The Room Is the Moat
A 1×1×1" pressed lobster & celery root cube wrapped in cured prosciutto — borrowed weight, single bite
The Times Center is roughly forty percent of his total event cost — and he keeps writing the check.
Why this bite? Jacob borrows the Times Center's weight to do work no campaign could. This lobster cube wrapped in prosciutto borrows the same way.
The Story
Jacob puts his Summit in the 378-seat Renzo Piano room inside the New York Times Building on purpose. The venue does work no marketing campaign could replicate: institutional weight the Times spent a generation building, borrowed for a day and a half each fall. This bite is the same trick — humble lobster and celery root pressed into a cube, then wrapped in cured prosciutto so the first thing the guest tastes is the heritage on the outside.
Read Full Story →Ingredients
- Cooked lobster claw meat
- Celery root purée
- Lemon zest
- Tarragon
- Cured prosciutto (thin sheets)
- Olive oil
Preparation
- 1.Bind lobster with celery root, lemon, and tarragon.
- 2.Press into 1" cubes, chill until firm.
- 3.Wrap each cube in a single layer of prosciutto.
- 4.Brush with olive oil and finish with a flake of salt.
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