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Sandy, Sean Brock and the Before and After of Governor Restaurant

Posted: 11/05/2012 1:57 pm

Governor Dumbo

We held a dinner at Governor in the Dumbo neighborhood of Brooklyn last Thursday to celebrate Season 3 of The Perennial Plate. The theme was "Foreigners make Japanese food," in coordination with our first trip to Japan and China with partners Intrepid Travel. The event was a success. The location was beautiful. The chefs I collaborated with (Sean and Brad), were generous, laid back and made delicious food. By the end of the night, we had cooked for 110 people, showed four videos and had a night to remember.

The menu:
Course 1
- Shrimp and Carolina Gold rice crackers, uni, shiso
- Toasted rice dashi and paddlefish roe, citrus coriander blossom
- Grilled chicken skin w/ ponzu
- Grilled Carolina swordfish with green peanut miso
(Tombo Barley Shochu, pickled plum)

Course 2 - Mackerel sashimi, garlic tempura, yuzu, fermented black bean aioli, mustards
(Yoshinogawa Echigo Junmai sake)

Course 3 - Matsutake, chestnuts cooked in green tea, egg yolk, soured root vegetable broth
(Matsunoi Tokubetsu Honjozo sake)

Course 4 - Udon noodles w/ miso, bottarga, parmesan, chickweed, pickled sunchokes
(Toyo Bijin Ohkarakuchi Junmai Ginjo sake)

Course 5 - Wagyu Beef marinated with farro koji, cabbage cooked in rice milk
(Koten 1997 Koshu sake)

Course 6 - Miso pan perdu w/ red bean ice cream and tapioca/grape jelly
(Momokawa organic Nigori Junmai Ginjo sake)

As you know, a few days later, some crazy hurricane madness happened to New York. The elegant restaurant that hosted this epic event was invaded by five feet of water. If you aren't familiar with what five feet of water does to wood floors, paneling, refrigerators, ingredients... it's not good.

So although this post was intended to share with you the great pictures from our Japanese themed dinner last week. Instead, you get the before and after. The dinner and the destruction. As Sandy fades from the headlines, remember to share your support. Donate to the Red Cross, or to Governor's refurbishment efforts.

Loading Slideshow...
  • The kitchen bar

    Guests look onto the Kitchen at Governor

  • Sean Brock

    Sean Brock and Scott Edwards of Governor plate Sean's Koji marinated Wagyu beef.

  • Governor

    The open kitchen and ground floor of Governor, pre storm.

  • Mackerel

    Mackerel with Garlic Tempura, mustards, yuzu and fermented black bean aioli. #gaijinner

  • Dessert

    Miso French Toast with Red Bean Ice Cream and Concord Tapioca

  • Brad McDonald

    The Chef/Owner of Governor at the stove.

  • The kitchen bar post Sandy

    A bit of the destruction incurred from 5ft of water. Photo by Michael Harlan Turkell

  • The bar, destroyed

    The bar at Governor the day after Sandy. Photo by Michael Harlan Turkell

  • A telling photo

    Governor's front door. Photo by Michael Harlan Turkell

  • Ingredient loss

    The smell of salt water and fridges without power. Photo by Michael Harlan Turkell

  • Not enough sandbags?

    Photo by Michael Harlan Turkell

  • Governor

    Retired, but not for long. Photo by Michael Harlan Turkell

Pictures by Mirra Fine and Michael Harlan Turkell

In case you missed it, the Season 3 Premiere:

 

Follow Daniel Klein on Twitter: www.twitter.com/perennialplate

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