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Episode #14 assignments & theme.

9 Mar

Theme nominations have been trickling in.  We’re going to have a quick poll, and we’ve already drawn straws for courses — all we need is a theme.  Here is the cast and the courses:

  • 6pm: Prep-time snacks & cocktail: FrancineO
  • 7pm: Appetizer: NinaG
  • 7:30pm: Soup: Reid
  • 8pm: 1st Main: RichardM
  • 8:30pm: 2nd Main: JDavid
  • 9pm: Small dish or salad: Alicia
  • 9:30pm: 3rd Main : LisaS
  • 10pm: Desert: BrianH

And here’s the poll:

We’ll announce the winning theme monday.

Episode #13 Assignments

5 Feb

We’ve got a big crowd for this one, so we’re going to have some teaming up.  If anyone wants to switch or co-ordinate courses, make the arrangements and post your intentions in the comments.  Also, post here if anyone has food allergies, or phobias, or things you don’t eat.

  • 6pm: Prep-time snacks & cocktail: Rod
  • 7pm: Appetizer: JDavid
  • 7:30pm: Soup: Courtney
  • 8pm: 1st Main + Side: Suzanne & Kent
  • 8:30pm  Small dish or salad: Hilary
  • 9pm: 2nd Main + Side: Valeria & Ken
  • 10pm: Desert: Francine

In addition, we have two guests from out-of-town, one from France, and one from Italy.  They will each be responsible for an amuse bouche (or beverage) to be presented whenever they like, between the above courses.

Dishes for this 13th episode of the FMC should be somehow reference or be inspired by superstition, rituals, etc.  How you interpret that is limited only by your imagination.  Plan on small portions, even for the main courses, and remember — the courses (except for the amuses) are served with a paired beverage.  There may be some surprise guests, so plan on being able to serve 12 portions.  We’re going to have a lot of plates and glasses to flip between courses, so anyone not cooking, be sure to help out with the service.  Any questions about what to expect, check out this post, or prior episodes.  The equipment list has been updated, too.  See you all in a couple weeks!

Episode #13 theme poll

30 Jan

Here are the nominations so far… if you are attending and haven’t nominated a theme, you’re still welcome to; comment below and I’ll add it.

Anyone in the FMC is entitled to vote, and you can vote for more than one theme.  We’ll cook the theme with the most votes.  Vote early, vote often.

Episode #12 Tar Beach course assignments

7 Jul

Utilizing a complex non-random algorithm consisting of Dow Jones Industrial vapor line trends for the last decade of thursdays, cross-referenced with Global periwinkle production figures and migratory waterfowl attrition biases, we have derived the following assignments for Episode #12:

Staging + Prep-time Cocktails & Snacks, served @ the ADVentureLoft™ (10th floor) from 5:30-6:30: Francine & David

Snacks consisting of spicey pecans and vegetable spring rolls served with a white or red sangria.

while everyone gathered and prepped.

From there, we’ll gather whatever cooking gear, ingredients, glasses, & serving-ware we’ll need from the loft at which time we will ascend to our own Tar Beach on the roof… Each of next 4 courses will consist of

[A portioned (ie. plated) dish + A passed dish served family-style + An accompanying beverage]

For timing purposes, we’ll aim for serving the 1st main course ~7pm, and each course served 30 minutes or so thereafter.  For each course, plan on providing drinks, portioned + family-style servings for 12 diners– we’re only 11, but you never know when a mystery guest may stop by.  And good news, there’s room on Tar Beach for us to all sit together — no kids table!

1st main course:  Caroline & Stuart

Shishito peppers and……

chicken satay served with an ice cold sapporo beer.

2nd main course: Suzanne & Kent

grilled pizza topped with a sizzling sunny side-up egg paired with a summertime margarita.

3rd main course: Valeria & Ken

Fresh oysters paired with po boy sandwich.

Dessert course: Cassie & David

Key lime pie with watermelon sorbet.

As usual, amuse-bouche’s are open season and always welcome.  Declare any dining allergies / restrictions to the comments of this post, and contact me with queries regarding ingredients and equipment that we already have on hand (check the Batterie de Cuisine page too).

See everyone soon.

#10 The Oscars pre-prep

10 Feb

I’m sure everyone has been scheming wildly:)

Remember, before schlepping ingredients or equipment with you to the ADVentureLoft™, check the Batterie de Cuisine list to see if we already have what you need — especially pantry items, spices, oil, etc.  If you have a question, or need something we don’t have, send an email, text, leave a comment here, or better yet, give one of us a ring… We’ll be taking a walk in the late morning to Chinatown, Whole Foods, etc.  We’re happy to pick up anything you might need.

Oh, should we announce the movies we’re cooking in advance?

01/07/12 Episode #9 theme and assignments:

28 Dec

Well, voting in the poll yielded a tie between “World Peace”, and “Foods We Feel Sorry For”.  Placing the two themes in a hat, and asking the lovely (and impartial) SarahL to do the drawing after work, I’m excited to announce that the theme for Episode #9 will be….

All we are saying...

“World peace:  Various regional cuisines are written on cards and placed in a hat, then for each course, two are drawn which must be combined to inspire one dish.”

That meant we had a lot more drawing to do: Ten names to assign the course sequence, and then twenty Countries/Regions to match up as the inspiration for each course.  After an exhausting session of post-it notes and a hat, here’s what we’ve got:

  • Thai + Afghani: Prep-time Snacks and Cocktails – JoannaM
  • Morrocan + German: Appetizer – LaurantL
  • French + Mexican:  Soup – NinaG
  • Chinese + Greek:  Main #1 – JDavid
  • Italian + Tanzanian:  Amuse Bouche – KiriM
  • Iranian + Spanish:  Main #2 – PJ
  • British + Korean:  Side / Salad – Francine
  • Indian + Norwegian:  Main #3 – Guy
  • Jamaican + Japanese:  Main #4 – CassieA
  • Ethiopian + Ukranian:  Dessert – MarcJ

Whew.  Remember, courses are paired with a beverage — but the cuisines must be combined in the dish — not simply Kung Bao Chicken + a Greek wine… prepare smallish plates and portions — we’re 10, pretend you’re cooking for 6 and we’ll still have plenty.  Assignments can be swapped.

