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Dinner Is Served


MARCO MORILLO and DEBBIE LYN-MORILLO
of Crave Catering and Events


Appetizer
Smoked sable fish with Asian pear, avocado purée, olive salt, and ciabatta chip

First Course
Kabocha squash soup with whipped apple cider and powdered Spanish olive oil

Second Course
Seared frogs’ legs with sunchoke purée, asparagus, enoki mushrooms, and sunflower-seed croquant

Third Course
Ancho chile–powdered Long Island duck breast in a blueberry froth, with Asian vegetables and date purée

Dessert
Warm apple with hot whiskey gelée and spiced whipped cream

Wine Pairing
2007 Banfi Brachetto d’Acqui Rosa Regale

1. “We make our own apple cider, then burn cinnamon sticks and whip that into a froth. The local kabocha squash has a lot of nice nutmeg flavor, and the powdered olive oil adds another dimension.”
2.“This ties together the whole menu: the progression of squash to date to apple. And the sparkling wine balances well with the whiskey.”
3. “Sable is refreshing and not too heavy. The olive salt—we use fleur de sel and dehydrated olives to make it—adds texture.”
4.“Local frogs’ legs are dredged in a bit of flour and ancho chile, then seared so they’re very tender on the inside. The sunchoke is cooked with vanilla bean and almond milk.”
5.“The date purée has a smooth texture and complements the fattiness of the duck; the blueberry froth’s a little sweet, but it balances the slight bitterness of the vegetables.”

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