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Weekly Chef/Menu Report: The Week of April 7, 2014

Weekly Chef/Menu Report: The Week of April 7, 2014



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Every week, we take a look at some new chefs and menus that have appeared across the country. Here’s this week’s roundup:

Connecticut

James Beard nominated chef Dean James Max will oversee a special Eater menu on Easter Sunday at Trumbull Marriott’s Parallel Post. Selections will include seared Scottish salmon, and roasted leg of lamb.

New Orleans

The French Quarter’s Domenica Restaurant will feature a special Passover menu from April 14-22. Courses are set to include wood fire sea salt matzo, pastrami roasted duck, and black and white almond cake for desert.

New York

Grub Street reports that Northern Spy, which recently lost its pastry chef, has lost its executive chef as well. Hadley Schmitt, who had been Northern Spy’s executive chef for two and a half years, has decided to move on.

Bubby’s High Line, located in the Meat Packing District, will be opening an old-fashioned soda fountain starting on April 15. The fountain will include ice cream sodas, shakes, and malts, with a variety of syrups and toppings.

Fig and Olive will be featuring an Easter prix fixe menu that includes truffle mushroom croquette as a starter, with rack of lamb and Riviera salmon as entrées.

Pergola has unveiled a new brunch menu that will include challah French toast with mint, a lamb burger, and a shareable traditional Arabic breakfast that includes falafel, baba ghanoush, and baklava.

Chef Kurt Gutenbrunner’s Wallse, located in the West Village, will feature an Easter Sunday brunch. Customers can choose from a variety of prix fixe selections, including slow cooked salmon, sauerkraut, morels, sherry for dinner and quark soufflé with strawberries for desert.


Greek-Style Spinach, Feta & Polenta Pie

Inspired by a recipe from Diana Henry’s lovely cookbook From the Oven to the Table: Simple Dishes That Look After Themselves, this recipe is based on a Greek dish called kourkouto, a simple and savory “pie” that replaces the phyllo dough in a traditional phyllo pie with a batter made from eggs, cheese, Greek yogurt, and cornmeal. Think of it as a cross between baked polenta, a quiche, and a frittata — and since this version is filled with spinach, feta, and dill, it has spanakopita vibes. It’s a uniquely delicious (and easy!) vegetarian main course that’s perfect for brunch, lunch, or a light dinner.


Watch the video: Αυτοφαγία. Μία Μέρα Χωρίς Φαγητό! Διαλειμματική νηστεία (August 2022).