Q & A with Sam Talbot
Most people hate losing. Not Sam Talbot. He was eliminated in the finals of Top Chef in season two. “It was a blessing in disguise,” Talbot says. Instead, he seized the opportunity to head up the kitchen at The Surf Lodge in Montauk, New York where he takes full advantage of the local waters. Talbot grew up in the south and trained with chef James Burns at J Bistro in Charleston, North Carolina. By age 23, he moved to New York to become the executive chef at The Black Duck alongside a 42 year old sous chef. “We lasted about two weeks together,” he says. Two years later, he opened his first restaurant, Williamsburgh Cafe, to rave reviews. Chef Talbot, who is diabetic himself, volunteers with The Juvenile Diabetes Research Foundation. This winter, he’ll return to the city to...
Read MoreSalumeria Rosi Parmacotto's Spaghetti alla Gricia
By Chef/Owner Cesare Casella Ingredients: 3 oz. dry Spaghetti 2 oz. guanciale, pancetta, or bacon, cut 1/4 “ thick (ask your deli person to slice it like this for you) 2T extra virgin olive oil, divided 1T chives, chopped 1T Italian flat leaf parsley, chopped 1-2T Parmigiano-Reggiano, grated 3 cranks black pepper Procedure: 1. Bring a medium pot of water to a boil, large enough for the pasta to swim freely. Salt water to taste. 2. Add pasta, stirring 2 minutes after adding so it doesn’t stick together. Cook until al dente, about 8-12 minutes. 3. While the pasta cooks, slice pancetta into thin sticks and add to a small sauté pan with 1 T extra virgin olive oil. Cook over low heat until pancetta becomes translucent. Do not brown the meat. Turn off heat and wait until pasta...
Read MoreQ & A with the Ladies of Levain Bakery
Who would guess the country’s best cookies were created by two triathalon runners? Yes, really. In fact, the two used to bake them to eat for energy during competition pre-power bars. That’s the story behind Levain Bakery’s gooey, six-ounce chocolate chip cookies. Pam Weekes and Connie MacDonald met training, but it was an unlikely parternship. Pam worked in fashion and Connie worked at a bank, Long John Silver’s, Amy’s Bread for a stint. Connie wasn’t even allowed to have sweets. The two came up with a line of sinfully oversized cookies, including oatmeal raisin, dark chocolate peanut chip, dark chocolate, & chocolate walnut cookies. Their cookies are so phenomenal that they’ve shipped them as far away as Alaska. They also took down Bobby Flay on Throwdown and even appeared on Oprah for their sweet creations. They’re also selling bread,...
Read MoreCarmine's Gnocchi with Bolognese – Pre-Marathon Dinner
By Chef Glenn Rolnick(Serves 2-4) Ingredients: 2 oz blended oil 1 oz sliced garlic 2 oz Spanish onions finely chopped 1.5 oz carrots peeled finely chopped 1 oz celery stalks cleaned finely chopped 1/4 tsp salt & pepper mix 1 tsp chopped fresh rosemary 2 tsp chopped fresh oregano 2 tsp chopped fresh basil 2 tsp chopped fresh parsley 1 small bay leaf 8 oz ground beef 2 oz loose sweet Italian sausage 2.5 oz Carmine’s red wine 3 oz veal stock 6 oz of a can whole peeled tomatoes, 2 oz of the juice 1 lb fresh gnocchi pasta [fresh potato and pasta dumpling] Procedure: Heat oil in 8” in sauté pan on high heat Add garlic & brown Add onions, carrots, celery, half of the salt & pepper mix & brown Add oregano, rosemary, basil, parsley, bay...
Read MoreRouge Tomate's Chocolate Banana Napoleon
By Pastry Chef James DiStefano(Makes 1) Ingredients for the Banana Bread: 3 1/2 sticks butter 15 oz sugar ¼ cup + 1 tsp. non-fat yogurt (fage, pink label) 4 eggs 17 ½ oz. all purpose flour 1 ½ tsp. baking soda 1 tsp. baking powder 1 ½ tsp. kosher salt 20 oz. (about 3-4 bananas) ripe banana (cut in to chunks) ½ cup toasted sunflower seeds Preparation: 1. Preheat oven to 350 degrees farenheit2. Lightly spray cake pan with pam, then lightly dust bottom and all sides with granulated sugar. Set aside.3. Combine butter and sugar and place in the bowl of an electric mixer fitted with the paddle attachment. Turn mixer on to medium speed.4. Continue to mix until butter and sugar are light and fluffy. This will take roughly 5-7 minutes.5. Turn off machine and scrape down the...
