Past Events

  • Photo Recap: Midnight Brunch x Girl Walk // All Day Edition with Bulldog Gin and Nitehawk Cinema

    Midnight Brunch x Girl Walk // All Day descending upon Nitehawk Cinema in Williamsburg (Brooklyn) last weekend, and we can absolutely guarantee that none of our guests knew what they were really in for.

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    Nitehawk in a very cool film house that shows mainly indie films (with bigger releases being shown from time to time). In addition to a great movie selection, they have a full bar and serve drinks, appetizers, dinner and desserts straight to your seat while you enjoy your movie. The spot has been a favorite weekend haunt of mine since seeing The Rum Diary there last year.

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    his edition of Midnight Brunch was sponsored by BULLDOG Gin and Misfit, Inc., with BULLDOG Gin taking the lead role, walking guests through some fun facts about the independent spirit company, based right out of Manhattan. BULLDOG Gin is a light and versatile London Dry Gin, which guests got to sip on all night in the downstairs bar (which was shut down just for Midnight Brunch). We enjoyed three craft cocktails, devised by Jen Marshall (bar manager at Nitehawk Cinema).

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    Brand New Heavies BULLDOG Gin Benedictine Fresh Lemon Juice Orange Bitters

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    Brooklyn Banks Punch Banks 5 Island Rum Moroccan Mint Tea Sencha Green Tea Demerara Simple Syrup Fresh Lime Juice

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    Girl Walk Lemonade Tito's Handmade Vodka Housemade Rosemary Lemonade

    While the cocktails absolutely sparkled on Friday night, the real stars of of the evening were filmmakers Jacob Krupnick and Youngna Park, the creators of indie film Girl Walk // All Day. The Brooklyn-based pair funded their film's production on Kickstarter, exceeding their initial $5,000 goal by $20,000. The film's soundtrack (which is a major base for the plot) is the creative commons mashup, "All Day," by DJ / artist Girl Talk, and the film itself was filmed in public places all over New York City. Given the film's musical and physical backdrops, I worked with Nitehawk's head chef Russell Dougherty on creating a menu that paid tribute the the songs and sights of the film.

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    Appetizers:

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    Staten Island Ferry meatballs

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    "Can I Get a" Zucchini Balls with Yogurt and Sriracha Sauces

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    Rude Boy Boy Boy Mini Hot Dogs

    After we enjoyed cocktail hour and appetizers, we all made our way into a private theater for a special midnight screening of the film.

    Main course choices were all inspired by songs in the film.

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    Girl Walk x Nitehawk Burger and Disco Stick Tater Tots

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    "Occupy My Burrito" with roasted Veggies, black beans and avocado dressing with a side salad

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    "I Like it Raw" kale salad with crispy parsnips, garlic honey vinaigrette, mango, tomato, carrots and sesame seeds

    The desserts were a tribute to a scene shot at Yankee Stadium. We actually crowdsourced an idea for one of the desserts on Facebook.

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    Caramel Peanut Popcorn Balls

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    Brooklyn Red Velvet Cake Pops

    After the film (during which there was much booty shaking, arm waving and chair dancing), we enjoyed a spirited Q&A with Jacob and Youngna.

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    Enjoy a few more highlights from the evening below. All photos in this post by Clay Williams.

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    Check out the rest of the photos from Midnight Brunch x Girl Walk // All Day edition here. We partnered with Time Out New York as the ticketing and marketing partner for this event. For more details on the event, visit their post here: http://bit.ly/mbtony12.

    *** I love sharing details about upcoming tasty trips and adventures, so you won't want to miss a bite. As always, please feel free to chat with me on Twitter, join our group on Facebook and keep up with new posts here by subscribing. Request an invite to future Midnight Brunch events here. ***

  • Photo Recap — Midnight Brunch: Cooks for the Cure Edition with KitchenAid

    Midnight Brunch: Cooks for the Cure Edition with KitchenAid brought a completely lovely, intimate group of bloggers together for celebration last Thursday. We welcomed 20 food writers and bloggers of other sorts to an airy loft in midtown.

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    Midnight Brunch was sponsored by KitchenAid as a thank you to writers for promoting or participating in their 1,000 Cooks for the Cure Initiative. 1,000 Cooks for the Cure kicked off Friday, and brings folks across the country together to host potlucks to raise money to fund breast cancer research. The Midnight Brunch menu was centered around a French-inspired brunch theme featuring approachable dishes and cocktails that could be recreated by our guests as they host their own 1,000 Cooks for the Cure party this week.