Speak up if you’ve got dietary restrictions, phobias, or allergies.

On the day of the event, we’re typically out doing a shopping run in the morning, so call or text if you need any last-minute ingredients or equipment.  The AdventureLoft™ will be available starting the late afternoon for prep.  Full details here.

Looking forward to seeing everyone soon!

The game is on

18 Jun

After a brief discussion with David on the phone this afternoon we decided to design the beach feed me collective in this way.  Everyones name is placed in a hat, kids included, and five teams of three will be randomly drawn.  Each team will randomly be assigned one of five courses: appetizer, salad, a main course of which there will be two, or desert. Tentatively, we will plan on the event being held on Thursday June 23rd.

Each team should think up a team name related to the beach theme.  If you don’t like the course you are assigned you may switch with another team but all team members must agree on the switch.  Everyone must participate.  Collaboration with one another is allowed.  Remember this is suppose to be fun!!!

Roll of the drum…….here are the teams

Team #1:  Main Course

David, Mark, and Rene

Team #2: Main Course

Shawn, Nathan, and Lucky

Team #3: Appetizers

Cheryl, Matthew, and Helen

Team #4: Desert

Francine, Harry, and Caileanna

Team #5: Salad

Frank, Michelle, and Nick

Episode #5 (3/19/11) winning theme & course assignments

8 Mar

Voting is closed, and the winning theme is:

Wonders of the World: using a mix of ancient and modern, chosen randomly then matched up with the number of people/courses for the evening.  With instruction from the theme’s creator, we are taking our cues from the various lists found on this “Wonder Club” page.

FrancineO wrote the eight people’s names, and eight “categories” of wonders on slips of paper, and then we drew a name from one mixing bowl, and a category of wonders out of another mixing bowl with the following results:

Notes:

  • Please post (or comment) here, or on the Facebook page announcing just some basic info of what you’ll be preparing (ie; “soup” or “fish”) so as to avoid awkward dish duplication; I’ll keep the menu on the Episode #5 event page updated.
  • Course trading is allowed.  If you’ve arranged a switch, leave a comment and I’ll update the menu.
  • Participants assigned sequential courses can collaborate to plate them together (ie; protein + side).
  • How you interpret your assigned Wonder category is entirely up to you; the theme is only for inspiration.
  • Don’t forget to plan your beverage pairing.
  • Please give a heads-up if you’ll be tying up all 4 burners, or need the oven at 550 for 3 hours, etc. — if necessary, we can re-arrange the sequence.
  • Also, let everyone know if you have a food allergy or phobia, (you know, so we can make sure we have adequate epinephrine and benzodiazepines on hand).
  • We have plenty of cooking equipment, ingredients, spices, and serving-ware.  Post questions and requests regarding details or specific items you don’t see on the list.
  • Extra, between-course amuse bouches and beverages are welcome, encouraged, and completely open season with regards to theme-appropriateness.

I call…

12 Feb

Tuna casserole. One Two Three… NO changes!

(Just kidding, if anyone else has their heart set on tuna casserole, let me know, and I’ll think of something else.)

We’ll be swinging by Dual Specialty on 1st ave today, if anyone needs anything from there — text or call Francine or me.  I know it’s early, but I’m on call 3X next week, and I need to run some experiments.  Also, a trip to restaurant supply-land on the Bowery is on the agenda… I’m finally gonna pick up an extra-fine chinois.  Along those lines, we’ve been accumulating some new implements of cookstruction: an immersion blender, 4qt & 8 qt pressure cookers, and more whip-it! cartridges on the way.  I’m going to try and write up a list of cooking stuff we have, and post it as a page on the menu up top of the blog for easy reference.

Claim your dish and post up your plans before someone steals the idea… 🙂

Feb 19th winning theme & course assignments

10 Feb

Voting is closed, and the winning theme is:

Haute versions of seventies’ food

MabelC & I drew names out of a hat this morning with the following results:

  • MarcJ — Pre-meal Cocktail & snack
  • ReidA (randres7) — Appetizer course
  • NinaG (greenerNYC) — 2nd course: Tomato soup and grilled cheese
  • MabelC (chunglita) — 3rd course
  • JDavidR (jdavidrar) — 4th course: Tuna casserole
  • JimK — 5th course
  • DavidC (chungle) — 6th course
  • DavidP — 7th course
  • JudithH — Dessert

Notes:

  • To avoid duplication, please post (or comment) announcing what 70’s food you’ll be using for inspiration, I’ll update the menu.
  • Course trading is allowed.  If you’ve arranged a switch, leave a comment and I’ll update the menu.
  • Participants assigned sequential courses can collaborate to plate them together (ie; protein + side).
  • Don’t feel obligated to precisely replicate 70’s food; the theme is only for inspiration.
  • Don’t forget to plan your beverage pairing.
  • Please give a heads-up if you’ll be tying up all 4 burners, or need the oven at 550 for 3 hours, etc. — if necessary, we can re-arrange the sequence.
  • Also, let everyone know if you have a food allergy or phobia, (you know, so we can make sure we have adequate epinephrine and benzodiazepines on hand).
  • We have plenty of cooking equipment, ingredients, spices, and serving-ware.  Post questions and requests regarding details or specific items you don’t see on the list.
  • Amuse bouches are welcome, encouraged, and completely open season.
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