Outdoor tasting menu in Kingston, NY
We sold out our first COVID era event, outside at the beautiful 7 Miles to Kingston venue. Thanks to everyone who joined us and made this event so special. We will soon be posting media from the event showcasing the menu and setting.
We presented an end of summer 6 course tasting menu, cooked over fire and served a group of 40 guests outdoors. Our drink pairing was curated by Artisan Wine Shop, in Beacon, NY. We look forward to upcoming events.
Winter Kaiseki in the Hudson Valley
A winter solstice feast of local ingredients prepared in the Japanese way. On December 20th and 21st David Israelow and Jon Klip presented a winter menu in Chatham, NY. The dinner featured trout from Hudson Valley Fisheries assorted mushrooms from Rock City Farm and rose veal from Hawthorne Valley Farm. Drink pairing curated by Artisan Wine Shop.
Hosted at the Barn on Bushnell
Presented by the Chef’s Collective
Prepared by David Israelow and Jon Klip
Photos by Talia Siegel
Fall in the Hudson Valley
On October 19th, we hosted an Italian inspired course menu utilizing local ingredients from the Hudson Valley. The dinner was a collaborative effort between David Israelow and Michael Pini. The two met in 2015 in NYC when they were cooks at Betony, at the time a rising star restaurant with 3 stars from the NYT and 1 from the Michelin guide. The dinner was their first time cooking together since then.
They presented an 8 course menu highlighting local ingredients from Buttonwood Hollow farm, Wild Hive mill and Hawthorne Valley farm. Featured items included pork raised on the property and presented three ways and a tagliatelle utilizing a mix of wheat and rye flour milled locally.
David Israelow is based in New York City. He has spent time cooking in restaurants and pop-ups in the US, Japan, and India. He recently completed a farming apprenticeship in the Hudson Valley. In 2018 he won the World Washoku Challenge, held in Tokyo. He is a graduate of the International Culinary Center and the Tokyo Sushi Academy. David is currently producing a documentary "Anatomy of a Meal," to learn more click here.
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Michael Pini is a New York based chef. A graduate of the International Culinary Center, Michael has worked in fine dining restaurants around the world. This list includes Eleven Madison Park, Faviken, the Nomad and Betony. His Italian roots have drawn him to study and explore the art of pasta making. He recently launched a boutique pasta company, Brooklyn Pasta Lab, focused on delivering high quality hand made pasta directly to your home.
wild things
A course menu defined by the season’s wild bounty
Following 6 days of hunting, foraging and fishing - David Israelow and Kan Morieda collaborated to create a menu expressing their experience. The event marked the opening event for the Barn on Bushnell in Chatham, NY.
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Kan Morieda is a chef and restauranteur from Tokyo. His style is unique and eclectic. Kan spent time training in revered kitchens around the world, from Tetsuya’s in Sydney to the Mandarin Oriental and Kogetsu in Tokyo. After his training, Kan opened the popular Tokyo restaurant, Salmon & Trout. Kan has spent time traveling the world doing popups in every city he visits. This will be his first visit and popup in New York. @moriedakan
a spring screening
A seasonal course menu accompanied by a screening of Anatomy of a Meal
At the end of April, David Israelow presented a seasonal tasting menu at the Tuck Hotel, a boutique hotel in Downtown LA. The event was produced by Chip City Entertainment. Following the meal the first episode in the docu-series, Anatomy of a Meal, was screened.
The film follows David Israelow as he spends a week fishing, farming and foraging to prepare for a popup dinner event in New York City. The process was documented and screened at the meal. The resulting footage is the basis of the film. To learn more about the film visit www.anatomyofameal.live.
Hosted at the Tuck Hotel || Photos by Matt Koulermos @koulermos
spring heritage in Tokushima
A collaboration celebrating local food and culture in a remote mountain village
In March, David Israelow travelled to Tokushima to meet with Kaz Egashira and Miki Ebina. Together, they explored local ingredients, heritage techniques and local cuisine. Inspired by their exploration and in collaboration with local specialists, they crafted a 5 component bento to serve to 100+ people for a local hanami celebration.
