So, if you like the French food, former New York City Ballet principal Violette Verdy, or ballet in general, or reading about a group of people recreating recipes from the 1966 Ballet Cook Book and then serving the results to unsuspecting guests, then by all means, please click through to the links. You can find the recipe for this lovely quiche, pictured above, and for the cream puffs prepared with panache (and dance) by Antonio Carmena, head dinner chef and New York City Ballet soloist, below.
Read all about the dinner (and our very special guests) on Brooklyn Rail Dance Editor Ryan Wenzel's wonderful blog, BodiesNeverLie.com. And see the dinner in action in Antonio's charming video, Dinner with Violette Verdy.
Above, Antonio piping out the pate a choux for the cream puffs; below, baked and cooling.