Q & A with Harold Moore
Co-owner and executive chef Harold Moore has returned to the New York dining scene with Commerce. Moore is a chef whose resume is as impressive as his commitment to his new restaurant. After spending time in both Daniel Boulud’s and Jean-Georges’ kitchens, Moore further developed his classic approach to contemporary American cuisine at Montrachet and March. At Commerce, his repertoire includes a porterhouse steak with cipollini onions, creamed spinach, and red wine shallot sauce as well as oysters with champagne, potatoes, leeks, and a decadent touch of caviar. Status: Single/Married/Divorced Married What did you want to be when you grew up? I was always drawn to high-stress occupations that were financially rewarding. I used to think about working on Wall Street or being a lawyer. Clearly, those thoughts didn’t last too long. What was your first job in food?...
Read MoreNick & Toni’s Prosciutto with Black Mission Figs, Gorgonzola, Flat Bread & Balsamic Syrup
By Executive chef Joe Realmuto Ingredients: 16 very thin slices of Prosciutto (preferably Prosciutto di Parma) 4 Black Mission figs cut in quarters ¼ Lb. gorgonzola cheese ½ cup Balsamic vinegar Flat bread optional Directions: Place balsamic vinegar in a small sauce pot, and reduce by ½ over medium heat Once reduced let cool, to allow proper thickness. Carefully lay the slices of prosciutto on a large serving platter, covering the surface of the platter. Take the ¼ figs and toss in a stainless steel mixing bowl with a touch of oil and salt and pepper to taste. Place figs on platter over prosciutto, crumble gorgonzola over the figs and drizzle with balsamic syrup and garnish with Flat Bread. In celebration of Nick & Toni’s 20th Anniversary, the restaurant will be hosting the 2008 Great Chefs Dinner this Sunday,...
Read MoreOne If By Land’s Sauteed Gulf Shrimp with Hearts
By Chef Craig Hopson (Serves 4) Ingredients: 20 pieces fresh gulf shrimp, peeled and de-veined 1 bunch baby carrots, tops removed and peeled ½ pound fresh hearts of palm, cut into rounds ¼ inch thick 3 egg yolks ¼ cup lime Juice 1 cup lime oil (see recipe below) 20 leaves of cilantro To make the sabayon: Add the egg yolks and the lime juice to a metal mixing bowl. Whisk over a pot of boiling water until the mixture begins to thicken and is light and foamy. Remove from the heat and incorporate the lime oil very slowly, whisking constantly. Heat a 10 inch sauté pan over medium heat and add 2 tbsp olive oil. Add the carrots, season with salt, reduce the heat and cook slowly until tender. Remove and then add the hearts of palm to...
Read MoreSheridan Square
Sunshine for News Sheridan Square I remember the night the Russian Tea Room reopened – Nov. 4, 2006. I was probably one of the first people to make a reservation. The reason was the chef, Gary Robins. I had eaten his cooking at the Biltmore Room a few years earlier, and I wanted to see how Russian tasted when it came from his kitchen. I still remember the foie gras pelmeni. It was the very dish that Eloise at the Plaza would’ve ordered up if she had the flu. I thought of it fondly long after Robins left the Russian Tea Room. Then for a couple of years the question was, where in the world is Gary Robins? Now we know. Or at least we thought we did. He went to Seventh Ave. South and took his...
Read MoreQ & A with Gavin Kaysen
At age 28, Gavin Kaysen won the James Beard award for “Rising Star Chef of 2008” at last month’s award ceremony. But Kaysen’s accomplishments extend far beyond his recent James Beard award. While working as head chef at San Diego’s El Bizcocho, Gavin Kaysen also represented the US team at the Bocuse D’or competition in Lyon, France, where he prepared such whimsical creations as “Bacon and Eggs,” a combination of steamed and slow-cooked eggs, bacon hollandaise, and green asparagus. Before that, he traveled around the world, working at l’Auberge de Lavaux in Switzerland and l’Escargot in London. Now the executive chef at Cafe Boulud, his takes a seasonal approach to French American cuisine with such offerings as a “Biscuit and Gravy,” a decadent mélange of pork, foie gras, and creamed spinach in a velvety truffle sauce or peekytoe crab with...
Read MoreBest of New York City Ice Creams
Shake Shack Madison Square Park (212) 889-6600 www.shakeshacknyc.com If in a strictly dessert mood, grab the faster B-Line at this famous burger and ice cream destination. For every day of the week, a special flavor is available: go Tuesday and Wednesday this month for raspberry jalapeno or coffee and doughnuts (pictured right,) the latter of which is smooth, peppered with coffee grounds, and loaded with chunks of doughnut just crispy enough to balance the extra creamy custard. Classic vanilla and chocolate, as well as an assortment of toppings, are also available every day. Emack and Bolio’s 389 Amsterdam Ave., at 79th St. (212) 362-2747 www.emackandbolios.com/ This company launched its first outpost in Boston, but every branch somehow feels like your local ice cream store. Here, they offer super premium ice cream with ingenious flavors, rock n’ roll roots, and...
Read MoreCheck out My Book – Try This
