Inside the Collaborative Dinner from Relæ, Tartine Bakery, and Rose Bakery

Inside the Collaborative Dinner from Relæ, Tartine Bakery, and Rose Bakery
Inside the Collaborative Dinner at Dover Street Market from Relæ’s Christian Puglisi, Tartine Bakery’s Chad Robertson, and Rose Bakery’s Matthew Lodes
Paul Wagtouicz

From left to right: Christian Puglisi, Chad Robertson, Matthew Lodes. 

On November 13, three chefs (two different coasts and one different continent) came together for to prepare an intimate meal for friends and fellow food lovers.

The evening’s menu featured bread from Tartine Bakery’s Chad Robertson, sustainable and seasonal dishes from Copenhagen chef Christian Puglisi of Relæ and Manfred’s; and finally, desserts from Rose Bakery’s own pastry chef Matthew Lodes.

Throughout the evening, copies of signed cookbooks from Puglisi, Robertson, and Rose Bakery’s founder Rose Carrarini, were available for purchase.

Here’s apeek at a few of the evening’s dishes, which featured:

Manfreds' beef tartar with peppery cress and egg emulsion,

Onion noodles with duck confit,

Roasted duck with söl sauce,

along with crushed potatoes with dried black olives and buttermilk, Danish blue cheese with acidic herbs, and for dessert, a pear dumpling with toasted walnut parfait and frozen chocolate powder.

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Karen Lo is an associate editor at The Daily Meal. Follow her on Twitter @appleplexy.

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