A 13 course Nordic-inspired menu is the inspiration for Ny Haven, a one-time pop-up dining collaboration between chefs Marcell Davidsen and Tommy Juliano, that will take place at 116 Crown on March 3, 2014. Ny Haven is a play on words. In Danish, Ny means New, and Haven means garden. In Copenhagen, Nyhavn is a main gathering point for people to meet at cafés to eat and drink.
The chefs, best known for their culinary risk-taking and locavore approach at Community Table in Washington, CT, will descend upon the kitchen of 116 Crown in New Haven for a single night for 25 lucky gourmands. Tickets will go on sale soon, reservations and cost are forthcoming.
"We are very excited to showcase our style of new New England cuisine, and Nordic influenced cooking, to New Haven," said Davidsen. "With my Danish background and Tommy's New England approach on desserts."
The set menu (no substitutions) will run about 13 courses, including snacks to dessert. Each course will be paired with a beverage, ranging from low alcoholic drinks to juices and cocktails, curated by 116 Crown owner John Ginnetti. With a game plan described as "intricate and innovative, while still keeping the integrity of the product," the evening's menu will take no prisoners in both its planned use of ingredients as well as its original execution. For example, one dish will feature venison with blueberries, raindeer moss and butter milk. The raindeer moss is foraged by Davidsen, then soaked it in water for minimum of 12 hours before cooking it while retaining its natural shape and form on the plate.