Nunavut Char Dinner at Blackbird

menu, blackbird, phillip foss, the pickled tongue

It is too rare that an opportunity comes along to collaborate and cook side by side with fellow chefs. We all seem to do enough benefits and I am grateful that these offer the opportunity to get to know some colleagues, but they rarely amount to more than hellos and possibly drinks afterwards since we all are stuck in our own booths. Carl Galvan of Supreme Lobster had been trying valiantly to get a group of us together, and the unique Nunavut Arctic char offered the perfect canvas. I had featured the fish last year during its short run last year around the same time this The New York Times article ran, and had been so much looking forward to this dinner that all the mayhem that followed my departure last week wasn’t going to prevent me from being a part of this great evening hosted by Blackbird. The talent and product offered was phenomenal and notice has been served to the chefs taking place in an identical dinner planned next week at Kith and Kin next week. Book your reservations and don’t be surprised if a group of us crash it.

Todd Stein, Cibo Matto, Phillip Foss, The Pickled Tongue

Chef Todd Stein

Chef Todd Stein - Char Crudo, Pickled Red Onions, Dill-Cucumber Jam, Toasted Pine Nuts

My offering - Slow Cooked, Watermelon, Cucumber, Michigan Wasabi, Yuzu Pudding, Kentucky Bourbon Aged Soy

My offering - Slow Cooked, Watermelon, Cucumber, Michigan Wasabi (candied stem/charred leaves), Yuzu Pudding, Kentucky Bourbon Aged Soy

Curtis Duffy, The Pickled Tongue, Phillip Foss, Nunavut Char

Chef Curtis Duffy plating up.

Curtis Duffy, The Pickled Tongue, Phillip Foss, Nunavut Char

Chef Curtis Duffy - Char Confit, Red Sorrel, Anise Hyssop, Sweet Cicely, Fennel Blooms, Absinthe

Brian Enyart, The Pickled Tongue, Phillip Foss, Nunavut Char, Topolobampo

Chef Brian Enyart of Topolobampo

Chef Brian Enyart - Smoked Escabeche, Chipotle, Olive Oil, Mussels, Frisee, Purslane

Chef David Posey of Blackbird

Chef Mike Sheerin of Blackbird slicing the whole roasted char.

Mike Sheerin, The Pickled Tongue, Phillip Foss, Nunavut Char

Chefs Mike Sheerin and David Posey - Molasses Crusted Char, Sofie Miso Vinagrette, Ground Cherries, Wood Sorrel

Another vantage point - Molasses Crusted Char, Sofie Miso Vinagrette, Ground Cherries, Wood Sorrel

Chef Andrew Zimmerman of Sepia - Slow Cooked Char, Duck Gizzard Confit, Savoy Cabbage, White Beech Mushrooms, Sauce Matelote

Pastry Chef Patrick Fahy of Blackbird - White Biscotti, Melon, Cucumber, Creme Fraiche Ice Cream

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