Q & A With Josh Eden
Chef/owner Josh Eden has fully embraced the nickname given to him when he worked at upscale French eatery, Jojo. After twelve years of diligent service in Jean-Georges’ artillery of kitchens, Eden ambitiously launched his first restaurant in SoHo. Though his training may be in fine French cuisine, his menu is packed with inventive spins on comfort food fare. He douses codfish and caramelized onions with a rich, gruyere broth, evoking a “French onion soup” twist. There’s also an outstanding roast chicken with garlicky green beans and mashed potatoes. Status: Single/Married/Divorced Single What did you want to be when you grew up? Fireman How did you get into food? My mother was phys-ed teacher, and she worked three jobs to support us, so she used to fill the freezer at home. I used to come home from school and defrost...
Read MoreQ & A With Josh Gripper
Pastry chef Josh Gripper has most recently garnered attention for his dazzling creations at A Voce, a prominent Italian newcomer on New York’s dining scene. A native New Yorker, Gripper jump-started his career as a child baking for his family in Queens. Upon graduating from the New York Art Institute, Josh joined the opening team at downtown Butter, but left soon after to work at Cafe Boulud where he first met chef Andrew Carmellini. He would later team up with Carmellini again at A Voce. Though this Flatiron destination is often praised for its duck meatballs and homemade pastas, Gripper delivers equally as flavorful desserts, including the “Bomboloni alla Toscana,” Tuscan doughnuts with chocolate sauce, and buttermilk panna cotta with roasted pineapple and basil sorbetto. Status: Single/Married/Divorced Single and dangerous What did you want to be when you grew...
Read MoreAbboccato’s Spaghettini with Razor Clams & Bottarga
By Chef de Cuisine Jake Addeo (Yield – 4 portions) Ingredients: 16 oz. Spaghettini Pasta 4 0z. Extra virgin Olive Oil 3 Garlic Gloves, sliced thin 1 Tsp. Red Pepper Flakes 12 oz. Razor Clams, Cut in 2 inch Pieces ½ Orange, zested 1 oz. Seasoned Bread Crumbs (see recipe below) 2 oz. Bottarga, thinly sliced Instructions: Boil 1-2 gallons of water in a large pot. When water comes to a boil add fine sea salt until the water tastes like sea water. Add pasta and set a timer for 6 min. ~ In a large sauté pan add ½ of the olive oil with the sliced garlic. Sauté until the garlic is translucent. Add red pepper flakes, then add 1 cup of the boiling salted pasta water. Turn off heat. ~ When there is 1 min left on...
Read MoreQ & A with Fabio Trabocchi
Fabio Trabocchi grew up in Italy, where his father and grandparents taught him the basics of Italian cooking from growing fresh ingredients to buying meat from the local butcher. Comfortable in the kitchen by age 8, Fabio excelled in multiple Michelin-star restaurants throughout his teenage years. He then traveled the world learning regional cuisines and kitchen styles, eventually standing still in Washington, DC to create the concept and open Maestro, located in Tyson’s Corner, VA. Here, he received 4-star reviews and the James Beard Award for Best Chef in the Mid-Atlantic in 2006. Despite his success in DC, New York City called. Fabio recently joined the team of B.R. Guest Restaurants as executive chef of the newly face lifted Fiamma in SoHo. He has received momentous acclaim for the fine dining he has implemented. Signature dishes offered in his...
Read MoreAnne Burrell’s Truffled Deviled Eggs
From Centro Vinoteca 6 eggs 1 ½ cups mayonnaise 1 tablespoon truffle oil Pinch of cayenne pepper 2 tablespoons black truffle peelings, finely chopped (optional) Chopped chives for garnish Place the eggs in a pot and cover with tap water. The level of water should be about 1 inch above the eggs. Bring the pot to a boil. Turn off the heat, cover and let sit for exactly 13 minutes. Uncover and run the eggs under cold water to cool if using immediately or refrigerate until ready to use. Peel the eggs and cut in half lengthwise. Remove the yolks from the whites. Place the yolks in a mixer bowl or mash with a fork. Add the mayo, truffle oil, cayenne and peelings if using. Whip until very light and fluffy. *If you want a little more truffle flavor...