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    Pink has long been the color associated with breast cancer causes, so that color was reflected everywhere from the amuse bouche to the linens to the napkins. The party featured four creative tipples (two of them pink, matching our color scheme) by house bartenders Hal Wolin and Pamela Wiznitzer.

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    The creative cocktails featured Atlantico Rum, a homemade hibiscus-infused Tito's Vodka, Tequila Avion, Cedilla Acai Liqueur, St. Germain and Primaterra Prosecco. Pictured above is the Low Tide by Pamela Wiznitzer with hibiscus-infused Tito’s Vodka, homemade lemongrass syrup, fresh lime juice and tonic. As guests sampled the festive drinks, servers passed smoked salmon and cream cheese deviled eggs and pissaladiere nicoises (mini caramelized onion tarts with nicoise olives).

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    After a few words of thanks from KitchenAid, guests meandered around, enjoying the scenery (a food-bloggers' dream come true) and made their way to their seats for Midnight Brunch. As an amuse bouche, guests nibbled on mini parfaits with organic French Vanilla yogurt, granola and strawberry jam.

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    The main course was one of my personal favorite brunch dishes, a go-to that I whip up frequently (especially for the holidays): French Toast Bread Pudding with Spiced Pear Sauce. I served this up with a side spinach salad garnished with strawberries and a homemade pomegranate vinaigrette. _MG_4508

    For dessert, I made my friend Cathy Erway's Lemon Thyme bars. _MG_4673

    Check out the full menu from the meal here. The cocktail list is here and here. Enjoy a few more highlights from the evening below. All photos in this post by Clay Williams. _MG_3879 - Version 2 _MG_3956 - Version 2

    Shake, Rattle and Roll – by Hal Wolin: Avion Blanco Tequila, St. Germain Liqueur, fresh strawberries, homemade cinnamon syrup, fresh lime juice, chili-sugar rim. _MG_4686 - Version 2

    Purple Sunrise – by Hal Wolin: Cedilla Acai Liqueur, Primaterra Prosecco, Dolin Dry Vermouth, lemon twist _MG_4122

    Feel the Rhythm – by Pamela Wiznitzer: Atlantico Rum, Lillet Blanc, homemade fig purée, fresh lemon juice, egg white.

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    Check out the rest of the photos from Midnight Brunch: 1,000 Cooks for the Cure edition here. See our original post about this Midnight Brunch collaboration here. *** I love sharing details about upcoming tasty trips and adventures, so you won't want to miss a bite. As always, please feel free to chat with me on Twitter, join our group on Facebook and keep up with new posts here by subscribing. Request an invite to future Midnight Brunch events here. ***

  • Photo Recap -- Midnight Brunch: Chicken or Egg Edition -- June 2012

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    Midnight Brunch: Chicken or Egg Edition kicked it up a notch in Williamsburg last weekend. We turned up the volume on cocktails, with four creative tipples by bar master Pamela Wiznitzer. We served up the most gorgeous food to date from the mind of Sam Kim and her team from Biddy & Yolk. We could not get enough AC for the steamy night ahead, but even knowing that, we almost burnt the house down voluntarily with a hot show from burlesque star Calamity Chang.

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    Mad you missed it? Request an invitation by filling out this form. August 10, 2012 is our next public event. (Save the date!)

    We welcomed 45 guests for an Asian take on the ol' "Chicken or Egg?" question. feast. While Sam and her team worked hard in the kitchen, Pamela shook, rattled and rolled behind the bar, serving up magic tipples featuring Louis Royer Force 53 VSOP Fine Champagne Cognac, Cointreau, Averna and Damrack Gin.

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    _MG_8394 The event took place in a Wild West type warehouse in the hipster district of Williamsburg (Brooklyn). It is by far the most wild spot we've ever thrown a party. _MG_7863

    _MG_8804 As guests sipped their tipples, they were provided with ample trays of three different, delectable appetizers. First, Sam wowed the crowd with Curry Spiced Potato Scotch Eggs with Cardamom Aioli. _MG_7794I wasn't sure how guests would react to our next app, but I had nothing to fear because these bad boys were always gone within seconds.

