thewanderingeater:
Le Bernardin's entrance at night
thewanderingeater:
Waiting area of the private event space
thewanderingeater:
Mise en place for the tuna carpaccio demonstration
thewanderingeater:
Partial interior of private dining room
thewanderingeater:
Table setting
thewanderingeater:
Peek of artwork and my table
thewanderingeater:
My old fashioned during cocktail hour
thewanderingeater:
Looking at the centerpiece
thewanderingeater:
Shrimp wth chorizo
thewanderingeater:
Vegetarian rice wrap roll
thewanderingeater:
Flash Marinated Hamachi; Crisped Rice, Gochujang Sake Vinaigrette
thewanderingeater:
Petit fours plated seen during the kitchen tour with Chef Eric Ripert
thewanderingeater:
Chef Eric Ripert informing us of the various parts of the kitchen
thewanderingeater:
Waiters, cooks and chefs at the line
thewanderingeater:
Plates of fish ready to be sent out to the dining room
thewanderingeater:
Chef at the cold area plating the signature tuna carpaccio with foie gras
thewanderingeater:
Dinner menu of the evening with SPG (Starwood Preferred Guests)
thewanderingeater:
Pouring first wine of the evening
thewanderingeater:
Huge bread basket, all made in-house
thewanderingeater:
Eric Ripert and his Executive Chef Eric Gestel
thewanderingeater:
Eric Ripert demonstrating how to make tuna carpaccio
thewanderingeater:
Tuna Carpaccio, Iberico Ham “Chutney,” Sea Beans, Lemon-Extra Virgin Olive Oil
thewanderingeater:
The second wine pairing, Savagnin, Domaine Frederic Lornet, Arbois, Jura, France 2013
thewanderingeater:
The second wine pairing, Savagnin, Domaine Frederic Lornet, Arbois, Jura, France 2013
thewanderingeater:
Langoustine, foie gras, pickled hon shimeji mushroom, seafood broth
thewanderingeater:
Langoustine, foie gras, pickled hon shimeji mushroom, seafood broth
thewanderingeater:
Pouring Riesling, Feinherb, Von Hövel, Saar, Germany 2014
thewanderingeater:
Spooning the black truffle emulsion onto the seafood pasta
thewanderingeater:
Seafood Truffle Pasta - Crab, Scallop, Lobster; Tagliatelle, Black Truffle Emulsion
thewanderingeater:
Seafood Truffle Pasta - Crab, Scallop, Lobster; Tagliatelle, Black Truffle Emulsion
