Jay Kitchen: A Two-Day Vegan Fine Dining Pop-Up from Sparrow Media on Vimeo.
20 year old vegan chef Jay Astafa is changing the culinary game with his newest project Jay Kitchen. The Jay Kitchen concept? Fuse modern techniques with a sensible focus on the inherent beauty of spring vegetables. The fine dining concept will pop up at The Old Bowery Station April 25 and 26. The pop up will be a preview of Jay’s restaurant of the same name, to open in downtown Manhattan Fall 2013.
Jay Kitchen will show New York and the world that vegan fine dining is not only possible, it can also be an amazing experience. Diners will enjoy an 8 course tasting menu (listed in full below) that will feature the bright colors of fresh veggies,molecular gastronomy, and creations like hand-made cashew bries and “smoking” liquid nitrogen infused caramel corn balls.
Jay Astafa started his culinary career at the age of 16 when helped revitalize his father’s Long Island pizzeria, 3 Brothers Pizza Café, by adding vegan adaptations to the traditional Italian fare. At the age of 18 Jay graduated from New York City’s Natural Gourmet Institute. In short, watch out New York!
KING OYSTER MUSHROOM SCALLOP
aged balsamic caviar and green pea puree
SPRING CROSTINI DUO
ramps & cashew chèvre `
sorrel-mint pesto, pea tendrils, green peas, cashew parmesan
CHILLED POTATO AND LEEK SOUP
chive olive oil foam
RAVIOLI WITH ASPARAGUS AND RICOTTA
house made cashew cream butter, cashew parmesan
*gluten-free option spaghetti with asparagus and ricotta
SMOKED CAULIFLOWER STEAK
sunchoke puree, morels, fava beans, snap peas,
green garlic, truffle vinaigrette, shaved black summer truffles
HOUSE-MADE CHEESE PLATE
aged cashew cheese and brie, strawberry-rhubarb compote,
orange scented vegan honey, rosemary-almond crackers
“DRAGON BREATH” CARAMEL CORN
a fun surprise
GRAND MARNIER INFUSED CHOCOLATE TART
pistachio gelato, raspberry coulis, pistachio tuile,
raspberry pop candy, fleur de sel salted caramel powder
April 25 & 26: 7PM
The Old Bowery Station
168 Bowery + Kenmare