T
TINY
Guest
For the magazine’s fall Food issue, we treated six second graders from P.S. 295 in Brooklyn to dinner at Daniel, where the seven-course tasting menu goes for $220 a person.
Video by Jeffrey Blitz for The New York Times on Publish DateOctober 10, 2014. Photo by Mark Peterson/Redux, for The New York Times.
One Saturday afternoon last month, six second graders from P.S. 295 in Brooklyn got a head start on the fine-dining life when they visited the acclaimed French restaurant Daniel. There, five waiters presented them with a seven-course tasting menu (after the trio of canapés and an amuse-bouche, naturellement).
The meal was overseen by the star chef and eponym himself, Daniel Boulud, whose goal was, he says, “for the children to really discover a lot of flavor, a lot of layers, a lot of texture.” These discoveries included Smoked Paprika Cured Hamachi (the “most-foreign thing for them,” Boulud says), Crispy Japanese Snapper (“which they loved to see”) and Wagyu Beef Rib-Eye (“a big success”).
To capture the children’s reactions, the magazine asked Jeffrey Blitz, the director of the Oscar-nominated documentary “Spellbound,” to make a video. The initiates seemed to enjoy the experience, but that isn’t to say they loved all those flavors and textures. At one point, after tasting a custom-made nonalcoholic cocktail, 7-year-old Chester Parish said:
“This is, like, the only good course. It’s yummy.”
https://www.nytimes.com/2014/10/12/magazine/fine-dining-for-second-graders.html?_r=0
Video by Jeffrey Blitz for The New York Times on Publish DateOctober 10, 2014. Photo by Mark Peterson/Redux, for The New York Times.
One Saturday afternoon last month, six second graders from P.S. 295 in Brooklyn got a head start on the fine-dining life when they visited the acclaimed French restaurant Daniel. There, five waiters presented them with a seven-course tasting menu (after the trio of canapés and an amuse-bouche, naturellement).
The meal was overseen by the star chef and eponym himself, Daniel Boulud, whose goal was, he says, “for the children to really discover a lot of flavor, a lot of layers, a lot of texture.” These discoveries included Smoked Paprika Cured Hamachi (the “most-foreign thing for them,” Boulud says), Crispy Japanese Snapper (“which they loved to see”) and Wagyu Beef Rib-Eye (“a big success”).
To capture the children’s reactions, the magazine asked Jeffrey Blitz, the director of the Oscar-nominated documentary “Spellbound,” to make a video. The initiates seemed to enjoy the experience, but that isn’t to say they loved all those flavors and textures. At one point, after tasting a custom-made nonalcoholic cocktail, 7-year-old Chester Parish said:
“This is, like, the only good course. It’s yummy.”
https://www.nytimes.com/2014/10/12/magazine/fine-dining-for-second-graders.html?_r=0
