Who wants to come to a bouillabaisse dinner?
c/o The New York Times
To Share: A Bouillabaisse Dinner Is Quite a Catch
Chef’s-table dinners have featured nose-to-tail pig feasts, whole baby lambs roasted to a turn, and platters heaped with fried chicken. April Bloomfield and her chef de cuisine at the John Dory Oyster Bar, Charlene Santiago, have come up with a new option, a bouillabaisse dinner served in the kitchen to a group of 8 to 10. Their bouillabaisse is not your typical South of France tomato-based and saffron-scented affair. They combine shrimp, clams, whelks and striped bass in a pale but intense broth spiked with Pernod and scattered with spring vegetables. “We wanted to make it lighter,” Ms. Santiago said. The dinners also include roasted carrots with carrot-top pesto, salad with anchovy dressing and something else you won’t find in Marseille, Eton mess, a British dessert with berries, cream and meringue: $65 a person (plus $35 with wine pairings), the John Dory Oyster Bar, 1196 Broadway (29th Street), 212-792-9000, thejohndory.com.