Eleven Madison Park;
Fifth best restaurant in the world.
Whatever you want to call it, when your meal starts off with this:
you know you’re in for a treat.
And what a treat it was…
Words don’t really do this experience justice. The best way I can manage to describe this is the most intelligent operation I’ve seen. The staff at EMP let the guests set the tone for their meal. Engage and they will be receptive. I won’t take you step by step through the delights we were offered, mainly because it’s a secret to good to share 🙂 I can, however, provide you with highlights such as boxed crackers, teapots, picnics and carrots so fresh they are grated at the table. Let’s not forget the kitchen tour where we were treated with liquid nitrogen cocktails made especially for us, and the take home congratulatory chocolates.
Thank you to Chef Daniel for stopping to congratulate us on our honeymoon (such an honor) and to Chef Nina for the fantastic New Orleans restaurant recommendations.
Of all the dishes that were presented to us, a standout, in part to the theatrical nature of it, was the carrots.
So, in celebration of the humble carrot, the star and staple of many weeknight meals in my apartment, is my quick butter carrots.
6 Carrots (peeled, topped and tailed). Select evenly sized carrots to assist with even cooking.
1 tbs butter
Start with a pan on low heat and add half your butter. Allow the butter melt and continue cooking it until it reaches a soft brown colour. Add your carrots, tossing every so often. Once your carrots are caramelised and slightly brown, add vegetable stock. The purpose of the stock is to introduce enough liquid to cook your carrots through. Allow the stock to gently simmer away before you add the remaining butter. Season with salt and pepper. Add rosemary if you wish.