Monday, April 29, 2013

Culinary Choreography, A NYCB TurnOut

On Monday April 15th, 2013, I participated in a new event for the New York City Ballet TurnOut entitled Culinary Choreography.  I have been wanting an event like this for quite awhile.  Therefor, I was very excited to be apart of this and hopefully more to come. Here is a photo diary of the event...I hope you enjoy it.

The Four NYCB Dancers Chair-People
Jared Angle, Rebecca Krohn, Antonio Carmena, Troy Schumacher

Patrons melting chocolate for our dessert

Cooking beet dumplings (left) & reducing sauce (right)

I am glazing the lamb lion with a herds

I'm seasoning the roasted asparagus 

I am making beet dumplings with spoons is called "Quenelle."
I couldn't keep myself in one station...I was so excited!

Our Joyful Hosts Stuart H. Coleman and Meryl Rosofsky

Georgian Vegetable Tart served with 2010 Wölffer Estate Chardonnay

Herb Crusted Lamb Lion with a Cabarenet Reduction
Beet Dumpling with Horseradish Sauce
Roasted Seasonal Vegetables
Served with 2010 Wölffer Estate Merlot

Chocolate Souffle with Raspberries & Vanilla Ice Cream
Served with 2011 Diosa Lare Harvest Chardonnay

Me and Michael Pereira

All of the participants of the 2013 NYCB TurnOut Culinary Choreography

1 comment:

  1. Looks like a lot of fun!! Great photos, too.