Read MoreAlex Urena’s Paella
From Pamplona (Serves 2) Ingredients ½ lb of rice ½ onion small diced 1 red pepper, small diced 3 cloves of garlic, brunoise 1 ½ tbsp of Paprika 3 grams Saffron ¾ qt of chicken stock 1 fresh chorizo link 1 chicken leg cut in small pieces 5 oz of rib eye steak 10 cockles 10 mussels 6 shrimp 4 tbsp olive oil Salt and pepper to taste Make a sofrito with onions, peppers, garlic, paprika. Season with salt and pepper Add chicken, steak and chorizo. Add rice. Cook the mussels and cockles in a separate pot just till open. Reserve Drain liquid, add liquid to the rice. When rice is almost cooked, add shrimp. When paella is almost cooked, if you want to remove cockles and mussels from shell, add to rice to warm. Then serve. Photo Credit:...
Read MoreQ & A With Jehangir Mehta
After working in some of NYC’s finest restaurants, including Jean Georges and Compass, chef Jehangir Mehta has recently opened a humble, 18-seat savory/sweet eatery of his own. Located in the East Village, Graffiti is a visual scrapbook of his life; the menu a culinary scrapbook of both his Mumbai upbringing and expansive training. His unique cuisine subtly marries contemporary Asian cuisine with Indian seasonings. At Graffiti, his signature dishes include the foie gras raspberry crostini with walnut salad and the chili shrimp with a curry steamed rice cake. Of course, don’t skip this pastry chef’s desserts, such as the hazelnut chocolate caviar cupcake with chocolate chip ice cream. Status: Single/Married/Divorced Married What did you want to be when you grew up? Honestly, I would say I wanted to do something with people – more so in terms of not complete...
Read MoreMichael Anthony’s Blackfish with Spaghetti Squash
From Gramercy Tavern (Yield: 8 servings) Blackfish is a common by-catch on the east coast. For blackfish: Blackfish, boneless and skinless 8 – 5 ounce filets Olive oil 2 Tbsp Garlic, peeled and smashed 1 clove Thyme 1 sprig Salt to taste Pepper to taste 1. Season fish with salt and pepper on both sides. 2. Heat olive oil in sauté pan with garlic and thyme. 3. Add fish and sauté, basting with olive oil. For spaghetti squash: Spaghetti squash, cut in ½ lengthwise 1 each Olive oil 3 Tbsp Salt to taste Pepper to taste Walnut pieces 3 Tbsp Wildflower honey (preferably Hampton’s) 1 tsp Lemon juice 1 tsp 1. Preheat oven to 375° F. 2. Season squash with salt, pepper and 2 tablespoons of olive oil. 3. Place squash, cut...
Read MoreQ & A with Donatella Arpaia
Though Donatella Arpaia spent much of her childhood in her father’s restaurant, she herself was groomed to become a lawyer. But after filling in for a hostess at Scarlatti (her brother’s midtown restaurant), Arpaia discovered her passion for the dining world. She opened her first restaurant, Bellini, and quit law the next day. Soon after, she teamed up with David Burke to launch davidburke & donatella, garnering much attention for whimsical modern fare and a loyal midtown clientele. With chef-partner Michael Psilakis, the two successfully reinvented Bellini as southern-European dona, following up with modern Greek at Anthos. Though they were forced to close dona after only nine months, it will soon reopen in its new midtown location with rustic, Greek-inflected Italian cuisine. A cook herself, Arpaia has also recently developed a line of artisanal Italian products, including tomato sauce,...
Read MoreShorty’s.32 Codfish with Gruyere Broth
By Josh Eden Owner & Chef of Shorty’s.32 For The Cod 1 6oz portion of Cod skinless Roast Cod in oven skin side down in a sauté pan When finished reserve and assemble as described For the Broth 1 medium size Spanish onion rough chop 2 stalks of celery rough chop 1 head of Garlic cut in half 1 sprig of thyme 2 lb of Gruyere cheese wrapped in Cheese Cloth Bring all items to a boil and allow simmering for 2 hours, making sure you stir or cheese cloth will stick to the bottom of the pot. After simmering for two hours strain and reserve. For the Onions 2 onions cut in half and sliced thin. Sauté Onions with 2 tb. of whole butter. Cook on low flame slowly until caramelized. Do not rush this process or your...
