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5 course Tea Pairing Dinner with Chef Keith DiLauro

Monday, January 22nd. 8pm dinner start, 7pm welcome reception.  

Growing up in a house where the kitchen was the heart of the home, it is no surprise that Chef Keith DiLauro developed a life-long passion for food. After graduating from the French Culinary Institute in 2002, Keith moved to Lucca, Italy where he learned the rooted traditions of Tuscan cuisine while working as the Senior Instructor at Toscana Saporita Cooking School. Upon returning to New York City, Keith accepted the positon of Sous Chef at BG, the restaurant at upscale Bergdorf Goodman. In addition, Keith continued teaching at a variety of cooking demonstrations and hands-on culinary classes. He has been featured in several magazines such as Kiplinger’s Personal Finance, Italian Cooking and Living, and La Cucina Italiana, both American and Italian editions.

 With a strong desire to further his culinary studies, Keith again began to travel to Spain, Thailand, New Zealand and Japan, learning new cuisines from top experts before returning to New York City where he opened his own Private Chef and Catering company. He has cooked for known talents such as Reese Witherspoon, Gweneth Paltrow, Thalia and Tommy Mottola, and companies such as HBO, Virgin Airlines, and L’Oreal Paris. Keith has also worked for the high-profile family of an ex-President. Keith continues to share and implement his food philosophies, combining his formal schooling and years of experience to educate others on the importance of using fresh, well sourced, seasonal, market ingredients.

Preview menu for Italian-Japanese fusion dinner
Pre-dinner snacks
Bruschetta with lardo, Tuscan kale and shishito  salsa verde
Mini Onigiri triangles with bacalao salad 
First Course
Raw Mushroom Salad with pecorino, shiso and a porchini yuzu vinaigrette garnished with frozen currents 
Second Course
Scallop carpaccio with ginger chive pesto and winter radish, micro Asian greens
Third course
Mentaiko (cod roe) vermicelli with toasted breadcrumbs and toasted nori 
Main course
Steamed Tai (snapper or sea bream) with a celeriac puree ravioli, wilted asian greens and a parmesan dashi soy brodo  
Matcha tiramisu


$125 prix fixe, per person all inclusive (excluding tax and tip)
Monday, January 22nd. 8pm dinner start, 7pm welcome reception.  
Limited seating
Email or call 646.864.0093 for reservation.
Credit card guarantee required for booking. 



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