Rouge Tomate's Spring Pea Soup
By Executive Chef Jeremy Bearman Ingredients: 1 cup Spring Onion diced 2 cloves Garlic Degermed 2 Tbsp Olive Oil 1 cup Idaho Potato Diced 3 cups Milk 1 cup of water Salt 1 cup Shelled English Peas (preferably fresh but can work with frozen) 1 cup Sugar Snap Peas 8 oz Pea Tendrils 10 leaves of mint Pepper ½ cup 0 percent Greek yogurt ½ lb Peekytoe Crab 2 Tsp Almond Oil 1 Tbsp Chopped chives 1 Tsp Lemon Juice ¼ cup Slivered Almonds Toasted ½ Tsp Lemon Zest Method of preparation:In a medium size sauce pot over a low heat, sweat the spring onions and garlic in olive oil until tender. Once tender, add the diced potato, milk & 1 cup of water. Cook on medium heat until potatoes begin to fall apart. Set aside at room temperature. ...
Read MoreQ & A with Patroon's Bill Peet
Bill Peet has done just about everything from washing dishes to cooking at Cafe des Artistes, and even Lutece before the legendary French eatery closed years ago. But a lot has changed on the dining landscape since the chef first began cooking in 1972. During his thirty-seven-year career, Peet opened his own restaurant in Westfield, New Jersey that managed to draw critical attention and monthly visits from my family growing up. He’s also served as the corporate chef for all twenty-six restaurants of the ARK restaurant group. These days, Peet’s the executive chef at the new Patroon 2.0, where he’s revamped the menu and introduced some terrific dishes, like dark beer-braised short ribs with polenta and glazed carrots as well as pan-roasted halibut with roasted corn chowder. He’s also reworked the rooftop bar menu, which newly offers angus prime...
Read MoreAldea's Hemingway Heat Cocktail
(Serves 1) Ingredients: 2 ½ oz Clement Premiere Canne Rhum ½ oz Lime Juice ½ oz Simple Syrup ½ oz Luxardo Maraschino 2 wedges grapefruit 1 slice jalapeño 1 lime wheel Procedure: 1) Muddle grapefruit and jalapeno. Add rhum, lime juice, simple syrup and maraschino and shake vigorously. Strain into ice-filled rocks glass, garnish with lime wheel. Address: 31 W 17th Street, btwn. 5th & 6th Aves. Phone: (212)...
Read MoreQ & A with The Chocolate Bar's Alison Nelson
Let’s just say Alison Nelson was born to make chocolate. She grew up addicted to Hershey’s dark chocolate bars and Charlie & The Chocolate Factory, and she turned her obsession into an international business. Her dream was to make familiar & nostalgic chocolates with high quality ingredients, elevating the everyday chocolate bar to something refined. What started as a small shop in the West Village has expanded to New Jersey and even Dubai. Chocolate Bar is best known for its rich hot chocolate and spicy, chewy brownies, and her Graffiti Bars with wrappers designed by local artists. Her Jersey Shore also makes gelato, shakes, and even sno cones. Single/Married/Divorced? Married What did you want to be when you grew up? An Olympic long distance runner and high school English teacher What was your first job in food? What did...
Read MoreQ & A with Jake the Butcher
Who would’ve thought “Sam the Butcher” would become the sex symbol for the 21st century? Chefs, bartenders, chocolatiers, and butchers are all experiencing a moment in the spotlight. Jake Dickson takes the concept of the local butcher to a new level. He’s determined to provide New Yorkers with top quality, artisanal meats from local farms. He launched Dickson’s Farmstand Meats in 2008, and a year later, opened his first storefront in Chelsea Market with housemade charcuterie, like lamb sausages or a tongue & leek terrine. Dickson’s not your average twenty-something New Yorker. He gave up his marketing job and moved upstate where he learned the business at farms and butcherhouses in upstate New York. He even worked as the livestock manager at Stone Barns. Now, he’s selling pork, lamb, beef, and creative charcuterie to prominent restaurants as well as...
