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September 11th Menu

September 5, 2009 9 Comments Filed Under: Uncategorized

It goes without saying that there is a great deal of controversy about September 11th 2001. Conspiracy theories abound. But the fact remains that however this tragedy came about, many innocent people lost their lives and a great city was traumatised.
My cousin, Jim Stewart, was the General Manager of Tavern on the Green restaurant in Central Park. I wrote to him to ask what would be appropriate food at The Underground Restaurant to serve on that date. He replied:
“Hi: we don’t do much dining on that date.
During that time I was tabbed by the Office of Emergency Management in NYC to be one of the coordinators of the food effort at the site, as we had to serve about 40 thousand meals a day on the site as it was considered a rescue effort upon initiation. Only after about 5 days did we figure out that everyone was dead. I knew a lot of the chefs and had run the football stadium so they knew I had the ability to organize food for large groups, thus they called me. I ended up working on the project about 3 months.


The restaurant at the top of the building was called Windows on the World. Michael Lomonoco was the chef, I had worked with him at the 21 club. Many of my former employees from Tavern on the Green worked there. Unfortunately many of the people who perished were friends of ours. Surviving members of the staff have organized a restaurant called
Colors.”

Jim (we call him Jamie) was mentioned in much of the press at the time. He quit his job to help out, pulling in favours from his contacts in the restaurant trade who donated “hundreds of thousands of dollars” in food and labour. In this interesting article in caterersearch he mentions that “Chinatown restaurants alone sent 500 meals a day to the ship” aptly called The Spirit of New York, which acted as a dockside canteen for disaster workers. The article also talks about the concerns of New York’s health department which was nervous about food coming from so many different restaurants “After the Oklahoma City bombing a lot of relief workers were getting sick”.
People need to eat. Whatever happens. Chefs and the food industry play their part in times of emergency just as doctors, nurses and firemen do.
Notes on the forthcoming menu…
Cocktail with colloidal silver
Mini home baked poppy seed bagels with lox and cream cheese
Caesar salad
Mac and cheese (Macaroni Cheese) baked in the Aga
White Chocolate brownie with pink peppercorns and monatomic gold
Coffee
This menu (subject to change) represents both typically New York food and elements of mysticism and mystery, so beloved of the conspiracy theorists with regard to this historic event.
Monatomic gold was used in The Philadelphia Experiment, a US navy experiment where they coated a destroyer with monatomic gold and it disappeared for 15 minutes. When it reappeared sailors were found embedded in the metal. A second experiment resulted in the ship being teleported 200 miles away.
Colloidal silver is supposedly imbued with anti-bacterial elements and effective as a treatment for flu and gonorrhea. This could all be bollocks of course.
Thanks to transplanted New Yorker Krista of Londonelicious for her help.

But you have to drink it everyday for 30 years to go this colour!

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Reader Interactions

Comments

  1. mangocheeks

    September 6, 2009 at 6:45 am

    You can only be moved by such real stories, and the menu chosen certainly reflects that. What more can I say?!

    Reply
  2. kimberley

    September 6, 2009 at 11:14 am

    Sept 11th is a date that has so much resonance, even now it kind of chills my heart when I hear it. Because it's so potent (and political) I wondered whether you'd make any reference to what happened and it looks like you've done a great job at commemoration. I'm looking forward to it, not least because the are brownies on the menu – yay! See you next week.

    Reply
  3. The Curious Cat

    September 7, 2009 at 10:12 am

    I never really thought about the food side to 9/11 – it interesting to consider. What a massive project and example of people coming together to help and support those in need. I hope your meal goes well…I can't believe it has been 8 years now since the event… xxx

    Reply
  4. green drawers

    September 7, 2009 at 11:35 am

    only 4 more sleeps to go! can't wait. looking forward to silver and gold and hearing those outrageous / not-so outrageous theories that abound around this date. looking forward to seeing you again too. C + M x

    Reply
  5. Anonymous

    September 10, 2009 at 10:23 pm

    How wildly inappropriate. You could've at least left out that picture for christ sake!

    Reply
  6. Anonymous

    September 10, 2009 at 11:45 pm

    hmm. as a new yorker, i find the idea of this dinner profoundly strange, if not disturbing. i know you mean no disrespect – in fact, i'm sure you mean the opposite – but still, this just feels wrong.

    Reply
  7. green drawers

    September 11, 2009 at 10:41 am

    As someone actually going to tonight's homage to New York gusto, and having lived in the city for a year plus numerous visits I feel able to comment about this menu / night. What happened was truly shocking, but was it any more shocking than Vietnam, Afghanistan, Grenada, Iran, Kuwait, The Falklands, WW11, ,WW1 etc etc? From my point of view the night is about celebrating NYC home cooking and all the unsung guys that made clearing up the aftermath just an iota more bearable. The fact that there are dozens of consipiracy theories about the whys and wherefores (sic)of this atrocious act, and thousands about all sorts of other things from JFK to Princess Diana is possibly a way of 30 – 40 more or less total strangers, which is what we diners will be, to have a common thread to open conversations. Not all of us will want to bother, but for those of that do it gives us a starting point to talk about things less mundane than the weather and the price of property. Surely not a bad thing?

