This immersive tasting menu focused on sustainable & hyper seasonal food at Makers Central.
The evening began with a cocktail hour at where guests will had the opportunity to explore the studio, meet the makers, and see where the magic happens, all while enjoying craft cocktails and passed small bites.
Guests settled in at a long communal table for an unforgettable 5 course meal along with wine pairings from Grape Expectations wine shop in Tarrytown.
The meal started with cooked beets with smoked burrata, fish sauce caramel, drizzled with walnut syrup, and sprinkled with burnt beet powder. Moving on to the second course, burnt flour caramelle, blood sugo, Fiore Sarde cheese, and truffle. Bringing us to the third course titled, “Sea of Black”, halibut, poached in black broth, with heirloom beans and smoked halibut aioli. For the main course, we served whole roasted venison complemented by forge roasted leeks on the side. For dessert, guests enjoyed a “Poison Apple” a soft baked apple with merengue, pecan, chartreuse and calvados. The night ended with a nightcap of black tea, family made nocino, burnt honey and charcoal.