Read MorePorter House's Skirt Steak with Chimichurri Glaze
By Executive Chef Michael Lomonaco (Serves 4) Ingredients: 2-1/2 pounds skirt steak 3 tablespoons olive oil 2 large ripe tomatoes cut into wedges 1 small Bermuda onion, thinly sliced 1 bunch watercress, washed and dried, and coarsely chopped Chimichurri sauce II: 1 cup olive oil ¼ cup white vinegar 1 cup flat leaf parsley leaves 1 small white onion, diced, about ¼ cup 2 cloves fresh garlic, finely chopped ¼ teaspoon red chili flakes 1 ½ teaspoons dry oregano sea salt black pepper Procedure: 1. Combine all the chimichurri ingredients in the bowl of a food processor or blender process for 1 minute, and set aside. Season the sauce with salt and pepper, and taste. The chimichurri may be prepared three days in advance and refrigerates well. Kept refrigerated it will last for up to a week. 2. Cook...
Read More5 Reasons to Visit Foxwoods this Fall
Where do chefs go after New York? Recently, a number of them have resurfaced at Foxwoods Casino in Connecticut. It’s a little like a recession-friendly Vegas minus the airfare. Chef Kevin Long worked at Park Avenue Cafe before turning up at Shrine at the MGM casino, while Chris Shea spent time at David Burke before DB Prime. If you’ve never dined at Radius, Michael Schlow’s highly acclaimed Boston restaurant, you might want to head to Foxwoods to eat at his new spot, Alta Strada. Not a bad day idea for a day trip. Alta Strada’s Spaghettini Pomodoro By Executive Chef Michael Schlow (Serves 1) Ingredients: 2oz Extra Virgin Olive Oil 11oz Milled Tomatoes sliced garlic (11 slices) 4.5oz spaghettini Salt Pepper Crushed Red Pepper Flake Sugar 1oz chopped Italian Parsley Procedure: Place olive oil and garlic in...
Read MoreQ & A with Anita Lo
2009 hasn’t been the best year for chef Anita Lo. Her Asian barbecue spot, Bar Q, as well as the Rickshaw Dumpling Bar on Eighth Street shuttered this year. And just this summer, a fire shut down Annisa, Lo’s highly noted, Asian-fusion restaurant in Greenwich Village. But Anita Lo’s not one to call it quits. She proved that recently when she appeared on Top Chef Masters. She’s forging ahead with a cookbook, plans to reopen Annisa late fall, and even leading culinary tours through South Africa. Single/Married/Divorced (What’s the latest?)Seeing someone… You were recently eliminated from Top Chef Masters following the buffet lunch challenge. What went wrong during that challenge? Is it different to cook on tv or are you not thinking about the cameras while you’re in the kitchen? Coming from a small, fine dining restaurant, buffets are...
Read MoreLandmarc's Salmon with Ratatuouille & Olive Tapenade
By Chef/Owner Marc Murphy(Serves 4) For Ratatouille 1/4 cup extra virgin olive oil 1 small red onion, large dice 2 cloves garlic, chopped 1 red bell pepper, large dice 1 small eggplant, large dice 1 zucchini, large dice 1 yellow squash, large dice 1 28-ounce can peeled crushed tomatoes A bouquet garni of 2 sprigs fresh thyme, 2 sprigs fresh rosemary, 1 bay leaf kosher salt freshly ground black pepper For Salmon 4 6-ounce salmon fillets, skin on 1 teaspoon extra virgin olive oil kosher salt freshly ground black pepper 1/4 cup tapenade (see recipe) Preparation:Heat oil in large pot over medium-high heat Add onions and garlic, cook until softened, about 10 minutes. Add bell pepper and eggplant, cook until softened, stirring occasionally, about 10 minutes. Add zucchini and squash, cook until tender, about 8 minutes. Add tomatoes and bouquet...
Read MoreQ & A with Lee Schrager
How do you convince the King and Queen of Spain, Michelle Obama, and Bill Clinton to show up at a food event? Ask Lee Schrager. Schrager is a force to be reckoned with in the food world. He not only launched the South Beach Wine & Food Festival, but also a second festival in New York City. And next week, on October 8th, he’ll host his second annual NYC festival. Highlights include Rachael Ray’s Burger Bash, Giada DeLaurentiis’ Meatball Madness, and dinner with Alain Ducasse. To think, his first job in food was working at a Chinese take-out counter. Schrager studied at the CIA, oversaw room service, and owned a nightclub. But the pivotal turn in his career was when he became director of media relations and special events at Southern Wine & Spirits. He threw his...
