Bite Club Experiments With ‘Sous Vide’ Before a Brief Hiatus

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Bite Club, the French Laundry of secret supper clubs, tells us that its being bumped from its townhouse space until next year (the owners are moving back in for a while), and its last dinner of the season will be this Sunday. For the occasion, the kids are playing with a sous vide device (theyve been diligently studying Thomas Kellers Under Pressure, and presumably got some pointers from the Per Se cooks that were on hand during the last dinner). There are four seats left, so be quick about e-mailing info@nybiteclub.com. The menu follows.

Bisson Prosecco Colli dei Trevegiano

Chefs Amuse

Cauliflower
cauliflower cream flan, sturgeon caviar, dill
2007 Domaine de Closel Savenniere "La Jealosie"

Egg
poached duck egg, crisp shitakes, truffle toast mushroom jus
2006 Domaine de la Chappelle des Bois Fleurie

Ravioli
sweet potato, honey crisp apple, candied pecans, beurre mont
2006 Cantina Tramin Pinot Noir

Pork
fall spice brined loin, belly, Rancho Gordo wild rice, lardo, jus
2007 Saint Cosme Cotes Du Rhone

Cheese
Capra Sarda Raw Goat, Logudoro, Italy, Aged 4 Months
Tomme Crayeuse Raw Cow, Rhone Alps, France, Aged 60-90 Days
NIsa Raw Sheep, Alentejo, Portugal, Aged 45-70 Days
Garrotxa Raw Goat, Catalonia, Spain 60-90 Days
2007 Cantina Tramin Gewurztraminer

Cheesecake
maple mascarpone cream, gingersnap, maple caramel
ginger cocktail

Bite Club [Official Site]