How, exactly, do you turn herring into powder? If you’re Wylie Dufresne of wd~50, you freeze it with liquid nitrogen and toss it in the blender. Then you use it to garnish nasturtium gazpacho, the dish Dufresne will serve June 15 at the Russ & Daughters Herring Pairing event at Astor Center. The night showcases herring in more traditional forms, as well — marinated, salted, pickled, and smoked, all matched with spirits or cocktails — and especially the seasonal New Catch Holland Herring, which arrives at Russ & Daughters on June 8 (tickets are $65; 212-475-4880).
Dufresne’s gazpacho with herring powder Photo: Hannah Whitaker/New York Magazine