Read MoreGraffiti’s Green Mango Paneer
by Chef Jehangir Mehta & Owner of Graffiti (Serves 4) Ingredients: 8 oz of cubed paneer 2 green mangos diced (small) 1/3 cup grape seed oil 1⁄2 tsp ground tumeric 1⁄2 tsp chili powder 1 small pinch of asafoetdda Instructions: 1. Fry cubed paneer in 1 inch of grapeseed oil until golden brown, then set aside 2. In a separate pan heat 1/3 cup of grape seed oil on medium heat and add diced green mangos, ground tumeric, chili powder and asafoetdda. Cook for 1-2 minutes and add salt to taste. 3. Remove from stove and place fried paneer into a container and combine with marinade (green mango, ground tumeric, chili powder, etc) 4. Cover and refrigerate for at least 24 hours 5. When ready to enjoy, heat the mixture up on the stove in a pan or microwave...
Read MoreQ & A with Matthew Hamilton
The marine corps isn’t the usual path to becoming a chef, but it just may have taught Matthew Hamilton the key to surviving New York’s cutthroat dining scene. Matthew spent his childhood picking vegetables from the garden for dinner, so it’s no wonder he was a bit ahead of these market-driven times. Luckily, he fell into a position at San Francisco’s celebrated Zuni Cafe, where he learned how to important it was to make ingredients in house. He took an eccentric sabbatical in Tuscany on olive farm, returning to work at Noho’s Five Points. After experiencing the hardships of opening (and closing) his own restaurant, Uovo, Hamilton seems content to be back in somoeone else’s kitchen. At Belcourt, Hamilton not only makes his own boudin blancs (pork sausages,) but also the bread, mustard and sauerkraut that accompany them out...
Read MoreFabio Trabocchi’s Le Paste con le Sarde
Le paste con le sarde (Serves 4 as an appetizer) 8 fresh sardines, filleted and pin bones (ask your fish monger to butcher to your specifications)salt and pepper 4 ounces extra virgin olive oil 2 cloves garlic, thinly sliced pinch of red pepper flakes ¼ cup golden raisins ¼ cup toasted pine nuts 1 pinch of saffron 1/8 cup dill, chopped coarsely 1/3 cup parsley, chopped ½ pound bucatini, cooked al dente with ½ cup pasta liquid reserved Season the sardines with salt and pepper on both sides. Heat the oil in a large sauté pan over medium-low heat. When hot, add the garlic and red pepper flakes and stir constantly until the garlic starts to sizzle. Cook until the garlic is translucent and soft, reducing the heat if necessary so the garlic does not brown at all. Add...
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Q & A With Anne Burrell
With her spiky blonde hair and signature cowgirl skirt, chef Anne Burrell doesn’t quite fit the part of supporting character. Yet, until 2007, that’s what she played as Mario Batali’s sous chef on Iron Chef America. Before that, she trained in Tuscany, then returning to New York, worked under Lidia Bastianich at Felidiaand taught at I.C.E. for three years.But 2007 has been a very good year for Burrell: She not only made an impressive debut at Centro Vinoteca, but also inherited Gusto’s kitchen. Amidst a new wave of Italian trattorias, Anne distinguished herself with her “piccolini,” featuring truffled devil eggs, fried cauliflower wedges and eggplant cakes dabbed with ricotta. She also delivers an excellent fennel pollen-crusted pork chop and rabbit involtino. Status: Single/Married/Divorced Very single What did you want to be when you grew up? Julia Child What was...
Read MoreJoey Campanaro’s Spinach Gnocchi
Spinach Gnocchi Pancetta Beurre-Noisette Chanterelles, sage, capers and Parmesan Prep Time: 1 hour Servings: 8 portions Cooking Time: 2 minutes Ingredients: 2 Idaho potatoes 3 cups all purpose flour 1 bunch of picked, cleaned spinach 2 cups of flour 3 tbsp pancetta 2 tbsp chanterelle mushrooms ¼ cup Brandy 2 tbsp salted butter 3 leeks 3 lemons 3 Roma Tomatoes 1 cup reduced chicken stock 1 bunch fresh sage ½ cup capers 1 cup freshly grated Parmesan cheese Preparation: Peel and boil the potatoes in plenty of salted water until just tender and falling apart. Cool them and then rice them onto a clean tabletop. Blanch and puree the spinach with a little bit of water. Pour the puree on top of the riced potatoes. Add the flour on top and carefully kneed the mixture until a soft ball...
