"A Light always Exists In Spring"
Counterpoint dinner series in 8 movements
MONDAY APRIL 24TH @ 8:30pm
Back by popular demand TheBareTable is proud to feature Chefs Luis Herrera from COSME NYC and MuchaChula's Boutique Catering Executive Chef Maria Laura Quintero for our next “counterpoint” dinner Series.
In our next Session of TheBareTable "A Light always Exists In Spring", Chef Luis Herrera and his first cousin Chef Maria Laura Quintero will aim to compose a harmonious combination of ingredients in several movements, for all diners to indulge in an array of flavors from Chef's all time favorite dishes. As in a duet, each Chef has the challenge to bring to the table unique dishes that will perfectly harmonized and juxtapose with the next dish and together create a well-balanced overall ‘orchestrated” gourmet experience. Both Chef's will solely focus on "Spring" and local ingredients, to take advantage of what this short and glorious season has to offer.
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Photo by Fernando Sandoval
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Photo by Fernando Sandoval
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Photo by Fernando Sandoval
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- Date: Monday, April 24th.
- "A light always exists in Spring" Sonnet by Chef's Luis Herrera and Maria Laura Quintero
- Time: Doors open at 8PM. Sit down dinner begins sharp at 8:30pm.
- Location: Williamsburg, Brooklyn (location will be disclosed after booking your seat).
- Price: $100/per guest. (Ticket includes cocktails, bottomless wine; exclusive 8 courses by 2 remarkable NYC based Chefs).
- Limited seats available: To reserve your spot
please go to www.Venmo.com/TheBareTable
(Indicate your full name and email of all guests attending. We will send a confirmation and instructions via email as soon as we receive your payment.
Once purchased tickets are non-refundable.
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| Chef Portrait by Fernando Sandoval |
ABOUT CHEF LUIS HERRERA:
Luis
Herrera is
a Venezuelan chef, working as sous chef at Cosme NYC, award winning Mexican
Chef Enrique Olvera's restaurant in New York City, voted New York Times
"Best Restaurant in NYC 2015" and Time Out "Best Mexican
Restaurant in the US 2015" and in 2017 ranking #40 on World’s 50 Best
Restaurants list.
Coming from a scientific family Chef Luis Herrera got his bachelors degree in Mechanical Engineering from the Universidad Central de Venezuela. His culinary “calling” wasn’t until the Summer of 2012, when he visited New York for the first time and worked as a line cook at "Caracas Rockaway" making arepas. Since then Luis knew he belonged in the kitchen. His culinary career started a little later than most chefs would do, so he was determined to catch up fast and get as much experience as possible. In 2013 he attended The Centro de Estudios Gastronomicos (CEGA) in Caracas for Culinary education and got his specialization in Venezuelan Cuisine. He worked at Chef Carlos Garcia's renowned Alto Restaurant, and later returned to NYC and worked in several places around the Williamsburg area, including Zizi Limona, Lighthouse and Roebling Tea Room as well as Rockaway Taco alongside Chef Andrew Fields, before joining the COSME opening team in October 2014. Since 2015 Luis and Mariana Martin Capriles, his wife, throw "Brunch Gozon" during summertime, a series of brunch/day parties focused on Venezuelan food and tropical music at TBA, in Williamsburg, Brooklyn.
Coming from a scientific family Chef Luis Herrera got his bachelors degree in Mechanical Engineering from the Universidad Central de Venezuela. His culinary “calling” wasn’t until the Summer of 2012, when he visited New York for the first time and worked as a line cook at "Caracas Rockaway" making arepas. Since then Luis knew he belonged in the kitchen. His culinary career started a little later than most chefs would do, so he was determined to catch up fast and get as much experience as possible. In 2013 he attended The Centro de Estudios Gastronomicos (CEGA) in Caracas for Culinary education and got his specialization in Venezuelan Cuisine. He worked at Chef Carlos Garcia's renowned Alto Restaurant, and later returned to NYC and worked in several places around the Williamsburg area, including Zizi Limona, Lighthouse and Roebling Tea Room as well as Rockaway Taco alongside Chef Andrew Fields, before joining the COSME opening team in October 2014. Since 2015 Luis and Mariana Martin Capriles, his wife, throw "Brunch Gozon" during summertime, a series of brunch/day parties focused on Venezuelan food and tropical music at TBA, in Williamsburg, Brooklyn.
