Studiofeast + Wolvesmouth + A Razor, A Shiny Knife

A Collboration Dinner to Benefit Sandy Recovery 

Sunday, November 18: 6pm & 9pm

Williamsburg, Brooklyn

Three of the world’s most innovative and successful supperclubs are joining forces to create an incredible dinner to benefit the Superstorm Sandy recovery efforts on November 18th in Williamsburg, Brooklyn.

For the first time ever, Studiofeast, Wolvesmouth, and A Razor, A Shiny Knife are merging their wildly eclectic and delicious talents to create a nine course meal to remember. Each of these groups has played a prominent role in creating and defining alternative dining experiences, so you can be sure sparks will fly as their collective points of view come together on your plate.

Wine pairings and cocktails will be made by Brian Quinn, who hails from both the Milk & Honey family and Maison Premiere in NYC.

This is a nine-course dinner with wine pairings. There are two seatings available at 6p & 9p. Tickets are $150 each.
RESERVE TICKETS HERE 

Tickets go on sale at 11am EST, 11/13/12

Proceeds are going directly to help Governor restaurant, one of the many restaurants in New York who were flooded and damaged from the storm. As a show of food service solidarity, we hope to contribute a little something to this fine establishement as they try to recuperate from the storm.

Join us for a wildly unique evening and help us support our fellow New Yorkers.

A Significant Story about a Significant Object

Enjoy this collections of photos from a cocktail party we were a party of a little while ago. Please note that our drink was a Long Island Ice Tea with a fancy name. It was mixed in a plastic ikea planter the size of a small washing machine and I stirred it with a chefs knife. It was by far the least sophisticated drink of the night but was by an even farther distance the most alcoholic and therefore the most attended. 

My story was about Long Island, and the feeling of hopelessness that can surround you when you try to be funny. 

The pictures are pretty killer. And here is the L.I.I.T. recipe for those who want to try this at home:

A Significant Long Island Ice Tea:

1 part Gin - get good shit and make it floral because it is gin and needs to do something or you might as well just put in more vodka

1 part Vodka - get the most flavorless shit you can find that doesn’t give you a headache

1 part White Tequila - Don’t be fooled into thinking you need an expensive tequila. blanco is essentially the vodka of tequila so get something that won’t give you a headache and reminds you of doing stupid things when you are young.

1 part white rum - Although this is white as well, and essentially flavorless there is some hidden sweetness in here. Buy the best rum you can afford and enjoy the energy spike/crash it will give you. Also doing shot of this after you get hammered is the best way to assure someone is going to get arrested. 

1/2 part cointreau (tripple sec) - this is an orange flavor liqueur. Buy the best type of this you can. It is where the difference between a L.I.I.T. in a plastic cup and this amazing boozy drink i am telling you about really starts to makes itself known. 

1/2 part fresh lemon juice - squeeze them shits yourself because that is how it is supposed to be done

1/10 part fresh lime juice - Obviously I am guessing here but you can figure that shit out yourself. It needs a little lime and don’t stick a wedge in the glass because this isn’t cro-bar. 

Pinch of salt

Pinch of sugar

Mix all of that stuff up in a big bowl, or pitcher or you can pour it back into a bottle that the booze came out of. Put it on ice and wait until it is cold until you start serving it. 

Service:

1. Put ice in glass
2. Pour mix until glass is 65% full
3. top with mexican coke - it is a little more expensive but it is made from sugar and that shit matters because corn syrup tastes like liver disease  
4. put in a big straw and hand it to your guest

ellempire:

Significant Portraits from Significant Cocktails, a party I made honoring Rob Walker and Joshua Glenn’s new book, Significant Objects. Mixology by Michael J. Cirino (pictured), Lynnette Marreo and Martim Smith-Mattsson.

TBC….

Even though I am not in this photo or behind the camera, I like to believe that I had something to do with it’s creation. That I put these colors on the pallet so that these amazing performers could create a scene such as this. It was a truly fun and exciting night and this image was by far my favorite

Some more awesome photos and a story about our event from our good friend Lauren

devourmi:

New York City is already the epicenter for all that is culinary in America and more importantly, some of the best food in the world. So where do you go from there?

