The Omnivore NY Schedule

May 11, 2010

THE CHEFS of OMNIVORE NEW YORK 2010

  • Massimo Bottura (Osteria Francescana – Modena, Italy)
  • Alexandre Gauthier (La Grenouillère – Mandelaine-sous-Montreuil, France)
  • Nuno Mendes (Viajante – London, UK)
  • Petter Nilsson (La Gazzetta – Paris, France)
  • René Redzepi (Noma – Copenhaguen, Danmark)
  • Gilles Choukroun (MBC – Paris, France)
  • Eric Guérin (La Mare aux Oiseaux- Saint Joachim, France)
  • Philippe Hardy (Le Mascaret – Blainville-sur-mer, France)
  • Gregory Marchand (Frenchie – Paris, France)
  • Jean-Luc Tartarin (Jean-Luc Tartarin – Le Havre, France)
  • Dan Barber (Blue Hill at Stone Barns – Pocantico Hills, NY, USA)
  • David Kinch (Manresa – Los Gatos, CA, USA)
  • Paul Liebrandt (Corton – NYC, USA)
  • Maximo Lopez May (Wall & Water in the Andaz Hotel – NYC, USA)
  • George Mendes (Aldea – NYC, USA)
  • Carlo Mirarchi (Roberta’s – NYC, USA)

The Omnivore New York Happenings

1/ The Professional Master Classes

Five European and American chefs will show their stuff to students of the French Culinary Institute, the most respected training center in NYC, as well as to some of the city’s best chefs. Space is limited and is reserved for professionals and New York chefs.

  • When? Friday, June 4, 10 am-4 pm.
  • Where? The Invisible Dog Kitchen
  • Who with? René Redzepi, Paul Liebrandt, Nuno Mendes, George Mendes, Dan Barber.

2/ The Public Master Classes

Six chefs pass the baton for the entire day, Omnivore Deauville-style, for a culinary show that lets the general public see and savor their creations (samples made by the FCI).

  • When? Saturday, June 5, 11 am-4 pm
  • Where? The Invisible Dog Kitchen
  • Who with? Petter Nilsson, David Kinch, Alexandre Gauthier, Carlo Mirarchi, Massimo Bottura.

3/ The Friendly Dinners

It’s only their second year, and these dinners are already stuck to us like glue. The Friendly Dinners, buddy dining sessions bringing together chefs from a colorful spectrum of horizons
and continents.

Friday, June 4 – dinners (Wines included)

  • Alexandre Gauthier – Carlo Mirarchi at Roberta’s (98$ pp)
  • Massimo Bottura – Dan Barber at Stone Barns (195$ pp)
  • Petter Nilsson – David Kinch at Invisible Restaurant (180$ pp)
  • Grégory Marchand – Maximo Lopez May at Wall & Water

Saturday, June 5 – dinners (Wines included)

  • Nuno Mendes – George Mendes at Aldea (135$ pp)
  • René Redzepi – Paul Liebrandt at Corton (350$ pp)

4/ Live Cooking Night

Omnivore is dispatching a “French Young Cuisine Brigade” from France just for this special party at The Invisible Dog. The kitchen that was created especially for the pro and public master classes will serve as the “ring” for the “Friendly Fight Night” as the French chefs duke it out with a smile. Music will spice this evening up even more for the 500 happy few.

  • When? Saturday, June 5, 9:00 p.m.
  • Where? The Invisible Dog Kitchen
  • The Young French Cuisine Brigade
    * Gilles Choukroun (MBC -Paris, France)
    Eric Guérin (La Mare aux Oiseaux- Saint Joachim, France)
    Philippe Hardy (Le Mascaret – Blainville-sur-mer, France)
    Gregory Marchand (Frenchie – Paris, France)
    *
    Jean-Luc Tartarin (Jean-Luc Tartarin – Le Havre, France)
  • Music by : DJ Justine D.

