Originally from North Carolina, Chef Jennifer Cole-Ruiz moved to Atlanta to apprentice under the late Heinz Schwab. She spent 5 years there working in several high profile restaurants, such as Partners and Indigo, Bice and the Hedgerose Heights Inn before moving to New Orleans to work with James Beard winner Susan Spicer for 2 years.
In 1996, she went to Spain where she opened Cornucopia. In her quest to learn, she began moving around Spain to learn regional Spanish cuisines to work with Spanish greats, such as Michelin star winners Juan Mari Arzak and Frances Paniego.
She followed her career to Paris, where for 18 months she worked as sous-chef in Le Truffiere (mentioned in Michelin guide book). Returning to Madrid she became chef de cuisine for Andres Madrigal (winner of 2 Michelin stars) at Balzac for a year and a half.
Jennifer has also worked as sous-chef for Jean Paul Vinay (winner of the 1st Michelin star at award winning Bulli restaurant before the arrival of Ferran Adria) and Roberto Limas (winner of the national gastronomic award).
In past years Jennifer was mentioned as "best female chef" in Madrid for her work at Ene and was the opening chef for the gastronomic restaurant in the long awaited 5 star hotel Eurostars Madrid Tower.
She also took a winning spot on Chopped.
Luckily for us, she is now currently in Williamsburg at the Fat Goose and has prepared a special menu for our group:
Deviled duck eggs with crispy pork belly and scallions paired with Sorachi Ace from Brooklyn Brewery
Wild Edibles Monkfish ceviche with sweet potato latkes and herbed creme fraiche (wine pairing to be announced)
"Sweet tea" brined D'Artagnan quail stuffed with house made sausage over creamy grits and sauteed greens (wine pairing to be announced)
Chocolate orange bunuelos with Black Chocolate Stout from Brooklyn Brewery
The price is $65 and includes taxes and tips.
To get to the Fat Goose:
L train to Bedford Avenue.
Exit near intersection of N. 7th Street and Bedford Ave.
Start out going north west on North 7th Street towards Berry Street.
Go two blocks and make a right onto Wythe St.
The restaurant is a block away on your right
Recent reviews on the Fat Goose:
FoodMayhem: "Sometimes sous chefs at fancy, expensive restaurants decide to become executive chefs at smaller, more casual restaurants. It’s a choice for life-style and freedom. When it happens, we (the customers) win! We get that same talented chef cooking for us at a fraction of the cost; plus no six-month wait for reservations. Finding these situations are like discovering gems"
Rebeats: "it is delivered with luscious lamb barely holding on before slipping off in succulent morsels into a pool of rich red wine chocolate reduction. Paired with a fluffily ricotta-spinach dumpling to soak up the juices, this (Fall only) dish will keep you warm for the winter".
***Update - we now have the wine pairings for the dinner:
The ceviche will be paired with Chateau Loudenne Bordeaux Blanc and the quail with Delas Freres Cotes du Rhone St.Esprit Rouge two outstanding choices.
***Update - D'Artagnan Raffle
D'Artagnan has donated a mystery item to raffle off at the dinner. Since FriendsEAT never wants to get left behind, we'll also be adding a little something to the ante. Hope to see you there.