Tag: Deadpan

“Doesn’t Everyone Spend Saturday and Sunday Nights in the Kitchen?”: The Deadpan Entree Smackdown

We on the Deadpan/Ithaca FamilyStyles Team – you know, that ruggedly good-looking bunch – always love a little bit of competition. You can usually find us going to war with Bananagrams, settling Catan with all the imperial zeal of Cortez or Columbus himself, or quizzing each other on random yet seemingly important information (think real-life Sporcle): name as many pokemon as you can! List the members of the nightshade family! Extoll the virtues of kosher salt! You get the idea.

So, it was only natural that when it came down to figuring out an entree for our first Deadpan event, we decided to compete for it, with a facebook event,¬†scorecards, and of course, hours upon hours in the kitchen. Once again taking advantage of Hilary’s generosity and five-burner Electrolux stove, we went to work.

Max Hull is a photoshop god

I’d say each one of us totally and completely brought it. Pictures and results after the jump!

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Butternut Squash Polenta and Other Mayhems: Deadpan Restaurant’s Opening Nights

So much has happened in the last few weeks. Amin is now gallivanting in Dresden, and Judy has proven a valuable addition to our kitchen cohort.¬†We at Deadpan Restaurant had our opening debut a few weeks ago, and then a repeat event this past weekend. It was, in a word, insane. Five dishes, 12 guests per event, hours upon hours in the kitchen, and I don’t think I’ll ever look a pot of polenta in the eye again.

Let’s talk about the menu. Since we’re new at this whole restaurant thing, we haven’t really figured out how to simultaneously serve a secret supper and photodocument it, so bear with us on the pictures!

We started with a red wine oxtail and beef tongue stew, served as chilled, jelly hemispheres, with a layer of homemade Momofuku pickles on a toasted baguette round.

Probably the most challenging dish of the evening, our tongue-and-tail amuse bouche was cast in a mold designed and cut by Amin. Pretty cool, huh? We value the use of all parts of the animals we eat, and wanted our guests to do the same. To our surprise and delight, nobody tried to escape the event while we described this dish, and everyone cleaned their plate! On a side note, those pickles are so addictive and delicious – definitely at the top of my these-are-so-easy-to-make-i’ll-never-buy-them-again list.

For our starter, we served the dish that has been our pride, joy, and near-undoing for the last several months: pork belly with butternut squash polenta. Cured for two days in a mix of brown sugar, sea salt, cinnamon, cloves, star anise and black pepper, and then braised for upwards of three hours in a pot of chicken stock and Delirium Tremens (famed as the best beer in the world), this local pork from Autumn’s Harvest Farm is tender, buttery, and melts in your mouth. The butternut squash polenta is cooked on the stovetop and then baked (or is it fried?) on cast iron with a lot of butter. We made our sauce out of a reduction of the braising liquid and some Cornell Orchards cider. This isn’t actually the pork belly we served, but an earlier incarnation that looks mostly alike:

We also served some cider mulled with the same spice mix that we cured the belly with. Still with us, even through the bad flash photography? Our other three dishes, after the jump…

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Introducing Ithaca's Newest Secret Supper Joint: Deadpan Restaurant!

In approximately three weeks, Deadpan Restaurant, Ithaca’s newest secret supper club, will be hosting its first event.

What’s a secret restaurant, you ask? Good thing we already wrote a post on that: big sister lays it down for the uninitiated.

We’ll be serving a three course meal at a to-be-revealed location. Look out for more announcements!

After all, who wouldn’t want to hang out with and experience the epicurean adventures of champions such as these…

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