For the past three years eatMosaic has been doing a 5 course tasting menu that changes everyday. Pictured on the lower left are a few examples of dinner courses served while I was in the kitchen.
eatMosaic recently scored very high marks with Zagat, saying they are "geniuses in the kitchen", and it wasn't hard to see why. Jonathan and
Tate run the kitchen extremely well and have a competent wait staff to match.
Whether you are in a house or in a restaurant, the kitchen is where all the excitement is. Watching the two chefs during dinner service, along with the servers weaving in and out was invigorating. The team shares the same attitude that the guests are the highest priority, and everything stems from there.
For example, taking into account dietary restrictions, allergies, food preference, suggesting wine pairings with each course and going above and beyond for their "regulars." I loved seeing the servers come around the corner with smiles on their faces and hearing the kidding around that goes on as they are knee deep in a busy service. You can tell they enjoy what they do. When it comes to the food, each plate is a work of art, not only beautiful to look at but pleasurable to eat! Every course is an adventure for your tastes buds, the flavors and textures complement and set off each other extremely well. It amazes me how Jonathan's food mind works, so innovative, so creative and the food is so tasty! I'm certain that wherever he takes his culinary career, he'll be successful. If you are ever on Long Island eatMosaic is a must.
Coconut Blueberry Coffee Cake
Tate run the kitchen extremely well and have a competent wait staff to match.
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| Jonathan Contes |
For example, taking into account dietary restrictions, allergies, food preference, suggesting wine pairings with each course and going above and beyond for their "regulars." I loved seeing the servers come around the corner with smiles on their faces and hearing the kidding around that goes on as they are knee deep in a busy service. You can tell they enjoy what they do. When it comes to the food, each plate is a work of art, not only beautiful to look at but pleasurable to eat! Every course is an adventure for your tastes buds, the flavors and textures complement and set off each other extremely well. It amazes me how Jonathan's food mind works, so innovative, so creative and the food is so tasty! I'm certain that wherever he takes his culinary career, he'll be successful. If you are ever on Long Island eatMosaic is a must.
Coconut Blueberry Coffee Cake 
In the kitchen in Belize I came up with this idea. As mentioned in another post, I am
on a little bit of a coconut kick right now, absolutely love the flavor. I was making so much coffee cake at the time and the thought of combining coffee cake with coconut flavor. Blueberries came to mind as well, feeling that their sweet flavor will complement the nutty richness of coconut and add another dimension for the palate. And it turns out Jonathan loves coconut too, so we brainstormed what kinds of ingredients and cooking methods would be best to execute this idea of mine. We ended up reducing frozen blueberries on the stove top with a splash of red wine, and using coconut milk, powder and dehydrated flakes for the cake. The final product had the texture and cinnamon aroma of a typical coffee cake as well as a creamy coconut and rich blueberry flavor. For presentation on the dessert tasting plate, I baked them in mini muffin tins. That helped with portioning and eliminating the crumbly mess associated with coffee cake. The part I enjoyed most, other than tasting the food is the brainstorming and exchanging of ideas that goes into creating a dish.
God Bless,
on a little bit of a coconut kick right now, absolutely love the flavor. I was making so much coffee cake at the time and the thought of combining coffee cake with coconut flavor. Blueberries came to mind as well, feeling that their sweet flavor will complement the nutty richness of coconut and add another dimension for the palate. And it turns out Jonathan loves coconut too, so we brainstormed what kinds of ingredients and cooking methods would be best to execute this idea of mine. We ended up reducing frozen blueberries on the stove top with a splash of red wine, and using coconut milk, powder and dehydrated flakes for the cake. The final product had the texture and cinnamon aroma of a typical coffee cake as well as a creamy coconut and rich blueberry flavor. For presentation on the dessert tasting plate, I baked them in mini muffin tins. That helped with portioning and eliminating the crumbly mess associated with coffee cake. The part I enjoyed most, other than tasting the food is the brainstorming and exchanging of ideas that goes into creating a dish.
God Bless,
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