AlwaysLearning: Welsh Rarebit

The Gluttoness — September 03, 2009

Welsh Rarebit from The ChipShop on Atlantic Avenue, in Brooklyn Heights.

Welsh Rarebit. If you just heard the name, you would probably expect a plate filled with some kind of rare meat. The reality couldn’t be farther from that. In honor of National Welsh Rarebit Day…

What it is: Welsh Rarebit consists of toasted bread topped with a savory sauce made with melted cheese. The sauce is typically made with Cheddar cheese, although some recipes call for the addition of dark beer, mustard, cayenne pepper and/or Worcestershire Sauce. The cheese-covered bread is then broiled and served very hot so that the cheese is bubbling and golden brown. There are many variations of the original dish. One, the Buck Rarebit, calls for topping Welsh Rarebit with a poached egg.

Where it’s from: This traditional British dish dates to the 18th century, perhaps as early as 1725. The name is thought to be a corruption of the word, ‘rabbit,’ the theory being that rabbit was the food of the poor and that the Welsh, who were notoriously poor, couldn’t even afford that. As such, instead of eating meat with bread, cheese became the ‘meat’ component of the dish. In 1785, by virtue of a misnomer in A Classical Dictionary of the Vulgar Tongue, the name of the dish evolved into “Welsh Rarebit.”

Where to eat it in New York City: Where better to enjoy a classic British dish than surrounded by maps of the Tube, Beatles posters, and plates commemorating Princess Diana in one of New York’s most traditional British gastropubs, The ChipShop (Brooklyn Heights restaurant page, Park Slope restaurant page). The restaurant is best known for a lengthy list of beers-on-tap and deep-fried treatments of pizza, Twinkies and Haddock (for a phenomenal Fish & Chips). But their “English Menu” is full of other British favorites like Scotch Eggs, Haggis, and of course, Welsh Rarebit.

The ChipShop’s glossary defines Welsh Rarebit as “cheddar cheese, heavy cream and mustard on bread and baked—served with tomato.” The folks there identified the mustard as Colman’s and noted that eggs are also used in the sauce. At the restaurant, the slice of thick, crisp white bread arrives browned and bubbling, adorned with a halved slice of tomato. It’s part open-faced grilled cheese, part Croque Monsieur (minus the ham). It’s like a savory, cheesy French Toast. The exterior crust has a hearty crunch, but the heavy dressing of cheese sauce soaks the bread’s innards and oozes from the sliced center.

Welsh Rarebit is comfort food at its finest. It’s no surprise that this decadent dish was a food staple eaten by the poor as it definitely helps you to escape from your financial burdens, at least momentarily, even longer when accompanied by a cool pint.

AlwaysCooking: Free Beef, It’s What’s For Dinner

Arthur Bovino — June 11, 2009

One of the free samples we received recently was Main Street Meats’ premium chopped meat sent by Lee Selig, grandson of the company’s founder, Julius Selig. Their 1946 Blend combines Kobe Brisket, Angus Rib Cap and Boneless Short Ribs with an Angus Chuck base. Main Street says their blend is made daily to order, using a coarse blade so as not to make it too delicate. The number, 1946, refers to the year the company was founded. Three members of AlwaysHungryNY.com took samples to their test kitchens to try the blend in a few of their favorite dishes.

Click for AlwaysHungryNY.com staffer comments about Main Street Meats' "1946 Blend" >>

AlwaysHungryNY: CitiField’s Pastrami Dog

Arthur Bovino — May 20, 2009

Much has been written about the food at the Mets’ new ballpark, CitiField. AlwaysHungryNY has made a thorough investigation of the food both on the field-level and in the Acela Club. But one item, served at several Kosher Grill stands, seems to have been overlooked in all the fuss over “DannyMeyerField”: the Pastrami Dog, ($6.50).

