New Year’s Eve 2015 at Eleven Madison Park

For the first time in five years, we were not at home on New Year’s Eve having our annual beef fondue and listening to the Classical Countdown on WQXR.*  Michael will be 75 at the end of January, so he decided he wanted to start his next quarter century by celebrating New Year’s Eve with our EMP family (which is where we went five years ago). We reserved for the second seating and arrived at 9 p.m. sharp.

Eleven Madison Park: New Year's Eve 2015

The second seating was fully booked (as had been the first). Beautiful white floral arrangements and balloons gave the gorgeous space an especially festive feel. Music – jazz during dinner and later what would I think would be called popular rock — was provided by a terrific 5-piece band and a songstress.

The menu was a 7-course tasting. There were a few familiar things on it but most of the dishes were new. And since the kitchen is aware of what I won’t eat, they were prepared to make a couple of adjustments for me. Michael did the wine pairings which, as you will see, were incredible.

Michael started with what has become his favorite cocktail: “Satan’s Circus.” I requested a glass of my favorite French Sparkling Cider.

Cocktail: Satan's Circus

French Sparkling Cider (Non-Alcoholic)

The usual Black & White Cookies with Cheddar and Apple were already on the table when we were seated.

Black & White Cookie

Black & White Cookies

Michael had planned not to begin the meal with Champagne instead intending to have a half bottle of Krug on his birthday. However, during a discussion with Sommelier John Ross about pairings, John suggested that Michael have a “splash” of Champagne with the first couple of dishes, a sweet wine with the foie gras (I drink sweet wine, so I said I’d have it too), a white for the lobster and the mushroom, and then a red with the beef.

Well, here’s John’s idea of a “splash” of Champagne. LOL!

Krug

Smoked Sturgeon Sabayon with Chive Oil is a longtime favorite and has become a Daniel Humm signature.

Sturgeon

1st Course: Oyster Gelée with Potato and Leeks

1st Course: Oyster

Since I don’t care for oysters, I was served Potato and Black Truffle.

1st Course: Potato and Black Truffle

2nd Course: Caviar Benedict with Eggs and Ham

2nd Course: Caviar

I don’t eat caviar, so in my Benedict, the caviar was replaced with Black Truffles!

2nd Course: Black Truffle

Accompaniment for the Benedict: English Muffins.

English Muffins

At this point, the usual House Made Rolls were served along with Cow’s Milk Butter and Amagansett Sea Salt.

House Made Roll

Butter and Salt

3rd Course: Foie Gras Terrine with Sunchoke and Onion

3rd Course: Foie Gras

The wine pairing for the foie totally blew us away! Château d’Yquem 1987! I suppose we shouldn’t have been surprised considering that it was New Year’s Eve. But what also stunned us was the bottle size, a Methuselah, which we’d never seen before. Well, not in person.

Château d’Yquem 1987

4th Course: Lobster Poached with Cauliflower and White Truffle

4th Course: Lobster

5th Course: Hen of the Woods Mushoom Roasted with Horseradish

5th Course: Hen of the Woods Mushroom

The pairing for these two courses – both of which, you will note, included white truffles — was a Bâtard-Montrachet Grand Cru 2004 which also arrived in a Methuselah.

Bâtard-Montrachet Grand Cru 2004

The arrival of our Engraved Knives announced that the main protein was about to be served.

Our Engraved Knives

6th Course: Dry Aged Ribeye and Braised Oxtail, Potato, and Black Truffle

The Pat LeFrieda beef was aged 140 days.

6th Course: Dry Aged Beef

Paired with the beef, the Flaccianello Della Pieve 2004 was decanted from the Methuselah.

Flaccianello Della Pieve 2004 - Decanted

Flaccianello Della Pieve 2004 - Decanted

7th Course: Chocolate Ganache with Bourbon and Honey Ice Cream

7th Course: Chocolate

At the end of all EMP meals, Chocolate Pretzels with Sea Salt (though they normally hang from a little stand).

Pretzels

The clock had been ticking away and, at this point, we were just a few minutes away from midnight. The captains came to the table with glasses of Champagne to toast the New Year and silver-colored tubes which we discovered when blown into released confetti.

Champagne Toast

John Ross and Wine Director Cedric Nicaise climbed up on the divider in front of the bar area holding bottles of Champagne. Everyone counted down the minutes, and at the stroke of midnight, they popped the corks.

Counting down the minutes...

As is the EMP custom, Chef de Cuisine Chris Flint, Executive Sous Chef Dmitri Nagi, and the entire kitchen staff had come into the dining room for the countdown.

Midnight!

On the divider, there were now tiered trays holding assorted goodies, including macarons, and servers circulated with trays of black and white truffle balls.

Goodies

The band was stationed on the upper level, and a space had been cleared for dancing. After midnight, many of the guests left their tables to walk around. Some took to the dance floor, including Michael and me!The Band

Exquisite cuisine, phenomenal wines, a great band and, of course, being with our EMP family made New Year’s Eve 2015 a truly memorable event.

Eleven Madison Park: New Year's Eve 2015

Eleven Madison Park: New Year's Eve 2015

*Note: When we left our apartment, the Classical Countdown was in the middle of Number 6: the complete Brandenburg Concertos. No surprise to later find out that Number 1 was Beethoven’s 9th Symphony. In fact, this year it was all-Beethoven in the top three slots with the 5th at Number 2 (up from last year’s Number 5) and the 7th at Number 3 (same as last year). Dvorak’s 9th Symphony, From the New World, also maintained its Number 4 rank. Well, at least Holst’s The Planets dropped from last year’s Number 2 (Ridiculous!) to Number 7. Still way too high in my not-so-humble opinion.

To see the entire set of photos on my Flickr, click here.

Advertisements

Tags: , ,

One Response to “New Year’s Eve 2015 at Eleven Madison Park”

  1. Jay Horner Says:

    WOW!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


%d bloggers like this: