Photos from “The $20 Toothpick” co-hosted by Vanesscipes
Here’s some photos of my latest collaborative food event, this time working with Shan Raoufi, bohemian hottie and founder of $20 Toothpick.
The concept is simple: much like the way Bruce Wayne’s basement is the Batcave, Shan transforms his humble Brooklyn apartment into a restaurant. I think his bed morphed into a dinner table for 6, but I can’t say for sure because my back was turned.
Guests port their own potables,
We serve a four course vegan feast.
There’s no charge for the food but the (mandatory) toothpick brought out at the end costs $20.
Catchy, no?
Shan and I had a drag-out fight about first course. He was set on having beets star in the taquitos filling; I thought he was crazy. We arm-wrestled for Top Chef and I humbly report that these taquitos were beautiful, hell-yeah tasty, and probably the most popular course. It’s the beets.
Romaine Crudités
Cilantro-Arugula-Pistachio Pesto Dipping Sauce
The Chilled Spicy Melon Soup (recipe here) was the second course. Very colorful and cold, it was a good choice for steamy evening.
To be fair, some folks aren’t that fond savory fruit dishes or even cold soups for that matter, but for more adventurous types it’s a hit.
The main course was inspired by the cookbook The Artful Vegan. Huitlachoche is known as “Mexican Corn Truffle” to some, “Corn Smut” to others. In any case, it’s a mushroomy delicacy that flavors this tamale-like dish. Shan and I agreed that the combination of the rich mole sauce, the kicky carrot sauce, and the risqué sounding corn whatever-it-is made this dish just sexy enough to star as the main course.
I heard afterward from some non-vegan guests how surprised they were about the “meatiness” and heartiness of this dish, attesting that Shan and I accomplished what we set out to do: serve a fantastic, life-affirming meal that just so happened to be vegan.
Chocolate Mole and Carrot Sauce
Sautéed Greens
Spiced Red Rice
My favorite discovery this past week is this amazing vegan spice cookie recipe from Kaji’s Mom. I’m not much of a baker, but she sure is! The cookies are soft, fat, and spicy (I probably doubled the cinnamon and ginger.)
We sandwiched some store-bought soy ice cream in between the cookies and French-served a pour of a hot strawberry-rhubarb-acai sauce over the top. Mmmmm!
Warm Strawberry Rhubarb Acai Compote
Thanks to everyone who attended, and for all those on our waiting list (we were overbooked) for next time. I promise there will be one.
Also thanks to my (now official?) photographer Andrew Strasser and my delightful Brooklyn-virgin colleague Poundcake for taking all the pics you see on this post.
If you live in or around NYC and would like to be on my mailing list for upcoming veg’n events, please send me an email at vanesscipes@gmail.com
June 24th, 2007 19:40
So jealous that we couldn’t make it. Great idea and great food! Looking forward to the next round.
Yeah.
July 2nd, 2007 19:55
I just found your website, and I’m really enjoying it (in fact, as I type, the veggies are roasting for the turnip and snap pea salad). Anyway, what I really wanted to ask was where you got the huitlacoche. I’m also in NYC and I’m not sure I’d know where to go!
July 2nd, 2007 23:17
Kyle - one of these days our schedules will match up and I will treat you to something even better than (uh, or just as good as) this dinner.
ianqui - Thanks for stopping by!
For all good things, Indian and non, I go to Kalustyans on 28th and Lex. They have the most phenomenal selection of spices, rices, and everything nice. I think you can even mail order, but browsing the store is great when you have a free hour or three. The huitlacoche comes in a small can. From what I understand, huitlacoche is near impossible to get fresh so even restaurants use the canned stuff. Sort of disappointing, because I want to see it in action attacking an ear of corn. Last week I tried the huitlacoche quesadillas at Rosa Mexicana - very good and I’m almost positive sure they used the same canned stuff I did. Best of luck! Let me know how it turns out.