You’re wondering if the dog is made with pastrami— it’s not. It’s a regular hot dog but it’s the best one in the ballpark. Under the watchful eye of Rabbi Katz (right, white beard), the hot dog is slipped into the bun and layered with a generous portion of pastrami which has been cooking on the flat top. The thin pastrami shavings add salty flavor and the ends that have slightly hardened while cooking, add texture. It’s a tasty combination, especially when loaded up with onions and mustard.

Discounting the Yanks’ Lobel’s Steak Sandwich, the Pastrami Dog is just another example of the superiority of the food at CitiField over what’s on the offer at Yankee Stadium.

First Look: Lunch at The Smile

Jeff Zalaznick — April 13, 2009

Stepping down from the cobblestones of Bond Street into the warm, worn, wood and stone confines of The Smile initially transports you to an older New York. Then, you notice rabbit ear light bulbs on the ceiling, knitting kits, and the affectionately culled and kept décor and you feel fortunate to have stumbled into a postmodern hipster time warp. Once you see the tattoo parlor downstairs and hear the Beach Boys playing in the dining room you know that whoever the next Bob Dylan is, he’ll be comfortable here.

From pussywillow-filled fireplaces to unfinished wood ceilings, there are fun things and fantastic textures to look at in this mixed-use concept, new age café. Co-owners Matt Kliegman and Carlos Quirarte filled their space with things that make you nostalgic for a time you’ve never known. A screen door separates the kitchen and coffee bar and a bank-teller window stenciled with “Information” acts as the kitchen pass. There’s an old soap box in the bathroom, elegant lists of pomades and balms from Officina Profumo on high quality card stock and a depiction of the “Great Conemaugh Valley Disaster of 1889” on the wall.

Smoked Salmon with Lemon Caper Cream Cheese
Russ & Daughters Gaspé Nova on Toasted Multigrain

The Smile is a great place to stop in for a cup of strong coffee made using the antique Faema coffee machine, and for salads and sandwiches constructed with locally-sourced, well-chosen ingredients. Sandwiches are at a low price point ($8-$13), but everything has been given the proper amount of care: meats are from Schaller and Webber, Nova is from Russ & Daughters, cheese is from Murray’s, milk is from Ronnybrook and the bread is from Sullivan St. Bakery. Chef Melia Marden makes good use of her small kitchen and regularly scours the farmer’s market for great side dishes (she treated us to minted sugar snap peas with sea salt on one visit).

You can’t go wrong with any of the sandwiches (each is accompanied by a generous pile of excellent North Fork potato chips and neatly thin-shaved house-cured pickles), but the Harissa Honey Roasted Chicken Breast with Manchego and Lemon Mayonnaise and the open-faced Smoked Salmon with Lemon Caper Cream Cheese on toasted multi-grain (pictured above) starred. Manouri Cheese with Fig on Toasted Sourdough and the warm Chocolate and Brie Baguette sandwiches doubled as delicious desserts and the tart basil-infused lemonade had the perfect not-too-sweet pitch.

Though at first glance there seems to be a lot of moving parts, it all functions together, as a relaxed, cool atmosphere where neither model nor lumberjack would seem out of place. Right now, they serve lunch all day from 11a.m.-5p.m., and they plan to launch a dinner menu in June.

Now, without further adieu, AHNY is pleased to bring you the first look at The Smile’s high quality café fare.

Roast Beef
with Horseradish Cream, Arugula & Roasted Cherry Tomatoes on Toasted Sourdough

