chez, Chelsea, NY (2026)

12/10/2024

coffee canelé
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the holiday season is our favorite time of the year to make canelés. our first batch of canelés this year took pot stilled oaxacan rum for a spin, which we infused with 12% ground coffee beans, that we upcycled after it was used for making some (delicious) cold brew. the canelé batter was made with stone milled pastry flour, european style butter, whole milk, mexican pompona vanilla bean, organic cane sugar and eggs. we followed the traditional baking method, cooking the batter in .1830 copper molds coated in beeswax, which allowed us to get a super crispy exterior. we plated the canelés on some “superfancy” plates from with a brown butter rum sauce. the sauce was made with the same coffee infused rum, brown butter, dark brown sugar and a dash of nordic shoyu from (instead of salt). just a tad sweet, crunchy, and a hint of umami to kick off the holiday season🤤.

10/01/2024

tidal harvest
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as autumn is approaching, we were reminiscing on a dish we made last thanksgiving - honeynut squash roasted with cultured butter and brushed with dashi rdx - a super simple but extremely tasty side to go along with the usual thanksgiving suspects. around the same time we tried the .nyc’s seaweed sprit and felt inspired to bring the squash and seaweed combination to drink form. to start, we fat washed the x .nyc harvest series collab with brown butter made from european style butter, which helped us bring maillard reaction and nutty autumn flavors forward. for the squash flavors, we utilized a few different things. first, we used solé mio from which is a spirit distilled from pumpkins and fermented with the cake from the saké press of . then, we also used their field trip squash amaro, which is made from boston marrow squash, cinnamon and other baking spices. to further accentuate the drink, we used a few drops of aged pumpkin vinegar and dashi rdx, both from , as well as cinnamon bitters. we served the drink stirred, in a glass filled with smoke from a cinnamon stick.

08/26/2024

burnt lettuce
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we really love something about the slightly burnt taste of lettuce you get when you cook it over a hot flame so that it caramelizes just the outer layers, but the inner layers are still fresh and crunchy. craving that tonight, we made a super simple weeknight meal, highlighting the excellent produce we’re seeing at the market right now! first, we made a vinaigrette to play around with some of our goodies from - highlighting their ‘kyoto secret peaso’ (made w split peas and kaznuri), nordic shoyu and just a touch of mushroom garum. we blended those ingredients with olive oil, red wine vinegar, sweet garleek and shallots. we then brushed the dressing on spinach lettuce and seared it quickly on an extremely hot pan to caramelize the surface. we then stuffed the inner leaves with a slaw made from badger flame beets, hakurei turnips, lacto-fermented white asparagus we made earlier this summer, toasted sesame and raw garleek, mixed with the same vinaigrette. topped with slices of fried sweet garleek and more toasted sesame for some additional textures. plated on some really cool plates from . all fresh produce was from and tasting 🤤😋!

03/22/2024

egg, beef, koji
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open face egg sandwiches are probably our favorite breakfast dish (if you can’t already tell by the fact that we post them every few months). this time we decided to play around with some new goodies we got from as a part of their taste buds program. we toasted a slice of bâtard with beef fat from and the latest harvest of olive oil from . we then melted some kefalotyri (greek hard sheep’s cheese) onto the toast. we then soft scrambled eggs from (thanks
) with crème fraîche, chives and beef garum(!!!!) from (it was honestly crazy good), using a mixture of beef fat and olive oil to scramble. on the side is red dandelion greens picked up this morning from at that we dressed with a vinaigrette made from barley koji oil, lemon juice, olive oil, garlic, salt and pepper. the perfect breakfast, blending our greek american upbringing and incorporating some ingredients from our new neighborhood (👀 stay tuned for dinner announcements).

06/13/2023

chips
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caramel, tonka bean, heritage egg
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for our final course of our summer picnic dinner, we worked with the given ingredient of chips and couldn’t resist the chipwich pun 🤓. to start, we made a ice cream friendly salted caramel with cream and butter and (shout out to the cookbook for the caramel recipe!). we then made a tonka bean ice cream base ( sourced tonka), which after churning, we mixed in wavy potato chips and the salted caramel (wavy chips >>> smooth). to sandwich the ice cream, we made a chocolate chip, caramel and ruffles cookie, using heritage eggs, ap flour and butter. after we assembled the chipwich, we rolled them in a mix of mini chocolate chips and broken ruffles for the classic chipwich look. paired with a glass of bungalow nights pastry stout from . plate is .

06/12/2023

lemonade
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creamline milk, heirloom wheat, viola
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for our first dessert course of our summer picnic dinner, we went with the given ingredient of lemonade to do our take on a summertime classic — an arnold palmer. our take on the arnold palmer manifested itself in a bolo bao (also known as a pineapple bun), which is a traditional chinese pastry item. to start, we soaked creamline milk and heavy cream with the oolong tea we paired with the dish overnight to impart a milk tea flavor into the bun. we also infused sugar with the zest of lemon’s from to deepen the lemonade flavor in the bao. the bao dough itself was made from a blend of pastry and bread flours of nys heirloom wheats from as well as butter, the lemon infused sugar and eggs. the topping that goes on top of the bao featured similar ingredients as the bread dough, but also the additional of dried milk powder which we got from . after we baked the baos, we stuffed them with a lemonade pastry cream made with lemon peel infused creamline milk and butter as well as eggs. for plating, we brushed our plates with some of the lemonade pastry cream, and garnished with viola flowers from .one. paired with a glass of cold brewed iron goddess oolong tea, from .

