Truby's Virgin Voyage to Eat New York City

Some of you may have noticed that down on the bottom of my page is a RATIONAL logo.  So that’s who I actually work for.  They are the reason I get to experience so many different areas of the country, and eat that areas culinary delights.  Im honored to be invited to be a part of the chef team for a week of training in Schaumburg (its not Chicago) and a few days in New York City for an event in the Gotham Hall (tell you more about that on a future post.

During the training week, I procured a couple slabs of lovely pork belly.  I couldn’t resist the temptation to make them yummy.  I rubbed them with a cure, vacuum sealed em up for 24 hours, rolled and tied em up into cute little logs, then let them roast in the Self Cooking Center overnight using delta-t moist cooking, and brought them to a snug 167 degrees F.  The next morning I pulled the belly logs out, rolled them in some salt, and put them back into the Self Cooking Center for  15 minute coloration session… which transformed the swollen moist skin into a golden brown, bubbly, crunchy, delicious outer layer of a cracker made of pork.  Here she is, garnish and sauce free, just the essence of patient pork eating.  (Warning: pork will disappear from plate within a 2-7 minute timeframe)

Next thing you know  I’m on an early flight to New York.  After my immersion into NYC taxi travel we drop our luggage off at the hotel and immediately head to sustenance.  Carnegie Deli   and even better, there is no line at all.  We are immediately sat and I spy this piece on my way to our table   I was so excited  that I missed the Famous Big Pickle on my way in Deciding an order took less than 2 minutes.  It was Pastrami Sandwich all the way.  About 3 minutes later this landed in front of me  I ate damn near the whole thing.  Meat, smoke, pickle, fat, belly, happiness. 

The evenings dinner was left to choice.  After the inevitable unavailability of a res’y at any Momofuku spots, and tasting menus that start at $150, I decided to make the small taxi voyage to Greenwich Village for a $70 chef’s tasting menu of 7 courses.  Perilla is Top Chef Winner Harold Dieterie and Alicia Nocenzo’s  Neighborhood restaurant with food and service that exceeds expectations.  On the way to dinner I am enthralled by a bunch of lights  Ok, dinner was impressive beyond expectations.  Here it comes.  We start with a Fluke Tartare with a nutty crunch, a sweet mango puree, and crunchy chips of goodness  The 1^st course start to the menu built excitement for what was to follow.  We were then presented with a lovely golden brown striped bass with a piccholine olive puree along with baby potatoes and romesco with sofrito  Time for the third course and holy offal crunch time, here comes some crispy LAMB (notice capitlazation of species here) sweetbreads on golden lentils, and an intriguing carrot tuile  At this point, we are trying to figure out if me misunderstood the server.  “the tasting menu is $70 or $170?”  Whatever, keep it coming.  Holy Balls!!! I think they are messing with us and delivering double the food now.  Anybody like truffles?  Well they double truffled my face with Sheeps Milk Mezza-Luna , and Toast topped with house ricotta and topped with Tempura Acorn Squash… and both of these were showered with pungent truffle shavings  O to the  M to the G… they doubled up duck course too  Im freaking out and don’t know how to keep the food consumption levels up.   Seared Duck Breast and a deliciously spiced Duck Meatball.   Im terrified that chef is going to keep sending double dishes out, when thankfully a plate of sorbet arrives to clean our palates.  The panna cotta next to it felt like the insides of a campfire roasted shmellow… noms.  I want Cognac and BB wants a port, we meet in the middle with a recommendation from the server for a madeira that is exactly what our palates were looking for.  Ok, last course hits the table and does anybody do soufflés anymore?  Why yes, and here it comes dood.

Im full way beyond $70 and there are lights everywhere!  Amidst the craziness of times square, I find an empanada food cart.  Followed by a visit to The Irish Pub, so we could get some uisce beatha (check that out dad…).

The next morning began with procurement of mise en place, which also meant I get to visit a number of grocery stores stretching all the way through Harlem and The Bronx!  I was also able to take a quick gander at Lady Liberty the Occupy-ersand Ground Zero Holy Crappers I get to go to Les Halles for dinner.  Its so on… just going to rattle it off: Calamari  Beet Salad (Pate in the back)  snails, and even better… snail butter  French Onion Soup  Duck Confit  Choucroute Garni (aka massive platter of grilled meat)  Duck Breast   Steak Frites  Profiteroles  I got to meet and shake hands with Chef Carlos Llaguno.  Stoked

Im going to sleep now.  Vegas….



Comments

[Vivian Kendricks]

Honestly, I wasn't hungry before I visited your blog particularly this post. And after browsing it, oh my, I just feltl hungry. Everything just looked so delicious especially the steak fries!