Ham & Gryuere
with Cornichons & Grainy Mustard on Baguette

Chocolate & Brie Baguette
served warm

Click Here for the Full Dish by Dish >>

AlwaysLearning: Every Dog Has Its Way

April 06, 2009

Now that baseball season is finally upon us, it’s time for stadium fare to reclaim its place in the limelight. With everyone so busy talking about the hot new chef-driven concepts coming to Yankee Stadium and CitiField, it seems like baseball’s quintessential snack, the hot dog, isn’t getting much play. But don’t overlook the hot dog just yet, because it isn’t as basic as it seems. Coast to coast, city-by-city, there are hundreds, if not thousands of ways to cook, top, and eat the almighty weenie. Decisions must be made as to whether your bun is steamed, grilled or left alone and of course there is always an unlimited array of toppings between ketchup, mustard, kraut, cheese, onions, chili, peppers, and the list goes on and on. However you have it, a great dog always makes for a doggone good day. Here are some fun takes on the classic, to help you start the season off right:

Brats
The Location: Sheboygan and Milwaukee, WI
The Dog: Bratwurst (large, white, pork -based hot dog), preferably Usinger’s
The Bun: A brat bun (Milwaukee) or a hard-roll (Sheboygan)
The Method: Simmered with onions in beer and finished off on a charcoal grill
The Toppings: Onions, cooked and topped with brown or dijon mustard
The Spot: The parking lot of Lambeau Field a few hours before a Green Bay Packers game

Cheese Coney
The Location: Cincinnati, OH

The Dog: Pork or beef hot dog

The Bun: Steamed

The Method: Boiled or grilled

The Toppings: Mustard, diced onions, Cincinnati-style chili, and a mound of shredded cheddar cheese
The Spot: Skyline Restaurant

Click here to see more dogs >>

AlwaysTraveling: Little Big’s (Houston, TX)

Maryse Chevrière — April 01, 2009

Beef Slider with Cheese, and 4-Minute Fries at Little Big’s in Houston, Texas.

Restaurant: Little Big’s
Location: 2703 Montrose Boulevard, Houston, TX 77006 (2nd location)
Contact: (713) 521-2447
Hours: Sun-Wed, 11:00am-10:00pm; Thur, 11:00am-11:00pm; Fri-Sat, 11:00am-3:00am.
Grade: A
Recommended Dishes: Beef Slider, Spicy Chicken Slider, and 4-Minute Fries.

It’s true what they say, everything is bigger in Texas— especially when it comes to food. But Houston’s latest burger sensation is helping diners overcome their gastro-sizism and realize that good things do come in little packages, or bites, at least. At Little Big’s, the popular new slider joint from Reef’s chef Bryan Caswell, and co-owner Bill Floyd, the motto is, “little burgers, big taste.” The 3 oz. patty, which is made from fresh, never-frozen beef, is ground in-house daily, and certainly delivers flavor-wise.

The meat is perfectly-seasoned, and a cross-section of the mini burger reveals a light pink center—no easy feat considering the burger’s size. The sweet, caramelized onion topping provides a little steakhouse flair, and adds to the juiciness of an already succulent burger. As my dining companion observed, “I can see why they call it a slider, they slide right out of the buns.” On that note, the homemade yeast rolls deserve a shout-out. Baked fresh every few hours, they’re chewy, slightly tangy, and hold up under the ooze of the messy burger.

While the Beef Sliders steal the show (especially topped with a slice of melted aged Cheddar), the tiny menu features other standouts. Chef Caswell has truly outdone himself in the fry department with his 4-Minute Fries. Hand-cut and deep-fried to-order for a lengthy four minutes, the large basket of golden, coarse sea salt-sprinkled fries are exquisitely crispy. The Spicy Chicken Slider is tender with a wonderfully crunchy coating and a mild, lingering heat. The vegetarian option, the Shroom Slider, was the only disappointment. As good as a fried, three cheese-stuffed Crimini mushroom cap sounds, there’s something off with the flavor combination that honey mustard sauce didn’t help.

Even better, the small sliders are matched by equally small, er, low, prices—especially fortunate since a true Texan might need a half-dozen to fill-up. One slider costs $2.08, and a trio (three sliders, your choice) is just $5.78. Add a large basket of fries for less than $2.00, and you have a full meal for under $10.00. You’re even left with enough money to indulge in a “hard” shake (like a Sangria Slushie, or blended White Russian), or enjoy a glass (or bottle) of wine from the impressively cheap wine list.