    Crispy Five Spice Chicken Livers with Hoisin & Plum Vinegar BBQ Sauce _MG_7803

    As a parting shot before dinner, we passed around plates of the most beautiful salad I've ever seen. Nectarine, Watermelon Radish, Soft-boiled Egg, Pea Shoots with Lime Basil Vinaigrette & Chicken Skin Cracklin's _MG_7939 - Version 2 Among our fave moments of the night were when our guests had fun with some of the venues many props. _MG_8174 - Version 2

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    But before we knew it, it was time for dinner.

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    We had a cool first course of Chinese Broccoli with Beet Greens and Lychees, tossed with a Roasted Shallot and Ginger Vinaigrette.

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    After whetting guests' appetites, Sam sent out a one-two punch with plates of Sapporo-brined & roasted garlic fried chicken and garlic scape buttermilk biscuits with daikon anchovy butter. Add to that the subtle and superb accents: a watercress salad with sesame soy dressing and bamboo rice.

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    For desserts, we brought back a crowd pleaser from our March event. We served up mini coconut flans and topped it off with a ginger-infused whipped cream and lime wedges.

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    Dessert would not have been nearly as sweet had we not topped it all off with a feathery flirty performance from Ms. Calamity Chang. You had to be there to truly appreciate it, but here's a glimpse at what our guests saw.

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    Check out the full menu from the meal, including the cocktail list here. Enjoy a few more highlights from the evening below. All photos by Clay Williams.

    _MG_7882 - Version 2 Shown in this pic below are two returning Midnight Brunch guests, one of whom invited the rest of these ladies to join her at Midnight Brunch as part of her birthday celebration. Happy birthday, Sammy! _MG_7994 - Version 2

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    _MG_8499 - Version 2 Midnight Brunch founder Emily Cavalier (dat's me!) on the left with guest chef Sam Kim of Biddy & Yolk on the right. _MG_8383 - Version 2

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    _MG_8584 The Midnight Brunch: Chicken or Egg Crew celebrating with a shot after the event. Cheers! _MG_8819 - Version 2 Check out the rest of the photos from Midnight Brunch: Chicken or Egg Edition here.

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    I love sharing details about upcoming tasty trips and adventures, so you won't want to miss a bite. As always, please feel free to chat with me on Twitter, join our group on Facebook and keep up with new posts here by subscribing. Request an invite to future Midnight Brunch events here.

    ***

  • Photo Recap - Midnight Brunch: Mexico Edition with Tafari Travel

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    Midnight Brunch: Mexico Edition got everyone on the dance floor on Cinco de Mayo Eve. This event was produced in partnership with Tafari Travel and Mexico Tourism, and ticketing was handled by the fine folks at UrbanDaddy.

    Mad you missed it? Request an invitation by filling out this form. We welcomed 50 guests for a celebration of the cuisine of Mexico's Puebla region. Mr. Hal Wolin shook up hundreds of cocktails with help from guest bartender Pamela Wiznitzer. In the kitchen, we drew our inspiration from guest chef Roberto Santibanez of NYC's Fonda restaurants. Santibanez not only helped me create the menu, he also provided delicious guacamole, salsa, fresh tortillas and, MOST IMPORTANTLY, he provided us with the traditional mole negra sauce for our  main course.

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    Our sponsor, Tafari Travel, went above and beyond to make this event authentic and so special for our guests. They even somehow got us access to mole from Puebla in Mexico - every guest took home a sachet of mole! Tafari was also responsible for the bangin' venue and are even giving away a trip to Mexico in the fall (similar to this trip, which you can customize and book yourself)!

    Here's Leah Smith, President of Tafari Travel, sharing about the rich culinary history of Mexico with our guests.

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    The event took place in one of the coolest lofts we've ever seen. Deep, comfy couches, a full bar and a pool table were just some of the features in this slick private space in NoHo. As the bartenders served up drinks with Fidencio Mezcal,  Milagro Tequila and Kahlua, servers passed around plates laden with spinach and mushroom quesadillas with a poblano dipping sauce.

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    We got the party started with a cool, creamy starter of cucumber-avocado soup garnished with plain yogurt, pico de gallo and parsley. It was a love/hate dish that drew raves from people who "never like soup" and "mehs" from others. Not to worry: Everyone was wowed by the main course of local Mangalitsa pork (a heritage breed that is as juicy and fat-marbled as beef) from Mosefund Farm, accompanied by red rice and black beans, and garnished with the mole sauce from Chef Santibanez. We had a number of vegetarians with us that evening, and they were treated to a spicy take on chiles relleno, stuffed with spinach and

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    For dessert, we visited the Tres Leches cake from Midnight Brunch: NYC Neighborhoods edition (#2) but this time, we added a twist suggested by Chef Santibanez: We garnished our cake with tequila-spiked whipped cream and topped it off with a little citrus zest.

