New York Vintage Dinner Series

by Sarah Christine, Posted Dec 4th 2008 @ 1:04PM

In a press conference this morning, Tim Zagat announced The Vintage Dinner Series, a gathering New York City's finest Chefs that will create menus inspired by 19th century banquets. Many of the dishes the chef's will be serving have mostly disappeared from the restaurant and even the home scene over the past hundred years. Recreating period-appropriate ambiance and meals will create an unforgettable dining experience.

Chefs from restaurants such as Blue Hill at Stone Barns, Chanterelle, Del Posto, Gramercy Tavern, Le Bernardin, Per Se and many more are very excited to be taking part in such a historic dining event. Tim Zagat says: "This is the greatest group of chefs since Escoffier ate home alone!" These prix fixe dinners will be priced on par with each restaurant's standard menu, but will include drinks, tax and tip. Each restaurant will also donate a portion of the evening's proceeds to a charity of their choice.

Interested? Don't hesitate to make reservations immediately! Seating is extremely limited and expected to sell out possibly by the end of the day. For a complete list of restaurants, menus and charities, please go to ZagatPresents.com.

Meat expert, Stanley Lobel of Lobel's Meats has been providing advice to the Chef's -- providing rarely seen cuts of meat and unusual game. Mr. Lobel says he's been encouraging meats such as "Calves' hearts, beef livers and to use the blood of the animal for gravies and sauces. Not only are they tender and delicious, since these cuts are rarely used, they are much more affordable." Lobel believes that if restaurants adapt these cuts of meat more and more, the cost of meals will be reduced, therefore making dining out more affordable.

So where have these dishes gone? Mr. Lobel believes a lot of it has to do with the economy. "With the majority of households having two incomes, people have less and less time to cook." This is all very true. The amount of people that have time (and energy) to cook a pot roast during the week is dwindling at a rapid rate.

The press conference ended with a presentation of a flambe, which will be making it onto some of the dessert menus for the series (along with Cherries Jubilee).