Daniel Breaker hosting a dinner party
Smoked Oyster with Sparkling Rose Gelée
“Those are Kumamoto oysters, which come from the West Coast. They’re very briny and sweet with a little bit of a cucumber note. The sparkling rose gelée … I was just trying to make an elegant version of a Jell-O shot. The oyster sauce is red wine vinegar, shallots, salt, pepper and some citrus. [The green] is a sea bean, a tasty type of seaweed—very salty like a haricot vert.”
“Those are Kumamoto oysters, which come from the West Coast. They’re very briny and sweet with a little bit of a cucumber note. The sparkling rose gelée … I was just trying to make an elegant version of a Jell-O shot. The oyster sauce is red wine vinegar, shallots, salt, pepper and some citrus. [The green] is a sea bean, a tasty type of seaweed—very salty like a haricot vert.”
Sea Scallop Crudo with Balsamic Pearls and Garlic Chips
“That’s a raw shucked scallop and on top of that is—because I couldn’t afford caviar—those are actually balsamic pearls. The garlic chips are pieces of garlic that have been shaved thin and fried, and then cilantro stems because I didn’t want something as light as the leaves; I wanted something with a little more bite to it.
“That’s a raw shucked scallop and on top of that is—because I couldn’t afford caviar—those are actually balsamic pearls. The garlic chips are pieces of garlic that have been shaved thin and fried, and then cilantro stems because I didn’t want something as light as the leaves; I wanted something with a little more bite to it.
Razor clam in a Pilsner Broth with Prosciutto Bits and Red Bell Pepper
Uni Bucatini
“It’s sea urchin bucatini [and] a while truffle and parsnip crumble.”
“It’s sea urchin bucatini [and] a while truffle and parsnip crumble.”
Broiled Hamachi Collar
“The collar of the Hamachi fish, and under it are five different radishes and Asian pears with an anchovy vinaigrette—to bring the whole thing together. The seafood is brined. A quick little brine on any seafood takes away the last of the fishy impurity and polishes of the texture of the fish.”
“The collar of the Hamachi fish, and under it are five different radishes and Asian pears with an anchovy vinaigrette—to bring the whole thing together. The seafood is brined. A quick little brine on any seafood takes away the last of the fishy impurity and polishes of the texture of the fish.”
Octopus Cassoulet, Garlic Sausage, Pork Belly Confit and Red Prawns (Carabinero)
“I still make a duck confit cassoulet, which is pork, beans and duck confit. This is the same idea, but just pulled a little more towards the Mediterranean.”
“I still make a duck confit cassoulet, which is pork, beans and duck confit. This is the same idea, but just pulled a little more towards the Mediterranean.”
Condola Rashad, her partner Sebastian Stenhøj, John Eric Parker and Tommar Wilson (both of The Book of Mormon) enjoying a meal at Breaker’s apartment
Sebastian digs in to the octopus cassoulet.
Foie Gras on Good Bread with Cara Cara Orange
“That’s Cara Cara orange, which is a very soft, sweet orange—not heavy citrus. There’s Easter egg radish, and I made some chive oil.”
“That’s Cara Cara orange, which is a very soft, sweet orange—not heavy citrus. There’s Easter egg radish, and I made some chive oil.”
Pork Belly Confit, Brandied Cherry Sauce, Fava Bean Purée and Fried Brussel Sprout Leaves
“I sliced a piece of pork belly. I crisped up the skin. I had some fava beans in the pantry. This plays really well together because the brandied cherries are so sweet. The fried Brussel sprouts are just sort of bitter and crispy and burnt, which brings the whole dish into a comfort foodie type meal.”
“I sliced a piece of pork belly. I crisped up the skin. I had some fava beans in the pantry. This plays really well together because the brandied cherries are so sweet. The fried Brussel sprouts are just sort of bitter and crispy and burnt, which brings the whole dish into a comfort foodie type meal.”
Name That Cocktail
“I need a name for it. It is coconut cream, just the top of the can of coconut milk, rum that friend got me from Jamaica, allspice dram, which was another gift, lime, simple syrup, mole bitters and orange bitters. It’s surprisingly light and drinkable.”
“I need a name for it. It is coconut cream, just the top of the can of coconut milk, rum that friend got me from Jamaica, allspice dram, which was another gift, lime, simple syrup, mole bitters and orange bitters. It’s surprisingly light and drinkable.”
John Eric Parker (The Book of Mormon) digs in to the feast
Beet Carpaccio
“So much like beef carpaccio, but really good beets, thinly sliced, covered with pomegranate seeds [and] a little olive oil. That is a celebration of a Thomas Keller dish … so not my dish, but boy oy boy, a damn good dish.”
“So much like beef carpaccio, but really good beets, thinly sliced, covered with pomegranate seeds [and] a little olive oil. That is a celebration of a Thomas Keller dish … so not my dish, but boy oy boy, a damn good dish.”
Sweet Potato Gnocchi in Brown Butter Sage Sauce with Diced Granny Smith Apples
“I love gnocchi, and I wanted to figure out a way to make a sweet potato gnocchi. A lot of people that make sweet potato gnocchi, they put in regular potatoes to bring it together. I’m on the path to make a truly, strictly sweet potato gnocchi. Each bit is like, ‘That’s Thanksgiving.’”
“I love gnocchi, and I wanted to figure out a way to make a sweet potato gnocchi. A lot of people that make sweet potato gnocchi, they put in regular potatoes to bring it together. I’m on the path to make a truly, strictly sweet potato gnocchi. Each bit is like, ‘That’s Thanksgiving.’”
Standing Rib Roast with Fig Port Glaze
“That thing’s in the over for hours, so that middle is nice and so rosy on the inside and a nice, sweet crust on the outside. That’s become a bit of a family tradition.”
“That thing’s in the over for hours, so that middle is nice and so rosy on the inside and a nice, sweet crust on the outside. That’s become a bit of a family tradition.”
Daniel Breaker
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