Read MoreHill Country's Pit-Smoked, Chili-Rubbed Chicken Wings
It’s officially NFL season and Hill Country is ready to go. On Fridays, Saturdays and Sundays, the bbq joint will be serving these wings along with chili-topped mac & cheese to honor the game day specials. By Pit Master Pete Daversa Ingredients: 2 lbs chicken wings Chili rub (recipe follows) Wood Chips Chili Rub: 4 tsp. mustard powder 4 tsp. granulated garlic 4 tsp. onion powder 4 tsp. paprika 4 tsp. cayenne pepper 6 tbsp. chili powder 1 ½ cups dark brown sugar ½ cup sugar in the raw ½ cup kosher salt ½ cup granulated sugar Procedure: 1) Mix all ingredients together.2) Soak the wood chips in water for a couple of hours.3) Thoroughly coat chicken wings with chili rub. This can be done up to 1 day in advance.4) Fire up your grill or smoker. If you...
Read Moreil buco's Ricotta Fritters
By Executive Chef Ignacio Mattos(Serves 6-8) Ingredients: 2 eggs 1 ½ tbsp. sugar 10 oz. sheep’s milk ricotta 2/3 cup flour 3 tbsp. baking powder 3 tbsp. Vin Santo Zest of one Lemon Peanut or canola oil, for frying Procedures: 1) Combine all ingredients and let rest in refrigerator.2) Scoop the batter into peanut or canola oil heated to 350 degrees inside of a deep fryer or deep saucepan.3) Fry until golden brown.4) Serve with a nice drizzle of saba* or vin cotto and sprinkle powdered sugar on top. Serve.*(Saba is a cooked trebbiano and lambrusco grape must that is then aged. It has a syrupy sweet, deep and complex spice, grape and figs.) These fritters will be featured at il buco’s 6th Annual Pig Roast, being held this Sunday, September 20th from 1-8 PM. Plates are $20 (cash only) and available on-site. Chef Ignacio Mattos...
Read MoreQ & A with Andrew Carmellini
I love dining out, but if I could hire a personal chef, it would be Andrew Carmellini. I’d never get bored. He’s as good at cooking Italian as he is at French. And he’s wonderful at rustic, comfort cuisine, especially roasted garlic chicken. In fact, Carmellini used to be the private chef for Governor Cuomo when he was still student at the CIA. Carmellini started cooking at a local Italian restaurant when he was 14 years old. That was just the beginning. Since then, he’s cooked at San Domenico in Manhattan and Emilia-Romagna, as well as Lespinasse, Le Cirque, and L’Arpege in Paris. Cafe Boulud was a turning point in his career. During his six year tenure at the UES French eatery, the American chef garnered a James Beard Award for Rising Star Chef and Best Chef:...
Read MoreSHO Shaun Hergatt's Slow Poached Egg with Cauliflower Puree
By Executive Chef Shaun Hergatt(Serves 6) Ingredients: 1/2 cup olive Truffle oil 6 whole egg 2 head cauliflower, cleaned and broken into even-sized florets ½ pound onions, julienned 2 cloves garlic, julienned 1.5 pounds butter 1 cup heavy cream Black caviar diced truffle, diced chives, gold leaf to garnish Procedure: 1)The night before, prep the egg Wrapping one egg at a time, lay piece of saran wrap flat on a rimmed plate and drizzle with truffle oil. Carefully, crack the egg onto the saran wrap, then gather all sides together and tie tightly. Repeat with remaining eggs. Carefully store in the refrigerator overnight. 2) Make the Soup Heat olive oil in a large rondeau over medium heat. When hot, add the onions and garlic and immediately turn heat to low. Sweat until translucent, about 6-8 minutes. Once translucent, add...
