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Michael’s NY Celebrates 20 Years!

November 9, 2009

Foodies and glitterati alike filled Michael’s New York the night of November 4 to celebrate the restaurant’s 20th anniversary. And, consistent with any Michael’s party over the past two decades, nobody left hungry.

We had a carving station accompanied by a mountain of soft potato rolls for making you own roast beef sandwiches with horseradish cream sauce. At the cheese station to end all cheese stations, the incomparable Murray’s supplied a tempting array, served with honey, currants, crackers, and breads.  Michael loves his party meats, and a table dedicated to the finest cold cuts featured Spanish Jamon Iberico and all the salumi you could ever dream of.  The seafood bar featured mountains of raw oysters with mignonette sauce and cocktail shrimp with classic red cocktail sauce.  We had a coffee station provided by Kobricks, handing out espresso all night. And then there were the passed hors d’oeuvres…

Waiters served giant beer-battered shrimp with ponzu, pork belly on lettuce, Colorado lamb chops, gravlax on toasted brioche with mustard dill sauce, sweet and sour ratatouille spring rolls, light and bright summer rolls, caviar on blini, wild mushroom turnovers, crab cakes with saffron rouille, foie gras on toasted walnut bread, and shrimp dumplings.

Sommelier Seth Liebman selected a beautiful collection of reds and whites from our cellar that he kept flowing all night long and our bartenders made and served tons of cocktails.  And, of course, the night wouldn’t be complete without the sweet offerings of our incredible pastry chef Amanda Moreno, all perfectly miniaturized to be enjoyed by our guests well they mingled through the party!

Beuatiful reds at one of the bars we set up for the party.

Beautiful reds at one of the bars we set up for the party.

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Blini and American caviar with crème fraîche.

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Rosemary lamb chops.

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A plate after hitting the seafood station.

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Roast beef sandwich with horseradish cream.

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Oysters on the half shell!

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Jamon Iberico and other party meats!

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Foie gras on toasted walnut bread.

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Drunken goat cheese, provided by Murray's.

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Sweet and sour vegetable spring rolls.

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One-bite shrimp dumplings.

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The dessert table, featuring apple panna cotta, chocolate mousse, cupcakes, Michael's cookies, and more.

What a party!  We ate, we drank, and we boogied.  We had such an amazing time celebrating with our beloved guests.

Thank you all so much for 2o years of amazing support in this amazing city! We are grateful and so appreciative. Thanks, also, to Kyung Up Lim, our head chef, for all of the amazing food he turned out—and to our general manager Steve Millington and Robyn Wolf for making sure, as they always do, that the party went off without a hitch.

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