Tag Archives: #12 Tar Beach

Tar Beach

22 Jul

Thanks to everyone for a spectacular evening. The food was amazing, the portion sizes right on, and your company most enjoyable. Enjoy the rest of the summer.

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.

Announcing FMC event #12: Tar Beach

1 Jul

We have a date.  We have a theme.  It’s summer.  It’s too hot to invoke the democratic process.  So here’s the 411:

Inspiration:  To you it’s a rooftop.  To us it’s Saint-Tropez.  The spirit of the Tar Beach dinner is that we’re stuck.  But we’re making the best of it.  We will employ ingenuity and use only what’s available here in the city.  It’s summer.  It’s hot.  Nothing exotic.  Nothing fancy.  Simple, fresh, easy.  Let’s show those fancy-pants jet-setting globetrotters that we can have a kick-ass meal infusing ordinary ingredients with a boatload of creativity.

image poached from Faith Ringgold’s book (click image to go to Amazon and check out the book)

Date:  Saturday July 21, Rain date: Sunday July 22.

Location: The ADVentureLoft™ Rooftop.

Our Tar Beach

Time: 5:30pm for Cocktails & snacks during prep at the ADVentureLoft™.

The kitchen downstairs will be available all afternoon for prep, but we’ll head up to the roof around 6pm where all you’ll have available is a gas grill, a Paella pan and burner (can be used as a griddle), a crock pot, any electric appliance you want to carry, a cold water sink, a VERY small fridge, some coolers filled with ice, whatever knives, cutting boards, tools, pots and pans you want to bring upstairs… and your wits.

We’ll cap attendance at 10… once we have the roster, courses will be assigned… we may doubled up on some, and/or we’ll stick to VERY small portions, or incorporate a couple of assigned amuse bouches just so there isn’t an obscene amount of food.

Post your intentions in the comments to this post.  First 8 to commit are in.

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