Trial run...

The Yolk Club "trial run" occurred on the 27th of September. The evening went well. Lots of bugs to work out as far as logistics and timing are concerned. Many thanks to our good friends Mary and Bayard and their wonderful son Noah for helping me and my wife, Jeannie, get this club off the ground.




The evening saw three courses.

First Course: Seared Scallops with Saffron sauce, Tomato Fondue and Chive oil.

Second Course: Red Snapper with Ricotta Cheese and Mushroom Ravioli and Braised Endive with Mushroom sauce.

Third Course: Braised Short Ribs with Mashed Potatoes and Hawaiian Sea Salt.

Dinner anyone?

Months ago, I'd read an article in the New York Times "Dining Out" section about secret restaurants and food clubs going on all over the country. Renegade chefs rebelling against ring molds, squeeze bottles and apparently, the law, and doing incredibly wonderful work for a growing number of people looking to have food be an adventure.

I'd like to give that a try here, in Inwood.

Let's be honest, our culinary options are limited at best. You'd think that after all these years of gentrification (I've been an Inwood resident for 14 years) that we would have at least one reasonable priced, chef centered food establishment that we would gladly wait outside for a table to open up. Someplace where the menu changed seasonally, made use of the Green Market and wasn't afraid to challenge our palates.

Considering the limited number of retail spaces, the snails-pace business turnover and the lack of public coordination to demand better quality (and in some cases, service) from our preexisting establishments, it seems we're going to have to wait a bit longer for something we can be truly proud to call our own. Until then, though, there's no reason why we still can't enjoy good food and good company.

So here's what I'm thinking. A few Saturdays a month, starting around 8:00pm, I'll be serving a four course meal to four people. About a week before the event, I will let those individuals know the work-in-progress menu (think upscale French bistro) and the donation to help cover costs. Also, I will give those four individuals the option of bringing their own wine or whether they would prefer that I supply it. This of course will effect the donation amount.

The whole evening will last approximately two hours.

After a few weeks of hosting myself, I will ask for those in the club to volunteer to host at their homes. (FYI, there is a cat living amongst us.)

A little about me: I've been a stay-at-home dad for my daughter, Rose, for the past 18 months. Before that I was a graduate and former employee of the French Culinary Institute as well as other restaurants and catering services.

So please check the dates and let me know what works best for you. Once a particular date is filled, you will be asked to confirm. Bon Appetit!

e-mail: champ2006@gmail.com

Mission Statement: Chef Adam Michael Patro

To start simple, using the best ingredients I can procure locally, create an atmosphere of community and friendship, to use the forum to flesh out ideas and experiment with new techniques, using the comments and criticisms of members to continue to grow and excel at the craft, to use all that I learn to eventually establish my own neighborhood restaurant.