When Fine Dining Meets The Dining Room Table

When Fine Dining Meets The Dining Room Table

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Walking into Theo Friedman's apartment this past Friday, I'm instantly welcomed with a smile and his homemade tangerine ginger soda. I take a sip as introductions are made, and as the unique combination of flavors hit my palette, I know this food-filled night will not be like any other. His parents apartment is spacious and open, and with the amount of art on the walls, it largely resembles an art gallery. I will soon learn how completely accurate this is.

Friedman, 22, is a recent graduate from Tufts, now residing in the city. While at Tufts, he received a $350 grant from the school to create a 20 course meal for ten people. The purpose of the project was to write a paper on how the food industry has created a disconnect between the people preparing the food, and the people cosuming it. This disconnect is one of the driving forces behind Theo's decisions to do pop-up restaurants versus working at or owning an actual restaurant, at least for now.

"The guest can come into the restaurant and have the most amazing experience and feel like the happiest person in the world, and the person making the food could be having a terrible time. I don’t ever want to eat somewhere where the people aren’t totally excited about being there and making that food. I know in most restaurants that that’s not totally doable, but that’s what I’m trying to create".

As guests (10 total) begin to trickle in for the event, it's clear that Friedman means what he's saying. Each guest is greeted the way I was. Even though he has two friends, Tyler and Amadou, acting as sous chefs/assistants/waiters, he greets each set of guests personally. He takes the time to put their coats away for them if needed, all the while getting to know each person who arrives. Most of the guests have found out about the dinner through a friend or acquaintance of Theo's, while two are complete strangers.


Friedman opening sodas for arriving guests

The final guests arrive, and we're seated at the dining room table together. While there has been the initial awkwardness of 10 strangers warming up to each other, conversation is soon flowing smoothly. I learn that seated around me is a lawyer, two college seniors (one majoring in fish biology), a food entrepreneur, and an actress, among others. Some are complete foodies, and blew me away with their knowledge of restaurants, coffee shops, and even food trucks in the city. Some are just there because they heard the food was good and the experience was great, and they haven't even eaten half the things on the menu before.

The first course served isn't on the menu, but no one is complaining. A bite-sized introduction for what lays ahead of us, Theo tells us that we have given chunks of smoked green mango topped with an untraditional mole, toasted pumpkin seeds and sunflower. There is silence around the table as everyone takes in the sweet smokiness of the mango complimenting the spiciness of the mole.

The mango is served on a platter that Friedman made himself

The following course is a warm edamame financier (a sort of light sponge cake) topped with a soy goat cheese mousse, lava salt, and lime. One of my favorites of the night, it perfectly exemplified the unique dishes that Friedman concocts. One wouldn't generally think to combine edamame and goat cheese, but he did so in a way that was both creative and delicious.

A squash tart is served next, and what stands out most about these are the squash chips that decorate them. They're impossibly thin, leaving everyone in awe as the chips practically dissolve in our mouths. Theo's voice comes from the kitchen, momentarily interrupting our reverie, "You're all very quiet". We assure him that that's a good thing.

As the next course is served, Theo tells us that this is where we're really starting to get adventurous. "Then again, you're already eating dinner in a stranger's apartment". He goes on to tell us that this round is a "course in gluttony", and he doesn't disappoint as we are served black garlic doughnuts filled with black garlic and yuzu kosho aioli, topped with sea urchin. Easily my favorite of the night, the warm doughnut is, "Such an umami bomb", as one guest puts it. The only downside of this dish is the despair one feels once they realize that they have finished it.

The following courses dazzle with Friedman's take on pastrami and rye (which included a pork belly that cut like butter), mini sandwiches made from mushrooms, and a roasted parsnip paired with brown butter solids and pickled blackberry (pictured below). Each dish surprises and delights us as we try combinations of foods that we have never had before, and likely never will again.

"I get bored very easily", he tells us later. Some guests have stepped outside for post-dinner cigarettes, while the rest of us are gathered around the island in the kitchen conversing with Theo. He is constantly creating new dishes, and tells us that the only thing he has repeated recently was the black garlic doughnut, and even that he's only made for guests twice. I am told later that one of the reasons that he's so hesitant to return to the fine dining restaurant industry is because there is the expectation for the restaurants that you have to have a set menu, because people are going to want to come back for the same things. This just isn't how Friedman currently operates, and so instead he has turned to his out of the box pop up technique to create this unique dining experience along with the unique food he serves.

Crunch chicharron, dulce de leche, black lime

One of the things I’ve learned is that you really can’t force anything A lot of the time I’ll have an idea that’s there but not completed and there’s some component that’s missing and I’ve found that if I try to force it then it ends up being not that great

. I try to just let it happen as naturally as possible and that's when I get something worth serving.



Toasted hay whipped cream, burnt clove meringue, blueberry mousse, preserved blueberries, nasturtiums

The bar for good food that stands out is set to nearly impossibly high standards when it comes to New York City. Delicious food isn't wanted but expected when one is eating in New York, and Friedman's food goes above and beyond. Each dish is served with an artistically beautiful presentation, and each bite taken is packed with unique flavors and textures. Keep an eye on this one, because when he eventually does open a restaurant, it has a Michelin star coming its way.

