Chef's Dinner Series Presents... National Surf and Turf Day!

132 Mulberry Street, No. 502, New York, NY 10013

Chef's Dinner Table is pleased to celebrate National "Surf and Turf" Day (it really is a thing!) which comes only every 4 years (on February 29th, naturally).  In observance of this quadrennial tradition, we are delighted to invite you to join us in celebrating the extra 24 hours we get to indulge in the finer things of life, such as an expertly-prepared meal accompanied by an exquisite wine program. In charge of the meal for this special occasion, will be our Culinary Director, Julie Carrion, taking an “old school” approach to the menu, with a 50’s throwback vibe.  We are honored to represent lobster from our friends at Luke's Lobster of Maine, a sponsor of this evening's festivities.  

You will want to "leap" at this quadrennial opportunity to join us in celebrating the extra day we have to enjoy fine food and wine. You will be surrounded by like-minded individuals who also like to eat, drink and be merry without being too fussy about it. Or, as we like to say: "There are no strangers here, only friends we have yet to meet".  Chef's Dinner Table is a private culinary salon tucked away in a downtown NYC loft offering the ultimate experience in luxury private dining.  Enter through a mysterious freight elevator and be transported to a secret loft with a table set just for you.  

Note: all food, drink and gratuities are included with your ticket purchase, so you don't need to worry about settling a bill at the end of the night.

THE MENU

Welcome Cocktails

Classic Up Martini

Smoked Manhattan

Canapés

Crispy Lobster Ravioli

Steak Tartar Brioche Crostini

New Potato with Crème Fraiche, Salmon Caviar, Chives

1st Course

Bibb Lettuce "Wedge" ~ blue cheese vinaigrette, bacon lardons, confit tomatoes

2nd Course

Filet Mignon with Lobster Bearnaise, petite vegetables, potato fondant

3rd course

Chocolate Pot de Creme

4th course

Bananas Foster

ABOUT THE CHEF

Julie spent the early years of her culinary career in New York City cooking with "Top Chef Master" Anita Lo, and then Montreal-based chef Normand Laprisse of Toque, before accepting a position at the Restaurant Daniel, the year that Daniel Boulud won back his coveted fourth star from the New York Times.  She is a featured chef in the book documenting that year, called The Fourth Star, and has collaborated with food writer and co-owner of Chef's Dinner Table Kathleen Squires on the article "Island Holiday" for Saveur magazine, and the Coolhaus Ice Cream Book.

In Austin, Texas, she worked at the acclaimed Jeffrey’s Restaurant and later was the chef and co-owner of Full Spoon Catering.   She served as Director of Catering and Executive Chef for a culinary non-profit called The Kitchen at Billings Forge in Hartford. There she created a job-training curriculum for under-served communities, opened two bakery cafe locations, and an off-premise catering  business that quickly became the preferred caterer for the Wadsworth Athenaeum, the Governor’s Residence, and many other offsite venues.  

After nearly a decade with Yale University as the Executive Chef of Yale Catering, where she  catered to elite guests of the university and Yale's President, Julie  brings her passion for perfect food, extraordinary service, and memorable events to Chef's Dinner Table as our Culinary Director and chef-in-residence.

FAQs

Do you accommodate dietary restrictions?

• Yes. Please email Info@ChefsDinnerTableNYC.com with your dietary needs with at least 3 days notice. With less notice, we will undertake our best effort (but cannot guarantee) to accommodate your dietary restrictions.

Is there a dress code?

• Nobody will be barred at the door for their garb (unless they come in tank-tops and sandals!). The tone of the evening will be somewhere between smart-casual and elegant. Men are encouraged (not required) to wear a dinner jacket. Ladies will no doubt take the opportunity to impress each other. You are free to make your own choices in the context of the above.

Are there any ID requirements or an age limits to enter the event?

• Guests must be at least 21 Years of age with valid ID.

What is the closest subway stop to the event?

• B, D to Grand Street
• 6 to Canal Street
• J,Z to Canal Street
• N,Q,R,W to Canal Street

What are the closest parking lots  to the event?

There are 5 parking lots nearby (in order of proximity):

• 123 - 129 Baxter St, New York, NY 10013 (Closest, underground)
• 174 Centre St, New York, NY 10013 (2-minute walk; open-air)
• 104 Mott St, New York, NY 10013 (2-minute walk; underground)
• 44 Elizabeth St, New York, NY 10013 (3-minute walk; underground)
• 395 Broome St, New York, NY 10013 (3-minute walk; open-air)

What is the refund policy? Is my registration/ticket transferable?

• While tickets are not refundable, they are transferable to anyone of legal drinking age. If you are unable to use your ticket, we will undertake to re-sell your ticket on a best-efforts basis subject to a 20% service fee.

Do I have to bring my printed ticket to the event?

• No. (just have some ID handy)

Where can I contact the organizer with additional questions?

• Please email Info@ChefsDinnerTableNYC.com