My birthday Dinner

A very UNI-que Dinner

This was a fantastic dinner we planned for Caroline's Birthday which we were initially unsure we could find a source for the main course. Luckily, New York City always has a way of always providing if you just know where to look. One phone call and I confirmed that Eataly (the Italian-themed megamarket & food hall in Chelsea) indeed carried fresh Sea Urchin at it was in season. In fact, they actually had 2 kinds - Maine and West Coast variety. I chose Maine since it was more locally sourced and looked fresher - the fishmonger cracked open the spiny shell and gave me quarter pound quickly placed on ice inside a carry-bag. After getting it home we drained it and let is get to room temperature.

For those not familiar with Sea Urchin (known as Uni in the Japanese Sushi world) it is a phenomenally briny taste of the sea when truly fresh. It has a delicate & silky texture and unctuous mouth-feel with both a deliciously salty bite and very sweet finish. Having so much fresh Urchin around was unique luxury that we indulged in by eating fresh nibbles of it while preparing the rest of the dinner.

Another ingredient we had was a cranberry escarole that was tender & sweet and looked a lot like a giant pink hued rose. This became a great salad later in which we also used this fresh Sicilian lemon that I also picked up at the market.

For an appetizer course there we a selection of Italian forest mushrooms that was drizzled in butter/olive oil, fresh rosemary, sea salt, cracked white peppercorns & broiled then served with a toasted baguette. Then we got the water going for the wide linguine that we'd use later. 

At this point we cracked a chilled bottle of Ferrari Brut to start enjoying the meal and the evening which was complemented by the aromas of these fresh flowers and scent of roasting rosemary.

Above: Raw Sea Urchin appetizer served on a leaf

Below Left: Cranberry Escarole drizzled in Sicilian Lemon Juice & flecked with black pepper

Below Right:  The Al Dente Linguine tossed with butter, garlic, lemon zest, Sea Urchin, Champage & pink peppercorns - it was an otherworldly pasta delight. The sweet Urchin melded with the butter & wine and became a velvety sauce that was nutty, saline & fantastically rich.

We had one dinner guest that passed on the Sea Urchin etc, but he enjoyed the experience nonetheless.

Dessert was more champagne, some Italian dark chocolate with candied, preserved orange rind and a Red Velvet cupcake with cream cheese frosting - oooooh.