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Event Details
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Traditionally
Modern
A new take on retaking
And a very good day
to you:
It is a pleasure and an honor to
invite you to the second of our two west coast events. It has been just
over a year since we were last on the west coast of these fine United
States and that is just too long. So to remedy this we will be hosting a
series of events in California at the beginning of August. To begin, our first stop will be in L.A. where we partner up with our good friend Steve Fortunato of Room Forty. From there we head north to San Francisco...
With these events we will explore a series of dichotomies of contrasting
styles and processes to create a meal that is rooted in the flavor and
techniques of the past but looks to the future for inspiration and
execution. This attention will be paid to the food and beverages in a
series of dynamic and intriguing ways.
Together, we will take a deliciously stinky triple crème cheese and serve it with fresh berries
and baked bread. Unfortunately you will not be able to spread it as it
will be frozen with liquid nitrogen and shattered into a light snow,
that will drift over the plate ready to melt in your mouth.
Let us reduce a red wine and bone
marrow sauce to be simmered with short ribs for hours. Rather than
braising the ribs at 200 degrees they will be cooked sous vide for
48-hours at rare. This will create a short rib steak and not a pile of
desicated meat to be smothered with Bordelaise sauce.
We will explore a variety of wines,
crushed from similar grapes, made in familar parts of the world, but
some will ferment in the garage of an oenological genius while others
will age in barrels the size of two-car garages.
We are going to look at the
techniques that form the basis of traditional cooking and wine-making
and
compare them to the new, modern, and forgotten styles that are
possible.
As always these events are not only for professional chefs or foodies;
they are for anyone who loves food, regardless of culinary knowledge or
experience. We produce these evenings to create a communal environment
of social interaction, education and fun.
Location:
Los Angeles, California
Exact location will be provided to confirmed guest 24 hours before the
event
Dates/Times for
event:
Saturday, 7 August
Sunday, 8 August
15:00 - Guests are invited and encouraged to come for culinary
demonstrations and hands-on lessons.
18:00 - Cocktails and performance begins
18:30 - Dinner will be served
Price:
$161.oo - Includes meal, paired with
cocktails and wine, cooking
demonstrations. Processing fees will be applied.
Lessons:
Knife sharpening
Saucier
Chocolate work
Application of hydrocolloids
Butter making
Liquid nitrogen in the kitchen
Using transglutaminase
Sous-vide beef cookery
Caviar making
Menu:
Caviar, Duck Fat, Potatoes, Crème Fraîche
Seabass, Stone Fruit, Verjus, Chervil
Duck Egg, Duck Leg, Goose Liver, Summer truffles
Shortrib, Red Wine, Bone Marrow, Carrots
Triple Cream, Nuts and Berries
Chocolate, Strawberries, Methocel, Ultratex
RSVP:
After you purchase your tickets please contact us with any dietary restrictions (even if they do not seem
relevant to this meal)
Cancellation policy:
Seats are non-refundable within 72 hours of the event.
Seats are fully exchangeable.
If you have any questions about
the educational topics that we will be covering or dishes we will be
serving, please feel free to contact me.
If you would like to
tell people about these events or invite anyone specifically, please
forward the message along to them and have them RSVP at the site above.
If you were forwarded this email and would like to be added to future
email please sign up for the list at the site below. If you are getting
these and they are annoying: I am sorry.
I thank you all and
look forward to cooking with you.
Michael
www.arazorashinyknife.com
“That was the peak. I just knew it was modern, not
traditional culture. I could be cool.”
- Li Pang
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A
Razor, Shiny Knife
If you
would like to see photos and menus from prior events or to sign up for
this mailing list, even though you shouldn't be receiving this if you
were not on the mailing list, check out:
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For Your
Enjoyment
Fall Scallops
Tomato Concasse
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Hosted By
a razor, a shiny knife
a razor, a shiny knife is an educational, social and theatrical culinary experience. We host events around the world and if you would like more information on our upcoming events please join our mailing list.
Sincerely,
Michael J Cirino
info(a)arazorashinyknife.com