Pie-by-Pie: Co.

The Gluttoness & The Hungry Goat — March 24, 2009

Obviously followers of the Pizza Bianca at Sullivan Street Bakery, Jim Lahey’s new pizzeria had the AlwaysHungryNY Council of Eaters eager to try our first pie. Due to the consistently long-lines, we waited until Co. opened for lunch in order to avoid the nighttime madness and slip in for a relaxing afternoon of pizza gluttony. With its modern, industrial aesthetic and boisterous crowd of young-and-old alike, the fun soundtrack set the tone as we were sandwiched between two couples (one of whom was incredibly upset over being charged $54 for 3 glasses of Chardonnay) at the long communal table that runs the length of the restaurant. The special of the day was a “Charcuterie Pie” featuring a sauerkraut base, topped with 3 types of sausage, parmesan, béchamel and spicy mustard. It is important to always note the specials, because when they are well-received, like the Stracciatella, they are added to the daily menu in place of an under-performing pie. Now, to the tasting…

1. Margherita, $13.00 (Tomato, Buffalo Mozzarella, Basil)

Grade: B

It seemed mandatory to start off with the basic. The crust was airy, charred around the edges and the bottom, and doughy on the inside. The tomato was subtle and sweet. The sparse rounds of cheese were mild, but flavorful. Unfortunately, both combined to create a serious waterlog in the center of the pie. More salt would have brightened the whole experience.

Click here for the rest of the Pie by Pie >>

AlwaysHungry: Defonte’s of Brooklyn

February 24, 2009

The Manhattan branch of Defonte’s, the old-school Red Hook sandwich shop, finally opened at 21st St & Third Ave. The store’s design more resembles a chain eatery (à la Potbelly’s) than the Red Hook original but New Yorkers lining up 15-deep have quickly demonstrated the previously untapped, intense desire for these famous, over-sized deli sandwiches. The AlwaysHungry Council of Eaters sampled six (five hot and one cold) and from first glance they were truly archetypal Italian-American sandwiches. Not fancy yet sophisticated. Beautiful golden bread with a crisp exterior housed generous piles of thinly-sliced meats, meatballs and chicken parmesan.

There is no debate that Defonte’s is good and a welcome addition to the neighborhood, but unfortunately, we were all repelled by Defonte’s signature fried eggplant which garnishes many of their sandwiches. The paper-thin slivers of eggplant were each suffocated by a pound of soggy, once-fried batter. These slices both tasted and looked like tofu and their blandness seemed to negate the flavor of each sandwich. With or without the eggplant, every sandwich was in dire need of condiments (oil, vinegar, mustard and/or mayo for the cold ones, and extra tomato sauce for the hot ones).

The Sausage & Pepper sandwich was our favorite. The Italian sausages had the full bodied flavor we were looking for, which was lacking in the rest of our order, making us thankful for our office bottle of sriracha. Still, with Defonte’s just blocks away (Baoguette and Defonte’s, how lucky are we?), we will have to re-evaluate our stance on these sandwiches. To avoid the plight of the eggplant, next time we plan to build our own sandwiches—Jeff’s thinking a ham, roast beef, hot salad, mustard, balsamic & oil. With no nearby competition, we’re definitely glad they’re here. They have so much potential and we are sure they are going to get better.

Menus Made Simple: Shang

February 24, 2009

To truly be AlwaysHungry, one must fluently speak food in at least five languages, but as you journey towards enlightenment there will be times when a menu presents too many obstacles. Enter Menus Made Simple: our way of making sure that you are properly prepared before you go to a restaurant. There is nothing more annoying than asking the waiter a thousand questions, and now you can save yourself the embarrassment.

Osmanthi: Flowering plants native to East Asia. The tiny, white flowers bloom every season except winter and have a strong fragrance and floral flavor.

