All posts tagged "liberty hall"

  • blog1

    Chef Paul Virant will be in NYC this weekend and will be teaming up with April Bloomfield and other New York chefs in preparing an exclusive five-course dinner

  • blog2

    The event will celebrate the release of Virant's new cookbook, The Preservation Kitchen

  • blog5

    April Bloomfield of The Breslin and The Spotted Pig

  • blog3

    Del Posto chef, Mark Ladner, will be on cocktail duty with fellow Del Posto chef, Brooks Headley during a welcoming cocktail hour on Sunday

  • blog4

    The event will take place at The Ace Hotel's downstairs Liberty Hall

A Sunday Feast with April Bloomfield, Paul Virant & Friends

By Mikaela Flynn on October 17, 2012 / No Comments / Categorized Celebrity Chefs, Featured, Unique Dinners

After Wednesday’s special event with Chef Ivan Orkin, April Bloomfield‘s delicious collaborations continue with an exclusive dinner this Sunday featuring quite a crew of culinary stars.  In celebration of  Paul Virant‘s anticipated book release of The Preservations Kitchen cookbook, Bloomfield will host a a dinner and after-party at The Ace Hotel‘s Liberty Hall.  When Bloomfield launched the release of A Girl and Her Pig, chef-friend Virant hosted a launch party at his restaurant, Perennial Virant in Chicago, and now it is her chance to return the favor here in New York.

The two chefs met back in 2007 when both were honored by Food & Wine Magazine as, “Best New Chefs.”  Since then they have continued down the road towards culinary stardom.   On October 21st, the pair will team up with five other New York chefs in preparing a five-course feast with cocktails and wine pairings.  Mark Ladner and Brooks Headley of Del Posto will venture outside of the kitchen and try their hands at mixology.  The duo will be offering two specialty cocktails during a welcoming cocktail hour that starts at 7:00pm.

At 8:00pm dinner is served and will feature exclusive menu items by Bloomfield, Virant, Josh Evens of John Dory Oyster Bar, Nick Anderer of Maialino, and Jane Tseng, pastry chef at The Breslin.  After dinner, guests are invited to stick around for book signings and a private after-party.  This is a one-night-only opportunity to see chefs combine their powers to create one exceptional dining experience.  Learn more and purchase tickets here.

The Breslin Butchers Ball Video

By Julia Blanter on July 3, 2012 / No Comments / Categorized Celebrity Chefs, Fantasy eats, Featured, Unique Dinners, Unique Events, Video

On June 27th Underground Eats and Josh Ozersky‘s Meatopia hosted a dinner of a kind never seen before, the Breslin Butchers Ball, a true carnivore’s feast. Pat LaFrieda premiered his crème de la crème of beef, LaFrieda Reserve, with a butchering demonstration and incredible four-course dinner created by Meat Goddess, April Bloomfield. Enjoy this beautiful recap of a truly unforgettable night.

  • The Ace Hotel

    The Ace Hotel's Liberty Hall was perfectly rock 'n' roll for the occasion. Photo by Gabi Porter

  • Mixing up Hudson Whiskey cocktails

    Mixing up Hudson Whiskey cocktails

  • What else to serve with this caliber of meat? Hudson Whiskey

    What else to serve with this caliber of meat? Hudson Whiskey's incredible Manhattans. Photo by Gabi Porter

  • Josh ceremoniously bringing out the meat (to Flight of the Valkyries, no less)

    Josh ceremoniously bringing out the meat (to Flight of the Valkyries, no less). Photo by Gabi Porter

  • Tools of the trade

    Tools of the trade. Photo by Gabi Porter

  • April, Pat and Josh doing a butchering demonstration to an enraptured audience

    April, Pat and Josh doing a butchering demonstration to an enraptured audience. Photo by Gabi Porter

  • This is what the very best LaFrieda beef looks like

    This is what the very best LaFrieda beef looks like. Photo by Gabi Porter

  • Pat showing off the luscious marbling of LaFrieda Reserve

    Pat showing off the luscious marbling of LaFrieda Reserve. Photo by Gabi Porter

  • Cuts of LaFrieda Reserve were passed around so guests could feel and smell the difference