Justine D. is a native New Yorker, record collector and DJ for twelve years. Throwing some of the largest and most successful Rock and Roll parties in NY somehow parlayed into a love of late night baking which then led her to the Classic Pastry program at The French Culinary Institute. She intends on successfully meshing the worlds of music and pastry together.

5/ La Cocotte gourmand books selection

A cook bookshop and a brand, La Cocotte team will be at Omnivore New York with their eclectic selection of gourmand books, their textile creations around food and art of living, and launching their new sweets : the Chic Chicks Booksignings will be planned during these three days at their booth as well as a special event with the food-blogger Pim Techamuanvivit

6/RATES AND RESERVATIONS

FRIDAY 4TH

  • Professional Master Class : $45 (including wine tasting)

SATURDAY 5TH

  • Public Master Classes : $30
  • The Live Cooking Night : $30 (including food and cocktails)
  • Public Master Class and the Live Cooking Night : $45 (including food and cocktails)
  • Natural Wines tasting : $6 /glass
  • Booking available from april 26th on www.omnivore.fr
  • Contact : nyc@omnivore.fr

Friendly Dinners

Reservations can be made by phone to each restaurant no more than 30 days in advance. Concerning Kinch/Nilsson’s dinner (Friday 4th) reservation on www.omnivore.fr, Please do not call the restaurants before that.

The Omnivore chefs

Dan Barber

Blue Hill at Stone Barns (NYC, USA). Dan Barber is the chef and co-owner of Blue Hill and Blue Hill at Stone Barns. A board member of the Stone Barns Center for Food and Agriculture, he has addressed local food issues through op-eds in the New York Times and articles in Gourmet, Saveur and Food and Wine Magazine. In 2009, Dan was named James Beard’s Outstanding Chef.

Massimo Bottura

Osteria Francescana (Modena, Italy). Proud of the culinary jewels of his native land, the Emilia-Romana region, Massimo Bottura integrates his surrounding and offers an innovative cuisine inspired by italian and regional dishes. He is an iconoclast, a creative free thinker, an agitator.

Gilles Choukroun

MBC (Paris, France). Up to date. At 54$ for dinner, this is the best place in Paris. When some people reproach him not to be up to date, he responds with his favorite dessert — Dates, mint, rice in a pastilla milk, cinnamon — that he has been waiting for nobody to move rules and lines. Respect.

Alexandre Gauthier

La Grenouillière (Madelaine-sur-Montreuil, France). All year round, good vibrations came back to us : “fabulous!”, “crazy dinner!”, “one of the rare creators in France!”. And all year round we smile, happy to hear what we already knew about this young chef since we discovered him in 2005.

Eric Guérin

La Mare aux Oiseaux (Saint-Joachim, France) Is it rural? No, urban? No, land, a swamp, an island? That’s how it is all dinner long. Guérin tries everything, overloaded dishes and sober ones, the Frenchman and the tramp. But we eat, and enjoy. This chef gave himself the keys of his own freedom. Exemplarity you say?

Philippe Hardy

Le Mascaret (Blainville sur Mer, France). Beyond being a chef and a hostess, Philippe and Nadia Hardy are above all two wonderful associated human beings. Generous and full of emotion. Surrounding them, a circle of virtuous fishermen and farmers. And there’s where Philippe goes to the source for his sea bass, elms, oysters and turbot.

David Kinch

Manresa (Los Gatos, CA, USA). Intensely interested in the production of vegetables and fruits, David Kinch knows how to establish a relationship with the eater. The soil or rather the understanding of his living environment combined with the European techniques he learned, make him one of the most respected chefs and teachers in the US.

