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NYC: Empellón Cocina: The Push Project: Part III (June 2013)

July 3, 2013 Leave a comment

Authors: Victor and Maria
Restaurant: Empellón Cocina (Push Project III)
Chefs: Alex Stupak and Chris Cosentino

Date: June 28, 2013
Dinner

Victor’s Notes:

We recently went to Part III of the Push Project, which was a collaboration between Alex Stupak and Chris Cosentino, the chef of Incanto in SF and the winner of Season 4 of Top Chef Master. Chef Cosentino is famous for offal, as he has believes in eating the whole animal—from head to tail.

The meal had some interesting flavor combinations and ingredients, but I thought most of the courses were delicious—which is what matters, right? On another note, the two diners next to us definitely did not look too happy with the courses haha. I feel like they were expecting something else and got… this meal (which consisted of courses where Stupak and Cosentino were trying to be more creative and add their own influence). Oh well!

1 Menu

Click here to see pictures of the meal!

NYC: Empellón Cocina: The Push Project: Part II (Mar. 2013)

March 9, 2013 Leave a comment

Authors: Victor and Jessie
Restaurant: Empellón Cocina (Push Project II)
Chefs: Jordan Kahn and Alex Stupak

Date: March 8, 2013

Victor’s Notes:

I follow Empellón Cocina on Facebook, and they’re one of the more interesting NYC restaurants that I like to keep track of, especially because their chef is Alex Stupak. He used to be known as one of the top pastry chefs in the country, and he was Alinea’s original pastry chef.

Every few months, Alex Stupak collaborates with a chef he strongly respects to create guest chef dinners under the name of “The Push Project”. Part I of “The Push Project” involved Enrique Olvera. For Part II of “The Push Project”, Chef Stupak decided to collaborate with Jordan Kahn, who Stupak worked with at Alinea. Kahn is currently the Exec Chef of Red Medicine, and he’s worked with pastries at Per Se, Alinea, and Varietal. You can find info on this collaboration at http://www.empellon.com/cocina/single.html?id=1591236.

Because the two chefs were superstar pastry chefs, there’s a huge focus on sweets. The meal consisted of four savory courses and five sweet courses. I think you have to really like desserts to be able to really appreciate all of the desserts as the sweets might be too much for some people. Overall, the savory courses were great, and the desserts were AMAZING, both in terms of taste and conceptually.

2 Menu

Click here to see pictures of the meal!