JUNE 28, 7:00 P.M. Pig & Oyster Dinner with Chef Renee Touponce
June 28, 2023 07:00 PM
Featuring James Beard Award nominee chef Renee Touponce of Oyster Club and The Port of Call
25 11th Ave, New York, NY 10011, USA
Mystic, Connecticut has long been known as a summer destination. In more recent years, however, it’s also turned into a dining destination, due to restaurants Oyster Club and The Port of Call helmed by James Beard Award-nominated chef Renee Touponce. For one night only, Chef Touponce brings her famed "Pig & Oyster” dinner to Platform, featuring various preparations of oysters and pork, sourced from farms near and dear to Chef Touponce’s heart.
Guests will also savor cocktails designed by beverage director Jade Ayala, plus distinct wine pairings for each course. Don’t miss this epic feast!
Dining Table: $150 / Inside Chef Counter: $165 / Outside Chef Counter: $120
Menu
Hors d’Oeuvre
Pork Fat Deviled Egg with Pickled Shallots and Fried Sixpenny Oysters
Wild Harmony Pork Liver Mousse with Rhubarb Jam, Basil, and Salted Oyster Crackers
Real McCoy 3-Year-Aged Rum with Nori, Salted Honey, Falernum, Sesame, and Lime
Menaud Vodka with Almond–Apple Shrub, Matcha, and Carbonation
Dinner
Raw and Roasted Sixpenny Oysters with Preserved Chive Blossom Mignonette, Smoked Pork Belly, Charred Peppers, and Lemon
Celler de Les Aus AUS Pét-Nat Xarel-lo 2021
Canned Six Penny Oysters with Lardo, Pork Fat Milk Bread, Mustard Pickles, and Crispy Pig Skin
Bernavi Xalera Blanco 2022
Romaine Hearts with Oyster–Buttermilk Dressing, Shaved Porchetta, Finback, Crispy Garlic, and Herbs
Martin & Anna Arndorfer Zweigelt Rosé 2022
Roasted Oyster Salt and Black Peppercorn–Crusted Pork Leg with Hen of the Woods, Oyster Liquor Labneh, and Black Garlic Pork Jus
Bikicki Sfera Noir 2021
Pork Fat–Chocolate Cake with Pork Fat–Poached Strawberries and Oyster Crème Fraîche
About Renee Touponce:
With a passionate focus on local ingredients and a serious position on equality in her kitchen, Reneé Touponce is raising the bar on delicious food at 85th Day Food Community in Mystic, Connecticut, shining a light on ingredients and people. Touponce joined 85th Day Food Community in 2017, rising up through the kitchens of Oyster Club, Tree House, Grass & Bone, and Stone Acres Farm. In 2021, she was named executive chef of Oyster Club. She became executive chef of The Port of Call in 2022, the newest addition to 85th Day’s portfolio, where her menu of port-inspired dishes pairs with inventive craft cocktails. Touponce’s multicultural background influences both her cuisine and her view of the world. Her upbringing is a blend of Italian and Puerto Rican, with memories of rice and beans on the stove, a lasagna in the oven, and the emphasis on the food from these two prominent cultures. With her inventive, locally sourced, sustainable cuisine, she pays homage to the rich, coastal heritage of Southern New England, investigating the ingredients of her region of Mystic and surrounding communities while inventing and recreating the flavors of her youth with products she has access to.
Tickets to events held at Platform at Pier 57 by the James Beard Foundation cover the cost of food, education and a unique dining experience. Meals are prepared by culinary masters from all regions of the United States and around the world. Unless otherwise stated, alcoholic beverages are provided on a complimentary basis and are not included in the ticket price.
James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served.