In their usual style, a razor, a shiny knife, has created an educational, theatrical and social dinning experiment as part of the 2009 Food Network New York City Wine & Food Festival. They will host “Locally Sourced” - an event that will focus on the preparation of the evening’s meal in which every component of the dinner will be sourced locally – except for the food. Instead, silverware, service ware, glasses, linens, decoration, flora arrangements and art, will be compiled from artists located around greater New York.

a razor, a shiny knife will be creating and serving an interactive six-course, meal paired with wine and cocktails, designed to create a conversation between the lovers of food and the world of art.
The dinner will be served at 7:30 pm, but the event will actually begin at 2:00 pm. Each guest is encouraged to come early and witness culinary demonstrations, participate in hands on cooking lessons and peruse the gallery of local art.

Each ticket will include access to the full day’s activities, a seat for the evening’s meal paired with wine and cocktails and a handmade gift from the local artists on display.

A Non-Local Menu:
West Coast Dungeness Crab, Amish Watermelon, Sudachi, Aji
Alaskan Halibut, Jerusalem Artichokes, Brussels Sprouts, Scotch Bonnets
Australian Winter Truffles, Oregon Wild Mushroom, Parmesan, Tagliatelle
Medium-Rare Creekstone Beef Tasting, Veal Marrow, Black Garlic, Ceci
Gorgonzola, Mache, Holland Tomatoes, Thai Long Pepper, Balsamic di Modena
Jordan Almond, Turkish Apricots, Pomegranate, Rose, Jasmine

Menu was written with Andrew Rosenberg and Andrew D’Ambrosi

Lessons and Demonstrations:
Knife sharpening and basic skills (we encourage you to bring your knives)
Sous Vide – COMPRESSION
Fish and Beef Butchery
Making Fresh Pasta
The many textures and uses of Agar Agar

a razor, a shiny knife is, a collective of chefs, cooks and culinary enthusiasts whose innovative dinners have been covered in the New York Times, Time Out NY, Time Out Chicago, The Onion, The Feed Bag, Not Eating Out in NY and countless blogs from around the world. The collective was founded by Michael J. Cirino, who was taught how to cook by his relatives, friends and through personal extensive research, and by Daniel Castaño who is a graduate of the French Culinary Institute and former Executive Chef at Italian Wine Merchants and current executive chef at Emilia Romagna, Bogota Colombia and Vera at Tcherassi hotels in Cartenga.