We will be releasing our photos and videos over the course of the next week so please stay tuned. We are committed and determined to push ahead, boats against the currents, providing unique and unforgettable experiences… And so we leave you to ponder what might be next…

Michael J Cirino

Founder – a razor, a shiny knife

A Christmas Feast at The Brooklyn Kitchen

Like many an Italian-reared-child, I grew up learning to cook on the heels of my grandparents and parents. Every year, in honor of my grandparents, a razor, a shiny knife prepares two meals around the holidays. Christmas Eve and Christmas Day feasts mark the pinnacle of traditional Italian cookery — even for those of us who are not pious or religious. Tradition dictates strict rules for appropriate ingredients, preparations and recipes. This in turn creates greatly anticipated dishes with a similarity of desire to smell pies baking and to eat turkey with mashed potatoes and gravy at thanksgiving. So distinctly defined by each side of my family were these meals that I have done my best to incorporate elements of both sets of regional influences while adding a modern flavor and elegant execution to tradition.

These two separate meals are defined by the stringent set of rules governing their possible ingredients. La Vigilia is the feast on Christmas Eve most recognized as the Feast of the Seven Fishes (The 10 dishes represent the ten stations of the cross). Christmas Eve, like Good Friday, is a vigilia di magro, or a lean day during which meat is prohibited. Il Pranzo (the Lunch) on Christmas day is a celebration of meat, cheese and sweets.

Both meals are decadent and extravagant in their own ways, but the real beauty of these traditional events is the social interaction around the preparation and service of the meal. You would never simply show up at your Italian family’s house to eat. Rather, you engage with each other in the kitchen. This type of participation is one of our founding tenets and a clear example of the most enjoyable functions of the social aspect of cooking and food.

We were also proud to host the meal at the Brooklyn Kitchen with our good friend Jonny Cigar, who, in addition to using a beautiful electric knife to slice the goose, also performed his adaptation of the Charles Dickens masterpiece, A Christmas Carol in Prose, Being a Ghost Story of Christmas with a slight tinge of ginzano.

These meals are hosted early in December so we can donate the proceeds from these events in memory of my grandparents to their a favorite charity Feeding America. www.feedingamerica.org

Here are the menus from both meals as well as a collection of photos, a short audio story of the evening by Food Thinkers as well (Listen Here) and a time lapse of the evening prepared by Michael Lee from Studiofeast.

From this point on we will try our best to speak Italian where possible

Menus:
Christmas Eve – La Vigilia
Antipasto di Mare – Baccalà, Arsella, Ostrica, Gambero, Capesante, Scungilli
Antipasto di Mare – Salt cod, clams, oyster, shrimp, scallops, whelks

Zuppetta di cozze con funghi
Mussel soup with mushrooms

Tagliolini di Bottarga
Tagliolini of Mullet Roe

Anguilla Fritte con cavolo croccante
Fried eel with crispy kale

Branzino al sale con una quantità oscena di piattini
Bass in salt with many side dishes

Granita di Aperol

La collana del prete e una selezione di tradizionali pasticcerie italiane
Dried and fresh fruit and a selection of traditional Italian pastries

Christmas Day – Il Pranzo
Antipasto –Formaggio, Salumi, Sottaceti, Fegatini, Lepre
Appetizer-Cheese, Salami, pickles, chicken livers, hare

Fagottini di manzo in brodo
Beef dumplings in broth

Ravioli alla ricotta freschi con ragu di carne – Braciole, Salsiccia, Cappone, Polpetta
Fresh ricotta ravioli with meat sauce – Pork, Sausage, Capon, Meatballs

Zampone con mostarda
Stuffed pork knuckle with fruit mostarda

Arrosto d’oca con una quantità oscena di  piattini
Roast goose with many side dishes

Amara insalata verde
Bitter Green Salad

Granita di Aperol

Struffoli e una selezione di tradizionali pasticcerie italiane
Struffoli and a selection of traditional Italian pastries

Menu was written with Daniel Castaño, Laura and Joseph Cirino, Gilda and Gerald Contento, Mike Lee and Andrew Rosenberg

A time lapse video of our 24 hours of cooking this past weekend. Thank you very much to Colin McCabe and Mike Lee / Studiofeast for putting this together. Thank you to everyone who made this possible, especially those at 90N 5th for the space! www.aptsandlofts.com

More to follow.