FEATURES : FOOD / DRINK

A Delicious Improv

By Maggie Shi

Published March 6, 2009

Watermelon radish and goat cheese, topped with microgreens and a tart blood orange vinaigrette

Photo: Staff

Watermelon radish and goat cheese, topped with microgreens and a tart blood orange vinaigrette

The gathering of the chefs

Photo: Staff

The gathering of the chefs

The festivities' ingredients

Photo: Staff

The festivities' ingredients

The festivities' ingredients

Photo: Staff

The festivities' ingredients

Pork trotter and apple soup with fried potatoes; slow-cooked egg with sea urchin in a dashi broth

Photo: Staff

Pork trotter and apple soup with fried potatoes; slow-cooked egg with sea urchin in a dashi broth

Homemade pappardelle with mushrooms and truffles

Photo: Staff

Homemade pappardelle with mushrooms and truffles

Kimchi, apples and popcorn, on a homemade chip

Photo: Staff

Kimchi, apples and popcorn, on a homemade chip

Steak with a red wine-cranberry sauce and a purple and fingerling potato gratin

Photo: Staff

Steak with a red wine-cranberry sauce and a purple and fingerling potato gratin

The result of a successful improv

Photo: Staff

The result of a successful improv

Previous1 of 9Next

It was a long ride from Manhattan on the A train (running local, naturally) to BedStuy on a cold Saturday afternoon. Exiting at the Utica Avenue stop, in a completely foreign neighborhood, there was one task at hand – to find Stuyvesant Avenue and a certain brownstone. Inside the brownstone, a group of strangers and grocery bags of mystery ingredients were waiting. It was a bit of a walk from the subway, down a quiet street with rows of surprisingly gracious-looking homes, passing the occasional deli or boarded-up building. At last, our destination: Up the stoop, past the door and inside, where, unbeknownst to us, we would spend the next few hours watching democracy in action.

Neither The Scout nor the rest of the people inside that stately brownstone knew what to expect that Saturday, as they gathered for the debut of an improv event. This wasn’t a comedy or jazz performance, however; this was the first-ever Cooklyn Improv. Eight amateur cooks with a passion for thoughtful food and top-notch ingredients, many of them strangers to each other, assembled in this home for an afternoon of creative collaboration, armed with sharp knives, a deep fryer and a copy of Harold McGee’s On Food and Cooking.

“I honestly didn’t know what to expect and was a little concerned that I might show up and my level of skill wasn’t up to par,” said improv cook Marc Matsumoto, who writes the food blog NoRecipes.com. “I also wasn’t sure what kind of equipment or ingredients were going to be there, so I tried to come prepared for the worst.”

Cooklyn Improv host and organizer Jonathan Landau, who also runs Lab 24/7 – a space for creative projects and events – out of the cellar of his home, had gathered this group of marketing experts, pastry cooks, creative consultants and web developers as a first-time experiment. A few days beforehand, each cook was given a food category, such as dairy or vegetables, along with a budget, and was responsible for shopping for assorted ingredients of his or her choosing to bring to the event. To kick the afternoon off, each chef had a show-and-tell of his or her ingredients. There were dozens of items; everything from humble staples like eggs and breadcrumbs to the exotic and downright odd, such as sea urchin, black truffles, a smoked pig’s trotter and Ricola throat drops. Jonathan then explained the rules: Use as many of the ingredients as possible; divide into teams of two; create four courses; and be ready to serve the first course by 6:30 p.m.

And then the fun began. The eight relative strangers quickly began discussing the ingredients, throwing out flavor combinations, ingredient pairings, and suggestions for techniques, each person building off the others’ ideas. Personalities began to reveal themselves, test each other out and mesh. A loose menu formed, and the participants divvied up the work according to their strengths, skills and interests. They then headed to the kitchen – spacious by New York standards but still a tight squeeze with eight energetic cooks – and began slicing potatoes, cutting open sea urchins, and making dough for pasta.

“I really wanted to bring improv to cooking,” Jonathan said, as he watched his team of cooks go to work with a grin on his face, Iron Chef Chairman-style. “You have guidelines and rules, but everyone has a forum to express themselves.”

COMMENTS

Jonathan
said at 11am
March 6, 2009

Fantastic! I really enjoyed having you there. And the fact that you guys pitched in and set the table, spoke volumes to the spirit in the room. You were a big help and I thank you.

Your Name

Email Address

Add Comment