Read MoreQ & A with Peter Hoffman
Fresh and local are unwritten laws in the dining world nowadays. That wasn’t the case in 1990 when Peter Hoffman opened Savoy in Soho. That was the era of Continental cuisine. Hoffman was one of the original Greenmarket chefs, who shopped at the market for seasonal produce and changed his menu accordingly. “I first started buying from local farmers when I was at Huberts on 22nd St in the early ‘80’s, but it took a few years for the farmers to educate me before I had a deeper understanding of what went into growing delicious and healthy food,” Hoffman explains. Just a few years ago, he opened Back Forty, his second American restaurant with classic drinks and imaginative cooking. After twenty years, he’s still creating inspired dishes, like salt crust-baked duck with ruttabaga and cherry risotto. Single/Married/Divorced Married. What did you...
Read MoreThe Bubble Lounge's Grand Marnier Chocolate Truffles
By Pastry Chef Pichet Ong(Yields 4 dozen truffles) Ingredients: 2 cups cream 675 g valrhona chocolate, pur caribe 1/2 cup milk 3 egg yolks a pinch of salt 1/4 cup grand marnier (or champagne and chambord) 500 g valrhona chocolate, pur caribe or 1 cup cocoa powder (optional) Procedure:1) Bring cream, salt, and milk to a scald. Temper onto a bowl with yolks and return pot to heat and cook with flat end wooden spatula until custard coats the back of spatula. 2) Add chocolates to cool down and stir to combine. Stir in Grand Marnier. Strain mixture through fine mesh and refrigerate ganache in airtight container until set. 3) Scoop ganache into 3/4” balls with a small ice cream scoop. Refrigerate the balls till firm. 4) Temper chocolate and set aside at room temperature. 5) Dip each piece of...
Read More21 Club's Grilled Black Bass with Asparagus & Lemon Caper Vinaigrette
By Executive Chef John Greeley(Serves 4)Ingredients: Black Bass 1 oz grapeseed oil 2-3 whole black bass, scaled, and filleted with skin on Sea salt to taste 4 sprigs fresh thyme 1 pinch piment de’despelette (a robust, smokey Basque pepper similar to paprika 4 lemon wedges 4 oz. herb salad (mix of micro herbs or blend of soft herbs like chervil, tarragon, and chives)Asparagus 8 pieces jumbo asparagus, peeled, split down the middle 1 oz. diced tomato, peeled Lemon and Caper Vinaigrette 3 oz. extra virgin olive oil 2 lemons (squeeze out juice, remove seeds, reserve skin for zest) 1 tsp. lemon zest (use a micro-plane to grate zest off lemons) 1 oz. capers, washed and patted dry 1 Tbsp. micro-chives, sliced thin or cut with scissors 1 Tbsp. chervil, chopped, without stems In a bowl or airtight container,...
Read MoreQ & A with Aldo Sohm
It’s not often the world’s best sommelier gets punked by Frank Bruni. Just another day at Le Bernardin apparently. Fortunately, Aldo Sohm loves challenges, which might explain how he earned the title, “Best Sommelier in the World.” Sohm entered the competition on a whim and held has his title four years in a row. He isn’t one of those people who claims they’re “born with a wine palate.” In fact, he hated the taste the first time he tried it. And up until he was 19, Sohm stuck to dessert wines because regular wines were too sour for him. He grew up in Austria, where he attended a hospitality high school and quickly fell in love with the culture of sommelier competition early on in his career. Especially winning. Aldo Sohm moved to New York to work...
Read MoreJames' Saffron Risotto with Maine Shrimp and Garlic Cream
By Executive Chef Bryan Calvert(Serves 2 large portions) Ingredients: Risotto 1 cup Vialone Nano, Carnaroli or Arborio Rice 2 tablespoons extra virgin olive oil 1 tablespoon butter 2 cloves of garlic 1 shallot finely minced Pinch of Spanish saffron ½ cup white wine 1.5 cups hot vegetable stock 1 cup hot water 2 tablespoon butter (optional) Salt Freshly ground black pepper ½ cup grated Parmigano Reggiano 1 tablespoon chopped chives Shrimp Sauce ½ pound cleaned Maine shrimp 1 tablespoon of extra virgin olive oil 1 clove of minced garlic 1 shallot chopped fine 1/2cup of chopped tomatoes 1 tablespoon chopped chives 1 tablespoon chopped basil Salt and pepper to taste Garlic cream ¼ cup of crème fraiche 2 tablespoon grated Parmesan 1 teaspoon extra virgin olive oil 1 teaspoon garlic puree Salt and pepper to taste Procedure: Step 1...
