COME DINE WITH US!

WELCOME TO THE PRIVATE DINING EXPERIENCE.

Together we (Mikaela and Molly) create a local and seasonal four-course menu every two weeks, served in our home to the first 12 guests that reserve.

Pricing will vary week to week according to what is available and what inspires us, though typically a four course meal will cost between $30-40. We encourage guests to bring their own wine and beer. Suggestions for harmonious wine pairings will often be provided with the menu in advance, and can be purchased at Putnam Wine Shop on Broadway in Saratoga.

As this blog develops, we hope to provide readers with photos from our dinners, previous menus, websites that interest us, foodie news, books we're reading and other food related information.

For reservations or further information, contact us at:

privatediningexperience@gmail.com


See what we're all about in these articles published by The Saratogian and Skidmore News:

http://www.saratogian.com/articles/2010/02/08/news/doc4b6f900e6e8ef884652494.txt

http://media.www.skidmorenews.com/media/storage/paper1313/news/2010/02/26/Features/Private.Dining.Experience-3881180.shtml






12.26.2009

christmas dinna.

home for the holidays but cooking incessantly nonetheless. here are a few of the dishes created for christmas dinner at the baz family christmas

.
braised pearl onions agrodolce with thyme and balsamic vinegar.
roasted brussels sprouts, pancetta, garlic and tarragon vinegar.

12.18.2009

Short Interlude: Don't go away.


It's the most wonderful time of the year which means we will both be home for the holidays, and on a brief hiatus from PDE.  But dont fret, because come january 24th, we'll be back in town and more dedicated to enhacing and expanding PDE than ever.  Molly has just graduated and Mikaela will be a part time student next semester which means much more time to devote to doing what we love most.  We hope you will join us for our first PDE after the break--menus and dates will be posted shortly, and until then dont go too far because we will be updating you on our foodie adventures from our homes.  

Happy Holidays,
M & M.

11.12.2009

Photos: Week Four Dinner, October 17, 2009


foie gras crème brulee. black pepper shortbread. truffle sabayon.



parsnip ginger soup. shredded duck confit. parmesan pine nut gelato.


prosciutto wrapped quail. butternut squash pain perdu. caramelized brown butter fennel.


madagascar vanilla pecan risotto. apple raisin latke. caramel lace.






10.28.2009

Week Five: Now Accepting Reservations

Week Five Menu: Saturday, November 14, 2009. 8pm.

  • almond crusted pumpkin marshmallow. melted manchego bar. spiced fig cake.

  • warm brussel sprouts. spanish chorizo. jerusalem artichoke julienne. mustard cider vinaigrette. shaved pecorino romano.
  • braised pork belly. peanut butter dulce de leche. tomato confit bread pudding.

  • sweet potato donut. saffron infused cream. maple black pepper ice cream.

10.19.2009

PDE goes to town.

We decided that given that we spend so much time, money and energy frequenting the culinary establishments that seize our land, we might as well update you five followers on our foodie adventures and discoveries. We have our favorite restaurants, people, chefs, sandwiches, soups, 83% french butters, prosecco providers, prix fixe menus, happy hours, classy locales, gourmet havens, places to eat a sandwich good, cookbooks, places to read cookbooks without purchasing them, chains, food blogs, refined palates, foodie ballers, regular ballers, desserts, apple cider donuts, little helpers, molecular gastronomists, secret farms, secret gardens, slaughterhouses, ways to snag a deal, pre-packaged cake mixes, speciality foods purveyors, industrial kitchens, and just alot of other nifty things.  And we want you to know about them. 

Enter PDE GOES TO TOWN.
the blog is expanding, bringing you more joy and sparkles from the foodie world daily. 

much love,
m & m. 

10.13.2009

Week Four: Now Accepting Reservations

Menu Four: Saturday, October 17, 2009. 8pm.

  • foie gras crème brulee. black pepper shortbread. truffle sabayon.
  • parsnip ginger soup. shredded duck confit. parmesan pine nut gelato.
  • prosciutto wrapped quail. butternut squash pain perdu. caramelized brown butter fennel.
  • madagascar vanilla pecan risotto. apple raisin latke. caramel lace.

Recommended Wine Pairings--can be purchased at Putnam Wine Shop, on Broadway in Saratoga:

Reds:

Otto's Constant Dream Pinot Noir. 2008. $19.96
  • A bouquet of red berry, cherry and plum, followed by hints of toasty oak. On the palate there are notes of sweet spice, thyme and rosemary riding on a ripe raspberry base. The acid and tannin profile keep things smoothly balanced.

