The One with the Quail Egg Scallop Benedict

19354316073_2f9b868c99_oThis week’s Table For Six Co. brunch edition returns to its two origins: China and architecture. APT (Architecture Practice Talk) 践谈 is a young architect forum organized by a group of young architects practicing in New York. Initiated less than a year ago, APT has successfully run an engaging lecture series that invites young designers (like myself) to share their design stories, and to explore together what it means to be a young Chinese architect practicing in the context of New York’s contemporary architecture scene today. In addition to providing a platform for emerging voices, APT also connects young architects to establishing architecture offices. The most recent 践谈践访 or APT Office Visits brings us to an intimate conversation with Todd Williams + Billie Tsien at their amazing office space at Central Park South.

Today’s guests:
Yichen. founder and design partner of Studio Link-Arc
Junfeng. founder of APT and urban designer at Skidmore Owings & Merrill 
Kai (thank you for the pics!) from Archilier Architecture
Zhonghan. architect at Bjarke Ingels Group
Xuhui. architect at Pei Cobb Freed

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Icefishes and Lemon Crisp

 

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Scallop Quail Egg Benedict w/ radish leaf and edamame puree

 

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If kale and brussel sprouts had a baby…

 

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Red Wine Poached Pear w/ vanilla ice-cream

 

What goes into preparing a meal (continued)

Behind each Table for Six Co. event is days, sometimes weeks, of preparation. When we host a dinner for Saturday, we plant the mustard seeds for micro-mustard sprouts on Monday. Guest lists are usually finalized 10 days before the event – a confirmation email with a tentative menu is usually sent on Monday for a Saturday gathering. On Friday evening, we start preparing dishes that require overnight marination or chilling. For each gathering, we hope to design the table setting as if we were designing an immersive theater experience. We set the scenes, envisioning and crafting each little detail from the shape of the plate to the weight of the silverware, from the center piece to the lighting. All that is waiting, is you to come join the act of home dining.

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