    Cuts of LaFrieda Reserve were passed around so guests could feel and smell the difference. Photo by Gabi Porter

  • April passing around slivers of raw ribeye to ecstatic guests

    April passing around slivers of raw ribeye to ecstatic guests. Photo by Gabi Porter

  • Pat shaving wafer-thin slices of raw ribeye - better than sashimi

    Pat shaving wafer-thin slices of raw ribeye for guests - better than sashimi. Photo by Gabi Porter

  • Even without tasting it you know this is something special

    Even without tasting it you know this is something special. Photo by Gabi Porter

  • First course of chargrilled beef ribs

    First course of chargrilled beef ribs. Photo by Nick Solares

  • Second course of deckle three ways: tartare on gaufrette; carpaccio with horseradish cream; whipped bone marrow and lemon-marinated deckle with balsamic vinegar and parmesan

    Second course of deckle three ways: tartare on gaufrette; carpaccio with horseradish cream; whipped bone marrow and lemon-marinated deckle with balsamic vinegar and parmesan. Photo by Nick Solares

  • April plating the third course

    April plating the third course. Photo by Nick Solares

  • Breslin Chef de Cuisine Peter Cho slicing up perfectly tender eye of rib

    Breslin Chef de Cuisine Peter Cho slicing up perfectly tender eye of rib. Photo by Gabi Porter

  • Roasted eye of rib

    Roasted eye of rib. Photo by Gabi Porter

  • Third course of roasted eye of rib stuffed lumaconi and red wine sauce topped with fried bone marrow ball

    Third course of roasted eye of rib, stuffed lumaconi and red wine sauce topped with fried bone marrow ball. Photo by Nick Solares

  • Panna cotta with berries for dessert

    Panna cotta with berries for dessert. Photo by Gabi Porter

  • Adam and Harris with April

    Adam and Harris with April. Photo by Gabi Porter

  • The view of the kitchen from the after-party

    The view of the kitchen from the after-party on the mezzanine. Photo by Gabi Porter

  • Peter, Harris and April

    Peter, Harris and April. Photo by Nick Solares

  • Signed posters by April, Josh, Pat and Mark

    Signed Breslin Butchers Ball posters by April, Josh, Pat and Mark. Photo by Gabi Porter

  • Sprung!

    Sprung! Photo by Gabi Porter

The Breslin Butchers Ball In Pictures

By Julia Blanter on June 28, 2012 / No Comments / Categorized Celebrity Chefs, Fantasy eats, Featured, Photos, Underground Eats, Unique Dinners

We knew it would be a winner, but last night’s Breslin Butchers Ball completely knocked it out of the park.

Hosted by Underground Eats and Meatopia, this was a true carnivore’s feast, celebrating the debut of LaFrieda Reserve, the Meat Men’s crème de la crème of beef, in the Ace Hotel‘s sexy downstairs Liberty Hall. As guests sipped perfect Hudson Whiskey Manhattans, Old Fashioneds and Whiskey Sours, Josh Ozersky brought out the crown jewels (befittingly to Flight of the Valkyries) before  a butchering demonstration by Chef April Bloomfield, Pat LaFrieda and Mark Pastore. Guests were so enthralled you could have heard a pin drop, until Pat was mobbed slicing up slivers of raw ribeye to taste. Don’t get in the way of a foodie about to try something only a select few have before.

To follow, three decadent beef courses all matched with big-hitting red wines, with a light-as-air panna cotta to finish, all played out against a rock ‘n’ roll soundtrack. Later, guests were seen sliding in to the kitchen, knocking back fried bone marrow balls like Munchkins. And in true rock ‘n’ roll style, an after-party at the mezzanine bar, where we spotted Josh sneaking in a late-night beefy snack. Who could blame him? Once you’ve tried LaFrieda Reserve, you’re hooked.