06/12/2023

watermelon
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cucumber, shio koji, yogurt
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for our main course of our summer picnic dinner, we decided to go with the given ingredient of watermelon. the concept of this dish is rooted in fried chicken, which was always something that was present at our family summer picnics. to start, we broke down the watermelon and cured the flesh in shio koji for two days in the fridge. we then made pickles from the rind (left side of the plate), using apple cider vinegar, chiles, allspice, sugar and anise as the pickling base. the pickles packed a bit of heat and acidity, which helped balance the richness of the dish. after two days, we then scraped off the koji from the watermelon and compressed the flesh at full vacuum to improve the texture. we then took the leftover curing liquid from the watermelon and made a watermelon koji reduction that we splattered across the plate when plating. sitting at the foreground of the plate is a homemade tzatziki sauce, which we made from creamline yogurt that we strained most of the whey out of to make it similar to the texture of greek yogurt, as well as shredded cucumbers, lemon juice, garlic (all from ) and olive oil. to give the watermelon a chicken-like flavor, we fried the panko-breaded watermelon in chicken schmaltz and seasoned it with a homemade chicken salt (made from a mix of chicken bouillon, msg and salt). we garnished with borage flowers from .one to complement the tzatziki and help with a cooling effect to contrast the pickles. paired with a glass of mascarìa, , 2021, which was imported by . plated on one of our favorite plates, produced by .

06/09/2023

corn
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blueberry, cultured butter, opal basil
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for our fifth course of the summer picnic, we decided to do a take on (warm) pasta salad using the given ingredient of corn. to start, we lacto-fermented blueberries for 5 days at 82f at a 2% salt. we then made our own cultured butter using creamline milk and crème fraîche (same butter we used in the crab course). once the blueberries were at the right fermentation level, we strained the juice and folded a rough purée of the fermented berries into the cultured butter. to make the pasta, we used egg yolks with a mix of 00 flour and ap flour, and filled the tortellini with grilled corn (from ), ricotta, mascarpone, smoked mushroom garum and 36mo aged . we then made a sauce from the blueberry cultured butter, parmigiana reggiano, grilled corn, fermented blueberries, .one opal basil and pasta water. plated on a lapfold coupe and garnished with opal basil leaves and flowers. paired with a glass of la ideale, , 2020, procured by .

06/08/2023

red beet egg
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pork, green wave mustard, panko
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for our fourth course of our summer picnic dinner, our given ingredient was red beet eggs - a classic from pennsylvania dutch cuisine. we decided to make a scotch egg utilizing eggs from , soft boiled in the sous vide. we wrapped the eggs in a homemade sausage that we made from ~65% heritage pork shoulder and ~35% beets that we got from at , which we lacto-fermented with 2% salt for 6 days at 82f. we mixed the sausage with a blend of nutmeg, mustard, salt and pepper. before frying, the eggs were coated in ap flour, more eggs from and panko. beneath the scotch egg sits green wave mustard greens from .one that we tossed in a vinaigrette made from the lacto-fermented beet juice, olive oil, lemon juice, salt and pepper. paired with a glass of delica bianco, , 2019 procured by . plated on an awesome plate from .

06/07/2023

cantaloupe
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dungeness crab, sea lettuce, xo sauce
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for our third course of the summer picnic, we did our take on prosciutto-wrapped melon, with cantaloupe as our given ingredient. first, we made a homemade xo sauce with dried shrimp, dried scallop and jinhua ham from . we then compressed dino honeydew melons and cantaloupe from (sourced by ) in the xo sauce at full vacuum, froze the fruit for a few hours and then let it defrost in the fridge. aside the melons is blanched sea lettuce from that we marinated in sourdough shoyu, sesame oil and local honey. atop the melons is dungeness crab, also from , that we poached in homemade cultured butter (made from creamline milk and crème fraîche), xo sauce, and the same wine we paired with the dish. both above and below sits shredded red shiso from .one. paired with a glass of mentelibera, , 2019 sourced by .

06/05/2023

cured meats
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swordfish, pink peppercorn, finger lime
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for the second course of our summer picnic dinner, we were given cured meats as an ingredient. we decided to do a bit of an untraditional take on gnocco fritto from the emilia-romagna region. we got local swordfish belly and loin from and cured it for about a week in the fridge vac sealed, inspired by ’s recipes in “the whole fish cookbook”. we then dry aged the cured fish for another 5 days open air in the fridge, covered with a pink peppercorn rub, so it lost a good chunk of its moisture, to give a texture somewhat similar to italian cured meats. we served thinly sliced pieces of the loin (background) and belly (foreground), tossed in olive oil and ruby red finger limes. to accompany the fish, we made a more traditional gnocco fritto bread, made with local leaf lard from and local nys grains from . garnished with nasturtium and red marigold flowers from .one and served on a beautiful wood board from . paired with a glass of bianco frizzante zuzù, , 2021 sourced by .

06/04/2023

rosé
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orient point pearl, rhubarb, wild rose vinegar
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our most recent dinner’s theme was a summer picnic, and our first course captured those early days of summer at the beach. at the bottom of the oyster ceramic sits a granita made from lacto-fermented rhubarb that we picked up a couple of weeks ago from at as well as wild rose vinegar from . above the granita are wonderful orient point pearl oysters from on long island that we sourced from . atop the oysters is an espuma made from rose, rhubarb & honey kombucha from and egg whites. garnished with begonia petals from .one. we paired this course with the same kombucha used in the espuma.

chez

12/10/2024

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