cooking on the piano - cafeboulud.com · cooking on the piano ... modern drinks & modern jazz...
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COOKING ON THE PIANOan evening with Café Boulud and Steinway & Sons
20 East 76th Street | 212.772.2600 | cafeboulud.com
Join Café Boulud and Steinway & Sons for a very special dinner event, pairing excellent food, drinks and tunes.
Sommelier Edouard Bourgeois says, “Music is the perfect companion to cuisine, it appeals to the only sense not reached, the sound. Piano
playing during a great meal…it is the ultimate sensory experience.”
MONDAY, JUNE 1ST | 6PM RECEPTION | 7PM DINNER
RECEPTIONMODERN DRINKS & MODERN JAZZ
Creative canapés by Chef Aaron Bludorn
Champagne Pascal Doquet, Blanc de Blancs, Le Mesnil-sur-Oger grand Cru, Brut and Cocktails "The New Black", "As Time Goes By"
STEINWAY & SONS WHITE POPS PIANOLike the piano keys that connect a pianist to a piano, White Pops combines ebony and ivory into an elegant statement of design and music. With the lid and fallboard closed, this piano appears to be an ebony piano, but upon being opened to play music, the piano transforms into a beautiful and contemporary work of art.
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SEATED DINNERAN ODE TO THE CLASSICS
Four-Course Menu of Classical Dishes
Mature vintages of fine wines from the old world and the new world
STEINWAY HALL LIMITED EDITION PIANOIn honor of the famed architecture of Steinway Hall at 57th Street, Steinway & Sons craftsmen have created sixteen Limited Edition pianos. The Steinway Hall Limited Edition Pianos is offered only in Model B 6’10½” Music Room Grand size in two Crown Jewel finishes: rich Mahogany and East Indian Rosewood.
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$420 per person, plus tax & gratuityTo reserve, please contact Kelly Armstrong
[email protected] or 212.772.1800 ext.181
Please note this event takes place in our Salons Privés and seating is communal.
Tickets are non-refundable.
SEATED DINNER an ode to the classics
tai snapper tartare caraway, paddlefish caviar
watermelon radish, cucumber dill broth
karthäuserhof, riesling trocken “eitelsbacher karthäuserhofberg, ruwer germany 1986 magnum
black tie scallop black truffle, spinach subric
sauce périgourdine
domaine morey-blanc, meursault premier cru "charmes," burgundy 2002
dry-aged angus striploin bone marrow, pommes anna, spring onion
king trumpet mushroom, sauce au poivre vert
diamond creek, cabernet sauvignon "gravelly meadow," napa valley, california 1992 double magnum
château haut-marbuzet, saint-estephe,
bordeaux 1990 magnum
bahibe milk chocolate crémeux, raspberry-hibiscus gelée,
croustillant, peanut ice cream
D’oliveira, Madeira “Malvasia”, Portugal 1989
Aaron Bludorn, Chef
Ashley Brauze, Pastry Chef
Edouard Bourgeois, Sommelier