The recipes we’re cooking from this month are very, very old.
For Chef’s Table in October, we partnered with vinegar expert Michael Harlan Turkell and vinegar purveyor Gotham Grove to explore the role of vinegar in Chinese cooking and how Chinese cuisine influenced the use of vinegar in cultures beyond. Over 6 courses, we’ll examined how a slight twist in just the component of vinegar in traditional Chinese dishes can transform and transport flavor profiles into novel directions.
- Menu, October 2018 -
CUCUMBER 3 year plum vinegar, lemon, perilla, sichuan peppercorns
WONTON EGG DROP SOUP 5-year ginkgo ‘hyo’ vinegar, chicken wonton, chinese celery
WEST LAKE COD 8-year snail black vinegar, long beans, olives