Monday, June 11, 2012

Read My Mind: Scott Conant Management Hospitality, New York NY



from SCM website


There are few times when we remember a GREAT dining experience.  It may have been the ambiance that takes your breath away.  Or perhaps the stellar service that made you tip more than 20%.  For many, a great dining experience encompasses the food eaten and savored.  How incredible would be it to have it all.


For myself, I had the honor of "having it all".


Chef Scott Conant is the culinary brains behind Scarpetta restaurants (locations in NYC, Beverly Hills, Las Vegas, Miami & Toronto) and has mastered Italian cuisine.  Chef Scott is also featured on the Food Network as a judge on the show Chopped, host of 24 Hour Restaurant Battle and several appearances on The Best Thing I’ve Ever Ate and The Best Thing I’ve Ever Made.


On a busy SoHo street in NYC, up above the hustle and bustle lies Scott Conant Management Hospitality (SCM).  Chef Scott's private culinary suite serves as his corporate headquarters, test kitchen and production studio.


SCM  recently hosted a private dinner and I happen to land a seat at the long table for 30 lucky diners.  Dining with me was Miranda Xsavier, East Coast Correspondent for almostFitToEat.com


As we exited the elevator and upon entering the suite, we were greeted by Chef’s staff with a glass of Prosecco and asked to mingle amongst the other guests.  Waiters walked around offering canap├ęs to tease our palate.  As I glanced at the space, I immediately see the long table nicely decorated, the open kitchen and then I spot the man of the evening, Chef Scott.


The art of culinary seduction, to me is just as exciting as eating the meal itself.  Starting from the ambiance, the literary description of the menu, to the plate that appears before you – those are the elements that lead up to the moment when the fork reaches your lips.  However, the dining experience at SCM added an element that just took dining to a whole new level – the ability to see and interact with Chef Scott in his kitchen.



Prior to each course, Chef explained in detail what we were about to eat.  Ingredients, preparation and a little background and history of each dish added to the excitement.  Dinner was fabulous and in between courses I sat up and walked over to the kitchen, listening to Chef Scott and watching him and his team work their magic. The intent on their faces as they prepared and plated our meal was a sight to see. Service was impeccable, and our wine glasses always filled.  Our every culinary need was met…and met well.


I left SCM heavily inebriated but with an incredible smile on my face.  The dinner was worthy of my plane ride from Seattle and the memories of the evening are forever embedded on my palate.


Our Meal At SCM Culinary Suite:

Farmer’s Market Salad, truffle pecorino & hazelnuts | Villa Sparina – Gavi di Gavi 2010 – Piemonte
Risotto, castelmagno cheese, porcini & sausage ragu | J. Hoffstatter – Lagrein 2010 – Alto Adige
Roasted Guinea Hen, smoked almond, brown butter brodetto & preserved lemon |Casa E. Mirafiore – Barolo 2007 – Piemonte

Balsamic Panna Cotta, farmer’s market strawberries, sesame & lemon verbena | La Roncaia – Ramandolo 2006 – Colli Orientali del Fruili

Petit Fours & Assorted Cookies | Illy Espresso & Tea


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