Data Dump: The First 100 Meals in the Life of Kitchensurfing
1. Greek-inspired brunch for 10 in Cobble Hill, Brooklyn.
2. 3-course menu with appetizers for 20 guests in the East Village, Manhattan.
3. Allergy friendly dinner for a family of 4 in Park Slope, Brooklyn.
4. 3-course dinner for 12 in the East Village, Manhattan.
5. 3-course dinner for a discussion group of 12 in Boerum Hill, Brooklyn.
6. Greek-inspired tacos and sides for an extended family of 12 in New York.
7. Thai banquet for a dinner party of 22 on the Upper West Side, Manhattan.
8. 3-course steak dinner for 12, Gramercy, Manhattan.
9. Rooftop cookout for 100, Gramercy, Manhattan.
10. Authentic Yucután fish al pibil, Manhattan.
"Among the wiry Brooklyn hipsters, Cointre stands out as a pompous, medieval butcher type, and is the one you want beside you when your house burns down and there is not a chair to sit on. Hidden behind an awe-inducing lion’s mane of wheat locks and a French accordion of a smile is his generous spirit and infinitely expressive mimicry and jest.
Simple, but misleading in its suggested modesty.
It isn’t ‘French cuisine’, it isn’t ethnic cooking and it certainly isn’t fusion. Antony does what he feels is best, borrowing ideas from around the globe in creating his own dishes rooted in a natural balance of flavors. His instincts are collaborative, allowing room for a lot of spontaneity and improvisation. He fetishizes on good quality products, which are seasonal, local and organic.
A seeker of truth through wine-related enlightenment, Antony is a devotee to artisanal winemaking. Favoring the small producers who harvest and treat the fruit as has been done for centuries with minimal intervention. A truly amazing meal is always paired with a few of his personal selections.”
- Chef Antony Cointre
Hurricane Sandy did a number on New York. While much of the city is returning to normal life, parts of the city are devastated.
At Kitchensurfing, we had an interesting week. But the best part of the week was being inspired by the chefs in our community. We got a call on Thursday from chefs that were headed to the Rockaways to prepare hot food for those in need. We sponsored them and we were shocked to hear the return report. We’ve decided to use our skills to help support our chefs that want to help.
Support Chefs for Sandy
In several communities around New York, people still don’t have power, and many are homeless. There’s emergency relief in place and it is not enough.
A hot meal is humanizing in a way that little else can be. There’s looting, people are afraid, it’s cold, and this week is bringing more bad weather. Kitchensurfing stands for a kind of grassroots hospitality and a belief that breaking bread with someone can right many wrongs. We’re jumping in to help with things that the internet is good at: connecting people together to share and pool resources.
- We’re looking for supporters to make small financial contributions towards food costs as our chefs work the kitchens.
- We have Kitchensurfing chefs donating their time and skills prepping hot dishes for hard hit areas.
- We’ve fronted the cost of transportation to shuttle hot food. We’re going to be partnering with others to shuttle.
- We’re subsidizing the ingredients cost for these chefs
- We’ve got multiple commissaries that are donating their space for our chefs to come and cook together
Support Chefs for Sandy
“What are American misconceptions about Indian cuisine?
The biggest misconception is the term “curry.” Everything is not a curry and there is nothing that is a ready-made curry. This is a term used by the British. Curry is brought about by marrying a number of spices together to make a sauce or gravy base. It takes hours. If more Americans and diners worldwide were able to taste and understand the role of properly treated spice in Indian cuisine, I think they would quickly grow to appreciate true Indian food.”
Chef Walter D’Rozario - Kitchensurfing Interview
Chef D’Rozario is a gentleman, a sweetheart, and one of the few Michelin-starred Indian chefs in the world. He’s going to be teaching a class with us at Kitchensurfing on Off-Menu Indian food—exploring the spices and flavor profiles of a few regions—this Thursday in Gowanus, Brooklyn at our HQ (there will also be wine). If you’d like to join us as my guest, I’m happy to invite two tumblr peeps. Just message me through tumblr or drop a line at hello@kitchensurfing.
Food is culture and one of the amazing things about participating in food culture through our work at Kitchensurfing is getting a front-row seat to how that culture is changing around the world.
One of the things we’re starting to see a lot of is extremely talented chefs that learn classical technique, work in a fancy restaurant for a bit, but ultimately want to take their craft and apply it to traditional food that is near and dear to them. In Berlin, we were connected to a pop up restaurant with revolving chefs that is based on exactly that. Mother’s Mother is run by Kavita Meelu and here’s how she described it:
Mother’s Mother is a dinner club that celebrates Mother’s and Grandmother’s food from around the world. Every meal is created by a new chef and pays hommage to one single Mother.
Zeina Talhouni was the Mother’s Mother chef for the Kitchensurfing team in Berlin. Zeina grew up in the UK, became a high-powered lawyer working in Tokyo, and decided to leave the corporate world for culinary school in Paris. She’s in a rotation at a 3-star Michelin restaurant, but for her Mother’s Mother dinner, she paid homage to her Jordanian grandmother by re-imagining classic dishes and lightening them up. It was delicious, it wasn’t precious, it was the future.