The Drawing Room In Cos Cob Hosts Artist’s Table Dinner Series

CTbites Team March 16, 2013

The Drawing Room in Cos Cob is excited to announce it’s first Artist’s Table Dinner Series. The Drawing Room is an intimate gem, with a small dining room and garden patio that extends the tiny restaurant in the warm seasons and a newly remodeled art gallery in the space adjacent to the cafe.

“The Artist’s Table”, is a seated, plated dinner, with limited seating, situated right in their beautiful gallery, featuring local farms, artisanal cheeses and fresh, local ingredients, which highlight particular artworks and artists in their current exhibit. This Dinner Series is an exciting combination, bringing together art and food lovers and alike.

The season kicks off on March 24th @ 6:30 PM, when their executive chef, Paul Lockely teams up with Bjorn Eicke of Thomas Henkelmann to artfully create a five course dinner inspired by artworks from the current exhibition “Homeland.” Each course is well thought-out and inspired by the current collection of artwork in the gallery. (See menu below) In other words, each dish is based on a piece of artwork.

Tickets must be purchased in advance with your reservation, and are limited to eight for each dinner.

If you visit our website www.thedrawingroomartgallery.com you can compare the dishes on the menu below with the artwork that is shown. There is also additional information about the Artist Table there.

The Artist’s Table Menu for the 24th of March

First course:
Jeremy Saladyga's “Black and White Soup”
A savoury celery root soup accented with a black walnut pesto, served in an espresso cup.
Second course:
Darthea Cross’s “Gnocchis and Peas”
A mosaic of potato ricotta gnocchi on a mirror of pea coulis, garnished with peas, pea shoots and parmesan shavings.
Third course:
Cameron Schmitz’s “Stuffed Mushroom Chicken”
Deboned chicken leg stuffed with a truffled wild mushroom farce, wrapped into apple smoked bacon, rolled into a cylinder, surrounded by oyster mushroom and black trumpet “trees” garnished with edible flowers and a pommery mustard sauce.
Fourth course:
Michele Kishita’s “Ash Layered Goat cheese”
A collage of “Blue Ledge Farm” goat cheese, candied nuts, dried figs crackers, and a delicate drizzle of balsamic honey reduction bleedings.
Fifth course:
Chris Macan’s “ Strawberry Landscape”
A mille feuille of caramalized puff pastry with goat’s milk vanilla custard, strawberries and a tangy strawberry sauce.