I had a phenomenal dinner last night at my first supper club dinner in Brooklyn. I expected a dingy, run down apartment but instead arrived to this beautiful wide space that received plenty of open light. Chef Michael Patlazhan was the star of the night. He’s a former financier turned chef and is trying to break out into the private catering space with his molecular gastronomy creations. He draws inspiration from Wylie Dufresne of wd~50. To be honest, I think Chef Michael’s dishes are better plated and actually taste better.

For anyone in the NYC area looking for an “experience” I definitely recommend this guy. You can find him on Kitchensurfing.

Details on the menu following the photos.

dinnerparty
details

introductions
supperclub quad
beetsalad
beet salad appetizer
irina + wine
chef introducing
avocado charring
avocado blue crab roll

tableside!

prepping

wine and liquid nitrogen
horseradish ice

half eaten

eating duck
dara skinny pig
dessert + chef
dessert

Five Course Tasting Menu

Baby Beets | Radish | Apple | Sorrel | Cocoa | Wild Rice | Mustard Yogurt
Paired with: Attems Pinot Grigio 2011

This was by far the prettiest and most well plated dish, but it was also the least practical. It was a bit difficult to navigate the root vegetables, and I wasn’t entirely convinced that the flavors married seamlessly. I did like the wild rice and mustard yogurt but do think that the beets and radish could have been a bit softer. A valid attempt, but this dish needs some refining.

Blue Crab | Avocado | Siracha | Soy | Yuzu | Quinoa | Mustard Green
Paired with: Attems Pinot Grigio 2011

You know you’ve done something right when you make a shellfish hater into a lover. This this was absolutely delectable and my favorite of the entire night. Initially, Lauren and I struggled to voice the taste into words, but finally we realized what this reminded us of- it was like eating a really, really, good roll of crab sushi but without the carbs. The mustard green, despite being somewhat bitter, worked well within the dish. Presentation was also spectacular. Bravo, chef.

Mushroom Textures | Hazelnut | Garlic Chive | Brown Butter
Paired with: Montefalco Rosso

It’s always difficult to photograph dishes that have earth tones on a dark plate, especially without natural lighting. I wish I could have better captured how amazing Chef Michael brought together the different mushrooms. The dish is exactly as described- a medley of different textures with varying flavors. He’ll make any mushroom hater into a lover too. Another very delicious dish, although I’d plate this on a lighter colored plate to better highlight the textures.

Duck Breast | Barley | Wild Mushroom | Cherry | Piquillo | Horseradish
Paired with: Montefalco Rosso

Conceptually, this course took the cake. I’m a huge duck lover, but that wasn’t even my favorite part of the dish. It was the horseradish! Chef Michael used liquid nitrogen to “freeze” the horseradish into this clumpy, powder-like substance. It was almost like eating a creamy sorbet, but with a concentrated kick. Of course, on the duck breast, this cold, powdery horseradish was fantastic. The barley was also super creative. It came in clumps, almost like a savory rice crispy treat and while lacking in the taste department, it really provided more of the contrast in texture. Finally, I have to note that Chef Michael also prepared a fruit roll up like film made of piquillo, which really hit the spot. This was molecular gastronomy at its best.

Meyer Lemon | Roasted White Chocolate | Blood Orange | Cardamom | Cocoa
Paired with: Ogio Prosecco

I don’t believe that I’ve yet encountered a truly amazing dessert inspired by molecular gastronomy. This dish was definitely better than the dessert I had at wd~50, but can be improved. The flavors are on key, but the texture of the roasted white chocolate sorta freaks me out. It’s like eating solid pudding, and that’s not exactly my cup of tea. My advice is to use these “techniques” in a minimal way, and to instead experiment with with wild flavors that people normally don’t associate with dessert. Pichet Ong at Spot Dessert bar does a good job of this- I mean olive oil semifreddo cake? The bomb. You’re almost there Chef Michael. I think this dish needs a bit of tinkering, but at least you got the flavors down!