Location: Pier 57, Chelsea, New York, NY.
Info: Platform by JBF is a dining space by the James Beard Foundation, which invites chefs to their space for single-night meals (or rarely 2,) wine events, cooking demonstrations, or occasionally other events. This particular meal was $208, including the fee, and featured Bûcheron, a Minneapolis-based French spot with some midwestern flair and ingredients that was named best restaurant 2025. Would recommend their dinners if you are in NYC with them ranging from $125 to $250 mostly. You can find more info here.
Photo descriptions and some notes-
1- Foie Gras Terrine- Amaretto gel, Door County cherry jam, warm scone, and Marcona almonds. Foie gras was local to Minnesota, being softer and less rich
2- Roasted Turnips- Turnip Greens, rhubarb purée, turnip soubise, and beef bordelaise
3- Celery Root Tortelloni- Acorn–chicken broth, hen of the woods mushrooms, and mushroom oil. Acorns come from the chef's house, and apparently lack many of the off-putting tannins most acorns have.
4- Wild Acres Duck Breast- Purple potato rösti, red cabbage purée, roasted honey crisp apple, and aronia berries. Ducks from there are Pekin instead of the usual, being smaller and more tender, which also explains the color
5- Carrot Cake- Cream cheese frosting, carrot–ginger sorbet, candied pecans, and golden raisin purée
6- Venison Tartare- Poached egg yolk, spruce tips, and rye chips
7- Pommes Dauphine- Gruyère, celery, and caraway. I apologize for the blurry photo. Was tasty with a mild caraway flavor, which I appreciated.
8/9- Menu
10- Sandhill-Dampfwerk The Crane Gin, G.E Massenez L'Ermitage Yellow, Wildflower Honey, Lemon
11-13- Staff/area
by CabassoG