When a talented private chef meets up with a couple of blue-chip furniture dealers, and ends up with a design-inspired cocktail menu? We call that an eat cute. New York chef Antoni Porowski sat down with his friends and clients Barry Rice and Roger Ward — owners of the 20th century furniture gallery Full Circle Modern — to create party-ready recipes inspired by the look, mood, and materials of some truly stunning design pieces. In the fourth of a series of five posts, Porowski reimagines a pioneering acrylic design by Charles Hollis Jones as a savory summer aspic. To learn more about Porowski and Full Circle Modern, read the full profile in Introspective.
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Designer Charles Hollis Jones utilized the facilities of a fighter-jet manufacturer to create a solid-Lucite cast for the bullet-like base of this Le Dome table, so when Rice speaks about it as “an engineering accomplishment,” he does so without hyperbole. For Porowski, the smoky charcoal color — an exceedingly rare hue for Jones — and translucence of the table recalled the look of aspic. With it’s playful, retro-kitsch appeal, the savory gelatin both visually and conceptually mimics Jones’s design. Asparagus spears pierce the mold, echoing the inlaid brass hardware that Jones used to secure the piece’s thick acrylic top, and, as a nod to it’s scale-tipping heft, Porowski punctuated the dish with slices of decadent chicken-liver pâté.[/su_column]
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Charles Hollis Jones Smoked Lucite ‘Le Dome’ Dining Table
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[su_box title=”Recipe: Summer Aspic with Smoked Chicken Liver Pate and Asparagus Spears”]
Leaf sheets of gelatin
Beef and chicken consommés
Blanched asparagus spears
Chicken liver pâté
Fresh chives
Brioche
• Combine gelatin and consommés over medium heat and stir until dissolved
• In an oiled, non-reactive mold or terrine pan, pour one-third of gelatin mixture
• Arrange asparagus spears along the outside edge of mold
• Using the spears as supports, place a square-cut block of pâté in center of mold
• Gently cover with remaining gelatin mixture and let set overnight in refrigerator
• Once firm, slide aspic from mold and arrange on a bed of fresh chives
• Serve with brioche toast points[/su_box]