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    Near the end of the night, our sponsors arranged a special surprise. A Mariachi band showed up at 2 a.m., as guests were finishing their desserts!

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    Check out the full menu from the meal, including the cocktail list here. Enjoy a few highlights from the evening below. All photos by Donny Tsang.

    Check out the rest of the photos from Midnight Brunch: Mexico Edition here.

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    I love sharing details about upcoming tasty trips and adventures, so you won't want to miss a bite. As always, please feel free to chat with me on Twitter, join our group on Facebook and keep up with new posts here by subscribing. Request an invite to future Midnight Brunch events here.

    ***

  • Photo Recap: Midnight Brunch Brazilian Carnaval Edition

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    Midnight Brunch: Brazilian Carnaval Edition made a splash in Manhattan last weekend. We're getting a little ambitious in 2012, doing two Midnight Brunches in the space of a month but  this isn't even the craziest thing on the agenda this year! This event was produced in partnership with Google Places NYC as a reward for their most loyal users.

    Mad you missed it? Request an invitation by filling out this form. We welcomed over 30 guests for a South American-inspired feast. Mr. Hal Wolin shook up hundreds of Caipirinhas (Brazil's national cocktail), made with Leblon Cachaca. In the kitchen, we had help prepping and plating from our fantastic volunteer staff (including three former MB guests).

    The event took place in a spacious, low-lit loft right next to the Empire State Building in midtown Manhattan. As the fog rolled in that night, we rolled out the welcome mat and dishes us a menu tied together with with garlic, onions, greens and TONS of delicious pork and indulgent amounts of carbs.

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    We enjoyed small bites during cocktail hour, with chicken salad hand pies and Pao de Queijo (Mini Cheese Breads). The chicken salad hand pies were an accidental victory: the chicken salad was originally destined for the inside of some Coxinha (Chicken Croquettes) but in the end, the mixture of the day's humidity and the croquette dough didn't work out. We flipped the script on the rainy weather outside with a heart and tummy-warming seated meal: Brazilian rice (slow-simmered in olive oil with onions and tomatoes), collard greens sauteed with garlic and hearts of palm salad. The crowning glory to the whole plate was Feijoada, a seriously smoky slow-cooked black bean stew made with local Mangalitsa pork (a heritage breed that is as juicy and fat-marbled as beef) from Mosefund Farm.

    Learning experience: We heard from our crew that the stew was too smoky or too fatty for some, but we were happy that we saw mostly clean plates coming back to the kitchen (we'll chill out on the beef jerky and smoked bacon next time around!). We did two small bites for dessert, but they wound up being the biggest crowd pleasers: We served up mini coconut flans (called Quindin) and topped it off with an intensely flavorful passionfruit mousse and homemade whipped cream. Check out the full menu from the meal, including the cocktail list here. Enjoy a few highlights from the evening below. All photos by Clay Williams.

    Impossible to get a shot of a full plate of these ... the Pao de Queijo were flying into folks mouths (slowed only by the addition of our infernally spicy hot sauce) _MG_9718

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    Menu for the evening

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    Hal shakes and pours boozy Caipirinhas _MG_9890 - Version 2

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    Brazilian Rice with Feijoada and Collard Greens, getting topped off with some cilantro _MG_0069

    Esther Brown of Google Places welcomes guests to the event _MG_9682

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    Midnight Brunch Founder Emily Cavalier (that's me!) Chatting with Guests about the Menu _MG_0213

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    Whether it's the food or the cocktails, guests always have something to smile about by the end of the night! _MG_0117

    Our amazing view of the Empire State Building from the loft _MG_0583

    Check out the rest of the photos from Midnight Brunch: Wild Card Edition here. Want more? Get the most popular recipes from this edition of Midnight Brunch here.

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    I love sharing details about upcoming tasty trips and adventures, so you won't want to miss a bite. As always, please feel free to chat with me on Twitter, join our group on Facebook and keep up with new posts here by subscribing. Request an invite to future Midnight Brunch events here.

    ***

  • Photo Recap: Midnight Brunch Wild Card Edition! Thai Feast/Poker Night (Gluten Free)

    Drinks!

