SOLD OUT! - ZAK PELACCIO | FISH & GAME | HUDSON, NY
Zakary Pelaccio is a celebrated chef and restaurateur, and recent winner of the James Beard Foundation Award for Best Chef Northeast in 2016. He has been noted for influencing culinary trends from nose-to-tail cooking, gastro-pubs, Brooklyn cuisine and bringing Southeast Asian cuisine to the mainstream. He was the founder of Fatty Crab and Fatty ‘Cue in New York City. He left the group in 2011 to move into the woods. Pelaccio also penned a critically acclaimed cookbook, Eat With Your Hands, which was published in 2012. His second book, Project No. 258 – Making Dinner at Fish & Game, was released in March of 2017.
In 2011, Pelaccio and his wife, chef and alchemist Jori Jayne Emde, swapped their densely packed, urban New York City apartment living for a barn in the woods of Old Chatham. Along with Jori, partner Patrick Milling Smith and co-chef Kevin Pomplun, Pelaccio developed Fish & Game, a restaurant housed in a renovated 19th century building in Hudson, New York. The restaurant opened for business in May of 2013 and has been a finalist for James Beard Foundations awards every year it has been open, including winning the award for Best Chef in the Northeast in 2016. The Fish & Game project is truly a lifestyle business. Pelaccio, Emde and Milling Smith grow produce and raise animals for the restaurant on their respective properties. The restaurant also has a strong focus on natural wine and for two years running has been awarded Wine Enthusiast’s Top 100 wine lists in America.
In June of 2016, Pelaccio’s team opened a small out door restaurant in Hudson called Back Bar, focusing on simple bar food influenced by the flavors of Southeast Asia.
Pelaccio will be signing copies of his new cookbook, Project No. 258 – Making Dinner at Fish & Game, during the evening. The cookbook will be available for purchase.
Restaurants: Fish & Game | Hudson, New York, USA
FOR THE TABLE
Rosé of Pinot Noir, Anderson Valley, 2016
Sauvignon Blanc, Rutherford, Napa Valley, 2015
Chardonnay, Anderson Valley, 2015
GRILLED YOUNG FAVAS
sea salt, napa valley select organic extra virgin olive oil
BARINAGA RANCH SHEEP MILK CHEESE
thin sliced country ham
HOG ISLAND OYSTERS
green strawberry and sichuan pepper mignonette
Pinot Noir, Anderson Valley, 2015
fish sauce and sprouted fenugreek aioli, pea shoot salad, shaved fennel
Sangiovese, Peter’s Vineyard, Mayacamas Estate, Napa Valley, 2013
WHOLE SMOKED PIG
green garlic, napa valley select cabernet vinegar, honey vinaigrette, chili aioli, butter lettuce
GRILLED TURMERIC & GARLIC MARINATED SPOT PRAWNS
napa valley select organic extra virgin olive oil, chili, dill, shrimp paste, lemon slices
YOUNG SPRING CARROTS
smoked lamb bacon, sorrel crème fraîche
GRILLED SQUID WITH SPRING PEA SAMBAL
shaved shallot, coconut oil, thai bird chili, lime, toasted shrimp paste
GRILLED SPRING ONIONS
purée of almond, black garlic, and fennel
SOUR CHERRY SOUP
black pepper and maple gastrique, buttermilk biscuit, cream