    Reply
  8. theundergroundrestaurant

    September 11, 2009 at 1:15 pm

    The picture, just like other pictures of victims, is symbolic of a terrible situation. It sums up the horror. The fact that the man fell from the restaurant Windows on the world made it, in my eyes, appropriate.
    However I have removed it.
    As for accusations of profiteering I can assure you, no profit is made from this meal. It's my usual low prices.
    I would have been open on this date anyway and I felt that to ignore what happened would have been in itself disrespectful to the memory of those people that perished.
    There is a huge conspiracy industry that has arisen around this date; some of it interesting, some of it ridiculous.
    I wanted to write about my cousin's role and also the conspiracy stuff, something that I am interested in anyway.

    Reply
  9. kimberley

    September 12, 2009 at 1:59 pm

    I'm surprised by some of the comments here. Given that her dinner diary is scheduled in advance, I think the fact MsMarmite acknowledged the tragedy was sensible. As I said in my previous comment, it's a date we will never forget so to ignore it would have been disrespectful. The themed menu was inspired and her post informative and, as a Londoner, it all seemed entirely appropriate without being overly sombre. The dinner was convivial and MsMarmite's macaroni cheese was the best I've ever had so I'll definitely go again.

    Reply

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MsMarmiteLover aka Kerstin Rodgers.

Chef, photographer, author, journalist, blogger. Pioneer of the supperclub movement.

This is my food and travel blog, with recipes, reviews and travel stories. I also stray into politics, feminism, gardening.

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msmarmitelover

Kerstin Rodgers/MsMarmiteLover
Got the sewing machine out last night and hemmed t Got the sewing machine out last night and hemmed the top of these toile de jouie curtains in my summer house shed. The days are lengthening a little which brightens up my mood. Self care= trying to get up and washed. Trying to leave the house once a day. Keeping my hands busy. Finding small ways to be creative. #coronaloner #sewingmachine #curtains #shedsofinstagram #sheshed #springiscoming #supperclub #stayingsane #selfcare #lockdown3
Pasta aglio olio. I’m turning into a vampire. I Pasta aglio olio. I’m turning into a vampire. I get up later and later every day. I’m living in a twilight world- dim skies, getting nothing done. Next week it’s my birthday and every year I’m at my lowest ebb just before my birthday. Lockdown on your own is tough. My motivation, my mojo has disappeared. #lockdown3 #coronaloner #pastadinner #nofilter #january2021 #januarychallenge #selfemployedwomen #single #aquarius #0degrees
On the heath on Sunday. Must. Walk. More. #coronal On the heath on Sunday. Must. Walk. More. #coronaloner
Tonight’s lockdown dinner with my bubble. Proper Tonight’s lockdown dinner with my bubble. Proper pesto alla genovese with trofie, small boiled salad potatoes, steamed green beans (good tip: steam the beans in a colander plopped on top of the potatoes or pasta), good quality pesto sauce ( mine from local microbakery @seansloaf ), good olive oil (@pomoragoodfood), torn fresh basil, a few pine nuts. This turns this student dish into a balanced meal of carbs, veg and a little protein.  It’s cold outside, I’ve lit the fire. Covid rages in Kilburn high road in north west london. The rate is 1 in 30 london wide but I feel it’s higher in this poor inner london area. We have a high BAME population who are particularly vulnerable. It’s a little bit anarchic on my high street: cars perched on kerbs waiting for hijabi women, braving pound shops and Aldi . We are all covered up now. In winter masks keep your face warm, but you have a choice between safety and being able to see. I’ve not managed to prevent the inevitable steaming up of my glasses when wearing a mask. Nothing works.  #january #londonwinter #pestopasta #pestoallagenovese #vegetarian #pasta #trofie #supperclub #covid_19 #lockdownlife #lockdown3 #bubblegang
Galette des Rois, made yesterday in 12th night. Mi Galette des Rois, made yesterday in 12th night. Minus Crown and king as I cannot find either. This one is made with Tonka bean. Plus homemade puff pastry (well worth the effort). According to ike delorenzo at The Atlantic:  The tonka bean, a flat, wrinkled legume from South America with an outsize flavor that the US government has declared illegal. Nonetheless, it proliferates on elite American menus. The tiniest shavings erupt in a Broceliande of transporting, mystical aromas.
The taste of the tonka bean is linked strongly to its scent. "Scents," I should say, as the tonka bean has many at once. I register the aromas of vanilla, cherry, almond, and something spicy—a bit like cinnamon. When served cold—say, in tonka bean ice cream—the taste is like a vanilla caramel with dark honey. When warm, perhaps shaved over scallops, it moves toward spiced vanilla. Additionally, the aroma of the tonka bean shavings (it's almost always shaved) is so affecting that it seems like an actual taste in the way that opium, which has no taste in the traditional sense, "tastes" like its rich, flowery smoke.  Here is the recipe: 

