NYCPHP Meetup

[Peter Sawczynec]

Oysters: Massachusetts pemaquid.

Chablis: François Raveneau Chablis Grand Cru Les Clos 1991.

Chef: David Kinch, Manresa, Los Gatos, Calif.

 

Ribs: Short ribs, saucy.

Shiraz: Lengs and Cooter Sparkling Shiraz, Australia. 

Chef: Jody Adams, Rialto Restaurant and Bar, Boston, Mass.

 

Cod: Pan seared w/ pigs' tails, Caraquet oysters, celeriac & Périgord
truffle.

Red: Marcillac Red Wine from France's southwest.

Chef: Josh Emett, Gordon Ramsay at the London, New York, N.Y.

 

Salmon: Prepared "sous-vide" topped w/ smoked brook trout roe.

White Burgundy: 2001 Francois Jobard Bourgogne Blanc.

Chef: Michael Cimarusti, Providence, Los Angeles, Calif.

 

Squid: Salad w/ rice noodles, cucumber, basil & mint, lime & sweet chile
sauce. 

Reisling: 1990 Bert Simon Auslese Riesling

Chef: Nobu Fakuda, Sea Saw, Scottsdale, Ariz.

 

Sweetbreads: Browned in butter, lemon & parsley, topped w/ a runny
poached egg. 

Chardonnay: 2005 Rosemary's Vineyard Chardonnay.

Chef: Tony Esnault, Adour, New York, N.Y.

 

Bass: Tartare w/ a tangy olive tapenade.

Rosé: Wolffer Estate Vineyards (East Hampton) 2007 Rosé.

Chef: Eric Ripert, Le Bernardin, New York, N.Y.

 

Pork: Pan-fried w/ Cajun spice, green onion & rice.

Red: Muga's Tempranillo from Rioja, Spain.

Chef: Donald Link, Cochon, New Orleans, La.

 

Sea Urchin:  Prepared in a lobster gelée, topped w/ a cauliflower cream.

Rosé: Billecart-Salmon Rosé Champagne.

Chef: Michelle Bernstein, Michy's, Miami, Fla.

 

Warmest regards, 

 

Peter Sawczynec 

Technology Dir.

Sun-code Interactive

Sun-code.com 

646.316.3678 

 <mailto:ps at sun-code.com> ps at sun-code.com

 

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