White:

Louis Sipp Gewurztraminer. 2004. $20.78
  • A full bodied and spicy wine, with a complex bouquet that is full of character. Lush and round, with a gentle sweetness framing its honey, floral and spice flavors. Finishes drier than it begins, picking up a citrus peel accent.
Robertson Valley Late Harvest Gewurztraminer. 2008. $9.86.
  • Full bodied wine with honeysuckle and rose petals in the bouquet. Rich and smooth with beautifully balanced sugar and acid given extra interest by a touch of honeyed botrytis.

10.11.2009

Things We Touch





Photos: Week Three Dinner. October 10, 2009.




buckwheat blini tower. fresh figs. prosciutto di parma. walnut crema.



wild mushroom tartar. fried farm fresh egg. maple pancetta vinaigrette. shaved manchego.



merlot braised short rips. crisp rosemary polenta square. sauteed local kale.




bittersweet chocolate budino cake. extra virgin olive. flakey sea salt. chili spiced hazelnuts.

10.07.2009

Week Three: Now Accepting Reservations

Menu Three: Saturday, October 10, 2009. 8pm.

  • buckwheat blini tower. fresh figs. prosciutto di parma. walnut crema.
  • wild mushroom tartar. poached quail egg. maple pancetta vinaigrette. shaved manchego.
  • merlot braised short ribs. crisp rosemary polenta square. sauteed local kale.
  • bittersweet chocolate budino cake. extra virgin olive oil. flakey sea salt. chili spiced hazelnuts.


Recommended Wine Pairings--can be purchased at Putnam Wine Shop, on Broadway in Saratoga:

Reds:

Quinta de Crasto,Duoro Region Blend. 2007. $18.46
  • Reassuring structural framework, filed in with spicy, ripe, engaging fruit with a whiff of warm minerals about it. -JR
White:

Labbé "Abymes" Vin de Savoire, Blend. 2007. $12.23
  • This is a wonderful quaffing wine in the heat of summer, with fresh, fruity notes - like Sancerre but at a more reasonable price point.
Quenard Chignin Blanc, Jacquére. $16.26
  • Made from 100% Jacquére, it is a bit like Sauvignon Blanc without the aggressive grassiness- it's more peachy in character with slight viscosity.

10.05.2009

Photos From Last Week's Dinner


warm parmesan flan. garlic confit. truffled purple potatoes. basil oil.



local beet carpaccio. spicy arugula. orange blossom creme fraiche. pistachios.


9.21.2009

Week Two: Now Accepting Reservations

Menu Two: Saturday, September 26, 2009. 8pm.

  • warm parmesan flan. garlic confit. truffled purple pommes soufflées.
  • local beet carpaccio. orange flower crème fraiche. pistachios. spicy arugula.
  • pan seared sea scallops. cauliflower almond purée and local carrot jus. pomegranate seeds.
  • swiss gourmet apple crostata. rosemary cheddar crust. homemade browned butter sage ice cream.

Recommended Wine Pairings--can be purchased at Putnam Wine Shop, on Broadway in Saratoga:

Reds:

Camille Cayran, "Secret de Campagne." 2008. $9.26

  • Soft and gentle strawberry and Kirsch aromas, easy on the palate with bright acidity.
Domaine Sanvers & Cotton, Beaujolais. $14.67
  • Light bodied with a smooth finish. Aromas of blackberry and blackcurrant and spicy notes.
Whites:

Domaine de Coussergues, Sauvignon Blanc. $10.93
  • Light bodied and high acidity. Notes of melony fruit, citrus and dried herbs.
Emmolo, Sauvignon Blanc. $16.46
  • Slighty fuller bodied, with notes of lemon lime and grapefruit. Suitable for the mellow flavors of seafood.
Sparkling:

Botter, Verduzo Prosecco. $12.16
  • A light and refreshing sparkling wine with fruity notes of peach and pear.

email mlundqui@skidmore.edu or mbloombe@skidmore.edu or call 845.532.6088 for reservations.

Don't forget to BYOB if you wish. Due to the local and seasonal nature of our cooking, the menu is subject to small changes. See you Saturday.

9.17.2009

Week One

Here's the menu from our first PDE last week:


  • 44 clove roasted garlic soup. crispy shallots and parmesan tuile.
  • grilled local peaches over kilpatrick farms mixed greens. herbed goat cheese and balsamic drizzle.
  • seared five-spiced local duck breast. montgomery orchards tomato apple rosemary jam. browned butter acorn squash puree.
  • homemade candied bacon ice cream with hot apple cider donut.