Last Tuesday, the Tenement Museum hosted the sixth Culinary Conversation of the season. At this much anticipated sold out event, we offered visitors a glimpse behind the scenes of one of Manhattan’s most talked about restaurants – Eleven Madison Park. Chef Daniel Humm and General Manager Will Guidara sat down with author and reknown food critic William Grimes to discuss the culinary passion and local influences that gave rise to both their carefully crafted tasting menu and best selling new cookbook, I Love New York. You can hear an audio recording of the event online here.
Chef Daniel Humm and General Manager Will Guidara with author and food critic William Grimes
And what would a Culinary Conversation be without the food? The event’s menu featured four delicate courses meant to emulate Eleven Madison Park’s updated take on historic New York cuisine.
Guests arrived to find a special treat alongside their menu and brochure – a savory Black and White Cookie packaged in a traditional white box with a striped string. This “cookie” paid homage to the upstate farms that supply Eleven Madison with crisp apples and sharp cheddar cheese.
Menus and surprise treats for each guest
During the conversation, the Culinary Conversations staff was hard at work in our test kitchen, preparing the second and third courses: a fresh, raw Long Island oyster garnished with wood sorrel, buckwheat and a mignonette gelée followed by Chef Humm’s famous carrot “tartare” served atop a slice of homemade rye bread.
Preparing the tastings
As the event came to a close, guests rushed to purchase copies of I Love New York and Grimes’ classic Appetite City – both make fantastic gifts for culinary-minded Mothers and Fathers! Our staff stood by the door, ready to hand out the final course: a sweet, lemony Black & White Cookie tucked into a stamped Tenement goody bag complete with a limited edition Eleven Madison Park storybook. The storybook, a special surprise from Chef Humm and Mr. Guidara, illustrates the origins of beloved New York landmarks, foods and traditions from the Manhattan cocktail to New York Cheesecake to Central Park.
Left: a fresh, raw Long Island oyster with wood sorrel, buckwheat and a mignonette gelée; Right: carrot “tartare” on homemade rye bread.
Thank you to all who came out to make this a successful and delicious event! We’re look forward to rounding out the season with two more Culinary Conversations: on May 28th, we set our sights on urban agriculture and farm-to-table dining with Eat the City author Robin Shulman. In June, we’ll welcome Chefs Rich Torrisi and Mario Carbone from Torrisi Italian Specialties, in conversation with James Beard House VP Mitchell Davis. Tickets can be purchased by calling 1-877-975-3786 or on online here. See you soon!