Gastronome

10/31/2022

Crispy branzino. Always a hit at parties

10/17/2022

✨Action shots✨

10/16/2022

One of our delicious fall menu items. winter squash miso soup with coconut garlic espuma.

09/06/2022

Oysters in the sky ☁️🦪✨

yuzu and wasabi mignonette

08/15/2022

Tarte Framboises au citron vert

07/15/2022

Venison loin, prickly pear and game jus with a nice garnish of market vegetables



🔪

06/30/2022

Rabbit with carrot. A bit cliché, but very delicious.

06/19/2022

We can only say that it was an honor to be a part of the knighting of David Bouley pour L’Ordre du Merite Agricole. To this day, he continues to change the way we understand food and what it means to our community and to our well being. 🇫🇷

05/10/2022

Passion and Craftsmanship

04/10/2022

Beef Shortrib. Savory Shortcrust

Most catering companies simply buy their tart shells ready made. Here at gastronome we are proud say we make our own from scratch.

04/10/2022

Not your average canape.

04/05/2022

Lobster with kumquat and spring vegetables

04/05/2022

Lobster with Kumquat and spring vegetables

04/01/2022

Spring chicken, asparagus, cauliflower, miso velouté

04/01/2022

Passion and Craftsmanship.

03/26/2022

Rouget with alliums, fennel and tomato

03/26/2022

Amuse course: Cherry tomato tartlet. Vanilla cauliflower puree. lemon verbena. Savory sablée

03/02/2022

Spinning some Wednesday Beets! Beets Whipped Avocado and Crispy Garlic

02/21/2022

A nice little Monday afternoon snack! Pate en Croute. Duck Farci, Leeks and Chicken Mousse with Duck Fat Pastry.

02/04/2022

Newly Baked Good Testing for Gastronome Bakery!

01/20/2022

Lunch Time!!!! Kohlrabi Sauerkraut scented with bay leaf oil, celery and candied jalapeño gelee, apple rosemary puree, fried rosemary and Squab with Morcilla, beetroot, candied jalapeños, rich spiced jus and crisp Japanese maple leaf

01/12/2022

An introduction to our Executive Chef- Finnian Peralta- Excited to share and to look forward to 2022 and beyond- Bio Listed below- Finnian Peralta grew up in New Jersey in a Colombian American household. His early memories of his grandmother’s cooking have a profound influence on his palate and cooking style. As a teenager,

Finnian began his culinary journey in the kitchens of coastal Maine. Shortly thereafter Finnian attended the Natural Gourmet Institute for Health and Culinary Arts, where along with learning classical cooking techniques, he was thoroughly immersed in health supportive cooking including modalities such as Ayurveda, Chinese five phase theory and Macrobiotics.

Finnian completed is school externship at the Mercer Kitchen before returning to the coast of Maine. It was there that he first fell in love with baking and fermentation, working with the high hydration doughs, laminated pastries and wood burning oven at the world renowned Tinder Hearth Bakery. Finnian’s next move was to Vermont where he would run his first kitchen as Chef de Cuisine of the vegetarian restaurant Revolution Kitchen in downtown Burlington. Finnian also worked as co-chef alongside Jeffrey Hodgdon (formerly of Salt Exchange in Portland Maine) at the restaurant Drifters, an open kitchen gastropub where he became recognized for his fresh, vibrant flavors and his unique style with local foraged botanicals.

After 4 fruitful years in Vermont, Finnian returned to New York City and took a job as the Chef de Partie on the fish station at David Bouley’s chic counter seating restaurant Bouley at Home in Flatiron, where he would cook directly in front of guests and create new fish dishes daily. Working closely with David Bouley has had a profound influence on Finnian’s cooking style, further expounding upon on his foundation of technique based health supportive cooking and completely transforming is approach to sauce making.

#2022

02/24/2021

This year so far has been a roller coaster but there is a brotherhood and sisterhood in the hospitality world that has become immeasurable. Gastronome Bakery, a new off shoot to our catering business, was created with the help of two amazing Bakers in Claudio Miolin and Mark Fiorentino. With the help of Butterfield's and also available at their store (1150 Madison Avenue) we have kicked off Purim with our artisinally made Hamantashens! See our little blurb in NYT by Florence Fabricant and go get some! PRINT IS NOT DEAD BUT check out link in bio!

02/23/2021

This year so far has been a roller coaster but there is a brotherhood and sisterhood in the hospitality world that has become immeasurable. Gastronome Bakery, a new off shoot to our catering business, was created with the help of two amazing Bakers in Claudio Miolin and Mark Fiorentino. With the help of Butterfield's and also available at their store (1150 Madison Avenue) we have kicked off Purim with our artisinally made Hamantashens! See our little blurb in NYT by Florence Fabricant and go get some!

https://www.nytimes.com/2021/02/22/dining/hamantaschen.html

Butterfield Market has the small, buttery cookies from the pastry chefs Mark Fiorentino and Claudio Miolin.

12/19/2020

It’s Christmas 🎄 and time to get your Stollen on! Gastronome now producing Stollen and available at Butterfield Market on Madison Avenue and 85th street. An amazing traditional German Cake that will knock your socks right off!