San Francisco, California
London, United Kingdom
Momofuku + Governor Project: Rebuild
our friends at governor in dumbo were hit hard at the hands of hurricane sandy. the restaurant incurred catastrophic damage with a four foot surge of flood waters destroying everything from the flooring to equipment to the food and beverage inventory. this has rendered the restaurant inoperable for the foreseeable future. momofuku chefs join forces with the governor team to help raise funds and the spirits of the 30+ employees affected by this disaster. proceeds from the six-course lunch with beverage pairings will go to governor to help them rebuild. lunch features dishes from brad mcdonald (governor), sean gray (momofuku ko) + matt rudofker (momofuku ssäm bar) with a beverage pairing by beth lieberman (momofuku ko) and a featured cocktail from tristan willey (booker and dax).
6 courses + beverage pairing
30 seats only
proceeds will go towards governor rebuild
*due to the nature of the event, the menu cannot be adjusted or altered for allergy/dietary restrictions
to donate directly to governor rebuild visit: http://www.gofundme.com/1g1e4k
brad mcdonald (governor)
a chef with continental sensibility and a dash of southern accent, brad was born and raised in mississippi. having worked in some of the most acclaimed restaurants in the world, including per se and noma, he has trained in both time-honored techniques and cutting edge innovations. he has honed a creative "site-specific" cooking style that combines a respect for regional food ways and for sourcing local ingredients. brad resides in dumbo, brooklyn with his wife and two kids, and is the executive chef of colonie, gran electrica, and governor.
sean gray (momofuku ko)
hailing from eastern pennsylvania, sean moved to new york city in 2005 after working in a string of kitchens between new york and philadelphia. sean joined the momofuku team in 2007, spending time at noodle bar, ssäm bar, and then moving to ko in 2009 as sous chef. he became ko's chef de cuisine in 2011.
matthew rudofker (momofuku ssäm bar)
matt’s first kitchen experience was at vetri restaurant in his hometown of philadelphia. in 2005, he moved to new york and worked under some of new york’s best young chefs, first at oceana with cornelius gallagher followed by two years at cru under shea gallante. matt then spent time at daniel, where he was part of the team that earned both four stars from the new york times, and 3 michelin stars. before joining the team at ssäm bar, matt completed a stage at the fat duck restaurant in england.
beth lieberman (momofuku ko)
beth may be the only leed-ap certified sommelier in town. she left a career in urban design and development to cut her wine-stained teeth with david lynch at the john dory. at momofuku ko, she resists the temptation to pair every dish with champagne or beer, and expands the selection to include small production and natural or land-driven wines.
tristan willey (booker and dax)
tristan, originally from albuquerque, nm, has been working in fine dining since 19, but found his passion for making and serving spirits and cocktails after moving to nyc in 2010. he has spent the last two years distilling bourbon and moonshine at kings county distillery and bartending at amor y amargo. when not at ssäm bar he can be found running through brooklyn, or drinking bourbon straight out of the barrel.
When & Where
booker and dax
booker and dax opened in january 2012 in the back of momofuku ssäm bar. booker and dax is a bar where new techniques and technologies are used in the pursuit of making delicious drinks. The approach to rethinking cocktails is considered, deliberate, and precision-oriented. booker and dax is headed by dave arnold. questions and curiosity are eagerly welcomed, but most of all, booker and dax appreciates anyone looking for a good, strong drink.