Chefs Sara Kramer, Sarah Hymanson Prepare a Spring-Forward Dinner at Bon Appétit
Chefs Sara Kramer and Sarah Hymanson, formerly of Glasserie in Brooklyn, currently of intimate dinner parties, and futurely of two new restaurants in L.A.—a falafel shop and a sit-down Middle Eastern restaurant—teamed up with Aesop last evening for an event and dinner at the Bon Appétit night kitchen. While guests learned about the benefits of essential oils at Aesop's classroom space at 341 Bleecker, Hymanson and Kramer prepared an elegant, spring-forward, and herbaceous menu that featured the flavors and ingredients inspired by Aesop's line of skincare products and oils. When a night kicks off with sparkling gin, bay leaf, and citrus peel cocktails and grilled ramps, you know it's going to be good. And oh—it was.
Alex Lau1/16Guests were greeted at Aesop with a complimentary handwash to freshen up, then snacked on strawberries and cheese, rosé wine, and sparkling cucumber water.
Alex Lau2/16An essential oils workshop taught everyone about the uses—and benefits—of oils, like parsley seed.
Alex Lau3/16Guests tried to identify oils by scent, association, and how each one made them feel.
Alex Lau4/16Super tender bites of octopus were flavored with parsley seed (remember it from the Aesop workshop?), sesame, sumac, and minutina.
Alex Lau5/16Keeping things seasonal, simple, and fresh, grilled ramps were served with a creamy, lemony saffron aioli—they paired perfectly with the light, tart gin and bay leaf aperitif.
Alex Lau6/16Hymanson steamed clams moments before plating. "You have to do it in the moment," she said. "It's just better that way."
Alex Lau7/16Those clams were given some serious love by Kramer and Hymanson with chamomile-infused cream, vermouth, peas, and fingerling potatoes braised in clove. Of course, there was fresh bread at the ready for sauce-mopping.
Alex Lau8/16Hymanson, composed and calm as the pair plates dinner.
Alex Lau9/16Amelia Lester of the New Yorker and Florent Chauvin of Aesop, and a tableful of happy diners.
Alex Lau10/16One of the night's favorites: meaty trumpet mushrooms brushed with lavender oil, then topped with juniper-washed sheep's cheese.
Alex Lau11/16Kramer keeps it real and keeps it comfortable in the kitchen. We dig it.
Alex Lau12/16The entire meal was served family style, including Prespa beans steeped in birch bark and tossed with barberries.
Alex Lau13/16Roasted leg of lamb, cooked to a perfect pink—it's a beautiful, beautiful thing.
Alex Lau14/16Taking that lamb to a whole new level, Hymanson and Kramer served it with asparagus and a tender greens and parsley salad.
Alex Lau15/16To drink, Scribe wines were paired with each course.
Alex Lau16/16For a sweet end to a delicious night, rosemary cream-soaked sesame cake and green apricot.
