It's been a long summer, but I have finally chosen the next book to cook, and I've created the menu. For the first time, I will be cooking a non-fiction book, Ruth Reichl's memoir,
Garlic and Sapphires: The Secret Life of a Critic in Disguise. Ruth Reichl has an illustrious career in food writing/critiquing and this book tells the stories of the disguises she donned as the New York Times' food critic. Perhaps the best job one can have in New York City? The stories of her elaborate disguises and trips to NYC's famous restaurants are hilarious, but also really fascinating if New York's restaurant scene is your thing. She also divulges some of her own favorite recipes in some of the chapters.
So my menu is inspired by the restaurants she reviewed, her own experiences and recipes, but most of all, New York. I'm very excited about this menu, so here goes:
Hudson Valley Fois Gras
with truffles served over baked New York State Apples in Season
Seasonal Vegetable Risotto
topped with truffle oil
Caesar Salad
Grilled Porterhouse Steak
served with Lisa's Potatoes (my take on au gratin)
New York Style Cheesecake
I'll be rolling out the white linens for this one folks, BYOB (red wine is your best bet) and let me know if you want to reserve a seat!
Dinner will be served on Sunday, October 13th and 7:00 PM
Dinner is $40. Be there!