Read MoreQ & A with Jimmy Bradley
With a number of thriving eateries, restaurateur/chef Jimmy Bradley has a keen understanding of the NYC dining scene. Both The Red Cat and The Harrison have succeeded at maintaining their destination status as well as their strong neighborhood followings. “It’s simple. Stand there and do good work,” Bradley asserts in a telephone interview. Before venturing off to open their own respective kitchens, chefs Joey Campanaro, Mike Price and Harold Dieterle have each worked in Bradley’s kitchens and inherited his gimmick-free philosophy. Bradley doesn’t follow trends, he sets them. He ventured into Chelsea with The Red Cat before it became a prominent art and restaurant scene. “Underpromise and overdeliver. That’s the key to The Red Cat’s success,” he continues. Originally named The Red Cat Food Hall, Bradley opened the spot with the deliberate intentions that diners would have no preconceived...
Read MorePichet Ong’s Polenta & Corn Pudding with Shitake Mushrooms, Chives & Marscapone
Polenta & Corn Pudding with Shitake Mushrooms, Chives, and Marscapone (Serves 8) This is a hearty dish that is a pastry chef’s take on polenta and mushrooms. I sometimes make a meal out of it alone and like to add crab meat to the mix but like the mushrooms, be sure to add them right before they go in the oven as you don’t want to get the mix watery from sitting for too long. The batter, once refrigerated, can be stored up to 3 days before it starts to deflate. Mushrooms 220 g mushrooms, rinsed and let dry 2 tablespoon olive oil 1 clove of garlic, minced fine 1 shallot, minced fine 1 teaspoon salt 1 teaspoon pepper 2 tablespoon dry white wine Polenta pudding 350 g buttermilk 30 g butter 50 g polenta 2 ears of corn,...
Read MoreQ & A with Le Bernardin’s Michael Laiskonis
Michael Laiskonis, James Beard Award winner for “Outstanding Pastry Chef of 2007,” began his pastry arts career scooping ice cream at a local Detroit shop at the age of 15. In fact, Laiskonis never intended on becoming a pastry chef, graduating college with a degree in fine arts. During college he inadvertently spent time working at a bakery where he became interested in baking bread. From there, he moved to Tribute restaurant in Michigan where he was quickly named one of the “10 Best Pastry Chefs in America” by Pastry Arts & Design. Eric Ripert brought him to New York to work at the prestigious Le Bernardin. At Le Bernardin, Laiskonis receives praise for his ability to fashion skillfully layered desserts with exquisite flavors, including vanilla yogurt mousse with blood orange gelee, and a soft chocolate ganache with sweet...
Read MoreQ & A With Duff Goldman
You may recognize pastry from his reality TV show, Ace of Cakes, on the Food Network. But Duff’s background consists of much more than an artful cake creator. Duff began his cooking years at the early age of 4, and began working in a professional kitchen at 14. Having a great-grandmother, grandmother, and mother who all worked as cooks or artists, a culinary arts career was somewhat inevitable. Duff studied pastry arts at the CIA in Napa Valley, where he advanced his culinary talent. Having gained notoriety as a skilled graffiti artist as a kid, his technical pastry skills coupled with his graffiti inclinations invited a unique career in pastry. After working in pastry at Keller’s French Laundry, Duff moved back to Baltimore in 2000 and opened Charm City Cakes to televised national acclaim. Status: Single/Married/Divorced Live with girlfriend....
Read MoreRebecca Charles’ Taylor Bay Scallops with Leeks & Butter Sauce
This is a great recipe for homecooks because it is an easy way to introduce yourself to cooking seafood at home. Serves 2 1 small leek 1 cup white wine Kosher Salt and freshly ground black pepper 16 Nantucket or Taylor Bay Scallops in the shell 1/2 pound cold butter, cut into small pieces Prepare the leek by trimming off the dark green top and roots, slicing the white part in half lengthwise, and cutting it into 1/4-inch slices. Immerse the leek slices in a bowl of cold water and agitate then to loosen and remove the sand. Skim the leeks out of the water and into a strainer, leaving the sand behind. In a large saucepan over medium heat, bring the wine to a simmer. Add the leeks and a small pinch of salt and saute for about...
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