Read MoreThe Hog Pit's Fried Pickles with Cajun Chipotle Remoulade
By Executive Chef Steven StockingerYields 15 chips Ingredients: 1 Sour Pickle about 5” long 1 cup Flour 1/4 cup Cajun Seasoning 1 tablespoon Salt and Pepper 2 large Eggs 1/4 cup Buttermilk 2 tablespoons Dried Parsley 1 1/2 cups Panko Breadcrumbs 8 cups Vegetable Oil Procedure: 1. Place the oil in a pot over medium heat and bring oil up to 350˚. 2. Place flour, Cajun seasoning and 1 tablespoon Salt and Pepper in a bowl and mix well. 3. In a 2nd bowl crack open the 2 eggs, add the buttermilk and the remaining salt and pepper and whisk together. 4. In a food processor place the breadcrumbs and pulse for about 20 seconds. 5. Place breadcrumbs in a bowl, add parsley and mix. 6. Slice the pickle into rounds about 1/4” thick. 7. Dreg...
Read MoreQ & A with Ken Friedman
What compels a guy in the music industry to open his own restaurant? Ken Friedman couldn’t find a restaurant where he could wear jeans and still eat great food. So he got a few friends to invest and opened one himself. By friends, I mean Jay-Z, Fatboy Slim and Michael Stipes. That’s who your friends are when you work in the music industry for 25 years, including at Arista Records with Clive Davis. The Spotted Pig literally became a celebrity hangout overnight. More importantly, it sparked a gastropub trend and paved the way for upscale British pub food. It was just the beginning of Ken Friedman & chef April Bloomfield’s relationship. The two went on to open The John Dory, which closed rather suddenly this past weekend. Friedman explains: “We didn’t feel we could ever make it work at...
Read MoreQ & A with Juliette Pope & Ralf Kuettel
It all began in the kitchen at Zoe. Juliette Pope was a line cook, and Ralf Kuettel was the sous chef. The two have been together ever since, and in the process, both have achieved successful careers in the food world. Juliette Pope started her career in the kitchen. She worked at Zoe and Union Square Cafe before moving to the pastry station at Gramercy Tavern. It was there she met Gramercy Tavern’s wine director, Paul Grieco who now co-owns Hearth and Insieme. Juliette Pope has succeeded in becoming one of New York City’s top wine directors. Swiss-born Ralf Kuettel started at Union Square Cafe and later went on to become the executive sous chef of Zoe. He made his solo debut in 2007 at Trestle on Tenth in Chelsea. There, Kuetell does triple duty as the chef, owner,...
Read MoreThe Spotted Pig's Hangtown Fry
By Executive Chef April Bloomfield Ingredients: 3 slices Smoked Bacon 2 eggs 2 Crisp spring onions or scallions, thinly sliced 3-4 Oysters, good sized and shucked 3 slices Pickled jalapeños 2 sprigs Parsley, picked and roughly chopped 1/4 Salt Olive Oil Procedure: Preheat broiler. Heat a medium non-stick pan over medium heat and cook bacon until golden and brown. Flip the bacon and turn off heat. Add the gently whipped eggs, salt, pickled jalapeños, and shucked oysters to the pan. Sprinkle spring onions on top. Place pan under the broiler for 2 minutes until just cooked. Shake fry out of the pan onto plate. Sprinkle with picked parsley and drizzle with a touch of olive oil. Address: 314 W 11th St., at Greenwich St.Phone: (212)...
Read MoreThe John Dory's Sea bream Ceviche
By Executive Chef April BloomfieldIngredients: 1.25 oz thinly sliced Sea Bream Maldon Salt & Lemon Juice to taste 3 Cherry Tomato (mixed colors), halved 2 leaves of marjoram, torn small 5 small dollops of crème fraîche 1. 5 t extra virgin olive oil Procedure: Place sea bream, tomatoes, and marjoram on a plate.Dollop crème fraiche sparingly. Season with Maldon salt and lemon juice. Drizzle with olive oil to finish. Address: 85 10th Ave., between 15th & 16th Sts.Phone: 929-4948...
Read MoreQ & A with Danny Meyer
Even the most talented chefs and savvy restaurateurs have had to abandon ventures and close one of their restaurants at times. Not Danny Meyer. In the 24 years he’s been in the business, he’s never had to close a restaurant. Instead, his empire continues to grow with a new trattori called Maialino in the Gramercy Park Hotel. Eleven Madison Park just received four stars in one of Frank Bruni’s final reviews. Eleven Madison Park is now one of just six restaurants to earn four stars from the New York Times. Danny Meyer’s first job in food was an assistant manager position at Pesca, a seafood spot, in the Flatiron District back in 1984. It didn’t take long for Meyer to get restless and open a restaurant of his own. He launched his career at Union Square Café —...
Read MoreCheck out My Book – Try This
