Nine Eleven

Danny Klein- Blog

We’ve spent the last week in Maine —  a place I would happily spend a lot more than a week.  We heard from a poet/seaweed harvester who chants along with the sound of his boat motor as he rides out to sea, and a lobster fisherman who is quite pissed off at all the regulations.  And now we are gearing up for our visit to NYC and the big dinner we are having at Prune.  I’m excited and nervous.  We’ve invited fans, friends, and a bunch of press — its sort of like a New York coming out party and that is crazy.  On top of all that, its 9/11.  10 years ago I moved to NYC a few days before the Sept 11.  It seems strange to have a dinner on that day… but people have to eat and celebrate life and learn, even on the days with bad memories.  Perhaps it is even more important to live life on those days.  And I guess New Yorkers feel the same as the dinner filled up so fast.   On Saturday we’ll begin to prepare for the 150 or so folks descending on Prune.  It will be fun to enter another kitchen.  Over the past 4 months, we’ve cooked in a lot of homes, at farms and in restaurants.  Its always exciting and difficult to enter someone else’s kitchen, find their pots and pans and cook a meal.  Their tools, cleanliness and ingredients are windows into their lives.  Mirra and I have talked a lot about how we are shopping for lifestyles, attitudes and places to live as we traverse America… perhaps it is kitchens too.

  • Robyn Perry

    I remember last year’s harvest dinner on September 11. Wish I could spend this year’s 9/11 with you two too! Good luck at Prune! It’s going to be amazing. Nice post.

  • Anonymous

    Daniel and Mirra, 
    The food was great last night. The menu inspiration from the episodes with NY regional ingredients really hit the spot. 

  • andrew

    Daniel and Mirra,

    Thank you for dinner last night, it was amazing and I enjoyed the coursing and how each was linked to a particular episode. I didn’t get a chance to catch up with you after the meal, but was curious about something. You mentioned that the sea urchin fisherman in California was your favorite episode (mine too), I was just wondering what town that was in, my brother lives out there and it looked very familiar, just wanted to make sure. Looking forward to seeing the rest of the trip.

  • Foody2 and Oliver

    Beautifully put.  I so appreciate how you framed your thoughts, so much like this trip/project, giving us a fresh perspective.

  • http://www.samlroth.com/ SamLRoth

    The dinner last was amazing. Beautiful, restrained tributes to new Yorkshire local farmers and to the episodes that inspired each dish. I wish I could have said more than hello and Von voyage, but you deserved the gladhanding you were getting. Three questions: what inspired the coriander seeds in the ceviche. Amazing! Where did you get such sweet butter? And did Mirra get anything to eat? Such a devoted camerawoman deserves such a feast!

    • http://www.theperennialplate.com Daniel

      Thanks so much Sam – really appreciate it. I’m not sure what the butter was, to tell you the truth.

  • Brittany Goodrich

    Well put: “Their tools, cleanliness and ingredients are windows into their lives.” I’d go even further and say the food itself, how it is made, why it is made, and what is made, is an expression of not only the individual and her life, but also the greater family and culture that it is born out of . So much goes into food. It is a multi-faceted and complex issue on many levels, and often I feel that we neglect its more personal significance. So thank you for bringing attention to it. By the way, I believe what you’re doing is not only extremely awesome, but highly significant and needed.