I'm late to this party -- the fourth installment of The Ballet Cook Book Dinner Series was held nearly two weeks ago. The good news is, I can simply link to what everyone else posted about it.
So, if you like the French food, former New York City Ballet principal Violette Verdy, or ballet in general, or reading about a group of people recreating recipes from the 1966 Ballet Cook Book and then serving the results to unsuspecting guests, then by all means, please click through to the links. You can find the recipe for this lovely quiche, pictured above, and for the cream puffs prepared with panache (and dance) by Antonio Carmena, head dinner chef and New York City Ballet soloist, below.
Read all about the dinner (and our very special guests) on Brooklyn Rail Dance Editor Ryan Wenzel's wonderful blog, BodiesNeverLie.com. And see the dinner in action in Antonio's charming video, Dinner with Violette Verdy.
http://www.youtube.com/watch?v=O51xuCp2zdE
Above, Antonio piping out the pate a choux for the cream puffs; below, baked and cooling.
I love the dining room that they are eating in. Many years ago I worked in the accounting and finance department at Lincoln Center. I did payroll for the NYC Ballet, NYC Opera and the New York State Theater. I loved attending the NYC Ballet. I worked there for about 5 years and it is such a great area of NYC to work.
ReplyDeleteThanks, Collarcitybrownstone! That's my dining room, which I'm in the middle of redecorating. And the NYC Ballet is terrific!
DeleteYou have such an awesome group of friends to put forth the effort to get together and make these dinners to enjoy together. Good for you!
ReplyDeleteThese aren't exactly my "friends" -- though I do really, really like all of them. And some of them are friends -- even partners! -- outside of the dinner situation. Mostly it's a group of people who gather for their interest in ballet, cooking or "the experience." Or drinking, which we do quite well ; )
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