It has been a long time, a long silence. A long summer, busy on a side, restful on the other.
And now we are back, Pistache is back. A lot of things happened during that time, especially during last weeks.
Most recently, we participated to the great Omnivore World Tour food festival. Providing two desserts : a chou tropical for their dinner at the Dekalb Market (previously presented here), and a pistachio cheesecake for their closing party the day after.
The opportunity for us to meet wonderful Michelin starred chef, French from France and San Francisco : Alexandre Couillon, Dominique Crenn and Christophe Dufau.
Their work is very impressive and inspiring. And during the dinner, we were surely in “our little shoes” (french for “to feel five inch tall”) when waiting for our time to send the desserts. But what an excitement (let’s say : some adrenaline in our legs, arms, hands and fingers) when our time came to plate 50 (60? we don’t even remember!) choux tropicaux with their pineapple and pistachio garnish in less than 5 (10?) minutes!
the chou tropical, served at Omnivorious’s dinner last week-end
The day after was the one of the cheesecake : 80 little bites of a pistachio-blueberry cake delivered for the public of the festival’s closing party. The guests, cool crowd, sun and blue sky, good music were delighted/delightful. And we kind of liked the idea of making people happy with a creamcheese’s pastry a few steps away from the landmark of the landmarks : Junior’s…
Photo Nadia Chaudhury
Merci Omnivore for trusting us! As a bonus, a little video summing up the event :
And a mention on the events magazine Biz Bash, houra!
And before that Omnivore’s week-end came an other huge challenge. We catered a birthday’s party, Upstate New York. A dreamlike site, a demanding task, fine palates guests.
A stunning barn in the Catskills as a set for our catered dinner.
Our mission : to provide hors d’oeuvres, vegetable sides during dinner and, of course, desserts for 65 persons. To make a long story short : a lot of stress the day before, a maybe mindless shopping journey ending with a car overload with food, a long -but fun- trip to the countryside in the aforsaid car, then a previous night of prepping, cooking, rolling, baking, tasting, chopping, bowling, cutting, folding, sleeping (wait! no, not sleeping), and the biggest rush ever, a few hours before the dinner. The evening went on ultra fast, of course. The menu?
Buffet of cheese plate and hors d’oeuvres :
shrimps wrapped in kadaif shreds + roe whipped cream
assortment of clothpins attached hors d’oeuvres (beets garnished with trout-cucumber-hazelnut tartare, apple with almond-coriander-cilantro, daikon radish with goat cheese and cumin)
Watermelon-ginger-lime chilled soup
Sides for a roasted lamb and a smoked salmon :
Iranian rice with herbs
zucchini tagliatelles with garlic chips, parmesan and preserved lemon
mushrooms papillottes (parcels).
In the Mason jars : pickled mustard seeds, pickled corn, plum chutney, pistachio relish
“Trou normand”, as a palate cleanser : rosé wine and strawberry syrup granita.
Then finally, as a cherry-bonus : three Pistache’s Red Velvet Cakes. They were definitely the kind of desserts that make your eyes open wide and your mouth craving for a slice. The guests loved them. A sweet closing for our tough night.
The red velvet cakes, one more time!
And above all, two wonderful waiters, Flore and Robert, who were the pillars of a non-easy service.
Thank you so much, Flore and Robert
Conclusion : a lot of lessons for the future, a night that was like a debutantes’s ball wearing tight shoes (again). But the feeling that we will love to do it again, so be ready to see more of these stories on this blog.