Enter, Underground Eats. A partnership made from the passion to explore and experience food in a way that few, if anyone, anywhere…

A long a beautiful collection of images from our event on June 3rd, 2012 with Underground Eats and Benchmarc Events @ the McKittrick Hotel. 

A short write up and a very long slide show from NY Magazine and Grub Street of our event with Underground Eats. 

What You Missed at the 1939 World’s Fair Dinner

Here is a collection of photos from and event we produced last night for Underground Eats at Sleep No More. A short quote from Gabi Porter to entice you to learn more:

Some nights out in New York remind you why you moved here in the first place, and when you get invited to a decadent night of clandestine eating at the fictional McKittrick Hotel, home of Sleep No More, featuring unlimited booze, unlimited porchetta and more than a little nudity, you realize that’s one of them. 

- Gabi Porter

A collection of Photos from Untapped New York from our event with Underground Eats. Thank you Michelle Young for coming and capturing such lovely images. 

On Friday 4 May 2012 I will be judge as part of the 2012 Umami food & art festival.  Student teams from NYC culinary and art college programs will show off their projects at the Brooklyn Kitchen.

You will be able to check out what these crazy kids come up with when asked to create hybrid culinary-art pieces using a range of mediums, from edible dishes to film, sculpture, performance and more.  There will be snacks, drinks and fun. 

The official competition judging will take place this evening, by judges including Johnny Iuzzini (head judge Top Chef Just Desserts), Michael Cirino (a razor, a Shiny Knife), Elaine Tin Nyo (artist), and Nicole J. Caruth (food writer and curator).  

The Umami: food and art festival is a non-profit, biennale event that works in partnership with other organizations in NYC to foster collaborations between artists and food professionals. The festival features events that are interdisciplinary and collaborative, creating an interchange of ideas and stirring debate about the role of food and art in our society, creating long-term collaborative relationships between organizations and individuals from different fields. 

See all festival events at www.umamifestival.org/program/full-program-info/

This Sunday May 6th, I will part of a panel as part of the Food Book Fair. Details below and please see the rest of the weekend’s schedule as there are an amazing amount of exceptionally interesting events happening. 

Sunday May 6th, 10am-11am @ the Wythe Hotel

Emilie Baltz, Artist and Creative Consultant
Michael Cirino, Founder, A Razor, A Shiny Knife
Doug Fitch, Arist and Founder Orphic Feasts
Yael Raviv, Director, Umami: Food and Art Festival

FOOD + EXPERIMENTS explores the avant-garde in food art, eating, performance, cooking and gastronomy. How are people pushing the limits of what we perceive as food culture, food science and the dining experience? Come learn about the latest in food experimentation.

A month ago we invited you to our first conversation at the BMW Guggenheim Lab for discussion about a luxury the developed world takes for granted: water. It is with great pride that we host this dialogue again this upcoming Thursday, 1 September. 

Over the course of an hour, I will be speaking about hydrocolloids, a group of modern culinary ingredients that work through the manipulation of water. Their use, origin and properties will be reviewed as well as the techniques required to use these products.   

These ingredients will be used to create metaphorical examples of water scarcity and potability around the world: a series of culinary info-graphics or edible data visualization to express data that we have organized from the world’s preeminent experts.

For more information and to reserve seats:http://ediblewater2.eventbrite.com/
Volunteers:We are asking for two types of volunteers for this event. For both positions ask that you arrive at the Labs space at 12pm. 
Culinary Volunteer: You will help us prepare our hydrocolloids and serve them to the guests in attendence.
Video Volunteer: You will assist us to capture the set-up and execution of this speech to create a video for the Guggenheim Labs website.

As we dive head first into the hottest month of the year here in New York City, I invite you to come down to the BMW Guggenheim Lab for discussion about a luxury the developed world takes for granted: water. Over the course of an hour I will be speaking about hydrocolloids, a group of modern culinary ingredients that work through the manipulation of water. Their use, origin and properties will be reviewed as well as the techniques required to use these products.   

These ingredients will be used to create metaphorical examples of water scarcity and potability around the world: a series of culinary info-graphics to express data that we have organized from the worlds preeminent experts.

For more information please see

http://ediblewater.eventbrite.com/

If RSVP slots are sold out just arrive a little early to the event as we will have room for a good amount of walk ups.