Compagnie Des Vins Surnaturels is a gorgeous winebar in NoHo known for delicious bites, exquisite wines and sommakase wine tastings by Head Sommelier, Caleb Ganzer.
This past January, Compagnie kicked off their first HUMBL-ED dinner series featuring Bodhitree Farm of New Jersey. The HUMBL-ED name was inspired by Dan Barber’s food education dinner program Wast-ED, however Compagnie is not working with wasted material, they’re bringing attention to true farm to table experiences.
The restaurant works with one farmer and hosts a one-night-only dinner experience. The menu is created with seasonal ingredients provided by the farmer – no exceptions. For those of you who are familiar with winter produce, this is no easy feat. The HUMBL-ED concept not only supports local farmers, it puts an emphasis on what people should be eating right now.
For the launch of HUMBL-ED, Head Chef Eric Bolyard and Jaime Young collaborated with Bodhitree Farm (also located at Union Sq Greenmarket on Wed/Fri) and created a menu highlighting root vegetables and old hens, paired with wines from the Finger Lakes 2012, 2014. Upon arrival, the diners did not receive a menu when they were seated, each course was a surprise (full menus were given at dessert for the reveal of each dish), however I popped into the kitchen before the dinner began and got a sneak peek of their prep list…
SNACKS // bordeux radish and brown butter, kale millefeuille with almond butter + balsamic + calabrian chili, fried elephant garlic taproot + cellared pepper romesco, old hen bouillon + toasted elephant garlic + caramelized wintered young onion
FIRST COURSE // Charred bordeux radish, egg yolk jam, beet jus
SECOND COURSE // salad of Winter Stems, aleppo oil, buttermilk
THIRD COURSE // Swiss Chard Canneloni, braised old hen, leaf jus, cured egg yolk
FOURTH COURSE // Roasted white sweet potato, hazelnut dijon, braised elephant garlic
FIFTH COURSE // Sweet potato rice pudding, sherry currant, spiced meringue
HUMBL-ED MEAL // To be given a few sweet potatoes, a bunch of kale, radishes, elephant taproot and old hens, it was incredible to see how far they were able to transform each ingredient. Would you ever think to pair a sweet potato with hazelnut dijon? I kid you not, that dish alone had the potential to turn me into a vegetarian. The thought and execution put into each dish was mind blowing – from the kale millefeuille (thousand layers) to the charred bordeux radish and all the way to the sweet potato rice pudding.
If you have the opportunity to dine at one of the HUMBL-ED wine pairings and dinners by Compagnie Des Vins Surnaturels, I highly recommend you book a seat. Each course will be a surprise that will delight (and potentially trick) your senses with whole, natural ingredients. Check out their events page and the next time you stop in for dinner and a glass of wine, inquire about the next HUMBL-ED event.