My room is an absolute mess right now - my desk drawers are left unnecessarily open, while washed and folded laundry, random papers, and a spilled bag of Hershey chocolates occupies a space of carpet next to my bed. It’s such a clear reflection of me, evidence of this addictive combination of progress, chaos, and sleep deprivation that defines my life as an NYU student.
I let the mess grow until the clutter becomes paralyzing, which usually takes about a week. Each Sunday, I put my room through a deep clean. Papers get filed, laundry is neatly arranged, and the random crap on my floor gets thrown away. It’s a refreshing way to prepare myself for the week to come.
On August 15, my room was a complete wreck, but I couldn’t bring myself to change anything. Every time I touched something, I felt like I had desecrated a room that was filled with so many precious memories of a weekend that defined a friendship. I ultimately decided to keep everything that I found - every polaroid photo, every hand written note, every signa uniball pen, in a brown gift back with two words embossed in silver: per se.
This post is about a treasured little brother of mine, and my efforts to thank him for his enduring friendship and kindness before he left for Cornell University.
Those of you who follow this blog may know him as my photographer. His name’s Eric.
August 12, 2010 - Part I: NY Helicopter
A helicopter can make New York City look beautiful, even on a rainy day. There’s something remarkable about how small and light the helicopter feels, how only a thin pane of glass separates you from the sky, even though you’re so high up.
Our helicopter
The dashboard
Home from a different angle
The horizon
The Hearst Building and Central Park
The very well kept Staten Island Ferry subway station
I’ve lived in the city long enough to understand just how immersive it can be. It was definitely interesting to pull myself out and see it from a birds eye view.
August 12, 2010 - Part II: Per Se
I like to pretend that I know how to cook well. I don’t. I only know how to make a couple very simple things that are enough to keep my dinner guests happy.
Real cooking is an art. It’s the ability to transform and elevate ingredients, to make them convey your passion and your love for food. It’s taking risks, making mistakes, and keeping your ego in check.
It’s making your dinner guests smile with each and every bite of your food.
I hope that one day I’ll be able to do just that.
But I can’t. Not yet at least, so I rely on the work of others to try and make my friends happy.
Eric and I have gone to many fine dining establishments together since December 2008 - Morimoto, Mesa Grill, Matsugen, Pulino’s Bar and Pizzeria, Megu, Esca, The Harrison, Butter, Kyotofu, A Voce. There are probably others, but I can’t remember them off the top of my head. Eating together has become a huge part of our friendship, and I won’t be surprised if it stays that way for a very long time. I’ve been blown away by some of these restaurants, but our dinner at Per Se was simply inspiring. That dinner will be forever etched in my mind.
Nothing I write here can do justice to the magic that is Per Se. The restaurant is beautiful, the service is impeccable, the food is mind blowing. You expect 9 courses of food but get closer to 13 or 14. It was just the most amazing way to close our summer 2010 dining adventures.
You’ll see what I mean soon.
Expansive windows
The fireplace
Our perfectly set table
The fun starts: ice cream cones - smoked salmon tartare, and a creme fraiche filling
Brie puffs
Sabayon of Pearl Tapioca with Island Creek Oysters and Sterling White Sturgeon Caviar
The most amazing (and largest) gin and tonic I’ve ever had.
A warm, flaky roll served with house-made butter
Salad of Big Island Hearts of Palm, Summer Truffle, Cherry Belle Radishes, and Field Mizuna with Suncrest Peach Relish
Herb Roasted Fillet of Columbia River Sturgeon with “Pomme Dauphine,” Braised Scallion, and Mustard Cress with Whole Grain Mustard Emulsion
Cobia Pastrami, Buckwheat Blini, Hearts of Romaine, Greenmarket Cucumbers, and Slow Roasted Beets with Horseradish Vierge
Roll number 2. It had a name, but I can’t remember it.
Sourdough
Pasta E Fagioli - Butter Poached Nova Scotia Lobster, Bottarga Canelloni, Eckerton Hill Farm’s Heirloom Tomatoes, summer Pole Beans, Pickled Garlic and Petite Basil
Tamari Glazed Liberty Farm’s Pekin Duck, Compressed Pluots, Jingle Bell Peppers, and Roquette with Umeboshi Jus
Herb Roasted Rib-Eye of Marcho Farms’ Veal - Langue de Veau, Chanterelle Mushrooms, Swiss Chard Ribs, Summer Squash and Parsley Shoots with “Sauce Gremolata”
Ham and Swiss: Serrano Ham and “Krummenswiler” with Rye Melbas, Cornichons, Celery Branch, and Dill Creme Fraiche
Gooseberry Sorbet, Fennel “Biscuit,” Gooseberry Pate de Fruit and Tarragon Yogurt
Strawberry Trifle: Strawberry Mousse, Saigon Cinnamon Soda, and Strawberry Genoise with Glace a la Fraise
Chocolate-Ginger Cremeux, Coconut Succes, and Arlettes with Coconut-Ginger Sorbet
Donuts
Macarons, Chocolate Truffles, Hand-Pulled Caramels and Hard Candies, Coffee Ice Cream
Thomas Keller’s Kitchen
I am always somewhat jealous of chefs. They’re not in the business of making meals for people. They’re in the hospitality industry - they work to make people happy and help them create some of the most important memories of their lives. That was the absolute perfect place to hang out one last time. I mean seriously, where else can you chase regrets mojito lime white chocolate truffles, summon seven waiters simultaneously by whispering “excuse me,” or order a gin and tonic after saying “Well, I’m nineteen but…”
Eric, as always, thank you for taking all of the photos for the dinner and for sharing that insane dinner with me. I’m so happy to see how hard you’re working over there in Ithica, and you know that we’ll continue our dining adventures once you get the chance to visit New York City again.
Next up - Morimoto, featuring a new photographer.