    We had a grand ol' time on January 21 at Mouth of the Border’s supper club, Midnight Brunch: Wild Card Edition. Mad you missed it? Request an invitation by filling out this form. It was a hot and wild celebration, featuring a gluten-free Thai Feast at a chic private home in the Meatpacking District. We had a professional poker player playing co-host and delightful Orient-inspired cocktails created by Mr. Hal Wolin. In the kitchen, we had tons of help prepping and plating by the lovely (and gluten-free eater) Laura Huben as well as our fantastic volunteer staff.

    Close to 30 people joined us for our secret rendez-vous. The menu was laced through with fish sauce, citrus, lemongrass, soy sauce and coconut milk; the hallmark flavors of Thailand.

    Sous for the night: Laura Huben.

    Sous Chef Laura Huben fries up pork stuffed shrimp

    We kicked the night off with beef sate and peanut sauce with a quick-pickled cucumber salad. We warmed up on a snowy night with the first course of our seated meal: a home style coconut curry chicken soup. We slow-simmered chicken on the bone with lemongrass, adding in lime, soy sauce and cilantro at the end. The main meal was a party on a plate with pineapple fried rice and roasted pork made with local Mangalitsa pork (a heritage breed that is as juicy and fat-marbled as beef) from Mosefund Farm. We played a pair of Aces with two desserts: "nun bananas" (bananas poached in coconut milk and vanilla beans) served with coconut milk custard. Check out the full menu, including cocktails here. Enjoy a few highlights from the evening below. All photos by Clay Williams.

    A guest gets her first taste of Midnight Brunch.

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    Fried shrimp stuffed with spiced pork and sriracha sauce.

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    Resident mixologist, Hal Wolin.

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    The "Scottish Shuffle" cocktail featuring Black Grouse Scotch Whisky, Kalani Coconut Liqueur, Honey Syrup, Lemon Juice and Bitter Truth Creole Bitters (created by Hal Wolin)

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    Guests AndrewAndrew chatting

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    Mangalitsa pork, fresh out of the oven.

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    Juicy roast pork and pineapple fried rice

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    Guests in conversation

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    A guest visiting from London takes in the perfume of coconut milk-poached bananas over coconut milk

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    Guest Ali from London considers dessert

    Folks enjoyed the "Thai One On" cocktail with Milagro Reposado Tequila, Benedictine, Banana Syrup and Bitter Truth Mole Bitters

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    We carried the theme all the way through the beer we served, with Tiger Beer (a Singaporean brew).

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    Midnight Brunch founder and hostess Emily Cavalier (me!) shared some of the stories behind the menu with guests.

    Talking with guests about their meal

    Hal rounded out our cocktail menu with the Wild Card cocktail, featuring an unlikely but winning combination of Denizen Rum, Espresso Syrup with Hints of Lemongrass and Regan's Orange Bitters.

    We've got some good looking members.

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    The last guests standing got a friendly poker tutorial from our in house-poker expert for the evening.

    3 a.m. poker with Midnight Brunch guests

    Check out the rest of the photos from Midnight Brunch: Wild Card Edition here. Want more? Check out the most popular recipes from this event here.

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    I love sharing details about upcoming tasty trips and adventures, so you won't want to miss a bite. As always, please feel free to chat with me on Twitter, join our group on Facebook and request an invite to future Midnight Brunch events here.

  • Photo Recap: Midnight Brunch Edition Three: A Journey Down the Spice Route

    Mouth of the Border's supper club, Midnight Brunch Edition #3 was the best one yet! We had an amazing celebration of the historic Spice Route, featuring dishes from Iran, Morocco, the West Indies and Sicily with cocktails to match. Guest Chef Raquel Pelzel and Resident Mixologist Brian Quinn collaborated with me to create a truly mystical event for the third edition of Midnight Brunch on 11/11/11, a very auspicious date.

    Guests at Midnight Brunch

    Over 20 people joined us for a secret rendez-vous in an amazing private residence in the Williamsburg neighborhood of Brooklyn. The menu was a parade of small plates paying homage to key spices like cinnamon, cloves, cardamom, anise, cumin, coriander, black pepper, ginger, saffron, turmeric and chilis.

    These spices influence cultural cuisine across the globe and have the power to evoke memories of holiday time despite race, place or religion. Raquel made some stunning Sicilian meatballs, as well as a red wine spiked riff on lamb "vin"daloo and orange blossom shortbread cookies.

