Big Night

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There were a lot of foodie-friendly happenings in Midtown last night. In addition to Cooper-Young Night Out, the Brooks hosted a screening "Big Night," serving up dishes from the film prepared by the Brushmark chefs Wally Joe and Andrew Adams.

At Cooper-Young Night Out, I popped into Au Fond, Ben Vaughn’s new restaurant next door to Grace. They were offering samples of some of their cheeses, including a Peach Stilton and Blueberry Stilton with morsels of fruit speckling the strong English cheese.

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They had also set up their array of imported cheeses still in their vibrant packages and neatly arranged. The packages are just lovely.

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Then I headed over to Tsunami, where chef Ben Smith has begun to slowly unveil his new “Izakaya” menu — a Japanese-inspired selection of small plates, including tuna carpaccio with pickled ginger cream, wasabi aioli, and won ton chips; crispy pork spring rolls with spicy Chinese mustard; bacon-wrapped dates with sweet chile dipping sauce; and Asian nachos with crispy won ton chips, tuna tataki, fresh jalapeno, cilantro crema, and sriracha. This new menu was pushing all the right buttons, but I didn't have a chance to try any dishes as I had to scurry off to the Brooks.

The Brooks event was held in the Brushmark. Big Night is one of my favorite films, so that is always a treat. And the menu was nothing to balk at. Here’s a run down:

Primo
Timpano, the dish most doted on in the film, Meatballs, Penne, Boiled Egg, & Tomato Sauce in Pasta Shell

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Risotto, the subject of the hilarious first scene in the film, in Seafood-Tomato, Cheese, & Pesto

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Secondo
Garlic & Herb-Roast Chicken with Asparagus, Tomatoes, White Wine and Garlic Pan Sauce

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Porchetta: Cherry Wood Grilled Pork, Braised Fennel, Baby Beets, and Mostarda Apricots

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Formaggio
Three Year Aged Gouda; Cow’s Gouda, from Center City, Minnesota, served with a savory cake

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Cayuga Blue; Goat Milk, from Interlaken, New York, served with two delicate lemon tarts

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Dolce
Amaretti Donuts & Cookies

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