Burdock Root: The root of the burdock plant is best known for its prickly heads that resemble thistles. Burdock is grown in many nations but it is native to Asia where the roots are commonly used in the cuisine. They have a brownish-red outer layer and pale gray flesh inside. The flavor of young burdock root resembles that of an artichoke while older roots tend to become bitter.
Magret Duck Breast with Osmanthi Flower Chili Honey & Braised Burdock Root

Tong Yuan: Eaten in Singapore to celebrate Don Zhi, these gummy dumplings are made from glutinous rice dough that is rolled into marble-sized balls and are often served in soup. The balls are boiled and are ready to eat when they float. Any additional flavor and color can be added to the dough during the kneading process.
Traditional Warm Black Sesame & Peanut Tong Yuan, Grapes, Watercress & Osmanthi Honey Consommé

Water Shield (aka Dollar Bonnet): Perennial, aquatic “herb” with floating oval-shaped leaves that are green on top and reddish-purple underneath with small, light-purple flowers that rise above the surface. Water sheild imparts a light, fresh essence although it has no distinct taste, instead it takes on the flavor of the soup with which it’s often prepared.
Kelp-Marinated Seared Kobe Beef with Pickled Vegetables, Water Shield, Browned Butter Soy & Wasabi

Char Siu (aka Barbequed/Roast Pork): This type of sui mei (Cantonese roast pork) literally translates to “fork roast” after the traditional method of preparation. Long strips of seasoned, boneless pork are skewered with long forks and placed in a covered oven or over a fire. The meat, typically a shoulder, is seasoned with a mixture of honey, five-spice powder, fermented tofu, dark soy sauce, hoisin sauce, red food coloring and sherry or rice wine vinegar which turns the exterior layer of the meat a dark red.
Shaved Char Siu Pork Loin with Hot Mustard Green Bean, Lily Bulb & Almondine Salad

Mantou: A dough made from wheat flour, water and leavening ingredients that is commonly used to make Chinese steamed buns.
Whole Wheat Mantou Bread/Foie Gras & Chicken Liver Pate with Green Onion Pancakes, Wheat Mantou Crisps & Black Currant Jam

Lemon Balm: An herb in the mint family native to Europe and the Mediterranean. The name comes from the leaves’ slight lemon scent and it’s often used as a flavoring element in ice cream and herbal teas.
Crispy Lobster, Salted Duck Egg, Lemon Balm, Shallot & Chili Lime Juice in Lettuce Wrap

Pennywort (aka Brazilian Water Ivy): Bright green-stemmed plants with round leaves and low-growing habits. The plants do not need be rooted and thrive best in aquatic, marshy environments. Their flavor is marked by a slight, bitter tang.
Thin Sliced Octopus with Tomatillo, Tomato Salad & Pennywort Relish

Black & White Tree Ear Mushrooms (aka Wood Ear Mushrooms): These types of mushrooms grow in bunches out of the sides of trees making it look like the trunks have ears. The lobes are meaty and flat on the other end and can get as big as 8” across. These mushrooms are best known and most often used in Asia although they grow in China, Europe and the United States. When fresh, they have a somewhat gummy texture and are translucent in color. When dry, they turn black, but they are the only edible mushroom to have the same flavor and texture when fresh or when dried and reconstituted.
Steamed Soy Spinach Custard with Black & White Tree Ear Mushrooms & Soy Juice

Madai: The name for Japanese red snapper.
Sashimi of Madai poached in Fresh Chicken Coriander Broth

Djan: A Sichuan-style chili sauce.
Smoked Squab Breast & Foie Gras in Lotus Crepes with Savory Bean Djan

Desert Moss: A black and hairy green that grows outside Beijing and has a mushroom-like taste.
Homemade Steamed Tofu Custard with Crab, Shrimp, Lobster, Mussels & Air Dried Scallop, Desert Moss & Tanjin Bouillon

AlwaysHungry: Momofuku Ko

Jeff Zalaznick & The Gluttoness — February 23, 2009

“We should go to Co. for our office meal,” I said late last week upon learning that Jim Lahey’s Company had finally acquiesced to being open during lunch hours.