The event was hosted at a new community space renovated through the efforts of Kaz and Miki. They converted an obsolete kindergarten to provide a space for popup events showcasing local producers and products. This was the opening event.
Kaz Egashira and Miki Ebina (originally from Kyoto and Osaka) moved to the deep mountain region of Kisawa, Tokushima together in April of 2017. Through a governmental grant, they are employed by Naka-town as “regional energizers” of Kisawa. The former Kisawa Village (now merged as part of Naka-town), located in the southeastern foothills of Mt. Tsurugi, is possibly some of the most secluded mountain habitats of old Japan.
Due to the area’s remote geography—most automobile roads leading up to the high-altitude villages were built during the 1960s and 70s—the utterly self-sufficient livelihoods of the villages remained largely untainted amidst the rapid industrialization experienced all across 20th century Japan. Villagers still grow a wide variety of traditional heirloom vegetables and grains that go back hundreds if not thousands of years.
Photos by David Israelow @davidistyle and TS Pfeffer @tspfeffer
early spring in Tokyo
David Israelow served a seasonal course menu at Salmon & Trout, in Tokyo
In April, David Israelow visited Japan and presented a seasonal tasting menu at Salmon & Trout in Shimokitazawa, Tokyo. Salmon & Trout was the first restaurant David trained at in Japan so it was fitting for his first Tokyo popup to be hosted at the restaurant. The event was covered by JIBTV in a segment on “Catch Japan” watch the episode (aired April, 2019)
Salmon & Trout is an intimate restaurant in Shimokitazawa, Tokyo. The proprietor, Shion Kakizaki, has relationships with fisherman and farmers. He himself travels annually to harvest indigenous fruits in remote areas in Japan. His focus on sourcing top notch ingredients is a focal point of the restaurant. Kouji Mikawa is utilizing these ingredients to create and express his menu. He has spent time working in famed Washoku restaurants in Tokyo and Hiroshima.
Hosted by Salmon & Trout || Photos By JIBTV
winter kaiseki in new york city
David Israelow and Yuuki Tanaka presented a seasonal kaiseki course menu in January.
The Chef’s Collective presented Winter Kaiseki in New York City. A sold out event hosted at Secchu Yokota. The intimate restaurant was the perfect setting for our visiting chefs David Israelow and Yuuki Tanaka to present their collaborative seasonal kaiseki menu. The menu highlighted locally sourced fish, wild vegetables preserved from the spring, and winter greenhouse growing in the Hudson Valley. In the hands of our chefs, their unique expression represented the season, the locality and their collaborative efforts shined through.
Yuuki Tanaka is a Tokyo based chef and owner of Ise Sueyoshi. A kappo kaiseki restaurant focused on ingredients from his hometown in Mie prefecture. He spent 4 years cooking at famed kaiseki Ryotei Kikunoi before traveling to 16 countries in exploration of food and culture. Since then he has focused on his intimate restaurant to much acclaim.
Hosted at Secchu Yokota @secchuyokota || photos shot by Adam @ad.hoc
japanese knife skills: the art of sashimi
Presented in early January at the International Culinary Center. Attended by students, instructors and other culinary professionals, Chefs David Israelow and Yuuki Tanaka demonstrated the way to prepare fish for sashimi. The focus was on local seasonal fish, which were sourced and provided by Osakana, a Brooklyn based restaurant, fish market and educational center.
The chefs demonstrated using striped bass, Black Sea bass, porgy and fluke. They demonstrated filet techniques for flat and round fish. After preparing the filets, they chefs demonstrated two styles of cutting sashimi for the plate.
event page hosted by the International Culinary Center
blog entry from the International Culinary Center
article was posted by an attendee on JIJI (in Japanese).
Hosted at the International Culinary Center @iccedu || Photos By Arielle