    She also contributed  the recipe for savory and spicy sweet potatoes that I prepared. I also dished up a Moroccan take on a Tortilla Espagnola, Persian Jeweled Rice, West Indian Curry Chicken and cardamom panna cotta. Enjoy a few highlights from the evening. All photos by Clay Williams.

    Resident Mixologist Brian Quinn shakes things up.

     

    Guests at Midnight Brunch

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    Gauri from our sponsor Fondu chats about the app for the crowd (with Dan of Bulldog Gin and Laura of SNAP in the background)..

    Guests at Midnight Brunch

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    Guests at Midnight Brunch

    Brian and his lovely lady (and Midnight Brunch charter guest), Jessica 

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    We had fantastic support of cash and product sponsorsincluding Fondu, Travel Hacking Cartel, SNAP Liquor, Bulldog Gin, Four Roses Bourbon, Primaterra Prosecco and the American Lamb Board.

    Here's the full menu:

    Cocktail Hour - 11 pm, November 11, 2011

    ~ Midnight Brunch Craft Cocktails ~

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    Dutch Derby Four Roses Bourbon, SNAP Ginger Liqueur, Grapefruit, Honey

    Island Airmail Banks 5-Island Rum, Lime, Honey, Nutmeg, Primaterra Prosecco

    Nehru Old Fashioned Saffron-infused Bulldog Gin, Lemon, Cardamom

    ~ Cocktail Hour Appetizers ~

    * Sicilian Meatballs
    (Cloves, Basil, Black Pepper)
    Hassan’s Potato, Olive and Harissa Tortilla Bites 
    (Cilantro, Cumin)

    Hassan's Tortilla

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    Midnight Brunch Small Plates - 12 am - 1:30 am, November 12

    Persian Rice
    (Saffron, Pistachio, Dried Apricots)

    Lamb

    West Indian Curried Chicken with Spinner Dumplings
    (Turmeric, Coriander, Cumin, Star , Anise, Clove, Black Pepper, Pimento)

    West Indian curry chicken

    * Smoky Honey-Glazed Sweet Potatoes with Peanuts and Cilantro
    (Smoked Paprika, Cayenne, Cilantro)

    Sweet potatoes in a spicy sauce with peanuts, cilantro and lime

    * Lamb Vindaloo
    (Cumin, Coriander, Dried Red Chiles, Cinnamon, Cloves, Cardamom, Black Pepper, Turmeric, Ginger)

    Raquel plating the final savory course

    Desserts
    Cardamom Pots de Creme with Almond and Orange Flower Cookies
    (Cardamom, Anise and Orange Flower Water)

    Dessert: Cardamom panna cotta with orange blossom shortbread cookies (joint effort between me and Raquel)

    * Denotes a recipe created by Guest Chef Raquel Pelzel
    ~ We also had some surprises, including pumpkin cake pops and Dark & Stormy spice cakes made with love by guest chef Raquel.

    Cake pops! Guest chef Raquel surprised us with these pumpkin goodies

    • For the full photo album from Midnight Brunch 11/11/11, check out the album on our Facebook page.
    • For more posts on Midnight Brunch, click here.
    • For more photos from past Midnight Brunches, check out the photo collection on Flickr.
    • The next full-scale Midnight Brunch will likely be in January. If you missed this Midnight Brunch and want to be on the invite list for the next one, sign up here: http://bit.ly/mbinvite
    Stay tuned this week for the most popular recipes from this dinner! (Hint: Who doesn't love a good-a-meat-aball?)

    ***

    I love sharing details about upcoming tasty trips and adventures, so you won't want to miss a bite. As always, please feel free to chat with me on Twitter, join our group on Facebook and keep up with new posts here by subscribing.

    ***

  • Midnight Brunch Edition Two: Midnight Brunch & Google Places Take Manhattan

    Guests in the low light of the Lower East Side

    Midnight Brunch Edition #2 (sponsored by Google Places) was a great success, judging by the clean plates, full bellies and smiles on our guests faces. Not to mention all the empty wine and cocktail glasses ...

    We had 30 people (winners of the Google Places/Midnight Brunch contest) join us for a secret rendez-vous on the second floor of year-old mezcalaria Casa Mezcal on the Lower East Side. I chose the LES because the neighborhood has been the first home of so many ethnic groups as they have made their way to the city. Jewish, Italian, Polish, Hungarian and Chinese waves have all flown over and through the neighborhood and their influences are still felt today.

