DINING IMPOSSIBLE 6 – NEW YORK CITY
—————————————
The fun-loving dinner party takes a chunky bite out of The Big Apple.
Known as the capital of the world, New York attracts foodies, fashionistas and impresarios with a thirst for big business, and all things bourgeois. The melting pot that it is, New York has come to behold a gastronomy scene so enriched by traditional and contemporary cooking cultures in need of sharing.
Korean, New Nordic, Italian, French, Swiss-American; the diversity of this great city is cardinal. It’s the perfect destination to host the sixth Dinning Impossible. The first outside Europe, offering “the world’s most coveted dinner tickets” to pleasure aficionados flying in from around the globe.
3 days – 3 unique dining venues – 1 great dinner party.
Thursday, May 8th – Friday, May 9th – Saturday, May 10th.
18 notabilities only.
—————————————
THE MENU
Thursday, May 8th
—————————————
Jungsik, situated in the swanky dinning district of Tribeca, serves up style, modernity and an abundance of flavours and textures to satisfy your palate.
Offering “New Korean” cuisine such as sea urchin, crispy red snapper and fried oyster, get ready to be transported on a sensory journey over to Seoul’s incredible Noryangjin fish market, it’s bustling streets full of vendors and free flowing aromas, and back to your seat where all five senses are feasting on what sits in front of you.
This is Jungsik’s completely unique and authentic Korean take on gastronomy.
Prior to Jungsik in New York, Jung Sik Yim, the Head Chef and proud owner, opened two popular restaurants in Seoul, South Korea, the first of which is placed on the better half of the 50 Best Asian Restaurants list.
Taking traditional ingredients and serving them in a completely contemporary way, Jungsik is determined to bring Korean food to the forefront of gastronomy, and he is doing a remarkable good job at it.
—————————————
Only in business since 2011, Jungsik is the first Korean restaurant in New York to receive two Michelin stars.
“Chef Jung Sik Yim is not merely preparing excellent food, but presenting his own, very unique reflection of modern Korean cuisine.” – Michelin 2014.
Dress code: Classy laissez-faire.
—————————————
Fun-loving? See what happened at Dining Impossible 5 – Barcelona.
The Exclusive Buyout
—————————————
With no written menu, you go in blind and you come out wide eyed and tingling.
The team at Atera take you on an adventure. No taste bud will be left unturned. And apparently neither will any rocks as typical ingredients include moss, nettles and birch sap (all foraging done prior to the dinner).
This is the real deal. New York-thinking-Nordic. And we have the full restaurant exclusively to ourselves, being indulged around the seductive kitchen counter with a 20+ servings tasting menu.
Atera’s Sommelier, Scott Cameron, has created an extensive wine list for such an intimate restaurant. His list is traditional in its roots but holds a few surprises and gems for all types of wine lovers.
On this evening he will be offering diverse beverage pairings to accompany Matthew Lightener’s two-starred Michelin tasting menu. These pairings are highly creative and may include any type of beverage, not just wine.
Chef Lightener has behind him a range of renowned restaurants including three times voted “The World’s Best Restaurant”, Copenhagen’s Noma, and in 2010 Matt was named one of Food & Wine’s “Best New Chefs in America”.
He has also received nominations for the Rising Star Chef award by the James Beard Foundation in both 2010 and 2011, and was included in Restaurant Hospitality’s list, named “10 Chefs to Watch”.
—————————————
Known to be his most ambitious venture to date, those special few to dine at Atera will be able to witness, and more importantly, to taste, true excellency.
Take a look at the New York Times photo series on Atera’s tasting menu to wet your appetite.
Dress code: It’s all about the attitude.
—————————————
DI was originally created in Copenhagen. View the tantalising agenda here.
Saturday, 10th May
New York City No.1
—————————————
At Eleven Madison Park, the aim is to marvel. Nothing can be anticipated.
Chef Daniel Humm and general manager Will Guidara’s sleek Art Deco restaurant offers a masterclass in surprise. From the mysterious string-tied box that kicks off proceedings, to the waiter affixing a meat grinder to the table midway through the meal, little can be anticipated.
What diners can rely on, however, is a dining experience that is as delightful as it is engaging with the use of peerless ingredients and top-class cooking such as a clam dish that comes in two stages.
Having earned his first Michelin star at the age of 24, Swiss Daniel Humm has since put 2 more on the table of Eleven where the grand finalé of Dining Impossible 6 will be held.
Working closely with Will Guidara, he has received numerous accolades for this lionised restaurant. These include four stars from the New York Times, no less than six James Beard Foundation Awards, as well as the three Michelin Stars and a spot on San Pellegrino’s World 50 Best Restaurants list as an impressive forth and thereby the highest ranking restaurant in North-America.
Overlooking the magnificent Madison Square Gardens, Eleven not only boasts a bountiful tasting menu but also spectacular views from their private dining rooms.
With this poignant backdrop and full-blown tasting menu focusing on the ample agricultural assets of New York and the long established culinary traditions that have taken root here, this is set to be a magnificent taste of The Big Apple.
Dress code: Formal elegance.
—————————————
Royal Sterling Caviar “Vichyssoise” of Caraquet Oysters, created at Eleven Madison. Voted among the most beautiful dishes in the world.
Press play and experience Eleven Madison.
—————————————
DETAILS
Dining Impossible 6 – New York City is the full experience: besides the extraordinaire dinners, it also includes rooftop receptions, selected transport and after parties at exclusive night spots with a range of drinks, beverages and canapés.
All dinners include full wine/beer/cocktail menus predetermined with the respectful sommeliers, as well as mineral water, various taxes and gratuity.
As always the guest list remains a secret to the public and will only be shared in detail among the participants. Menus and wines will be served découverte, meaning presented and discovered on the night of the dinner parties as a part of a full-blown New York style storytelling.
Price per cover is confidential. Please contact Kristian Brask Thomsen at ambassador@bon-vivant.dk for further information.
Thank you.
—————————————
“Billed by Forbes Magazine as “the ultimate dinner party” and by Huffington Post as “the world’s most coveted dinner tickets”; Dining Impossible is a three-day gastronomic bender organised by culinary ambassador Kristian Brask Thomsen.
– Sydney Morning Herald.
