Bouley Birthday


In our family, the birthday person gets to pick what he/she wants to do for his/her birthday dinner. Sometimes a favorite home-cooked meal is requested, and other times (often times) the wish is for a trip to Benihana.


For my birthday dinner last week, I was deliberating between Shanghai Jazz and Smashburger when my friend Susan presented another option: a multi-course tasting menu at Michelin-starred chef David Bouley’s Tribeca test kitchen, complete with wine pairings and hands-on instruction. Hmmm.

Susan, a savvy online shopper, had surfed across this MasterCard “Priceless” event, which was to take place on my actual birthday. The family conceded to having my “party” the night before, so I was cleared for a seriously upgraded birthday dinner.

Even then, Susan and I tried to keep our expectations low; we figured we’d be getting a typical small-portioned tasting menu and maybe a cameo appearance from the chef.  (I’d still take that over onion volcanoes and flying zucchini.)  But once we arrived at the candlelit loft/library/kitchen and were greeted with cocktails and an endless flow of one-bite masterpieces, we knew we were in for something special.



Susan with a mini cone of tuna tartare


Sweet corn tacos with avocado


And then we met Chef Bouley.


While his troupe of chefs scuttled around the kitchen like squirrels before the first frost, Mr. Bouley calmly, endearingly demonstrated his technique for slow-caramelized garlic (the garlic slivers should be “blonde” – not brunette), passed around bonito flakes and kombu (dried fish flakes and frozen kelp, used for making dashi – a nourishing Japanese soup base), and warned us about the perils of making dashi with New York City tap water  (he prefers Volvic, or Green Mountain from Arkansas).



Here I’m learning to make a slit in the shrimp and tuck the tail through the opening to make the shrimp lie flat for even cooking.

Plate after plate, course after course, the surprises kept coming. That blonde garlic transformed into a coconut soup with tomato water. Tender oil-poached shrimp emerged on a bed of a rosemary-infused apple purée that we helped make. Porcini flan with Dungeness crab and black truffle dashi showed us how good kelp and dried fish flakes can taste. Chilled rhubarb soup with bulgur wheat gelato proved dessert really can be good for you. But most impressive of all was that the engaging Mr. Bouley was right there with us throughout the night, from dashi to mignardises (little sweets presented after the dessert course). Not only did we get an extraordinary, 5-hour long meal, we got an education.


Oil-poached shrimp on rosemary-infused apple puree


I think this was sea urchin – a bonus course. The cheese crisp was made from rice spring roll wrappers — a great trick to try at home.


Want to make foam at home? Get out the whipped cream canister.

Mr. Bouley is passionate about cooking better-for-you food (though you’d never know from tasting it), and he spent a good part of the evening recounting stories and extolling the benefits of his favorite stealth-health ingredients. One ingredient that came up over and over again – on the plate as well as in conversation – was kuzu, or the powdered root of the invasive vine (here in the US) kudzu. While this jelling agent was new to me, kuzu’s been used in traditional Chinese medicine for thousands of years; Mr. Bouley’s proselytizing convinced me to seek it out on my next visit to the Asian food store.

Another take-home trick I learned from Chef Bouley is the use of herb or spice-infused oils to impart subtle flavor (and nutritional benefits) to foods. He referenced vanilla oil – which is nothing more than a vanilla bean steeped in safflower oil – as a unique way to flavor fish, or curry oil as a simple way to enliven roasted cauliflower. I bought a head of cauliflower and tried it at home a few nights ago – simple and delicious!  The curry flavor was subtle – more “warm” than “spiced”. And now I have a small jar of curry oil in my cupboard for future experiments. (Next I’ll try it on roasted fingerling potatoes.)




I’m not sure how I’ll top this experience for next year’s birthday. Maybe a “Priceless” tasting event in Paris? (I’d better start currying favor now . . .)


 Bouley-Inspired Curry Oil

  • 1 teaspoon curry powder
  • ½ cup safflower or canola oil

Combine curry powder and oil in a small jar. Let steep at least a few hours before using. Store in a cupboard at room temperature as you would other oils.


Drizzle onto roasted/steamed/grilled vegetables (cauliflower, potatoes, squash) fish or chicken.



For more on Chef Bouley and his “haute health food,” check out this recent Town & Country article by Kevin Conley:

14 thoughts on “Bouley Birthday

  1. Wow ! That sounded fantastic !! Hooray for Susan – she sounds priceless !!! It’s kind of sad when we have to keep our expectations low, but so great when they’re totally surpassed !! 5 hours with a master chef – that’s a pretty good night and birthday. Paris ? I say, Mais Oui ! Thanks for the link to T&C article – interesting. Looking forward to seeing some posts using the kuzu and some of your tricks – I’m going to have to phone you about that shrimp, slice it, cut a hole and turn it in to lay it flat – WHAT ? Photos ? 🙂

  2. Hi Sue!

    I just wanted to let you know I started a Face Book page -Darren Edsall Custom Woodworking, and Im also working on a web page . Not up yet, probably a few more weeks! Spread the word!!! Thanks!!!! I have been posting links to your blog!

  3. Wow girls ….what an amazing experience the food looked incredible and what a fun idea . ( better than hibachi I want to come next year i have a Dec b day hahaha

  4. Happy Birthday Sue! Looks like a fabulous celebration. Wondering if you had the candy decorated cake that you made for Leah’s 10th birthday? My family dreams of me making that 🙂

  5. being british, i love all things curry. and cauliflower, actually. (see, british food is REALLY not as bad as people think…) so needless to say, i tried this last night & i think i ate about half the cauliflower all by myself. “yum,” is basically what i’m trying to say (rather inarticulately). (& my december bday was spent co-hosting a party with your sister (we share a bday); there was no michelin-starred chef in attendance, but there were a lot of scrummy cocktails. so, you know, that somewhat made up for it.)

      • in my defense, it was a mammoth, steven seagal’s-head-sized cauliflower. if it had been an anne hathaway-sized one, a wee pinhead of a cauli, then no probs. but the seagal-cauliflower defeated me… (that’s okay, the leftovers are great cold out of the fridge, too)

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