2017 Cochon555 Chef’s Course Dinner Series

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TYPE OF EVENT
PUBLIC

WHEN
01/28/2017
7:00 PM- 10:00 PM

WHERE
Saxon + Parole
316 Bowery
New York NY

FILED UNDER


2017 Cochon555 Chef’s Course Dinner Series

Saturday 1/28, 2017
7pm-10pm

Saxon + Parole
316 Bowery

Chef Brad Farmerie, Chef Nicole Gajadhar, Chef Matt Lambert, Chef Mads Refslund

2017 edition of the Cochon555 Chef’s Course Dinner Series charity dinner that will be hosted at Saxon + Parole (www.saxonandparole.com) on Saturday 1/28.

The event will feature a menu from chef Brad Farmerie (Saxon + Parole, PUBLIC), chef Nicole Gajadhar (CDC of Saxon + Parole, and participant in the 2017 Cochon555), chef Matt Lambert (The Musket Room), and chef Mads Refslund (previously of ACME and the soon-to-open Fire and Ice).

The dinner will begin with a happy hour hosted in AvroKO Hospitality Group’s newest venue, Ghost Donkey (www.ghostdonkey.com) and move over into Saxon + Parole for a sit-down, 5-course dinner. Each chef will prepare a course followed by a collaboration main course (and dessert!).

Tickets are $125 / person and a portion of ticket proceeds will be donated to the Piggy Bank charity (www.piggy-bank.org), helping educate small farms and grow sustainable agriculture.

And for anyone who purchases a ticket to the charity dinner, they’ll receive 20% off a ticket to the Cochon555 event taking place the next day, Sunday 1/29, in which Saxon + Parole’s very own chef de cuisine, Nicole Gajadhar, is participating.

More information and tickets can be purchased here!

MENU:

Canapes

Radish with oysters and rye
Mads

Black pudding, apple
Matt

Chicharron with sea urchin and smoked trout roe
Brad

Dinner

Mackerel, radish, bone marrow, sourdough
Matt

Raw foie gras and langoustine with burnt lemon and white walnuts
Mads

Rabbit and leek terrine with salsify and wild mushroom salad
Brad

Main Course 

“Beef”
Grilled beef tongue
Heart tartare toasts
Spicy Braised tripe
Slow roasted beef shin barbacoa
28 day dry aged rib eye
Salsa verde, bone marrow bernaise

Sides

Potatoes with buttermilk and horseradish
Brussels sprout salad with pomegranate, nuts, and seeds
Jerusalem artichoke, baked potato style 

Dessert

S’mores

2017 Cochon555 Chef's Course Dinner Series

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