There were a lot of foodie-friendly happenings in Midtown last night. In addition to Cooper-Young Night Out, the Brooks hosted a screening "Big Night," serving up dishes from the film prepared by the Brushmark chefs Wally Joe and Andrew Adams.
At Cooper-Young Night Out, I popped into Au Fond, Ben Vaughn’s new restaurant next door to Grace. They were offering samples of some of their cheeses, including a Peach Stilton and Blueberry Stilton with morsels of fruit speckling the strong English cheese.
They had also set up their array of imported cheeses still in their vibrant packages and neatly arranged. The packages are just lovely.
Then I headed over to Tsunami, where chef Ben Smith has begun to slowly unveil his new “Izakaya” menu — a Japanese-inspired selection of small plates, including tuna carpaccio with pickled ginger cream, wasabi aioli, and won ton chips; crispy pork spring rolls with spicy Chinese mustard; bacon-wrapped dates with sweet chile dipping sauce; and Asian nachos with crispy won ton chips, tuna tataki, fresh jalapeno, cilantro crema, and sriracha. This new menu was pushing all the right buttons, but I didn't have a chance to try any dishes as I had to scurry off to the Brooks.
The Brooks event was held in the Brushmark. Big Night is one of my favorite films, so that is always a treat. And the menu was nothing to balk at. Here’s a run down:
Timpano, the dish most doted on in the film, Meatballs, Penne, Boiled Egg, & Tomato Sauce in Pasta Shell
Risotto, the subject of the hilarious first scene in the film, in Seafood-Tomato, Cheese, & Pesto
Garlic & Herb-Roast Chicken with Asparagus, Tomatoes, White Wine and Garlic Pan Sauce
Porchetta: Cherry Wood Grilled Pork, Braised Fennel, Baby Beets, and Mostarda Apricots
Three Year Aged Gouda; Cow’s Gouda, from Center City, Minnesota, served with a savory cake
Cayuga Blue; Goat Milk, from Interlaken, New York, served with two delicate lemon tarts
Amaretti Donuts & Cookies