Jeff heard “Ko,” and wearing a smirk, secretly went to check availability at Momofuku Ko .

“We’re going,” he said, inspiring me to celebrate over the prospect of eating artisanal pizza.

“No,” he corrected, “I mean, we’re going to Momofuku Ko.”

In a rare moment of availability and well-guided fate, he had unbelievably snatched up a coveted lunch reservation for 12:20pm this past Friday. I couldn’t believe it, but his giant smile and a printed confirmation dispelled my skepticism. I broke into a prolonged extra-happy dance, which lasted until we sat down for the meal. Some people play 18 holes in an afternoon—if you’re AlwaysHungry, you enjoy an 18-course meal.

Since photography is banned (while twittering about our meal, I was even accused of taking pictures with my phone), we decided the most interesting way to share our experience was to grade each course individually without discussion. Here is a Dish by Dish and our results:

1st Course: Trio of Hors d’Oeuvres

Fried Amaebi (Sweet Shrimp) Heads

The Gluttoness’ Grade: B+
Jeff Zalaznick’s Grade: A+

Pommes Souffle with Caviar & Crème Fraiche

The Gluttoness’ Grade: A+
Jeff Zalaznick’s Grade: B

Pomegranate-Glazed Duck Tongue Confit over Grilled Rice Cake

The Gluttoness’ Grade: A-
Jeff Zalaznick’s Grade: B+

2nd Course: Oysters
New Brunswick Beau Soleil Oyster topped with American Hackleback Caviar & Lime

The Gluttoness’ Grade: A-
Jeff Zalaznick’s Grade: B+

3rd Course: Kampachi
Japanese Kampachi with Lemon Balm, Daikon Radish, Sea Salt & Mustard Sprouts

The Gluttoness’ Grade: B+
Jeff Zalaznick’s Grade: A-

4th Course: Fluke
Sliced Long Island Fluke topped with Gochujang, 2-Year Aged Artisanal Soy Sauce, Chives & Ginger-Pickled Shallots

MMS: Gochujang — A fermented chili paste similar in flavor to Sriracha.

The Gluttoness’ Grade: A+
Jeff Zalaznick’s Grade: A+

5th Course: Sweet Shrimp
Amaebi (Sweet Shrimp) tossed with Avocado, Blood Orange, Mustard Oil & Tomburi Seeds

MMS: Tomburi Seeds — Also known as “boiled broom corn” or “Vegetarian Caviar”, they are used to add a caviar-like popping sensation.

The Gluttoness’ Grade: A-
Jeff Zalaznick’s Grade: A+

Click Here for the other 12 Dishes >>

AlwaysHungryOlympics: Shinji Nohara Hits the Big Apple

Jeff Zalaznick — February 19, 2009

The AlwaysHungry Olympics is a feature dedicated to gastronomic feats that defy normal human boundaries. These expeditions are a true test of strength, endurance and concentration that can only be achieved through practice and dedication of the mind, body and soul. The AlwaysHungry Olympics demonstrates how some can turn eating into a sport, and on that rare occasion, into an art form.

Shinji Nohara embodies the spirit of AlwaysHungry. As GastroGuide to any American food dignitary who arrives in Tokyo, Shinji is the man to call when you arrive in Japan hungry. Thus, it is no surprise that when I landed in Tokyo last October, he was there to greet me. A ten day Tour de Gluttony ensued, which took us from Tokyo to Kyoto. I left with not only an incredible understanding of the best food Japan has to offer, but also with a great friend who quickly earned the honor of being called AlwaysHungryTokyo. When Shinji emailed me last month and told me he was coming to NY for a night, I knew things had to get serious. Let the games begin:

7 p.m. – Hors D’oeuvres
We met in the Meatpacking District, and walked over to Morimoto as I thought that true Japanese American fusion would be a good warm up for Shinji.

