Norbert Gleicher, MD
Medical Director, Center for Human Reproduction - NY; Visiting Professor, Department of Obstetrics, Gynecology and Reproductive Sciences, Yale University School of Medicine

Need Statement:

Ovarian reserve (OR) to a large degree defines a woman's ability to conceive. The assessment of OR has in recent years undergone dramatic changes. As the ability to assess OR correctly has improved, this improvement has impacted diagnosis and treatments of infertility. This presentation will define these changes.

Objectives:

1. Explain state of the art assessment of ovarian reserve (OR)
2. Describe why accurate OR assessments are essential for infertility diagnosis and treatments
3. Provide the practicing gynecologists with an improved overall understanding of OR

Blaue Gans
139 Duane Street (between Church St. and W. Broadway)
New York, NY 10013
212.571.8880

Not one to rest on his laurels, chef Kurt Gutenbrunner, soon after opening the imaginative Thor, and with Wallse and Cafe Sabarsky already under his belt, moved into this former Le Zinc space to regale a different kind of crowd with his Austro-German cuisine. Blaue Gans, or “Blue Goose,” is what Gutenbrunner humbly calls a wirtshaus, kind of like the German version of a British pub—simple and unpretentious almost to the point of affectation.

A pristine Bibb-lettuce salad is nicely dressed and scattered with pumpkin seeds. Beef bouillon is poured from a fine china tureen—like something you’d find in Grandma’s cupboard—over traditional semolina or liver dumplings, and goose breast (a German favorite) is sliced crudo-thin, then garnished with chestnuts. Even dishes that sound simple are presented with a high degree of finesse: That blutwurstgröstl, or blood sausage, is all crumbly baked goodness, mixed with roasted fingerlings, mounded on a fastidiously molded circle of tangy sauerkraut and sprinkled with fresh grated horseradish. And smoked trout is whipped with crème fraîche, spread onto multiple layers of delicate crêpes, cut into soft wedges, and sided with chiseled baby beets and a frisée salad. That plate—which wouldn’t seem out of place at Wallsé—is decorated with squiggles of sauce and shavings of radish that belie Gutenbrunner’s claim of simple, unfussy food. But in this unpretentious, urbane context, nothing seems the slightest bit overdone. That’s especially true for entrées like backhendl, or “Austrian fried chicken”—accompanied by vinegary potato salad and sweet lingonberry jam, a nice counterpoint to the crisp, salty batter. Pork schnitzel is just as delicately breaded, remarkably light and greaseless. And a toothsome beef goulash is served in enough paprika-infused gravy to put the springy spaetzle it comes with to good sauce-sopping use.

With Pierre Reboul (of Wallsé and Café Sabarsky) masterminding desserts, skipping one is like dining at Le Bernardin and forgoing seafood. There is strudel and Sachertorte, or course, but there is also poached and breadcrumb-dusted quark dumplings, soft and cheesecakey, floating in a cross between an orange soup and a salad. And the soft and cloudlike pillows of Salzburger Nockerl part to reveal a reservoir of sweet-tart huckleberries. Is it German? Austrian? Tribecan? Call it elevated quasi-ethnic comfort food. Gutenbrunner seems to think it’s just what New Yorkers feel like eating right now, and we’re inclined to agree.

Please join us at Blaue Gans for fun and festivities!