We were welcomed with his homemade bread, butter and sea salt plated on a wooden cutting board. He makes his bread by roasting five different types of flour and that results in a bread with an extraordinary taste and texture.

We enjoyed:
· Tomato Tea Consommé
· Tea Smoked Chicken Risotto with Overnight Roasted Tomatoes and Peas
· Organic Loin of Lamb with Chive Mash, Goat Cheese with Sun Dried Tomatoes, Butter Leeks, Confit Garlic, Black Olive Jus and Saffron Aioli
· Lemongrass, Ginger, Rosemary and Blood Orange Crème Brûleé

Damien’s menu reflects his European culinary training and his philosophy of seasonal and flavorful food. The Tomato Tea Consommé takes two days to make, resulting in a clear broth with bright tomato flavor. When asked “Do you make Irish food?” he answered, “What is Irish food?” He explained how Ireland’s cuisine has become global and reflective of so many different worldwide cuisines that it is no longer thoughts of as potatoes, stew and corned beef. His tiny kitchen has an incredible way of producing plate after plate of food, that is seems almost magical.

We had such a wonderful evening with a dynamic array of food, an engaging chef and as always, fun catching up and chatting with each other! That’s what a Dine Around is all about. Thanks go to Shari Bayer, Sarah Abrams and Wendy Samuelson for their efforts. Please visit Knife and Fork and let Damien know you are a member of the NYWCA.

Knife + Fork
108 E. 4th Street
New York, NY
212-228-4885
www.knife-fork-nyc.com

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