Tonka bean galette des rois

Serves 8
Ingredients
* 140 g caster sugar
* 125 g salted butter, softened
* 100 g ground almonds
* 2 eggs, medium
* 1 tonka bean, grated
* 2 packs ready made butter puff pastry on a roll
* 1 yolk for brushing the pastry
Instructions
* Preheat your oven to 200c.

* Blend the butter with the sugar then add the almonds. Make sure it’s well mixed. Add in the 2 eggs one at a time, then add the tonka bean.

* If using a block: divide the puff pastry into two and roll out to 5mm thick. 
* Make two circles about 15 cm’s each in diameter. Lay one circle on a silicone mat/parchment paper on a baking tray and fill with the almond cream leaving a 3 cm border around the edge. 
* Paint the border with the egg yolk. Then lay the other circle on top, sealing the edges with a fork. 
* You could then carve designs into the top. Make a little slit in the middle to let steam escape then brush the top with the egg yolk
Mapo tofu is probably my favourite Sichuan dish. T Mapo tofu is probably my favourite Sichuan dish. This is a vegan version. ***

Ingredients:
- 400 g box of soft tofu not silken
- 5 soaked dried shiitake mushrooms, diced, keep water
- 1 red bell pepper, finely sliced
- 400 g fresh shiitake mushroom, sliced thinly
- 400 ml vegetable stock
- 1 thumb fresh ginger, minced
- 3 cloves garlic, crushed
- 4 tbsps groundnut or vegetable oil
- 3 tbsp fermented bean paste
- 1 or 2 small red chillies, minced or a spoonful of Chinese chilli paste
- 1 tsp heaped sichuan peppercorns, finely ground
- 2 tbsps soy or tamari sauce
- 2 tbsp cornflour in 3 tbsps water, mixed into a slurry
- 4 spring onions, finely sliced
- large pinch fresh coriander leaves

Prepare the tofu by cutting it into one inch cubes and soaking it in hot but not boiling salted water. Drain after 15 minutes.
Soak the dried shiitake mushrooms, covering them in boiling water. Leave until soft, then dice the mushrooms. Retain the mushroom soaking water and add to the vegetable stock water.
Prepare the other ingredients so they are ready to stir-fry: red bell pepper, fresh mushrooms, ginger, garlic.

