Next Dinner Series: "A Light always Exists In Spring"

 

"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. 

Photo by Fernando Sandoval

Photo by Fernando Sandoval

Photo by Fernando Sandoval

• Date: Monday, April 24^th.
• "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.
   

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.          

Chef Portrait by Fernando Sandoval

  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

TheBareTable, YOUR next table 

                             Artwork by Alois Kronschlaeger

          Photo by Fernando Sandoval Photography

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.                                                

Chefs Maria Laura Quintero and Luis Herrera.

Photo by Fernando Sandoval. 

MENU:

SPRING SONNET 

or  Sonata de Primavera:

"A Light always Exists In Spring"

                                                              

Photo by Fernando Sandoval

             

                                                                                       Photo by Fernando Sandoval 

BY CHEF LUIS HERRERA:

 Chicken chicharron  

fresh beans (garbanzo/english pea/fava beans)

Ramps

Aji dulce mole/farmer's cheese

Steak tartare

asado negro sauce/quail egg

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

"Bollo Pelon" 

Venezuelan's style Yucca Dumplings filled with 

 Venison Sausage and topped 

with Peruvian Chile Rococo Sauce

DESSERTS: 
 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

www.MuchaChula.com

 

THEBARETABLE LOGO DESIGN BY SENSI QUINTERO www.sensiquintero.com

TheBareTable presents... "Spring Fever is in the Air

TheBareTable Illustrations by Sensi Quintero 

www.sensiquintero.com

TheBareTable Presenta: 

“Spring Fever is in the air”

Tuesday, March 28th @ 8PM (sharp)

By Chef Dominique Agri

Art work by Alois Kronschlaeger, Photo by Fernando Sandoval

"Eat Well, Live Better"  Chef Dominique Agri

Chef Dominique Agri draws inspiration from her Middle Eastern and Mediterranean roots to provide her clients with a truly unique experience. Ensuring only the freshest ingredients, hand-picked from local farms and vendors and inspired by her immigrant mother's recipes, our chef leads our kitchen in creating dishes that are inspired and modern yet comforting and familiar.

MEZZE

Kibbeh

Lamb meatballs with bulgur wheat and Egyptian spices

Date Cracker

pistachio pistou, date jam, pickled shallots

Braised Octopus

grilled fennel, kalamata olives, roasted tomatoes

Spinach Bourekas

feta, mint

ENTRÉE

Pita and Spreads

eggplant, tomato, roasted pepper, hummus

Pickled Vegetables

cauliflower, carrots, squash, olives

Chicken Sofrito

turmeric dusted potatoes

Market Fish

schug, amba, shaved onions

Vegetarian Grape Leaves

lentils, lemon, toasted rice

DESSERT

Kanafeh

Date honey, pistachio brittle, rose panna cotta

Mint Tea and Winter Fruit

***

www.DominiqueAgri.com

                                                                                                              TheBareTable photo by Fernando Sandoval

"Rodolfo Valentino, The Latin Lover" session with guest Dariana Mayer. Photo by Fernando Sandoval

ABOUT THEBARETABLE:
TheBareTable offers a dining experience with menus created by outstanding Chefs, offering, cocktails, wine, multi-course meal, dessert for an intimate number of guests.
TheBareTable reconfigures the modern dining experience, and aims to eliminate the superficial distractions of everyday dining and bring things back to basics; at a slightly heightened level, of course. Each guest at TheBareTable is asked to leave their cell phones and baggage at the door. Guests are encouraged to show up as their authentic selves – creating an environment that is truly a peaceful, open space to share unique personalities, thoughts and ideas. We only want your Bare self, are you in?

"Rodolfo Valentino, The Latin Lover" session with Chef Maria Laura Quintero from MUCHACHULA.  Photo by Fernando Sandoval

• Intimate private gourmet experience
• Enjoy a multi-course dinner with drinks, wine, dessert for a private and exlusive number of guests 
• Open space to share unique personalities, thoughts and ideas. 
• A fun way of dinning as an independent person, with your partner, with friends, or to meet the locals. 
• A place where you can connect face-to-face with your "now" and build into the future. 

PRICING (def): is the process whereby a business sets the price at which it will sell its products and services, and may be part of the business's marketing plan.

Tickets are now on sale for $85/per guest, 1 (one) exclusive seating from 8pm-10:30pm.

You may get your tickets at www.Venmo.com/TheBareTable. 

- In the comment section please add full name of guest(s) and email address(es) so we can send instructions for the event. If you have any food allergy/restrictions please let us know so we can plan ahead for you. 

- Once tickets are purchased, they are non-refundable.

For further info you may contact us at www.MuchaChula.com

We are looking forwards to being your host at "Spring Fever is in the Air" on Tuesday, March 28th. Doors open at 8PM (sharp as a pencil).

We already LOVE you, and you know it.

Florencia Minniti (Event Creator and Producer)
Maria Laura Quintero (Executive Chef)
Dominique Agri (Guest Chef)
www.MuchaChula.com

TheBareTable Session#5 "Venezuela on our minds" with guest Chef Luis Herrera

TIME TO  GIVE BACK, NY!

TheBareTable is proud to feature Chef Luis Herrera and MuchaChula's Boutique Catering Excecutive Chef Maria Laura Quintero for the Session #5 "Venezuela on our minds".

