Friday, June 28, 2013

Supper Club with Chef Michael Patlazhan

There is nothing quite like a dining experience with a private chef. I was excited when I learned through a friend that there was a supper club dinner that was showcasing the talent of Chef Michael Patlazhan. A financier-turned-chef, Chef Michael attended the French Culinary Institute in NYC, and after also working at The Dutch and Park Avenue Winter, he began his own catering business.

My excitement for this social dinner escalated even more when I found that it was going to be attended by a small group of bloggers and individuals in the food industry. The other part I was really looking forward to? Chef Michael would be serving a molecular gastronomy dinner. The last time I had that kind of experience, was my going away lunch prior to my move to New York in 2010!

The beautiful setting for the dinner held at the Kitchensurfing test kitchen.

Chef Michael putting the finishing touches on the first course.

First Course

Baby beets, radish, apple, sorrel, cocoa, wild rice, mustard yogurt
Chef Michael's artistic talent was evident from the start. The presentation was simply exquisite; for this course, and the rest to come. The beets in this dish were incredibly sweet, and all the flavors combined wonderfully. I've never tried anything like this, and I very much enjoyed the fresh greens, the sweet apple, and the crispy wild rice.  

Torching the top of the avocado.

Second Course:

Blue crab, avocado, siracha, soy, yuzu, quinoa, mustard green
This was absolutely phenomenal, and turned out to be my favorite dish of the night. The blue crab was so fresh and sweet, abundant beneath the layer of slightly smoky avocado. The yuzu foam had a hint of sweetness and was lovely and airy on the tongue. It was nice to sweep each bite around the plate, capturing the different sauces. 

Third Course:

Mushroom textures, hazelnut, garlic chive, brown butter
This plate convinced me that I was really experiencing a culinary journey like nothing before. I adore mushrooms and hazelnut, and putting them together made for the most inspiring tastes. The crunchy textures of the mushrooms went deliciously with the torched marshmallow. I am a huge fan of sweets and especially s'mores. The fact that a marshmallow made its way onto this plate made me ecstatic. 

Fourth Course:

Duck breast, barley, wild mushroom, cherry, piquillo, horseradish
We watched Chef Michael use liquid nitrogen to freeze the horseradish prior to this course, and the result was a somewhat crumbly textured sauce. I found the seared duck too chewy, but did enjoy the bourbon infused cherry sauce.  

Fifth Course:

Meyer lemon, roasted white chocolate, blood orange, cardamom, cocoa
This wasn't the most beautiful dish; the roasted white chocolate rolls reminded me of mini spring rolls, but the combination of flavors was still excellent.

I also have to mention that one of the attendees at the dinner was Ben Leventhal, the founder of the blog Eater, and current President of Kitchensurfing! I felt like I was meeting a celebrity. I follow Eater religiously, and it's been a big part of my life ever since I moved to NYC. There really is no better source for keeping up with the city's ever-changing restaurant scene.

For more info on Chef Michael, and how to hire him for your next dinner party (highly recommend this!), check out his website:

*This meal was complimentary.


  1. Wow.. how lucky are you to experience that. Looks wonderful, the pictures are beautiful.

    1. Thanks, Nisha! It really was an amazing experience :)


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