Using a wok or deep frying pan, add the oil and heat to frying temperature. Add the bell peppers,fry for a couple of minutes, then add fermented bean paste, chilli paste or chillies, ginger, garlic, soy sauce, sichuan pepper.
Add the mushroom/vegetable broth and simmer on high for a couple of minutes.
Carefully add the cubes of tofu, taking care not to break them too much.
Add the cornflour slurry, stirring for a couple of minutes.
Serve with rice or noodles, garnishing with spring onions or chives and or coriander leaves.  #veganuary #mapotofu #sichuanfood #tofu  #shitakemushrooms #supperclub #londonchef #msmarmitelover #ham&highcolumn #eatplants #lockdown3 #selfisolation #coronaloner #cooking #recipe #cookingfromscratch
Macaroni cheese with odds and sods from the Christ Macaroni cheese with odds and sods from the Christmas leftover cheese board. I’ve used @paxtonscheese truffled brillat-savarin and a mystery hard cheese that’s lost its label. Plus cream and topped it with samphire fried in butter. Haven’t bothered with making a roux- this is the lockdown lazy version.  #lockdownlazy #lockdown3 #supperclub #macandcheese #macaronicheese #truffledcheese #leftovers #leftovercheeseboard #londonlockdown #breakfast #coronaloner
Another thing the Japanese are brilliant at is san Another thing the Japanese are brilliant at is sandwiches. They use the softest, whitest, fluffiest bread. Their mayonnaise kewpie is gorgeous I don’t know why. Perhaps someone here can explain? Here I’ve used sourdough as it’s what I have; kosho which is a Yuzu citrus and green chilli condiment and the aforesaid kewpie Mayo to make an egg 🥚 sandwich.  I’m not a big egg fan but I suddenly had the urge. Also I’ve noticed when I eat eggs it satiates my hunger for hours. All that protein.  #sandwich #sandwiches #japanesesandwich #kewpiemayo #kosho #eggsandwich #sourdough #supperclub #cookingforone #solo #londonlife #lockdownlondon #recipe #snack #sundaysnack #sando
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Writing about tofu which I think has an unfair rep Writing about tofu which I think has an unfair reputation in this country. It’s so flexible and is a brilliant flavour sponge. Here I’m preparing my soft tofu for a Japanese dish: agedashi tofu. I first pressed it in a clean tea towel with a weight on top to firm it up a bit but not too much. Then I dusted it with cornflour and I will deep fry it in oil. Then I will serve it in a broth of dashi/mirin and tamari sauce, sprinkled with finely chopped spring onions and togarashi pepper from Japan. I would usually add some finely mandolined daikon radish but couldn’t find any. It’s a subtle dish of texture: soft yet crispy. After Christmas I’m desperate for light zingy fresh flavoured food. #supperclub #tofu #vegan #vegetarian #agedashitofu #newyearsday #cookingagain #lunch #asian #japanesefood
Happy new year from my bubble to yours! Keep holdi Happy new year from my bubble to yours! Keep holding on...
#happynewyear #happynewyear2021 #supperclub #hootenanny
Some of my Christmas food 🥘 lots of veg includi Some of my Christmas food 🥘 lots of veg including mashed swede with cheese and butter. I put pomegranate seeds with my sprouts, and cooked my carrots in marmalade ( worked v well), the mushroom wreath fell apart as I was transferring it to a tray 😤, roast potatoes and parsnips, then a cheese spread with fruit nuts, quince cheese (homemade), Chocs @lindtuk 😍 @guylian_uk @disaronno_official @baileysofficial @taylorsportwine and Brazil nuts. Plus a pavlova wreath ready to be topped with whipped cream and persimmons. 
#christmasdinner #vegetarianchristmas #vegetarianchristmasdinner #supperclub #londonchristmas #liqueurs #christmasspread #grazing #cheeseboard #port #pavlova
Christmas has started! Home-cured smoked beetroot Christmas has started!  Home-cured smoked beetroot and aquavit salmon with homemade blinis, creme fraiche, dill, Prosecco.  The fire is lit 🔥, the tree is up, 🎄the presents 🎁 are wrapped, we have a #brexit deal- a Christmas miracle. Peace and harmony. #christmas #christmasinengland #homemade #christmaseve #blinis #smokedsalmon #prosecco🍾 #londonchristmas
Done some doorscaping, the latest trend in Christm Done some doorscaping, the latest trend in Christmas decorating. It might also cheer up passersby. #christmas #christmasdecor #doorscaping #doorsofinstagram #londonchristmas #doorwreath #doordecor #doorsoftheworld #doordecoration #exteriors #london #supperclub #covidchristmas
Look at my gorgeous Nordic pine Christmas tree 🎄 from @pinesandneedles with some family ornaments and beautiful foodie ornaments from @gisela_graham  it’s 7 foot high and no drop. My parents brought over the candle lights. I’ve also used paper ornaments (apples and pears cut from maps) from @dionne_leonard which I first commissioned for a supper club.  #christmas #christmastree #christmasdecor #foodiedecorations #glassbaubles #supperclub #christmasinlondon
More #fbmarketplacefinds I find meeting the seller More #fbmarketplacefinds I find meeting the sellers interesting. It’s often about moving on whether through death, a change of circumstances, moving country, loss of a job. Today I visited a gorgeously renovated Edwardian house where the owners, an antique dealer & a master decorator had died with 18 months of each other of cancer.  The sister was there emptying the house, an incredibly painful experience. The husband who died was an expert in putting up lincrusta wallpaper which I’ve pictured here. All that craftsmanship and knowledge lost now.  The piece I got on Sunday, the teal chinoiserie cabinet, was from a Spanish guy returning to Spain. He’d lost his job as a hotel manager, the hotel, a big one, has now closed. The marble coffee table and arepas grill was from a Spanish couple who’d had a restaurant here for 40 years. They are now returning to Spain. Other slides: green Edwardian fireplace tiles, William Morris wallpaper, 2 small scalloped coffee tables, a knife and fork cutlery hook set.  A fireplace for my bedroom if I can find someone to put it in. #lockdownstories #covidstories #movingon #decor #interiors #bargains #secondhandstyle #edwardianstyle #williammorris #tiles #wallpaper #scallopededge #teal #chinoiserie #whitemarble #vintage #kitchenalia #supperclubrefurb #london #lincrustawallpaper
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My new/old rise and fall light over the dining tab My new/old rise and fall light over the dining table. Found for £50 on #fbmarketplace  but originally from @thefrenchhouse.net_ one of my favourite shops. Every day, a little more progress. #supperclubrefurb #supperclub #londonflat #interiors #lighting #riseandfalllights #lightingisimportant #frenchstyle #vintagestyle #rusticstyle #turquoise #diningtabledecor
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