Photo by Jorsand Diaz @jorsand

Currently in Venezuela, it is impossible to find formula, and hospitals do not have the supplies needed to feed babies, who cannot be breast-fed, for any given reason, by their mothers.
“Comparte por una vida” is an incentive for EVERYONE to participate. Any tiny help counts. If you can not share formula, baby bottles, or any material item, just by sharing the information you are making a difference.

Guest Artist Catherine Correa at TheBareTable Session #2, photo by Fernando Sandoval Photography

TheBare Table, your table, artwork by Alois Kronschlaeger, photo by Fernando Sandoval Photography

Meet the locals, the artists, the entrepeneurs, your New York Family. Art work by Alois Kronschlaeger, photo by Fernando Sandoval Photography

In OUR next Session of TheBareTable, Chef Luis Herrera will aim to tutor new Yorkers on the Venezuelan experience and highlight " how food from Caracas is more than just arepas and showcase the wide spectrum that Venezuelan cuisine has to offer”. The sweet note of this event will be executed by Chef Maria Laura Quintero.

This is our way to contribute to the difficult times Venezuela and its citizens are going through. All proceeds for this event will be DONATED to Fundacion @Comparteporunavida www.comparteporunavida.com, currently working with Children Hospitals in Venezuela, bringing products in need such us formula, baby bottles, and medicines.


For more information regarding @Comparteporunavida Foundation please click on: http://www.comparteporunavida.com/

Chef Maria Laura Quintero in her element. Photo by Fernando Sandoval Photography

"Venezuela On our minds" Statement by Chef Maria Laura Quintero:

"I am from Venezuela and my country takes a big chunk of my heart when it comes to this feeling of sadness and despair and that is why today I write and I reach out to others to add my voice. Please join Venezuelan Chef and dear cousin: Luis Herrera at TheBareTable to support a noble cause and to enjoy the wonders of a culture that will rebirth from despair cause, as my mom Maria Elena Herrera once told me,  “Societies, may suffer but they DO NOT  commit suicide”.

WHAT: TheBareTable Presents: "Venezuela on our minds"
WHEN: The dinner will be at 8pm on Monday, June 20th.
(1) exclusive seating only.
Seats are limited and by RESERVATION ONLY.
Suggested DONATION ticket: $85 per person.
WHERE: Williamsburg, Brooklyn (location will be disclosed after booking your seat). 

For further information or to donate directly to Comparte Por Una Vida you may do so at: https://www.gofundme.com/compartevenezuela.

This event will be a meaningfull one. We united forces with 2 incredibly talented Venezuelan Chef's: Chef Luis Herrera will bring a selection of flavors from Caracas city and Chef Maria Laura Quintero will be setting the sweet tone.

BIOS:

Photo of Chef Luis Herrera by Mariana Peach

Luis Herrera is a Venezuelan chef, working as sous chef at Cosme, 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".

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.


In this session of TheBareTable, Chef Luis Herrera will aim to tutor new Yorkers on the Venezuelan experience and highlight "how food from Caracas is more than just arepas and showcase the wide spectrum that Venezuelan cuisine has to offer”.

For Chef Herrera “every region in Venezuela has a completely different approach to authentic food mainly because of the variety of indigenous products available in specific areas: Venezuela has mountains, coasts, dry flatlands and jungles amongst others; therefore there are a broad variety of ingredients and techniques.” Chef Herrera will focus on the Capital, his home city, Caracas, where all local cultures clash -the new and the old- making a melting pot for food in the city... From hot dog carts (very American) to “areperas”, and internationally known fine dining restaurants, one can only come to the realization of the influence this city (Caracas) has to traditional Venezuelan culture, American "fast food madness" and trending cuisines, all in one.

 

MuchaChula Boutique Catering:

The Chulas, Executive Chef Maria Laura Quintero and Excecutive Producer Florencia Minniti AKA " Rancheras afficionadas"

We are Chef Maria Laura Quintero from Caracas and ambidextrus Florencia Minniti from Buenos Aires. Together we strive to bring to our customers fresh, sustainable, seasonal and local ingredients to create simple and delicious meals with a worldly inspired array of flavors.


                                             MENU 

                                 By Chef Luis Herrera

                     Welcome cocktail: "Cuba Libre"

                                               Bites:

                                                        Cachapa/Queso Guayanes

                         Reina Pepiada/chicken chicharron

                            Yuca Buñuelo/ Spicy Molasses

                                           Del litoral:

                     Vuelve a la vida/avocado (seafood cocktail)

                           Passion fruit ceviche (catch of the day)

                         Octopus cocktail/ pineapple/grilled corn

                                             Main:

                                        White/Red Wine will be served with all courses

                  Beef tongue/Asado negro sauce/plantain gnocchi market greens

                        Desserts By Chef Maria Laura Quintero:

                                         Bienmesabe

                    Chocolate Mousse/Guava Ice cream


$85/PER PERSON
seats are limited and BY RESERVATION ONLY.

To get tickets please go to:
www.Venmo.com/TheBareTable.




To contact us regarding our dinner, you may send us an email to: contactMuchaChula@gmail.com
Many thanks from TheBareTable team Chef Maria Laura Quintero, Chef Luis Herrera and Excecutive Producer Florencia Minniti.