September 19, 7:00 P.M. Dinner: The Noortwyck x Lord’s x Dame
September 19, 2024 07:00 PM
Join Chefs Andy Quinn and Ed Szymanski for a Britain-Inspired Dinner
25 11th Ave, New York, NY 10011, USA
Expats from the U.K. flock to The Noortwyck, Lord’s, and Dame. It is there that British-born fine-dining chefs Andy Quinn and Ed Szymanski lead their respective kitchens and channel their English roots. Standouts from chef Quinn include distinct takes on notable dishes, such as the white asparagus cacio e pepe and the char siu duck milk bun along with perfected classics like the roast chicken and beef Wellington. Chef Szymanski has won local and national awards for his approachable take on English food, with Dame, his first restaurant, focusing on seafood, and his second, Lord's, encompassing a range of modern British cookery. Anchored by the farmer's market, highlights from his menus include the iconic fish & chips and grilled oysters with green chartreuse Hollandaise. At Lord's, guests flock for Curried Lamb Scotch Eggs, and Blueberry Crumble with Chamomile Ice Cream. For this one-night-only collaboration the chef-friends team up to design a completely unique menu that will surely result in an exceptional English feast.
Beverages will be paired and selected by Cedric Nicaise, co-owner and wine director of The Noortwyck.
Dining Table $185 | Internal Chefs Counter $200 | External Chefs Counter $160
SOLD OUT
MENU
Hors d’Oeuvre
Local Oyster with Pickled Green Tomato
Contains shellfish
Curried Lamb Scotch Egg
Contains alliums, dairy, and gluten
Carrot Tartare Tartlet
Potted Shrimp on Guinness Bread with Pickled Cucumbers
Contains alliums, dairy, gluten, and shellfish
Elderflower Gin and Tonic
Dinner
Salmagundi
Contains alliums
Bruno Dangin Cuvee Blanche Crémant de Bourgogne Extra Brut Blanc NV
Soused Mackerel with Sour Cherry, Tropea Onion, and Parsley
Contains alliums
Dame x St. Reginald Parish Cuvée 2023
Roast Pork with Apple Sauce, Braised Mustard Greens, and Pork Fat Potatoes
Contains alliums and dairy
Dame x Barbichette Cabernet Franc 2023
Dessert
Millionaire’s Shortbread> Honey–Oat Shortbread with Caramelized Chocolate and Passionfruit
Contains dairy and gluten
Fèlsina Vin Santo del Chianti Classico 2015
About Andrew Quinn:
Andrew Quinn is the co-owner and executive chef of The Noortwyck, a neighborhood restaurant in the heart of the West Village. Chef Quinn offers a timeless and approachable menu of constantly changing, seasonal dishes in an intimate neighborhood-friendly setting. With the goal of providing the best quality for each customer and supporting the surrounding community, he sources from local New York purveyors and makes everything from the pasta to the breads to dry aging in-house. Under chef Quinn’s direction in the kitchen, The Noortwyck has earned support from both critics and locals, including two stars from the New York Times who perfectly describe The Noortwyck as “the middle ground between grandeur and informality.” Prior to opening The Noortwyck in 2022, chef Quinn served in multiple Michelin-starred restaurants including the famed Eleven Madison Park and Hibiscus in his native U.K.
About Cedric Nicaise:
Cedric Nicaise currently serves as the co-owner and wine director of The Noortwyck, the beloved neighborhood restaurant in the heart of the West Village. Nicaise’s journey into the realm of wine began at Aureole and further flourished during his tenure at Eleven Madison Park, where he grew his expertise as a wine director and later as director of operations.
His contributions coincided with EMP’s remarkable achievements, including ranking #1 on World’s 50 Best Restaurants, earning the 2016 James Beard Award for Outstanding Service, consistently receiving the Wine Spectator’s Grand Award from 2015 to 2020, and witnessing the restaurant’s induction into the Wine Enthusiast Hall of Fame. In 2022, Nicaise ventured into opening The Noortwyck, focusing on a new American menu spotlighting New York producers and purveyors, and boasting a diverse and impressive wine selection. The Noortwyck also hosts an ongoing wine dinners series featuring an intimate multi-course dinner with a detailed and exclusive wine pairing experience, offering guests an opportunity to delve into various wine regions under the guidance of Cedric and collaborating wine experts.
About Ed Szymanski:
Ed Szymanski began his culinary training at Pitt Cue in London (while completing his degree at the London School of Economics) before crossing the pond in 2014 to work at the Spotted Pig. He rose through the ranks of the New York City dining scene, becoming head chef of the Beatrice Inn in 2017. In 2018, Szymanski became the executive chef at Cherry Point, where he earned a rave two-star New York Times review. Szymanski and his partner Patricia Howard started Dame as a pop-up in March 2020. Dame, the brick-and-mortar seafood restaurant, opened in Manhattan’s Greenwich Village in June 2021. Their second restaurant, Lord's, an English bistro, opened a few blocks from Dame in October 2022. Both restaurants have garnered a devoted local following and national audience for their casual approach to elevated modern English food. In 2023, he was named one of Food & Wine’s Best New Chefs. In 2024, he was nominated for a James Beard Award as Best Chef in New York.
Tickets to events held at Platform at Pier 57 by the James Beard Foundation cover the cost of food, education and a unique dining experience. Meals are prepared by culinary masters from all regions of the United States and around the world. Unless otherwise stated, alcoholic beverages are provided on a complimentary basis and are not included in the ticket price.
James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served.