Hi folks. Liz here: Here is a report from Arthur Bratone, the owner of Bistro Rollin in Pelham. Take it away, Arthur:
Bistro Rollin was thrilled to host a dinner for Toni Massanés and Jaume Biarnés on Monday Feb. 6th. Ferran Adria Chef/Owner of El Bulli (which is now closed, but was said by many to be the best restaurant in the world) setup the Alicia Foundation in cooperation with the Catalan government in 2003 and they opened for business in 2007.
One of the courses: Caramelized Nantucket Bay Scallops with Leek Fondue and Potato Duchesse.
Mr. Adria asked one his chefs from El Bulli, Jaume Biarnés, to become Director of Culinary Research at their new state-of-the-art facility outside of Barcelona, and Toni Massanés — a food writer, former chef and food historian — to be the Executive Director. Through our friend, Paul Freedman, a professor of history at Yale, food historian, writer and editor, we had the opportunity to host these gentlemen and great group of friends, writers, and chefs at a fabulous dinner created by Bistro Rollin’s executive chef, Manny Lozano.
We had a great group around the table to enjoy the evening. John Turiano, managing editor of Westchester Magazine, and Julia Sexton, food editor, joined us. Chef Chris Eddy, executive chef from Winvian Resort, a Relais Chateaux Inn in Litchfield County was with us, as well as a writer for the Associated Press, a filmmaker (winner of the Tribeca Film Festival), an Art Historian friend from Pelham who specializes in Spanish drawings and several other fascinating and fun folks!
Chef Lozano, assisted by our sous-chef Eric Mauro outdid themselves and put together a stunning multi-course tasting dinner based on what we do so well at Bistro Rollin. Below is a link to the night’s menu. We did not give out menus prior to dinner, Chef Lozano assisted in serving each course and gave a brief description and each course was paired with a wine from our wine list.
As we gathered before dinner, we all enjoyed a glass of Montaubret Brut champagne and a selection of house made canapés. Turkish apricots wrapped bacon, Cheese gougere filed with a Mornay sauce. and a sample of our Country Paté on toast. We then moved to the table that you see above. And Chef Lozano, his kitchen crew and our two senior servers brought out the first course.
Oysters with Ginger, Yuzo, Pickled Shallots, Shiso and Cilantro. From the oohs, aahs and smiles these were clearly a hit. The flavors and textures worked perfectly together for a perfect starter. This was served with a Le Craie Sancerre.
More of the exquisite dinner, after the jump.
We then moved on to a Beet and Goat Cheese Cream, Granny Smith Apples, Roasted Walnuts and Micro Greens with Drizzled Argan Oil! If you are like me and had no idea what Argan oil is, I can now tell you it a fairly rare oil that originates in Morocco and has a wonderful unique flavor. Accompanied by 2007 Dry Reisling, Kartauserhof, Austria
It was time to move on to the Third Course: Caramelized Nantucket Bay Scallops with Leek Fondue and Potato Duchesse
As delicious to eat as they were beautiful to look at. The Hanzell “Sebella” Chardonnay, from Sonoma County was wonderful.
Next in line was a Panko Crusted Quail Egg with a Red Wine Reduction.
This was accompanied by one of our more unexpected wines, a Gruet Pinot Noir from, of all places, New Mexico, which I love!
We were stepping up the intensity of flavors and the next course was a bistro favorite Sweetbreads with Trumpet Royale Mushrooms, Celery Root Puree and Black Truffle Jus.
We were now up to the last of the savory courses and Chef may have held the best for last. We finished with Braised Veal Cheeks with a Mirepoix, and Saffron Potato Gnocchi! This paired with a powerful but succulent, 2009 Bergstrom, Pinot Noir from the Willamette Valley Oregon.
We finished the dinner with a clean and refreshing Pear Granité, followed by a Passionfruit Mousse, and an extraordinary Five Spice Molten Chocolate Grenache Cake all washed down with a little more of the Montaubret Champagne.
All in all a very successful and enjoyable evening and we all agreed that in spite of the number of courses the portion sizes and pacing worked very well and we all felt great this morning!
Bistro Rollin, 142 Fifth Avenue, Pelham, NY 914-633-0780 www.bistrorollin.com