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Chef Michael King: truffle emotions dinner

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Chef Michael King: truffle emotions dinner
$150.00
Join Chef Michael King from Royalton in an amazing dinner experience with truffles!
Sit and enjoy in our test kitchen by watching how to prepare a 6-course meal and pair truffles in different dishes, a unique experience to learn more, taste and be involved in the truffle world and the land where they come from.
Dishes paired with incredible Italian wines.

A Boston native, Michael was in the kitchen at an early age watching and learning from his parents and experimenting with his brother. After college, he cooked his way around Boston before coming to New York in 2013. At Royalton, Michael continues to engage diners with his food, presenting classic ideas in new and creative ways, ever inspired by local, seasonal ingredients.

Menu:
-Focaccia,
whipped ricotta, smoked honey, oregano

-Duck Prosciutto
watercress, pear, hazelnut

-Sunchoke Soup
Sourdough, pomegranate, maple

-Scallop
corn squash, sage, balsamic

-Lamb Osso Buco
farro, chanterelle, persimmon, preserved lemon

-Chocolate terrine
creme fraiche ice cream, cider
New YorkOct 2, 20177:00 PM - 9:00 PM Please note our Cancellation & Refund Policy

Cancellation & Refund Policy

  • Payment in full is required at the time of registration. No refunds are offered on classes and events.
  • A minimum of 5 days’ notice is required in order to receive a credit for a future class or event.
  • Occasionally, we will have to reschedule or cancel a class. In these situations, we will contact you directly at the phone number or email address you have provided to offer a full refund.
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Join Chef Michael King from Royalton in an amazing dinner experience with truffles! Sit and enjoy in our test kitchen by watching how to prepare a 6-course meal and pair truffles in different dishes, a unique experience to learn more, taste and be involved in the truffle world and the land where they come from. Dishes paired with incredible Italian wines.A Boston native, Michael was in the kitchen at an early age watching and learning from his parents and experimenting with his brother. After college, he cooked his way around Boston before coming to New York in 2013. At Royalton, Michael continues to engage diners with his food, presenting classic ideas in new and creative ways, ever inspired by local, seasonal ingredients.Menu: -Focaccia, whipped ricotta, smoked honey, oregano-Duck Prosciutto watercress, pear, hazelnut-Sunchoke Soup Sourdough, pomegranate, maple-Scallop corn squash, sage, balsamic-Lamb Osso Buco farro, chanterelle, persimmon, preserved lemon-Chocolate terrine creme fraiche ice cream, cider
Location
10 West End Ave
trufflelab@urbani.com
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