Project Sara presents new chefs to the masses with its unique dining experience: Dinner Reconstructed. The concept created by founder Viraj Borkar invites foodies, and gourmets in training, to enjoy an evening of unique dishes and specialty cocktails. The events take place all across the city in chic pop-up spaces created specifically for the evening’s festivities. We were fortunate enough to attend the inaugural dinner last week. For their first official dinner party guests enjoyed cocktails by Jeremy Buck and a sumptuous meal by Chef Eve Garcia. Partygoers gathered in an intimate space within the infamous Starrett-Lehigh building on Manhattan’s west side. Though the location was beautifully decorated and perfect for its purpose the next Dining Reconstructed event will likely be held somewhere else. The concept is that of a speakeasy or a rave; a mobile members-only event that can be held anywhere across the city, adding an element of mystery and intrigue to the menu less dining experience.
The evening began with a cocktail reception. Guests mingled around plush seating and a well-appointed bar, enjoying the unique mix of beverages provided by Mr. Buck. One of the most popular drinks of the evening was an unnamed cocktail featuring St. George Terrior Gin, Strawberry, Soda and a surprising bit of tomato. While enjoying the cocktails, guests nibbled on deconstructed versions of the evening’s meal. The flavors we would be savoring during the actual meal were presented as bite-sized snacks to jump start up our appetites.
After the cocktail hour guests were ushered to their tables to await service. As an off-menu experience you will not be allowed to order. Dining here means trusting the trained hands of a dedicated chef. Each chef in this series of events will bring their own flavor profiles into the arena. Chef Garcia provides a mixture of fresh flavors with a hint of Asian influence into her dishes. Our meal began with a shiso leaf wrap filled with tender chunks of marinated fluke flavored with tamarind, chili, and pamelo.
The second course was a small quail egg salad of sorts. The tiny quail egg was hidden under a mound of beautiful leafy greens with a drizzle of tea oil. Morsels of roe sprinkled artfully along the added a burst of freshness and oceanic flavor.
The quail egg was followed by a dish of mussels draped in a delicious spicy coconut cream accented with toasted black garlic and shiso leaf.
The main course of the evening was a thinly sliced skirt steak with shallots, leaf wrapped rice parcels and fragrant mint.
Our meal ended with a delicious coconut grain custard. The flavorful dessert featured five spice, fresh fruit and crunchy cashews for texture.
Last week’s meal was one of many to come for Project Sara. Though you may have missed out this time you can always visit Projectsarainc.com and join the gourmet elite. Membership is a simple process. You simply fill out their convenient online form and wait for a confirmation email. Once approved you will be well on your way to refining your palette and being part of a select few who get to enjoy the craft of some of the industry’s hottest new chefs and mixologists.