Caveman Bone Marrow at the Museum of Food and Drink Lunch
© kate krader
Wylie Dufresne's Bone Marrow—just like in caveman times.
I can’t imagine a better way to raise money for the upcoming Museum of Food and Drink than with an amazing lunch at Del Posto in New York City. And that's just what Dave Arnold (Culinary Technology Director at the French Culinary Institute) and Patrick Martins (co-founder of Heritage Foods USA) did for MOFAD this weekend. Hopefully we’ll start walking through the doors of the museum in the next four or five years. In anticipation of that great day, some of the city’s best chefs and mixologists took part in the Get-the-Ball-Rolling Fundraiser. Each was assigned a different period in history or a food trend as their theme. Highlights:
Dave Chang: American Food 1491
Dish: It’s a Shame We Know More About Dinosaurs Than About What Native Americans Ate (Oysters, Acorns and Berries). Although almost no research exists on diets of that period in America, Chang found out that the Native Americans prized oysters—the bigger the better. And served supersized oysters, aged for over a year, with black “acorn bread” and berries.
Wylie Dufresne: Caveman Food
Dish: Bone Appetit (Potato, Bone Marrow, Scallops, Beets, Enoki Mushrooms). Because cavemen had no short supply of bone marrow, as well as root vegetables and shellfish, Dufresne cleverly filled roast potatoes with bone marrow, served them on roast ground scallops that looked like dirt and topped them with roasted enoki mushrooms that looked like twigs. He basically reimagined a bone found in the woods would look like to a caveman. “It was that or roadkill,” said Dufresne.
Mark Ladner: Ancient Rome
Dish: Big Bird (Boiled Ostrich). Ladner, the host chef, got his hands on three whole ostrich (one of which he decorated with yellow ostrich feathers and wheeled out as a centerpiece to the meal; he said if he’d been in Rome circa 3 AD, he probably would have ridden it around the Coliseum before turning it into dinner). He stewed the other two until the meat was super tender , mixed it with celery and barley and served it on a round of bread with no silverware.
Christina Tosi: Space Food
Dish: Neapolitan Ice Cream (Strawberry, Chocolate and Vanilla Ice Cream). “When you think of space food, you think of astronaut ice cream,” said Tosi, who served meringue-like chocolate and strawberry nuggets with vanilla-cream ice cream and brownie batter spread on the plate.