Three amigos. 3 hours. 54 guests. 12 courses. 648 plates.
That’s the final tally for last Saturday’s “Cow-n-Buddies” prix-fixe, the latest in Break of Dawn Chef Dee Nguyen’s ongoing series of fine-dining dinners. It’s a concept he’s flirted with sporadically over the years, only realizing it consistently with this year’s successful meals including “Un Tour de Vietnam,” “Pig-N-Buddies” and multiple B.O.D. RAW sushi dinners, in tandem with Sushi Roku’s Daniel Doki Kim.
It takes months of planning, up until the day of, utilizing techniques new and old (garum, anyone?). This meal included 45-day aged prime rib, monkfish liver, veal with blue crab … the dude isn’t holding back, and he’s only getting quicker, better, more efficient and even more experimental. He does it as sport, on his own, for the high.
For those in the kitchen, it’s pure and unrelenting chaos. For those in the dining room, pure and unrelenting bliss, with course after course highlighting Chef Dee’s unique flavor profiles and plating. I’m writing a book with him and many of these pictures will find their way into those pages. Until you can get your hands on the final product, enjoy this look at Break of Dawn After Dark.
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