NIGHTLIGHT: Gazpacho at The Wright! Simply Fabulous.
It's not who you know, it's Whom You Know and we know Andre Kikoski, architect extraordinaire, who did The Wright at the Guggenheim, so Peachy Deegan went to the opening last December:
and so is his fabulous wife, Kim Donaldson of Bottlenotes:http://www.whomyouknow.com/2009/12/movers-and-shakers-kim-donaldson-co.html
Food really does taste better when it is served in an amazing space. And, we are pleased to let you know that The Wright is simply just as fabulous in the summer as it is in the winter! Two of our top food critics joined Peachy last night at an exclusive gazpacho event! Not being Spanish herself, Peachy Deegan rarely eats it but thinks she ought to more often if it is as tastefully refreshing and flavorful as it is at The Wright! This was a prime example of how something simple can become extraordinary-and the swirl formed with the two contrasting tomatoes was of the beauty deserving of the upcoming fashion week! And of course our panel was dressed in Hunter Dixon. The Heirloom Yellow & Red Gazpacho Soup was accompanied by refreshing Montes Sauvignon Blanc, Classic Series, Casablanca Valley, Chile 2009 and followed by a warm Peach Tart with Vanilla Custard, Cinnamon Streusel, Mascarpone Mousse, Lemon Verbena Ice Cream and Muscat de Saint Jean de Minervois. A lovely evening, and you should go to The Wright to try this gazpacho before the summer is over!
Our panelists comment:
For me, there are many quintessential details that make a perfect summer – among them being, lemonade, picnics, beaches, and great fruits and vegetables from my local markets. Every summer I hit the local farmers’ markets in NYC in search of the most delicious heirloom tomatoes I can find. I love the vibrant colors and varying textures and flavors each tomato offers. They come in different shapes and sizes and make any summer meal beautiful. Last night I visited the Wright Restaurant located in the Guggenheim museum for a themed meal – the focus? Gazpacho! The perfect summer soup, I was very excited to experience the Wright’s spin on the classic dish. When it arrived at our table, the presentation was very artistic – a wonderful accolade to the intriguing art from the Guggenheim. Swirls of yellow and vibrant orange with a dollop of tomato sorbet and a touch of micro greens were presented to me. The chef paired the Gazpacho with the Montes Sauvignon Blanc, Classic Series, Casablanca Valley, Chile 2009. The soup was seasoned perfectly, highlighting the complex flavors of the heirloom tomatoes. It was smooth and refreshing. The sauvignon blanc paired perfectly – grassy, aromatic with hints of pineapple and citrus. A perfect summer wine for this lovely dish! Our dessert was just as lovely – a fruit tart with vanilla cream and a dollop of verbena infused ice cream was paired with Muscat de Saint Jean de Minervois. Luscious and with floral notes from the verbena ice cream, this very delicate dessert was very pleasing to the senses. A wonderful way to begin a summer evening!
Living up to the expectation of what a restaurant within the Guggenheim museum would be, The Wright is innovative and aesthetically pleasing. Walking into The Wright I was struck by the panels of color on the back wall (orange, red, yellow) and the familiar curve shaped wall. This was the perfect back drop for the presentation of the gazpacho; all of the colors that were represented in the soup. The gazpacho was tart with just the right amount of olive oil, topped with a fresh tomato and a dollop of sorbet and garnish. The apple tart was also a culinary delight; the vanilla ice cream had a hint of black licorice? I would go back to The Wright for a meal as the presentation actually matched the taste!
Here is how to make it yourself this weekend!
Peachy's Kitchen doesn't have many ideas, but if she keeps going to The Wright, that could change!
Red Tomato Gazpacho
2 Red Beefsteak Tomatoes (Blanched and peeled)
1 Cucumber (Peeled)
1 Red Peppers
1 Shallots (Peeled)
1 Cloves Garlic (Peeled)
1/2 Liter San Pellegrino
1/2 Cup Extra Virgin Olive Oil
1/2 Tbsp Raspberry Vinegar
Roughly chop all solid ingredients then puree in blender until smooth
Yellow Tomato Gazpacho
3 Yellow Tomatoes (Blanched and peeled)
1 Yellow Peppers
1 Shallot
1 Clove Garlic
1/2 Liter San Pellegrino
1/2 Cup Extra Virgin Olive Oil
1/2 Tbsp Raspberry Vinegar
1/2 Tbsp Ground Cumin
Roughly chop all solid ingredients then puree in blender until smooth. Simultaneously pour red tomato gazpacho mixture and yellow tomato gazpacho mixture into bowl. Shimmy bowl back and forth to spiral the red and yellow mixtures. Garnish with gazpacho sorbet and micro basil. Season to taste with salt and pepper.
Yields 6 8oz Servings
THE WRIGHT
Solomon R. Guggenheim Museum
1071 Fifth Avenue at 88th Street
New York City
