Holiday Feast at Fifth Floor with Bar Agricole Guest Chef Brandon Jew

A post-dinner finish of sweet treats
Surprising highlight: “Textures of Cabbage” is yuba tofu skin-wrapped cabbage rolls with satsumas, fried shallots, sprouts, charred scallion, 5-spice peanuts’ paired with 2007 S.A. Prum Riesling Kabinett from Germany

Upscale dining destination Fifth Floor hosted a series of guest chefs last week for the holidays, each one cooking meals inspired by their heritage and culture. A brilliant idea with chefs as notable as Dominique Crenn of Atelier Crenn and Hoss Zare of Zare at Fly Trap. A portion of each of the $95 dinners went to the guest chef’s charity of choice.

Each menu intrigued, making it painful to choose one. In the end, scheduling decided the night I went and it was Brandon Jew of Bar Agricole.

Working closely with Fifth Floor chef David Bazirgan, a seven course feast unfolded with sommelier Amy Goldberger’s ever-thoughtful pairings (and infectious spirit). Here are a few highlights in photos from the night… and here’s hoping they’ll revive this tradition annually.

Pu’er-infused tea eggs with caviar, paired with Perrier Jouet Grand Brut
Shrimp wonton soup with chicken, head cheese, puffed rice, seaweed, winter melon; paired with a 2008 Leth Roter Veltliner from Wagram, Austria
Nantucket Bay scallops with fermented black bean, ginger emulsion, sesame oil; paired with 2009 Jorge Ordonez “Botani” Moscatel from Malaga, Spain
Quail stuffed with date sticky rice, sausage, shitakes, in oyster sauce w/ sticky rice; paired with 2009 Penfolds Bin 128 Shiraz from Coonawarra, Australia
Shockingly, besides the cabbage, my top dish of the night was dessert: roasted hachiya persimmon with chestnut custard & black sesame ice cream; paired with Gonzalez Byass “Noe” Pedro Ximenez Sherry