Read MoreQ & A with 21 Club's Christopher Smith
Everyone has a story. When you work at the 21 Club, you have more than most. Christopher Smith is the captain of “Upstairs at 21,” which means he’s the maitre d‘ and sommelier every evening. He’s witnessed four proposals and four anniversaries on the same night. He’s also a trained opera singer with a diploma from Italy. How does an opera singer end up working at the 21 Club? Vegas, of course. Then Christopher moved to New York, where he spent time at both Vento and Gotham Bar & Grill. He’s a character to say the least. He may look young, but he fully embraces old world traditions, like the jacket policy and even wishes they’d bring back the tie requirement. He’s not afraid to make a face if you order the mixed grill more than medium rare and...
Read MoreButtermilk Channel's Famous Duck Meatloaf
It’s the perfect time to get last licks of winter, because spring has arrived. Finally. We thought we’d celebrate the end of winter with a few, hearty dishes that we’ll actually miss. This meatloaf has gotten plenty of attention since Buttermilk Channel opened last year. Who knew it was so easy to make? Ingredients: (Yields 4 portions) 1 pound ground duck meat 4oz ground duck fat½ cup minced onion (cooked) ¼ cup chopped raisins ½ cup breadcrumbs 2 tbs. parsley, chopped 1 ½ tsp. salt 1 egg 1 tbs. chopped thyme Method: 1. Mix all ingredients together. Portion into 4 equal size patties. A ring mold works well for this. Sear on medium heat and transfer to the oven for 15 to 20 minutes at 400 degrees. Address: 524 Court St., at Huntington St. (Carroll Gardens, Brooklyn) Phone:...
Read MoreQ & A with Gabe and Katherine Thompson
Who would’ve thought a blind date could lead to marriage and two thriving Italian restaurants? Gabe & Katherine Thompson even get along at work in not one, but two kitchens. Gabe does the cooking, while Katherine oversees the dessert menus at both dell’anima and L’Artusi. Before becoming a pastry chef, Katherine worked as a food runner at per se, cooked savory at Italian Wine Merchants, then honed her pastry skills at Del Posto and Brasserie 44. Gabe traveled through Italy, got yelled at while working at Le Bernardin; both gave him the knowledge and New York kitchen experience he needed to run his own. Still, Thompson didn’t expect the fanfare or the crowds for that matter. This culinary duo have two restaurants under its belt, and a bar in the works next door to dell’anima. Until they...
Read MoreThe Plaza’s St. Patty’s Shamrock Sour
By Heather Buesing Ingredients: 1 oz. Jameson ¾ oz. Midori liqueur ½ oz. lemon juice ½ oz. simple syrup 1 egg white Procedure: 1) Put all ingredients into a cocktail shaker and shake until combined. Pour into a highball glass and serve. Address: 768 5th Ave, between 58th & 59th Sts. Phone: (212)...
Read MoreMake your Own Shamrock Shake and other St. Patrick's Day Sweets
It’s about that time of year when a few, lucky states get the Shamrock Shake and the rest of us just get another, Shamrock-less McDonald’s. You could sulk or plan a layover in Utah for a green milkshake, or you could just make one at home with milk, ice cream, and food dye. This year, we’ve gotten more creative and healthy with our food coloring by adding mint, spinach, or an extra thick shake with avocado. You can easily turn this extra thick concoction into a grasshopper milkshake by adding a few teaspoons of creme de menthe. Matcha green tea powder and ground pistachios work well too. Beer on St. Patrick’s Day is one of those unspoken rules, but there’s more than one way to enjoy it, like an icy, beer granita. We found a recipe for...
