Baby Greens with a Lemon Vinaigrette
I made this as a garnish for my Seared Scallops and Corn Velouté dish, but my bowl was so small that I couldn’t really garnish this as the recipe intended. I just ended up snacking on the salad as a side dish, and I really enjoyed the tangy simplicity of this vinaigrette. Natalya and I … Continue reading
Seared Scallops with Corn Velouté
“Seared scallops are very simple to make into a blissful crustacean eat if you follow the rules and don`t over cook it.” Now every time Kei tells me a recipe is “simple,” he proceeds to detail at least 2 pages of instructions that will take 2 hours to prep and 2 hours to cook… his … Continue reading
Chilled Corn Velouté
When my chef friend Kei sent me this recipe, I immediately asked him: “What the %&*# are you having me cook?” Every time Kei sends me a new recipe, I feel like I am studying a new language as I am constantly looking up the definitions of every term, dish, and technique he details. I … Continue reading
Oceana, NYC
Oceana Executive Chef: Ben Pollinger Executive Pastry Chef: Jansen Chan Cuisine: Seafood, American Nouveau Neighborhood: Midtown West Price: $50 per person for food (excluding drinks) I had never been to the original Michelin-starred Oceana restaurant located on East 54th Street, but from what I have heard, it was a sophisticated old-school restaurant dedicated to crafting … Continue reading
Five Points, NYC
Five Points Executive Chef: Marc Meyer Cuisine: American Nouveau Neighborhood: NoHo Price: $20-25 for food per person + drinks Five Points restaurant was launched by the same brunch gurus who brought Cookshop and Hundred Acres to NYC. Five Points opened in NoHo in 1999 and was the first independent venture by Marc Meyer and his … Continue reading
Poached Saffron Apples
I received this recipe from my chef friend Kei, as an complement dish to Roasted Beets with a Curry Vinaigrette. All the flavors from the dishes are fairly intense, and they come together nicely in a unique sweet and salty combination. I think I would love to enjoy these apples as a dessert by themselves, … Continue reading
Beet Top Stew
When cooking beets, oftentimes people will just discard the beet tops. It is such as waste because the stems and leaves can be eaten as well. A great way to use leftover beet tops is to make an easy and delicious beet top stew! This beet top stew recipe was given to me by my … Continue reading
Roasted Beets with a Curry Vinaigrette
` I absolutely love beets — it is such a refreshingly sweet vegetable. I love to eat them with salads or in borscht like Holodnik (Russian cold soup). Typically, you can cook the beets by simply boiling them in water until tender. My chef friend Kei, who works at a very fancy Michelin-starred restaurant … Continue reading
Bohemian, NYC
Bohemian Chef: Kiyo Shinoki Cuisine: Japanese, French, American Nouveau Neighborhood: NoHo Price: $70-80 average per person for food + drinks Attire: Casual **Latest visit: Feb 11, 2011** Yay, new menu items! It’s getting even more global eclectic with some Spanish tapas-esque influences. Plus, a fully amazing cocktail list — woohoo for the liquor license! Bohemian, self-dubbed … Continue reading
per se, NYC
per se Chef: Thomas Keller Chef de Cuisine: Eli Kaimeh Cuisine: American Nouveau, French Neighborhood: Midtown West Price: $275 tasting menu (service included) + drinks Attire: Formal, jacket required It had always been a dream of mine to pass through those blue doors (which I discovered to be nonfunctional) and enjoy the culinary crafting of … Continue reading
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