    The menu was an homage to some of Manhattan's most influential ethnic groups and the foods of their neighborhoods. We have Chinatown, Curry Lane, the Upper East & West Sides and Spanish Harlem all rolled into one menu.

    With the exception of the dumplings made by my friend and talented chef, James Beard Award Nominee Kian Lam Kho, I did all of the cooking. I had help in the kitchen on the night of the event, and the cocktails were made by my friend and bar proprietor Max Messier.

    You can read all about the excellent guest contributors for Edition Two here. Without them, the event would not have been possible. Funniest moment: During dessert, a guest came up to me and rubbed her boob on me because she loved the Tres Leches so much. I won't name names. She knows who she is. Here was the menu, along with the places and purveyors represented.

    Below is the menu for Midnight Brunch Edition Two.

    

~ Midnight Brunch Craft Cocktails ~

    The Isaac Davis*

    Cocktails

    Brooklyn Gin East Meet West Spiced Peach Syrup (handmade especially for Midnight Brunch) Peychaud's Bitters Candied Lemon Peel

    *Hint on figuring out the cocktail's origins: “ I think that, under my personal vibrations, I could put her life in some kind of good order.”

    Gin & Tonic

    Brooklyn Gin

    Brooklyn Gin, Handmade Specialty Tonic Syrup, Tonic Water

    Beer from Brooklyn Brewery was also served.

    
~  Appetizers ~ Chinese (Chinatown)

    Chinatown Spareribs Chinatown Spare Ribs

    Not your average Pu Pu Platter ribs: These juicy spareribs are marinated for three days in a special Chinese Five Spice Hoisin Honey Sauce.

    Dumplings Three Ways by Guest Chef & James Beard Award Nominee Kian Lam Kho of RedCook.net

    An Homage to Dim Sum: Crabmeat & Dill Shiu Mai Crabmeat and Dill Shiu Mai

    Pork Balls Coated with Glutinous Rice Pork balls in Glutinous Rice, by Kian Lam Kho

    Pea Shoot Dumplings Pea shoot dumplings

    Recommended Purveyor: Mosefund Farm Places: New Amsterdam Fair (Mosefund Mangalitsa ground pork), Bayard Meat Market (superfine St. Louis cut spareribs)

    ~ Midnight Brunch - 12 am - 1:30 am, Sept. 18

    Long Island wines were served with dinner along with cocktail service.

    Savory Starter Indian (East Village and Curry Lane) Kosambri Crostini, adapted from Chitra Agrawal of ABCDs of Cooking

    A spicy, yet refreshing grated carrot salad that skews a little Thai.

    First Seated Course: Kosambri Crostini

    Places: Kalustyan's (spices), Union Square Greenmarket (fresh produce)

    Main Course Jewish (East Village, Upper East and West Sides) Cheese Blintzes Served with Sour Cream and Carmelized Onions on the side

    Main Course: Cheese Blintzes with "Google Kugel" (Salt & Pepper Kugel Bites with Roasted Garlic)


    "Google Kugel" Salt and Pepper Kugel bites with Roasted Garlic Places: Fairway Market (farmer’s cheese, local eggs)

     Google Kugel Bites

    Dessert & Coffee Mexican, Dominican & Puerto Rican (Spanish Harlem)

    Tres Leches Cake with Fresh Mango

     Dessert: Tres Leches with Mango

    Purveyor: Ronnybrook Farm Dairy (milk and cream)

    Place: Ronnybrook Dairy Shop at the Chelsea Market

    Purveyor/Place: Cafe Grumpy

    ~

    Cocktails Created for Midnight Brunch by: Max Messier

    Chef: Emily Cavalier

    Sous Chefs: Kian Lam Kho, Felipe Donnelly, Rachael Mamane

    Cocktail Service: Tom Flaschen

    Service: Bryce Longton, Stacie Capone

    ~

    Below are some other great shots from the event. All photography here by Clay Williams.

    Kian Lam Kho

    Margarita Vaisman and Esther Brown, Google Places

    Max

    Chatting

    Smiles

    Felipe and Rachael plate the first seated course

    Emily gives the spare ribs a final stir.

    Bryce Longton and Joe Santos

    Tom Flaschen

    Guests Mingling

    Guests mingling

    Team Midnight Brunch toasts the end of a successful event

    Topher

    View all of the photos in the photo album on Mouth of the Border's Facebook Page. Many thanks to our sponsor and to all of our guests who made this such a special night! Stay tuned ... tomorrow I'll share the recipes for the top two dishes from Midnight Brunch: Edition Two. Read more posts on Midnight Brunch here.

