Wednesday, January 13, 2010

Bits and Morsels has a Musical Supper

Half a tuna sandwich and parsnip soup at Sweetiepie.

I had a most enjoyable and satisfying night last week at the New York Philharmonic performance and post–concert Musical Supper.

The Musical Suppers, hosted by legendary food critic Mimi Sheraton, are a series of four post-concert dinners that bring together world-renowned chefs with musicians and conductors. A different chef will design each dinner: Jean-Georges Vongerichten (2/12), Lidia Bastianich (4/16), and Daniel Boulud (6/4). Last week's dinner featured superstar Chef Alain Ducasse, who was in attendance with New York Philharmonic musical director and conductor Alan Gilbert, Zarin Mehta, and Yefim Bronfman (the concert's rousing soloist).

The post–concert dinner took place at Arpeggio Food and Wine in Avery Fisher Hall. Unlike other 500-strong post-event dinner spaces, this one looked good; the room was transformed into a warm and elegant dining space. Midway through the meal Mimi Sheraton held a casual conversation with Alan Gilbert and Alain Ducasse. Not only was it entertaining but they have a lot in common, only making the idea behind these suppers more relevant, and each participant's bond stronger. "Chef" (in French) means conductor (as well as chef). A chef conducts and leads the kitchen just as a conductor leads his orchestra.
@ Avery Fisher Hall.
Yefim Bronfman.
Alan Gilbert.
It was an inspired evening and I was lucky to be there. If you are interested in excellent food and rousing orchestral music, or just crave a civilized night out in New York, you should attend a Musical Supper.

Tickets to the dinner are $150 and only available to attendees of that night’s concert. For more information please call (212) 875-5656 or visit http://nyphil.org/
Mimi Sheraton, Chef Alain Ducasse, and Executive Chef of Adour, Joel Dennis.
Mimi Sheraton, Alain Ducasse, and Alan Gilbert (Photo: Chris Lee).
Chefs plating.
Inside the musical supper.
Bottles of champagne and Maury AOC - Domaine de La Coume du Roy; The table settings; A Rose and a Brut for each of us.
Yefim Bronfman, Zarin Mehta, Mimi Sheraton, and Chairman Gary W. Parr (Photo: Chris Lee).
My table: Eric Latzky, Olivia Hoge, Warren Hoge, and Susan Magrino Dunning.
A plate of gougeres.
Maine Lobster and Chestnut Bisque with Foie Gras parfait and wild mushrooms.
Roasted truffled veal loin with winter vegetables.
Delicious milk chocolate and caramel chantilly dessert.
What can I say? I love the name. I went to lunch last weekend at Sweetiepie, located at 19 Greenwich Avenue between Christopher and 10th. For a while now I have been hearing about how great a place Sweetpie is; so I finally decided to go.

As the name suggests, it is a cutesy place seemingly perfect for kids of all ages (or an established girlfriend — not for first dates). They were setting up for a birthday party when I was there and it looked festive and fun.

The décor harkens back to a charming old-fashioned ice cream parlor complete with shelves lined with lollipops and gumballs. The menu is basic and kid friendly: grilled cheese, peanut butter and jelly, macaroni and cheese, tater tots. If you find yourself in the area, consider stopping by. They do get busy during lunch-hour so be sure to call ahead.

Sweetiepie
19 Greenwich Ave (between Christopher and 10th)
212.337.3333
Eating inside a cage. Festive for a birthday party.
Tandem cups of coffee.
Tater tots.
Steamed artichoke with butter and parmesan cheese.
Double decker tuna sandwich.
Grilled cheese and tomato soup.
A trio of tiny desserts.
Zach Brooks of the blog Midtown Lunch is moving to Los Angeles. I’m a big fan of his blog. Much of the recent popularity of New York street vendors and trucks is due to Midtown Lunch. Here is an interview with him about his move and future plans for the site. [Grub Street]

This is an interesting article about a group of people who follow a caveman-type diet. The paleo diet avoids bread and other processed food in favor of items like raw meat. The diet also calls for fasting between meals. The idea is to eat the way cavemen did before the invention of modern convenience food. [The New York Times]

Did you know that British fish and chips have been around for 150 years? That’s a long time and says a lot about its staying power. What’s not to like? Here are 150 facts about fish and chips. [The Independent]

Until we eat again,
Jordana Z.

Comments? Contact Jordana here