Whom You Know: TASTY TIDBITS: Pranna

Monday, April 20, 2009

TASTY TIDBITS: Pranna

When executive Chef Chai Trivedi explored Southern Asia for six months,
winding his way through Thailand, Vietnam, Cambodia and Laos, it was on the
back of a Honda Nighthawk 750 -- a purchase he made in Thailand, after
leaving a career on Wall Street post 9/11. For his New York restaurant
debut, Pranna, Trivedi brings his culinary motorcycle diaries to life in a
menu that channels his renegade spirit and traverses these Southeast Asian
cultures.

Since Pranna’s opening, Chai has turned to Chef Gavin Portsmouth for counsel
– tapping into the strength of Gavin’s classically trained palate, seeking
his insight on how to best refine the bold flavors found in Southeast Asian
street foods for the savvy New York diner. Now, as Co-Chef, Gavin is working
alongside Chai in the kitchen to further develop the menu, imparting his
flawless execution, elegant plating aesthetics, and refined European
techniques to offer the Pranna diner an exceptionally interpreted tour of
Southeast Asia. Whom You Know has visited Pranna for some recent events and thinks it is worth checking out!

The Cuisine:
The menu continues to be primarily inspired by Chai’s motorcycle travels
throughout Asia, featuring variations on street foods and roadside flavors
from exotic locales like Thailand, Laos, Cambodia, Vietnam and India. Gavin,
British-born and classically trained, lends a confident sophistication to
Chai’s lively and instinct-driven street sensibility. The result is an
elegant balance of Southeast Asian flavors executed with classic European
gastronomic techniques.

The Cocktails & Wine:
The beverage program at Pranna is run by industry experts, ensuring the
perfect pairings to Pranna’s menu. Under the direction of acclaimed writer
and author, Alice Feiring, wines come from environmentally responsible
vineyards and boast specially selected flavor profiles built to stand up to
and compliment the menu’s bold flavors. Signature cocktails have been
crafted by award-winning, acclaimed mixologists, Willy Shine, Aisha Sharpe
and Kristopher Carr. Culinary focused to represent and pair with the food,
the signature cocktails were designed to create a synergy between the
kitchen and the bar. Each drink is perfectly balanced using the highest
quality of hand-picked spirits, fresh fruits, herbs and more to yield
easy-drinking cocktails.

The Space:
With more than 15,000 square feet, Pranna offers hideaway banquets,
self-contained rooms, and other unique architectural elements which offer a
private event space to match every need. Banquet and special event menus,
floor plans and customizable options such as cocktail pairing dinners, satay
parties and more are currently available.

More information:

www.prannarestaurant.com

THE WINE CELLAR (65 seated/200 reception)
THE GOLD ROOM (24 seated, long table/ 30 seated, 3 rounds/ 40 reception)
THE SATAY LOUNGE (60 seated/ 80 reception)
THE MAIN DINING ROOM (105 seated)
THE "EAST" BALCONY (70 seated with bar/ 90 reception)
THE "NORTH" BALCONY (50 reception without bar/ 75 reception with bar)
THE "NORTH EAST" BALCONY (180 reception with bar)

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