    ***

    Join our group on Facebook and keep up with new posts here by subscribing. You can also follow Midnight Brunch on Twitter.

    ***

  • Midnight Brunch Edition One Point Five: MB Does New Orleans - Pop-Up Cocktail Hour at Tales of the Cocktail

    MIdnight Brunch at Tales of the Cocktail

    Pop-Up Cocktail Hour, New Orleans - 6 pm, July 22 

    Soon to open Brooklyn bar, Whiskey Tango Foxtrot, hosted two stealth cocktail hours during Tales of the Cocktail in New Orleans. Midnight Brunch joined the party as cohost for the second night (along with some of the guests from the first event in New York!) as we paid homage to the craft cocktail. Foxtrot Proprietor and bartender Max Messier was behind the stick.

    Check out photos from the event here.

    ~ Craft Cocktails by Max Messier ~

    The Dale Arden
    Brooklyn Small Batch Gin, Very Berry Vermouth, Old Krupnik Polish Honey Liqueur, fresh lemon juice and a splash of club soda

    Monkey Business
    Bourbon Whiskey, Banana Banana Syrup & Orange Sunshine Bitters and a splash of club soda

     There Will Be Blood
    A 24-hour infusion of Black Grouse Blended Scotch, charred oranges, Cherries A Go-Go syrup & Americana Vermouth

    Mr. Disco
    Sage Tea-Infused Brugal Silver Rum, Pineapple Paradise Syrup, Pineapple of My Eye Bitters and lime juice

     

  • Midnight Brunch Edition One: Caribbean Hospitality

    Please email emily@mouthofheborder.com to be on the invitation list. The next Midnight Brunch will take place Sept. 17, 2011 in New York City.

    Read more about Midnight Brunch here.

     

    Midnight Brunch

    Edition One: Caribbean Hospitality

    Meet the folks behind Edition One on the Founding Members page. And please meet the amazing brands who made the first event possible on the Midnight Brunch Sponsors page.

    For more details and photos, click over to Mouth of the Border.


    Cocktail Hour - 11 pm, Feb. 19

    ~ Midnight Brunch Craft Cocktails ~


    Welcome Cocktail: La Piña Fizz
    bright and refreshing; honey, pineapple, spice and smoke notes
    Sombra Mezcal, Yellow Chartreuse, lime juice, pineapple juice, cinnamon and cumin syrups, Bittermen's Elemakule Tiki bitters, topped with Primaterra Prosecco

    Señor Bond
    light and delicate; citrus and herbal notes
    Fidencio Clásico Mezcal, Dolin Blanc vermouth, Cocchi Americano, orange and aromatic bitters

    Dutch (Antilles) Breakfast Martini
    smooth and soothing; herbal, fruit and flower notes
    Bols Genever, Dolin Dry vermouth, Mathilde Creme de Pêche, The Bitter Truth celery bitters, applewood-smoked bacon sugar rim

    Titi Ponche
    tropical and complex; cane, citrus and spice notes
    Earl Grey-infused Rhum J.M. Blanc, lime juice, honey clove syrup

    Gentle General
    rich and warming; toffee, orange and oak notes
    Niman Ranch bacon-infused Hudson Baby Bourbon, orange marmalade, lemon juice, angostura bitters

    ~  Appetizers ~

    Crab Jicama Ceviche on Cucumber

    Deviled Eggs, Two Ways

    ~

    Midnight Brunch - 12 am - 1:30 am, Feb. 20

    Continued Cocktail Service

    Savory Starter
    Gujarati Carrot and Peanut Salad
    Grated carrots, chopped peanuts, chile pepper, cilantro

    Main Course
    "Thighs & Shine"
    Jerk Fried Chicken
    Crispy Waffle topped with Pineapple
    Papaya Syrup

    Dessert
    Pineapple Ice Box Cake
    Citrus-tinged sponge cake
    Pineapple
    Toasted almonds
    Fresh Whipped Cream

    ~
    Founding Members
    Cocktails Created for Midnight Brunch by: Brett Martino and Hal Wolins
    Chef Emily Cavalier
    Sous Chefs: Meghan Manning, Kari Masi and Sarah Simmons

    ~

     

    To request an invitation to future events, please email me at emily@mouthoftheborder.com.