Tickets are now on sale for this year's incarnation of Le Grand Fooding, which is coming up on September 27 and 28. Rather than a week-long series of events, this year it's just a dinner, to take place each night at Res, Frank Castronovo and Frank Falcinelli's new restaurant/culinary lab in Red Hook. The theme this year is "Time Mach'Inn," which translates to a three courses, each based on one of the past three decades. That means a 90's-style appetizer, an entree from the early aughts, and dessert based on our current decade.
The first course, from chef Peter Gordan, of The Sugar Club in New Zealand, is an ode to the "fusion cuisine years," a plantain, tamarind, coconut soup with goat cheese and smoked salmon wonton. Yves de Camdeborde of Le Comptoir de Relais in Paris will cook a main course of veal and potatoes with cocktails to invoke the "bistronomy years," and then the Franks themselves will finish with a "farm-to-table years" dessert of tomatoes and honey. The event will also feature a decade-appropriate whiskey drink to go with each course, including one from Tristan Wiley of Booker & Dax for the entree. Tickets to the dinner are $100 per person, with 10 percent of proceeds going to benefit City Harvest. Check out all the details, and buy tickets, on the Le Grand Fooding website.
· All Coverage of Le Grand Fooding [~ENY~]