Peter X. Kelly and Doug Nguyen Collaborate on a Two-Part Dinner Series: “The Raw and The Cooked”


When Doug Nguyen opened his first restaurant in Rockland, Wasabi in Nyack, back in 2003, chef Peter X. Kelly threw him a coming-out party: he invited Nguyen to help cook a nine-course dinner at Kelly’s Restaurant X in Congers, introducing Rocklanders to Nguyen’s creative style of Asian fusion cooking.

Kelly, left, and Nguyen, right, cook together at Restaurant X in Congers in 2003. JN file photo.

Well by now, everyone (around here at least!) is quite familiar with both chefs, thank you very much. So with 8 years past since that first dinner, anticipation for a second one should be building, right? The wait is over, folks.

The two chefs are collaborating on a two-series dinner called “The Raw and The Cooked.” The first dinner, held April 6 (tomorrow!) at Wasabi, will be the raw part. How do dishes such as scallop ceviche and beef tartare suit you? The second dinner, held April 27 at Restaurant X, is the cooked part, with dishes such as pork belly and roast quail.

Both chefs will cook both evenings, alternating courses. The dinners, which are limited to 60 guests, begin at 7 p.m. and cost $125 each and include all food and beverages.

The 411 on Wasabi.
The 411 on Restaurant X.

The menus, after the jump.

The Raw and The Cooked
A Presentation of Raw Foods

Wednesday, April 6 at 7 p.m.
Wasabi, Nyack

Tartare of Aged Beef with Dates & Mint
Gaufrette Potatoes & Pear Mostarda

Spicy King Salmon
Guacamole on shrimp chip


Tiny Dice of Spicy Arctic Char & Asian Pear
Warm Chick Pea Fry with Aged Sherry Syrup

Scallop Civiche
Mango, Onion and Cilantro


Diver Scallop Ravioli stuffed with Caviar
Lemongrass Emulsion & Shiso

Tuna Tartar
Fresh Wasabi Dashi Soy, Nori


Japanese Hamachi Sashimi with Yuzu Vinaigrette
Crushed Onion & Horseradish with Pomegranate Seeds

Kumquat Salmon Roll
Salmon outside inside Kumquat fresh Wasabi Honey


Carpaccio of Millbrook Venison with Shaved Parmigiano
Baby Arugula & Fried Capers

Albacore Tuna
Apples Yuzu Emulsion and 3 Different Tobiko


A Tasting of Wasabi Desserts

Peter Kelly Menu Offerings in Red
Doug Nguyen Menu Offerings in Black

The Raw and the Cooked
A Presentation of Cooked Foods

Wednesday, April 27 at 7 p.m.
Restaurant X, Congers

Basil Glazed Chatham Cod
Ragout of Orzo & Broccoli Rabe with Morel Jus

Pan Seared Chilean Sea Bass
Spicy Lemon Sauce, Fried Onion ,Napa Cabbage, Dry Shrimp


Porcini Dusted Sweetbreads with Pearl Onions & Sunchokes
Wilted Frisee and King Oyster Mushrooms

Oyster Tempura
Mustard Aioli


Crepe of Shellfish with Mascarpone and Chives
Star anise Glaze & Tiny Greens

Grilled Shrimp
Rice Noodle, Vegetable, Fish Sauce.


Breast of Hudson Valley Quail Wrapped in Guanciale
Confit Leg & Basil Risotto

Slow Cooked Pork Belly
Sweet rice


Braised Short Rib of Angus Beef with a Chili & Onion Crust
Parsnip Mousseline with Crisp Chips & Fried Brussels Sprouts

Baby Frisse ,Leechi Nut and Yuzu dressing


A Tasting of Xaviars Desserts

Peter Kelly Menu Offerings in Red
Doug Nguyen Menu Offerings in Black


About Author

Liz Johnson is content strategist for The Journal News and, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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