Tag: MET

succeeds at the Met in New York – Italian Cuisine


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!




Star chef Joh Fraser debuts at the MET in New York: menu – Italian Cuisine

Star chef Joh Fraser debuts at the MET in New York: menu


Starting from the month of February, the MET Metropolitan Museum of Art of New York adds an important artist to his long list. This time it is not a painter or a sculptor, but a cook expert in culinary art. Hired as resident chef to the The Dining Room, the debut of the chef John Fraser, two Michelin Stars, is almost an artistic installation: a menu totally based on mushrooms!

The starred chef enthusiastically accepted the assignment: "As a visitor and devoted fan of the MET, I am honored to share my culinary vision with guests at The Dining Room. Combining my style of cooking with the artistic experience of the MET is a unique and stimulating challenge. I hope my dishes bring a complete and profound experience to all visitors"- reads the official statement.

The big news was very well received by the American press, which wasted no time in praising the choice to open the elegant restaurant to the public – until last summer access was granted only and exclusively to members of the MET, in fact. A decision in line with the project of experimenting with high-quality dining in the prestigious walls of the infinite museum through the creative cuisine of the American chef, who goes to support the menu of theexecutive chef Fred Sabo.

Already known for his exquisite work at The Loyal and at the Nix, John Fraser has the task of winning over customers through innovative seasonal menus that revolve around a main ingredient. His debut immediately convinced the critics thanks to the original use of mushrooms in a special fixed price menu available for lunch, brunch and dinner. This mushroom menu will be available until April, before changing to focus on another seasonal ingredient. Renowned for his ability to create excellent dishes with high quality ingredients, Chef Fraser has imagined a 5-course enogastronomic itinerary combined with wines of California that explores the mushroom world.

It starts with the Royal Trumpet Mushroom Carpaccio (mushrooms, fennel with barigoule, flakes of Parmesan, hazelnuts and wild rocket), followed by Chanterelle Polenta (chanterelles in fricassee, pumpkin, poached chicken egg, chestnuts, truffles). The main course provides the fish version with the Sea bass with steam with wild mushroom bouillon, Hon-Shimeji Japanese pickle mushrooms, aromatic herbs, or the meat version with the Sirloin accompanied by caramelized Maitake mushrooms, onion galette, escarole salad and fresh horseradish. The dessert called Porcini Pavlova reproduces the shape of the mushroom with a sweet meringue, inside which they are found vanilla cream, chocolate pudding and coconut powder served with Madeira aged 10 years of Madeira and Henriques.

In addition to the contribution of the chef John Fraser, the bar director Salvatore Tafuri bring new drinks like cocktails Central Park made with green voka, chartreuse and white vermouth or the Passion About It with bergamot, passion fruit, ginger and bubbles. The choice of the cellar and the wine pairings is instead in the hands of the wine director Amy Racine.

Discover our 10 tips for cleaning mushrooms and 15 recipes with mushrooms to try absolutely

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