Sunday October 14
Flynn McGarry is the 19-year-old Executive Chef of Gem in NYC where he serves a multi-course tasting menu. The restaurant is a culmination of nearly a decade of cooking at his supper club restaurant, EUREKA, which he operated as pop-ups and residencies in LA, San Francisco, and NYC, beginning at just 12-years-old.
Flynn was the subject of a New Yorker “Talk of the Town” piece; featured on the cover of the New York Times Magazine’s Food & Drink issue; became the youngest honoree on Zagat Los Angeles’ “30 Under 30” list; and was named one of the “Top 25 Most Influential Teens” by TIME magazine.
In its first year of opening, Gem garnered a glowing two-star review from the New York Times. This November, a feature documentary called “CHEF FLYNN” will release in U.S. theaters.
Caviar with Crème Fraîche and Poppyseed Crackers
Smoked Cauliflower Custard with Caviar, Apples and Dill
Fluke Crudo with Turnips, Shiso, and Asian Pear
Roasted Winter Squash with Cracked Spices and Chorizo
Poached Sturgeon with Roasted Cabbages and Caviar Beurre Blanc
Sage Semifreddo with Concord Grape Granita and Marinated Grapes
Sunday October 21
A creative and restless chef, Alex Atala is known in Brazil and throughout the world for exploring, through classical bases and classical techniques, the gastronomical possibilities of Brazilian ingredients. Atala began his career when he was 19 in Belgium, at the École Hôtelière de Namur. In France he worked at Jean Pierre Bruneau’s Michelin 3-star restaurant, and staged at Hotel de la Cote D’Or with Chef Bernard Loiseau. In 1999 he opened D.O.M. restaurant in São Paulo. In 2009 Atala opened his second restaurant, Dalva e Dito, to critical acclaim.
In May 2012, D.O.M. was rated the 4th best in the world by the S.Pellegrino World’s 50 Best Restaurants.
In 2013, he founded ATÁ, an institute about relation with food, with Roberto Smeraldi and Carlos Alberto Ricardo, among others.
Tuna Tartar, Classic Caviar, Demi-Glace
Manioc Beiju, Yolk, Supreme Caviar
Yam, Watercress, Royal Caviar
Maine Lobster, Tucupi, Classic Caviar
Lamb, Sweet Pepper, Coriander
Banana Tartin, Tapioca Ice Cream, Priprioca
Sunday October 28
Now found in pastoral settings, this always bearded and one time urban dweller has taken his talents to the fertile Hudson Valley. Famed for building Brooklyn’s first gastro-pub, pioneering NYC’s nose-to-tail culinary movement, urban foraging and bringing Malaysian inspired food to the National mainstream, Pelaccio and his wife and partner, Jori Jayne, now have their sights set on combining farming and cooking at their property in Old Chatham, NY and their restaurant, Fish & Game, in Hudson, NY.
Pelaccio is convinced that the Hudson Valley, and the town of Hudson in particular, is a natural center for New York’s intelligentsia, cultural illuminati and glitterati — a cozy urban oasis framed by farmland. It is also the perfect setting for his most focused and obsessive project to date, Project 258: Making Dinner at Fish & Game and the perfect subject for his follow-up book to the Award-winning Eat With Your Hands.
Caviar with Yellow Bell Farm Egg, Crème Fraîche, Fines Herbs
Last of the Corn with Peekytoe Crab, Cultured Butter, Caviar
Tortellini in Brodo with Lambrusco
Olive Oil-Poached Halibut with Fennel, Caviar Beurre Monte
Smoked Lamb Shoulder with Belgian Endive, Yogurt
Chestnut Panna Cotta with Preserved Plum, Lady Jayne’s Wild Grape Vinegar
More than a standard tasting menu, experience five-course meals from award-winning, Michelin starred chefs featuring caviar from Sterling Caviar. Each of these special evenings will take place aboard Hudson’s, a stunning dinner cruise ship that sails from Midtown down the Hudson River.
Guests will be able to visit the rooftop observation deck as well as stroll the outdoor space on the second deck to enjoy the best view in the world — the New York skyline and Lady Liberty from the Hudson River.
6:00 PM: Boarding at Pier 81
6:45 PM: First Course Served
7:00 PM: Departure
9:00 PM: Brief mid-dinner pause near Lady Liberty
10:00 PM: Return to Pier 81
11:00 PM: End of event
Causes Supported by Caviar Month
A portion of our proceeds is being donated to the following very worth causes.
Billion Oyster Project
Restorating oyster reefs to New York Harbor through public education initiatives.
Preserving the native food chain of the Amazon River Basin
WHITE AMERICAN STURGEON
One of the more than twenty-five species of sturgeon present in the world, white sturgeon is native to North America’s west coast and, one of the few species of sturgeon not listed as threatened or endangered.
In order to protect wild stock, all of Sterling’s caviar is farm-raised entirely in controlled environments. With four aquafarms, water is a necessary resource that Sterling does not take for granted. Sterling utilizes complex mechanical and biological filtration systems to purify and reuse water up to five times before discharging it to The Natomas Basin Conservancy – an artificially created habitat for threatened animals like Swainson’s Hawk, the giant garter snake and a variety of others.
At Sterling, the sturgeon are given incredible care by biologists and trained aquaculture specialists. State-of-the-art water filtration and oxygenation systems combine with a specialized diet and careful monitoring to create a best-quality environment for the sturgeon, helping to ensure that they produce caviar of exceptionally pure taste.