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Last week, we were invited to sample some of Jonathan Waxman‘s delicious eats at 1 Hotel Central Park as a special collaboration between himself and Australian wine, Jacob’s Creek.The meal celebrated those behind our dining and sharing those meals with those around the table.

Guests were encouraged to bring a guest of their own, someone who inspires them and has helped make them who they are today. The “MADE BY” menu was inspired by these people and the moments we share with them.

Credit: NYCPlugged
Credit: NYCPlugged

The room was scattered with treats from several different chefs including Chef Denise Spooner of Jams, Chef Ginger Pierce of Isa Restaurant, Ben Bryant, Chief Winemaker at Jacob’s Creek, and of course Chef Jonathan Waxman of TV and culinary fame.

Credit: NYC Plugged
Credit: NYC Plugged

We started with 2 different salads, a Kale Salad and a Stone Fruit & Cucumber Salad; both served with Jacob’s Creek wines selected specifically to pair with their flavors. Their wines include different collections of Cabernet Sauvignon, Pinot Noir, Shiraz , Chardonnay, Riesling. Merlot, and Pinot Grigio. A taste for every bud.

The first official course began with a Summer Squash and Pesto Risotto. The next was the Jams Chicken with salsa verde, Swordfish with avocado puree, or a Pasture Raised Lamb with chimichurri sauce, accompanied by Fried Fingerling Potatoes and Sauteed Green Beans.

Credit: NYC Plugged
Credit: NYC Plugged

Dessert brought the meal full circle with a Vanilla Bean-Amaretti Semifreddo with Stone Fruit Compote.

Throughout the night, we were encouraged to look around at the posts explaining what the chefs made and also how the chefs were “made”. By the end of the night we were full of more than food, but memories and inspiration from those who brought it to our table.

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