Dinner at Bonnie's (April, 2016)

Photos from "Dinner at Bonnie's" at Té Company, New York on April 8, 2016. Dinner was cooked by Frederico Ribeiro, a former sous chef at Per Se. Tea was paired by Elena Liao. Together, they co-own the small West Village tea shop.

This husband-wife team arranged one of the most memorable (and delicious) dinners I’ve experienced in New York in recent memory. And they did it all without a fully functioning kitchen. Most of the work was done at Ribeiro's home and the only gear he used during the dinner was a toaster and a portable burner for the cod scramble. This is the kind of precise, inventive, and full-of-flavor cooking New York needs more of. 

Dinner at Bonnie's

Olives, anchovy, and quail egg

House-baked sourdough

Oriental Beauty Oolong

Hot Parsnip veloute, cold lobster bisque

Sea food Açorda (bread porridge), trout roe and kombu

Sea food Açorda (bread porridge), trout roe and kombu

Blood clams (from Massachusetts) warm in pork fat, mignonette with the blood from clams and green peppercorn

Oolong

Miso cured mackerel, yogurt seasoned sesame and horseradish toasted buckwheat

"Bacalhau à bras" (Cod scramble with fried potato) pickled elderberry

Slow roasted Beets, smoked eel and almond

Salt baked Spanish branzino, Szechuan-vanilla oil

Sucrine lettuce (walnut vinaigrette)

Confit veal cheek, ramps and mustard

Crimson grace cold brew tea

Kunik, pawlet and kuri squash jam

Steamed chocolate cake, black sesame and mascarpone

Grapefruit and lemon-thyme