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Chef Portrait by Fernando
Sandoval
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ABOUT CHEF MARIA LAURA QUINTERO:
Born in Caracas Venezuela, Executive Chef Maria Laura Quintero started her
culinary career under Chef Helena Ibarra’s mentorship. Chef Maria Laura obtained her Culinary Arts Diploma at The
Institute of Culinary Education of New York and is a Certified Health Coach
from The Institute of Integrative Nutrition of New York. Upon moving to
Armenia, New York in 2009, she started a private catering business, providing
fresh vegetables and fruit from her own organic vegetable garden. In 2013, her
passion to continue sharing well-made, sustainable food led to the creation of
MuchaChula Boutique Catering with long-time friend and business partner
Florencia Minniti
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TheBareTable, YOUR next table
Artwork by Alois Kronschlaeger
Photo by Fernando Sandoval Photography
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ABOUT THEBARETABLE:
Event Creator Florencia Minniti and Executive Chef Maria Laura Quintero, the masterminds behind the MuchaChula Boutique Catering Company, bring you Brooklyn’s hottest new dinner party: TheBareTable
TheBareTable, offers an intimate private dining experience with custom menus created by a rotating line up of outstanding Chefs. Offering, cocktails, wine, a multi-course dinner plus dessert for an intimate number of guests.
Florencia and Chef Maria Laura have used TheBareTable to reconfigure the modern dining experience. HOW? By eliminating the superficial distractions of everyday dining and bringing things back to basics; at a slightly heightened level, of course. Each guest is asked to leave their cell phones and “baggage” at the door, and just show up at the dinner table with the “bare” minimum, to immediately and fully immerse with others and share unique personalities, gestures, stories, ideas. All by the end of the event, all together create a memorable gourmet experience.
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| Chefs Maria Laura Quintero and Luis Herrera.
Photo by Fernando Sandoval.
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MENU:
SPRING SONNET
or Sonata de Primavera:
"A Light always Exists In Spring"
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| Photo by Fernando Sandoval |
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BY CHEF LUIS HERRERA:
Chicken chicharron
fresh beans (garbanzo/english pea/fava beans)
Ramps
Aji dulce mole/farmer's cheese
Steak tartare
DESSERT:
Merengon de Rhubarb
By CHEF MARIA LAURA QUINTERO:
Bouillabaisse,
Marseille style, of course.
Arepita de chicharron con nata
Mini Corn pockets with pork cracklings/fresh crema/cilantro
Mini Corn pockets with pork cracklings/fresh crema/cilantro
"Bollo Pelon"
Venezuelan's style Yucca Dumplings filled with
Venison Sausage and topped
DESSERTS:
Arroz con coco/Mango Coulis
Arroz con coco/Mango Coulis
"From you have I been absent in the spring, When proud-pied April, dressed in all his trim,Hath put a spirit of youth in everything,That heavy Saturn laughed and leaped with him,Yet nor the lays of birds, nor the sweet smell Of different flowers in odor and in hue,Could make me any summer’s story tell [...]" William Shakespeare
We are looking forwards to being your host at our next orchestrated “gourmet experience” adventure.
We want YOU at TheBareTable, are you in?
Stay always hungry,
Florencia Minniti | Event Creator
& Producer
Maria Laura Quintero | Executive
Chef
Luis Herrera | Guest Chef
Alois Kronschaleger | Artist
in Residence
Sensi Quintero | Graphic
Designer
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