2nd Annual Anti-Gala Benefit Dinner & Speakeasy Party on October 15th 2013 featuring acclaimed guest chef Gabrielle Hamilton of Prune Restaurant

 
 

Lowline Anti-Gala & Speakeasy

On October 15th, Neuman’s Kitchen will collaborate in the exciting production of the 2nd Annual Lowline Anti-Gala Benefit Dinner and Speakeasy After Party. Neuman’s Kitchen is working in conjunction with renowned chef and author Gabrielle Hamilton from Prune Restaurant to create a magical Anti-Gala event to raise funds with a live auction to support the planned conversion of the former underground trolley terminal into a public park below Manhattan’s Delancey Street on the Lower East Side.

Neuman's Kitchen

Neuman’s Kitchen is a 32 year old award-winning catering and event firm located on the Lower East Side, known for its beautifully designed events, elegant menus and attentive service. Neuman’s Kitchen supports numerous community service programs and is proud to be involved in supporting the Lowline and LES community through this special event.

The Lowline would be New York’s first subterranean park and would utilize innovative solar technology to bring sunlight to the cavernous interior. The concept was developed by Dan Barasch and James Ramsey – with a goal of giving New Yorkers a peaceful, green underground space.  The Lowline project is still in early stages of fundraising and development and with the help of Neuman’s Kitchen and the other supporting partners and patrons, the Anti-Gala and Speakeasy Event will be another step towards raising funds and building awareness and support for this groundbreaking city project.

Angel Orensanz
Angel Orensanz

The event will be held at the beautiful and historic Angel Orensanz Center at 172 Norfolk Street, the oldest surviving former Gothic Revival synagogue in New York. The venue is the perfect spot with its rich details and design, adding drama to this spectacular gala.

Chef Gabrielle Hamilton and Chef Julian Alonzo
Chef Gabrielle Hamilton and Chef Julian Alonzo

Inspired by menus and designs from 1908, the year the trolley terminal opened, Chefs Hamilton and Alonzo collaborated to prepare a spectacular menu for the 7 pm cocktail hour and seated 4-course plated dinner reminiscent of the early century era. Turtle soup, consommé, fresh cherrystone clams, broiled mackerel, poached stuffed chicken breasts, French peas, Duchess potatoes and tinned white asparagus are just a few of the tantalizing items on the menu, concluding with delightful Crème de Menthe parfaits for dessert to dazzle your taste buds.

The event is going to be a major avant-garde production and will have interactive entertainment throughout the evening provided by Vance Garrett Productions. Look forward to a thrilling and surprising experience to remember. Guests will be transported back to the early 20th century with the gorgeous antique décor and design by Broadway Party Rentals, Props for Today and ZAK Events: vintage silver trays, carved crystal goblets, fine white china and antique linens will top the tables and serve the splendid food and cocktails.  To add to the ambiance and excitement, there will be a live auction and three dramatic acts of live entertainment throughout the night reminiscent of the era – you’ll see contortionists, street performers and dancers, servers dressed up in 1908 clothing, stilt walkers and more.

Morgan O'Kane
Morgan O’Kane

Guests will also get to experience a miniature trolley car in the cocktail lounge on the balcony with the talented Virginia-based musician and live performer Morgan O’Kane, who will be strumming his banjo and playing music of the era inside the car. And to wrap up the evening, the Speakeasy After Party will start at 10 pm until midnight where you’ll get to see more entertaining acts and sample smashing classic cocktails provided by Absolut Vodka and a Punch Bar.

For more information on the event contact Amanda Weidel, Special Events Planner at Neuman’s Kitchen – 212.228.2444 or a.weidel@neumanskitchen.com.

Read more about the Anti Gala & Speakeasy: http://www.thelowline.org/get-involved/anti-gala/

Tickets can be purchased online at www.thelowline.org/antigala

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Going Bohemian at The French Spirits Soiree

soiree pics

Watch the video of Kristen with eDiningNews.com covering the festivities at The French Spirits Soiree at the Astor Center, a fun and lively cocktail event held by The Dizzy Fizz.

The French Spirit Soiree

With over 300 guests at the event, we experienced the hedonistic era of turn of the 20th century France, filming and interviewing the guests and spirits vendors, all the while sampling delightful Belle Epoque-themed cocktails, punches, absinthe and spirits in this surreal Parisian bohemian environment. The event featured live vintage jazz music, street artists, painted clowns and a risqué burlesque dancer – all reminiscent of the romantic, glamorous lifestyle of the Parisian art nouveau era. There were plenty of noshes to go with our French Spirits with cheese trays from Murray’s Cheese and rustic bread by scratchBREAD.

A special nod to all of the spirits sponsors that made the night complete: Lillet, Tariquet Armagnac, Pernod Absinthe, Ricard Pastis, Benedictine, Cointreau®, Rémy Martin 1738® , Noilly Prat, G’Vine Gin, June Liqueur, Bonal, Dolin, and St-GermainÀ votre santé!

soiree pics

Here are some drink recipes from the event (and for more of them check out SpiritsSoiree.com)

La Vie en Rose
1 oz. Ricard
½ oz. simple syrup
4 raspberries
G.H. Mumm Champagne
Muddle raspberries with syrup. Add Ricard, and shake with ice to chill. Strain into a Champagne flute, and top with Champagne.

Cointreau® Basil Lemonade
2 oz. Cointreau®
5 basil leaves muddled
½ oz. fresh lemon juice
2 oz. soda water
Muddled basil with fresh lemon juice, add Cointreau®, shake and strain over fresh ice. Top with club soda. Garnish with leaf of basil.

The St-Germain Cocktail
2 parts Brut Champagne or Dry Sparkling Wine
1.5 parts St-Germain
2 parts club soda
Add Brut Champagne, then St-Germain then club soda to an ice filled Collins glass and stir until completely mixed. Garnish with a lemon twist.

Avant
2 oz. G’Vine Floraison Gin
.25 oz. L’Esprit de June
.5 oz. lemon juice
5 green grapes
3 oz. tonic
Muddle grapes and basil. Add all but tonic and shake. Strain over ice in a tall glass. Add tonic and stir. Garnish with a basil leaf and grapes.

French Spirits Soiree at Astor Center

See more photos from the event on Metromix, and on Facebook.com/TheDizzyFizz.