" Dinner
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<em><a href="http://theeatenpath.com/2008/05/23/jodies-albany-ca-grits/">The Eaten Path</a></em><p></p><strong>Grits Takedown:</strong> Cousin Vinny may have summed up the views of most New Yorkers: "Sure I've heard of grits. I just never actually <em>seen</em> a grit before." But for those of you who know that the buttery, creamy corn meal is better than anything those overrated brunch joints can serve up, you might want to head to the <a href="http://chili-takedown.com/?p=1311">Grits Takedown on Sunday</a> at noon. The competition, part of the <a href="http://gothamist.com/2010/04/27/eat_cetera_6.php?gallery0Pic=3">NYC Food Film Festival</a>, will be preceded by a screening of <em><a href="http://stanwoodward.com/itsgrits.htm">It's Grits!</a></em>, a documentary by Stan Woodward. Then, 30 NYC chefs will face off under the all-consuming eye of Chili Takedown founder Matt Timms.<p></p>Timms<a href="http://www.brooklynpaper.com/stories/33/25/24_ar_gritstakedown_2010_06_18_bk.html"> told the Brooklyn Paper</a>, "Thereâs a million ways to make grits and people have such strong opinions about them. âThe entries could be as classic as cheese grits, or as weird as grits popsicles." Chefs will compete for cash prizes ($500 for first place) and some sweet kitchen gear, and spectators are expected to taste as much as they can. <p></p><em>Tobacco Warehouse [35 Water Street, Brooklyn]; <a href="http://www.nycfoodfilmfestival.com/tickets.html">$35 advance, $45 day of show</a></em>
<strong>Crepes at Jacques Torres:</strong> The <a href="http://www.mrchocolate.com/default.aspx">Jacques Torres ice cream shop</a> just got another confection to add to that toothache. Starting last week, the chocolate shop started serving up traditional french crepes to go with their waffles and sundaes. Crepes are available with sugar and butter or with chocolate, and can be topped with a scoop of any one of their ice cream flavors (we'd pick the hazelnut chocolate chunk). A Gothamist taste test determined they were a bit crispier than expected, and there is no way anyone could finish an entire chocolate crepe by themselves, but they struck the perfect balance between sweet and buttery. A simple sugar and butter is $4.50, chocolate is $5.50 and with ice cream it's $6.50. <p></p><em>66 Water Street, Brooklyn</em>
<em>Farmer Rick Bishop, courtesy <a href="http://www.seriouseats.com/2009/08/meet-your-farmers-rick-bishop-of-mountain-swe.html">Serious Eats</a></em><p></p>Wednesday night will be the first of two "farm-maker" dinners taking place this summer in the private dining room <a href="http://www.craftrestaurant.com/">at Craft</a>. This series is a bit pricier than the things we usually tell you about, but we're making an exception because it sounds really exceptional. For tomorrow night's dinner, Craft is partnering with one of NYC Greenmarket's favorite farmers, Rick Bishop of Mountain Sweet Berry Farm (read a great profile on Bishop <a href="http://www.seriouseats.com/2009/08/meet-your-farmers-rick-bishop-of-mountain-swe.html">at Serious Eats</a>). <p></p>Using the best summer produce from Bishop's farm, Craft chef de cuisine James Tracey and pastry chef Jennifer McCoy will serve a seven-course menu, followed by a discussion about local food and farming. The price is $175 per person, which includes wine pairings (but not tax and 20% gratuity). Not cheap, for sure, but check out the menu; it certainly sounds worth it if you've got the ducats. (Reservations can be made by contacting Amy Goldberg at [email protected].)<p></p><strong>MENU</strong><p></p>Spanish mackerel with chamomile, watermelon and pickled chanterelles<p></p>Sweet garlic soup with purslane, lemon and baby leeks<p></p>Sucrine with six-minute egg and spring onion<p></p>Black bass with peas, razor clams and nepatala<p></p>Rouen duck with lamb's quarter and cherry<p></p>American waygu with baby fava beans and shoots, morels and fiddleheads<p></p>3-Corner's sheepsmilk yogurt panna cotta, Japanesse knotweed consomme and strawberry sorbet<p></p>Chocolate custard tart, bronze fennel ice cream, cacao nib praline