We transform the cultural visit to the Metropolitan Museum of Art in New York into a sensory experience at The Dining Room: for spring, a menu based on peas
Peas from appetizer to dessert, a menu completely based on seasonality to guarantee the excellent quality of the ingredients, why not? This is the culinary idea brought by the chef John Fraser, two Michelin stars, al The Dining Room, chic restaurant of the Metropolitan Museum of Art of New York. If in February he made his debut with a series of mushroom dishes, now it is the turn of the green legume – and we went to taste it in person.
Peas, please!
The Metropolitan Museum of Art in New York, affectionately called by New Yorkers even Met, is a veritable institution of the city, if not national and international panorama. Located on the eastern side of Central Park, it is a huge treasure chest thanks to a permanent collection of over two million works of art, divided into nineteen sections. Different and interesting are the exhibitions that are added to the artistic offer of the Met, even if in recent years it is theexhibition fashion theme to draw attention thanks to the contribution since 1995 of Anna Wintour, legendary figure not only for i fashionista.
Since 1948, May has traditionally been the month of Met Ball, or the gala to raise funds for Costume Institute of the Metropolitan Museum of Art. The vernissage is colored with wonder and fantasy thanks to the celebrities who follow the dress code based on the theme of the exhibition, from the orientalizing “China: Through the Looking Glass"Up to the religious"Heavenly Bodies: Fashion and Catholic Imagination"There were several striking examples. This year the theme is "Camp: Notes on Fashion“, To which the chef John Fraser he was inspired to choose the basic ingredient of his Spring Menu.
I love the versatility of peas, its many varieties and its infinite preparations – from soft to raw, from sweet to bitter … Peas have an infinite array of possibilities. These are legumes with absurd instability, the perfect answer to the exhibition on the Camp – chef John Fraser
Menu: peas!
The seasonal menu of the The Dining Room prepared by the starred chef for this spring is based on peas, which actually counts over 1390 classified varieties. From the avant-garde tradition, even to John Fraser likes to experiment with this legume to bring out the famous desserts. At the Sunday brunch with a view of Central Park, we tasted a refreshing one Snap Pea Salad (fresh snow peas, egg red, Piquillo vanillato pepper, almonds, lavender, Chardonnay vinaigrette), followed by a tantalizing dish of Pea Agnolotti (homemade pasta, shallots, peas, morel mushrooms, white wine, parmesan, pepper, green pea sprouts), to conclude the original dessert Baked Alaska (chocolate ice cream covered with meringue on a pea sponge base). The experience is delicately intense, the freshness of the main ingredients is perceived at every bite, the taste buds enjoy a round trip on flavors that are sometimes sweeter, others more pungent, to the point of leaving the mouth very satisfied.
The location is very charming with that old-fashioned air and the clientele is certainly younger in spirit than in the chronological age, but we recommend booking a brunch in this historic place to live a 360-degree experience of what the Met can offer – after all, even cooking is an art.
Browse the gallery to see pea dishes!
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