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Underground Brooklyn Supper Club Will Make 24 Courses in 24 Hours on June 20

Posted by Erin Zimmer, June 10, 2009 at 2:00 PM

A Razor, A Shiny Knife's recreation of Grant Achatz’s Hot Potato/Cold Potato dish. Photographs by Steph Goralnick

Usually sleep deprivation and playing with knives don't really go together. But Michael J. Cirino of A Razor, A Shiny Knife, a Brooklyn-based interactive culinary experience with rotating dinners, is ready for the madness. Last year, he was inspired by the 20-course dinners that Grant Achatz and Thomas Keller hosted for $1,500 a pop, so he did some of his own (a steal at $300).

This time around, there's less liquid nitrogen involved and instead, Cirino and a team of cooks will prepare three eight-course meals, starting on Friday, June 19, with breakfast served at 10 a.m. on Saturday, followed by lunch at 1 p.m. and dinner at 7 p.m.

Like a magic show or stand-up performance, audience participation is key, so don't show up lazy. In fact, you should show up on Friday at 10 p.m., probably hopped up on a little Red Bull. Be ready to churn butter, make ricotta from scratch, and play with maltodextrin and gelatin into the wee hours of the morning. The menus and more info on tickets, after the jump.

Breakfast

Croissant with butter and jam
Charentais Melon, Bourbon, Bacon
Slow Poached Eggs, Rarebit, Crumpets and Tea
Asparagus Oscar
Chicken and Waffles
Red Leaf Salad, Tomato, Zucchini, Ricotta
"Mozzarepas" (inspired by the street fair food) Agave, Saffron, Cilantro
Maple, Bacon, Walnut

Lunch

Pickle Plate
Steel Head Trout Roe, Pluot , Mache, Bread Crumbs
Cucumber, Celery, Tomato, Cress
Asparagus, Red onion, Pecorino, Egg, Black Truffle
Soft shell crab Banh Mi Sandwich
Canard Confit, Smoked Almonds and String Beans
Green Papaya, Daikon, Pork Belly, Cilantro, Aji Amarillo
Caramelized Pineapple, Crème Fraîche, Rosemary, Pinenuts

Dinner

Salmon, Meyer Lemon, Balinese Long Pepper, Molasses, Saffron
Foie gras, Cucumber, Strawberry, Aji, Almonds
Lobster, Aji, Key Lime, Thai basil
Chawan Mushi
Beef Rib, Morels, Garlic, Garbanzo Bean
Potato, Smoke, Egg Yolk, Chives
Coconut, White Peaches, Sriracha, Lavender
Chocolate, Cherry, Honey, Cream

Menu was written by Michael J. Cirino and his friend Daniel Castaño, 30, a cook who has worked at Otto, Babbo and Quality Meats.

Prices

Breakfast: $71
Lunch: $116
Dinner: $141
Ironman (all three): $300

Doors and bar will open to guests at 10 p.m. on Friday, with cooking happening all night and day. Prices include food, drink pairings (wine and cocktails), and the hands-on lessons. A portion on the proceeds will go to the Gimme Shelter Campaign. There are less than 30 seats available for each meal.

Email your RSVP to info@arazorashinyknife.com. Include the specific meal you'd like to attend and any dietary restrictions, even if they don't seem relevant based on this menu. The specific location will be revealed to confirmed guests.

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Tags: ARASK, Brooklyn, Grant Achatz, supper clubs, Thomas Keller