To see more of Friedman's creations and stay up to date on when his next pop-up's are, you can follow him on Instagram @theorykitchen and check out his newly opened website theorykitchen.co

Cover Image Credit: mine

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It's Time To Thank Your First Roommate

Not the horror story kind of roommate, but the one that was truly awesome.
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Nostalgic feelings have recently caused me to reflect back on my freshman year of college. No other year of my life has been filled with more ups and downs, and highs and lows, than freshman year. Throughout all of the madness, one factor remained constant: my roommate. It is time to thank her for everything. These are only a few of the many reasons to do so, and this goes for roommates everywhere.

You have been through all the college "firsts" together.

If you think about it, your roommate was there through all of your first college experiences. The first day of orientation, wishing you luck on the first days of classes, the first night out, etc. That is something that can never be changed. You will always look back and think, "I remember my first day of college with ____."

You were even each other's first real college friend.

You were even each other's first real college friend.

Months before move-in day, you were already planning out what freshman year would be like. Whether you previously knew each other, met on Facebook, or arranged to meet in person before making any decisions, you made your first real college friend during that process.

SEE ALSO: 18 Signs You're A Little Too Comfortable With Your Best Friends

The transition from high school to college is not easy, but somehow you made it out on the other side.

It is no secret that transitioning from high school to college is difficult. No matter how excited you were to get away from home, reality hit at some point. Although some people are better at adjusting than others, at the times when you were not, your roommate was there to listen. You helped each other out, and made it through together.

Late night talks were never more real.

Remember the first week when we stayed up talking until 2:00 a.m. every night? Late night talks will never be more real than they were freshman year. There was so much to plan for, figure out, and hope for. Your roommate talked, listened, laughed, and cried right there with you until one of you stopped responding because sleep took over.

You saw each other at your absolute lowest.

It was difficult being away from home. It hurt watching relationships end and losing touch with your hometown friends. It was stressful trying to get in the swing of college level classes. Despite all of the above, your roommate saw, listened, and strengthened you.

...but you also saw each other during your highest highs.

After seeing each other during the lows, seeing each other during the highs was such a great feeling. Getting involved on campus, making new friends, and succeeding in classes are only a few of the many ways you have watched each other grow.

There was so much time to bond before the stresses of college would later take over.

Freshman year was not "easy," but looking back on it, it was more manageable than you thought at the time. College only gets busier the more the years go on, which means less free time. Freshman year you went to lunch, dinner, the gym, class, events, and everything else possible together. You had the chance to be each other's go-to before it got tough.

No matter what, you always bounced back to being inseparable.

Phases of not talking or seeing each other because of business and stress would come and go. Even though you physically grew apart, you did not grow apart as friends. When one of you was in a funk, as soon as it was over, you bounced right back. You and your freshman roommate were inseparable.

The "remember that one time, freshman year..." stories never end.

Looking back on freshman year together is one of my favorite times. There are so many stories you have made, which at the time seemed so small, that bring the biggest laughs today. You will always have those stories to share together.

SEE ALSO: 15 Things You Say To Your Roommates Before Going Out

The unspoken rule that no matter how far apart you grow, you are always there for each other.

It is sad to look back and realize everything that has changed since your freshman year days. You started college with a clean slate, and all you really had was each other. Even though you went separate ways, there is an unspoken rule that you are still always there for each other.

Your old dorm room is now filled with two freshmen trying to make it through their first year. They will never know all the memories that you made in that room, and how it used to be your home. You can only hope that they will have the relationship you had together to reflect on in the years to come.


Cover Image Credit: Katie Ward

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7 Reasons Starbucks' Coffee Is 100 Percent Superior To Dunkin Donuts Coffee

Starbucks or Dunkin Donuts?

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There has been this controversial debate on whether Starbucks or Dunkin Donuts is the better option when it comes to getting one of the best coffees. As a lover of the White Chocolate Mocha, I can not begin to fathom how someone would be willing to go to Starbucks' competitor, Dunkin Donuts. Here are 5 reasons why you should kick Dunkin Donuts to the curb and let Starbucks into your life!

Study Spot

What better place is there to study than Starbucks! The comfy couches allow you to relax and do your homework peacefully.

The Holiday cups

During the Christmas season, Starbucks comes out with creative cups design for the most wonderful time of the year!

Frappuccinos> Coolatta

Frappuccinos definitely rule over the Coolattas that Dunkin provides.

More menu options

Starbucks provides way more coffee drinks than Dunkin. And the best part is that you can customize your own coffee/latte/tea. Anything you name, Starbucks has it.

The Lactose intolerants are certainly welcomed at Starbucks!

One of my friends is Lactose intolerant and she tells me that Starbucks has dairy-free options.

Best food quantity

Does Dunkin Donuts sell cake pops? I don't think so.

BEST Quality Coffee

Starbucks has the top quality coffees and lets be honest Dunkin Donuts coffee tastes burnt

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