Maximo Lopez May

With the opening of Wall & Water, Chef Lopez May returns to New York after spending five years in his native Buenos Aires, where he served as chef de cuisine at Palacio Duhau-Park Hyatt Buenos Aires. Throughout Chef Lopez May’s career, he has hosted several cooking shows on Latin American food network El Gourmet. He also served as head chef at the prestigious La Corte in Las Cañitas, Buenos Aires, launched the exclusive Soho House as senior sous chef and spent time at Azul Bistro on Manhattan’s Lower East Side.

Paul Liebrandt

Corton (NYC, USA). Paul Liebrandt has both worked for esteemed chefs (Pierre Gagnaire, Raymond Blanc, Marco Pierre White…) and royalty before opening his Tribeca restaurant, Corton. An Englishman at heart, New Yorker by residence, and Frenchman in technique, Liebrandt finds balance in all these identities with his modern, playful, elegant cuisine.

Grégory Marchand

Frenchie (Paris, France) Marchand’s parisian restaurant Frenchie is today’s and tomorrow’s gastro-can- tine. An elegant and unpretentious spot, haute couture dishes with prêt-à-porter prices and a little but selective wine cave. For 22$ at lunch and 37$ or 45$ at dinner you can reach for the moon.

George Mendes

Aldea (NYC, USA). Before opening his first restaurant, Aldea, in May 2009, George Mendes spent several years working with renowned chefs in the United-States and overseas who taught him to respect the seasonality of the ingredients and to add personal flair to traditional recipes. George Mendes emphasize now his Portuguese he- ritage in his acclaimed restaurant which serves a variety of seasonal shellfish, rice dishes and his twist on modern Portugese.

Nuno Mendes

Viajante (London, UK). Nuno Mendes is making sensation in the british food capital. Nobody doubts that his kitchen without blindfolds, free for movements, will offer us for quiet some time dishes as impressive as « Porcini with pine nuts and whipped lardo-creme; choke-soup with honey wine». Very far from reducting clichés of british cuisine!

Carlo Mirarchi

Roberta’s (NYC, USA). One of 2009’s best discoveries for Omnivore. To the passerby, Roberta’s is a great pizza place in an assuming Brooklyn neighborhood. Which in fact it is, but it’s also one of the most awesome restaurants in New York piloted by an autodidact eager to evoke emotions from his heartfelt Italian influenced cooking.

Petter Nilsson

La Gazzetta (Paris, France). In 2009 we were speechless in front of the hair-raising creativity of his dishes. This year, we discover the fundamental principles of the chef. A infernal precision in cooking the elements, a dish which delivers the essential, a sweetness of textures and colors. Seducing because elegant.

René Redzepi

Noma (Copenhaguen, Danmark). Between Great North and universal folklore bewitched with childish perversions – cream cheese, hazelnut puff paste and watercress sauce, like a sweet-sour velouté – Noma is the utopia that centuries of victorian gastronomic ruling tried to erase from our imagination.

Jean-Luc Tartarin

Jean-Luc Tartarin, (Le Havre, France). Here is a secret to discover if a chef trims a lot. Take the cheapest and most unpre- sumptious dish in the smallest menu. And try. You’ll rapidly see if the guy is trying to cheat, or on the contrary takes you on an adventure. Tartarin doesn’t know how to lie, and even doesn’t consider it.

The Omnivore places

Headquarters:

The Invisible dog
51 Bergen Street Brooklyn, NY 11201

between Smith & Court Streets
www.theinvisibledog.org

Restaurants

Aldea
31 W 17th St
New York, NY 10011
(212) 675-7223
www.aldearestaurant.com

Wall & Water at Andaz Wall Street
75 Wall Street, NY
(212) 590-1234
newyork.wallstreet.andaz.hyatt.com

Blue Hill at Stone Barns
630 Bedford Road
Pocantico Hills, NY 10591

914 366 9600
www.bluehillfarm.com

Corton
239 West Broadway
New York, NY 10013
(212) 219-2777
www.cortonnyc.com

Roberta’s
261 Moore Street
Brooklyn, NY 11206
(718) 417-1118
www.robertaspizza.com

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