I snagged this photo from Aimee Deputy, marketing maven at Central Market. She attended last night’s 47th dinner 48th dinner at 48 Nights @ Sylvan Thirty. Yow. Zah. Zipper peas! Craft Dallas execuchef Jeff Harris and pastry chef Laurel Wimberg created the dinner. Not sure if they are the closing act tonight, but I’m curious: Did you attend any of the dinners at 48 Nights? Do you think they should do it again?
UPEDATE: Aimee Deputy’s report of last night’s dinner below the jump.
Dinner #47 was fabulous! The two chefs from Craft (sorry, I suck, don’t know his name. Ponytail guy; darling tall brunette pastry chef) were at the helm of the open kitchen.
The interior is cozy, like my grandma’s dining room gone wild…lots of mixed antique-style tables and chairs of varying sizes and collections of wine cork-adorned mirrors clustered on the walls. There’s even an old-school breakfront and rigid wooden dining room chairs with cane backing. The plates and utensils are a garage-sale style mix but it all works, even the assortment of canned grocery store vegetables mixed in the centerpiece.
On the menu: the first course was the perfect starter on a 105 degree day! Smoked white tuna with giant white beans, tiny roasted cherry tomatoes and a mix of ‘gypsy peppers’. What’s a gypsy pepper? Got me – I write about produce all day long and that one’s never come up. Definitions aside, they were perfect – sweet, not too spicy, and the perfect balance to the pop of the little heirlooms. The fish itself was just right – chilled a bit, with a hint only of smoke.
Right on to the Foie Gras Torchon – I missed what he said, but something like “we cleaned it and packed it in brown sugar and ..” …something..maybe vinegar? can that be right? ” and then it was served cold with some bourbon and vanilla-kissed peaches and a “Sweet Tea Gastrique” (??) A few crushed pecans on the top gave it a very Southern feel.
Third course: spectacular. Sounds like it’s handmade cavatelli that’s been crafted with ricotta, much like a ricotta gnocchi, into tender little pearls of pasta. They’re swimming in a heavenly jus from the roasted rabbit morsels crowning it. Why is there no bread on my table to sop up this sauce, I am thinking. The atmosphere is so festive and casual, I don’t think any of the other 25 or so diners would notice. Other tables are popping open sparkling wines and cheering. Each course is introduced by the chef and everyone applauds and cheers.
Confit of Berkshire Pork is next. I can’t recall what it’s served with – partly because it’s BYOB and I am more than halfway through the Luca I brought in hand and partly because the next course wiped out part of my brain. DONUTS! Cream-filled, sugary, puffy donuts on a bed of chocolate ganache and a strawberry reduction laced with Richter berries – blackberries and raspberries – that have macerated in the strawberry juices and are perfect pops of summer and tartness and sweetness all at the same time.
They’re from the Palyup – best berries! They even have fresh currants on the plate. Richter berries is a nice touch – I have to appreciate that someone would go forth and write ‘Richter berries’ instead of the actual berry types as a descriptor.
The sweet pastry chef walks around with extra damn donuts (I partake) as one of the proprietors comes out and talks about the money they’ve raised – with just one night left (don’t know who the chef is tonight?!?) they’ve surpassed their goal of $96,000. (That’s 48 nights x 1000 a seating x 2 seatings per night. ) Way to go!
It was great exposure to Craft, too – I always think of it as short ribs and those really gooey, dangerous whipped potatoes served there. Might have to check in to see if they’re serving lighter fare…especially that cavatelli.
Word on the street is they’ll have a short return in September…
