Curated Dinners at AGO

I love the curated dinners at the AGO. So much thought goes into the preparation of the menu, the visual presentation and the food & wine pairings.

Last November, Laura and I enjoyed the The Roaring ‘20s NYC curated dinner inspired by Florine Stettheimer, Painting Poetry. The menu featured classics from the era: Oysters Rockefeller; chicken consomme; waldorf salad; turkey roulade / pistachio, currant, potato; salmon scallop mousse / sauce mousseline, peas; and the sweet ending fruit salad and mint sorbet. Paired with gorgeous french vintages. So delicious!

This last week, I indulged myself again and Liz and I went to the Kusama #2 Curated Dinner. What a masterpiece of a meal! Each course seemed to surpass the last. I enjoy when the chef and sommelier introduce the course and provide additional context about the ingredients and preparation before the course is served. It builds anticipation and heightens appreciation.

CURATED DINNER SERIES MENU – KUSAMA EDITION #2

COCKTAIL RECEPTION
Passed hors d'oeuvres and a selection of sakes

AT THE TABLE
Blackbird Baking Co. Artisan Bread
Miso-Sesame Infused Butter, Sunomono

FIRST COURSE

Beet-Cured Trout Gravlax, Horseradish, Dill, Lemon
Suggested Pairing: Raimat Albariño, Costers del Segre, Spain

SECOND COURSE
Asparagus, Wild Leek, Sea Asparagus
Suggested Pairing: Domaine de la Villaudière Sancerre, Loire Valley, France

THIRD COURSE
Lobster Broth, Seaweed
Suggested Pairing: Alta Maria Chardonnay, Santa Maria Valley, California, United States


FOURTH COURSE
Jack Daniel's 90 Day Dry Aged Rib Eye
Bone marrow, miso, sesame, spring vegetables.
Suggested Pairing: Caymus Red Schooner Voyage 4 - Malbec, Mendoza, Argentina vinified and bottled in Rutherford, Napa Valley, California

FIFTH COURSE
Rhubarb Sake Jelly
Shaved Foie Gras

DESSERT
Matcha Chiffon
Black Sesame Meringue, Miso Caramel, Hojicha Ice Cream