NYC. Daniel Boulud book signing event. Daniel Boulud is the chef-owner of several New York City award winning restaurants and the
Feasts and Fetes catering company. His restaurants include Daniel a three
Michelin star Relais et Chateaux member. He is also the author of Cooking with Daniel
Boulud as well as numerous other cookbooks. After a cooking demonstration, in the Gaggenau
pop-up space in SoHo, Boulud graciously signed copies of his cookbook Daniel
Boulud’s, Café Boulud Cookbook – French-American Recipes for the Home Cook
written with Dorie Greenspan and with a forward by Martha Stewart, published by
Scribner.
Daniel
Boulud book signing. The Gaggenau pop-up loft like space in SoHo was designed
by architect Hendrik Muller founder of Eins:33, it was decked out with a free standing
kitchen unit containing Gaggenau appliances.
Daniel
Boulud book signing. Daniel Boulud and his sous-chef put the finishing touches
to the Black Cod and Fava Puree dish he cooked before the book signing.
CEO of the BSH Corporation
Michael Traub and his wife Melissa.
Beth Allen
author of twenty-four cookbooks.
Graphic
designer May Ann Inouye and architect Robert Thorpe.
Daniel
Boulud book signing. Daniel Boulud’s mouth feeds product manager Margaret Kim,
as the architect and interior designer of his own apartment Stephanie Goto
looks on.
Black Cod
and Fava Bean Puree was cooked by Daniel Boulud for the crowd at the book
signing event.
Margaret Kim
product manager at Stephanie Goto and architect Stephanie Goto.
Chef Mike Bitog
caters to New York high society.
New York Times Rhonda Cole and
consultant Walter Ayala.
The Pool
NYC’s Viola Romoli.
Daniel Boulud book signing. Daniel Boulud signs copies
of his cookbook Daniel Boulud’s Café Boulud Cookbook – French-American Recipes
for the Home Cook written with Dorie Greenspan and with a foreward by Martha
Stewart, published by Scribner. “Daniel Boulud has influenced chefs for years
with his innovative methods and flavor combinations. Now his inspiring cookbook
proves that French cuisine doesn’t have to be complicated cuisine.” Thomas
Keller, chef-owner, The French Laundry, Napa Valley, California.
Epicerie Boulud. The Epicerie Boulud at Lincoln Center next to
Café Boulud and Daniel is a eat-in take-out market. It offers house-made
charcuterie, artisanal cheeses, soups, salads, sandwiches, bread and pastries
gelati and oysters in the evenings.
Epicerie Boulud. The rhythm of the Epicerie evolves from
serving breakfast to lunch and then gelati, pastry and coffee in the
afternoon. One of it’s unique features
is its evening transformation into an oyster bar serving wines by the glass and
making it a gathering place for the Upper West Siderers and the Lincoln Center theater goers alike.
A good espresso is always welcome,
even in a plastic cup.
Bar Boulud. Daniel Boulud’s Bar Boulud is right next
to Epicerie Boulud and around the corner from Daniel. Welcome to Boulud-land
right across from the Lincoln Center.
The bar serves signature terrines and pates of famed Parisian
charcutier, Gilles Verot, along with a complete menu of seasonal French bistro
cooking. The main dinning room has
cutting edge contemporary design by Thomas Schlesser of Design Bureaux. One of
the Bar’s most striking features is the dinning room’s long vaulted
ceiling. It recalls a classic wine
cellar. Appropriately all the furnishings are made from white oak, the wood
traditionally used to make wine barrels.
Bar Boulud. Moules au Lard Fume’, steamed Maine
mussels, smoked bacon, Yukon potatoes, celery, onions, Paprika, herbs.
Bar Boulud. Vanilla Cheesecake, macerated
strawberries, Graham cracker sable’, Vanilla ice cream.
Bar Boulud. The wine cellar is dedicated to the great
wines of the Rhone Valley and Burgundy, Daniel Boulud’s favorite wine making
regions and those neighboring his native city of Lyon.