Read MoreQ & A with Cesare Casella
If you see a chef wtih fresh rosemary in his shirt pocket, it’s Cesare Casella. “I think the Italian cuisine in New York has improved a lot over the past two decades. Most of the time the Italian food here can be even better than you find in Italy,” Casella asserts. One of New York’s quirkier chefs, the chef drew attention at Beppe with his unorthodox Tuscan cooking before opening Salumeria Rosi Parmacotta on the Upper West Side. He grew up handing out menus at Vipore, his family’s restaurant, only to return home after cooking school to earn Vipore a Michelin star before moving to New York. His latest project, a market-cum-restaurant, features an impressive selection of Italian charcuterie, cheeses, as well as handmade desserts. Salumeria Rosi also puts his spin on “Tuscan-style tapas,” like rigatoni all’Amatriciana with a...
Read MoreCraftbar's White Anchovy Bruschetta
By Chef de cuisine Lauren Hirschberg(Serves 4) Ingredients: 24 pieces of marinated white anchovies Country bread cut into 1” slices 4 whole eggs 2 whole leeks 1 ½ cup olive oil 1 Tbsp chopped parsley 1 Tbsp chopped chives 1 clove garlic For the Aioli: 1 cup olive oil 1 whole lemon, zested and juice reserved 1 egg yolk Salt and pepper to taste Procedure: 1) To cook the eggs, bring a pot of water to a boil and place the eggs in the water for exactly six minutes. Remove from the boiling water and submerge in an ice bath to cool. Carefully peel the shells and set eggs aside. 2) Split the leeks down the center and wash thoroughly. Cut the leeks crosswise into ¼” pieces and cook in 1 cup of the olive oil over low heat...
Read MoreQ & A with Riccardo Buitoni
Riccardo Buitoni isn’t an Italian-American chef raised in an Italian family on American soil. He’s the real deal. Born in Piedmont, Italy, he learned his craft on Italian soil, making fresh pasta with his mother. His first cooking job was at a local restaurant in his hometown. From there, Buitino cooked his way through London, with a stint at a five-star restaurant in Sardinia, before landing in New York in Tocqueville’s kitchen. Buitino fell in love with Williamsburg and opened Aurora, his flagship restaurant in Brooklyn before it was fashionable to do so. His innovative, regional cooking quickly earned critical attention over dishes, like chestnut pappardelle with wild boar ragu, roasted cauliflower fontina cheese fondue, and fresh bread baked daily. A few years later, he opened a Manhattan outpost in Soho with ambitious Piedmont cooking, including his mother’s...
Read MoreThe Vanderbilt's Baked Egg with Polenta and Piperade
By Executive Chef & Owner Saul Bolton (Serves 8) Ingredients: 8 eggs 10 red bell peppers 10 yellow bell peppers 2 lg Spanish onions 1 head garlic 3 sprigs basil (leaves picked and coarsely chopped) ¼ cup extra virgin olive oil 1 cup polenta 2.5 cup milk 2 T butter ¼ cup grated parmesan cheese Salt and pepper to taste Procedure: 1) Bring the milk and butter to a simmer and add the polenta, season with salt and pepper and cook over low heat for about thirty minutes or until the polenta becomes soft. Finish with the grated cheese and a drizzle of extra virgin olive oil. Pour the polenta into a lightly greased 9” by 13” sheet tray and place it the fridge to cool. 2) Roast the bell peppers over an open flame and place in a...
Read MoreApotheke's Smoky Love Cocktail
By Mixologist Orson Salicetti We’ve still got a few weeks until February 14th, but we’ve been getting lots of requests for romantic elixirs to mix up for Valentine’s Day, so we consulted a few the experts at Apotheke for this sexy, smoky take on the subect. Most people don’t have tamarind-infused mezcal in the house, so the only prep work you have is to add the tamarind to the mezcal the night, or even better, a few days before and let it infuse. Ingredients: 1 ¾ oz. tamarind-infused mezcal ¾ oz. Agave lime sour mix ¼ oz. Aperol 3 drops of Salicetti bitters (or any artisanal housemade bitters will do too) Champagne Gold leaf (From any baking shop) Procedure:Shake and strain into chilled champagne glass fill the rest with the premium champagne. Garnish with a truffle gold leaf. Address: 9...
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