Drinks: Morimototini & Signature Hibiscus cocktail

• Crispy Rock Shrimp Tempura with Spicy ‘Kochujan’ sauce & Wasabi Aioli
• Tuna Pizza with Olives, Anchovy Aïoli & Jalapeño

The Tuna Pizza is a great example of Japanese, Italian and American fusion anywhere, but Morimoto’s culinary genius is best seen in the Rock Shrimp Tempura; a dish that he first invented at Nobu years ago. This one is special because it is an Asian play on American Buffalo Wings, the spicy red sauce is a replica of traditional buffalo wing sauce while the heat of the green wasabi evokes honey mustard.

7:30 p.m. – Appetizer
For the next course, we walked across the street to Del Posto to indulge in some of New York’s best Italian.

Drinks: Prosecco, Dirty Vodka Martinis & Neroni

• Asaggi: Caviar Canapes, Shot of Honey-Wheat Soup, Fried Parmesan Balls, Chicken Tramezzino
• Bread Basket with Homemade Lardo & Butter (arguably the best bread basket in New York)
• Tris of Pasta: Gnocchi al Pesto, Orecchiette with Rabbit, Penne Pacchu-Picchu

Click to go on to the Main Course >>

Menus Made Simple: Per Se

February 08, 2009

To truly be AlwaysHungry, one must fluently speak food in at least five languages, but as you journey towards enlightenment there will be times when a menu presents too many obstacles. Enter Menus Made Simple: our way of making sure that you are properly prepared before you go to a restaurant. There is nothing more annoying than asking the waiter a thousand questions, and now you can save yourself the embarrassment.

Sabayon: Sabayon is a light, frothy sauce made by continuously whisking egg yolks with a liquid (typically water or vinegar) in a bain-marie over simmering water until it becomes thick and triples in volume. It can be be used in both sweet and savory dishes.
“Oysters and Pearls”: “Sabayon” of Pearl Tapioca with Island Creek Oysters and Sterling White Sturgeon Caviar

Crosnes: Also known as Chinese artichokes, Japanese artichokes, and chorogi. Crosnes are tiny, crisp, white tubers belonging to the mint family that have a nutty, artichoke-like flavor. They are seasonal in Winter and popular in French cuisine.
Salad of Marinated Globe Artichokes with Pickled Crosnes, Blood Orange “Supremes,” Nicoise Olive Petals and Mustard Cress with Violet Mustard

King Richard Leeks: An early varietal of leeks that are very large and long, they can reach up to 12 inches in length. As with other leeks they have a mild flavor between that of garlic and an onion.

Pommes Maxim’s: Pommes Maxim are a specific preparation of thinly-sliced potatoes generously tossed in clarified butter, arranged in a decorative, slightly overlapping pattern, sprinkled with salt and cooked in the oven until crisp. The dish originated at “Maxim’s” restaurant in Paris.
“Beets and Leeks”: Butter Poached Nova Scotia Lobster with Melted King Richard Leeks, “Pommes Maxim’s” and Red Beets Essence

Sultana: They are white, seedless grapes of Turkish or Iranian origin. The name is also given to raisins that are made from these particular grapes, which are larger than currants but smaller than regular raisins, known as golden raisins. Sultanas are also referred to in America as Thompson Seedless, and are enjoyed for their extra sweet flavor.

Piccalilli: A traditional Indian sweet/spicy pickle relish that typically includes tomatoes, sweet peppers, onions, cucumber or other garden vegetables.
“Lord of the Hundreds” Piccalilli with Shaved Radishes & Sultanas

Moulard Duck: The Moulard is a hybrid cross between the Pekin and Muscovy duck. This large duck is distinguished because its breast, called a Magret, is known to be the best-tasting duck breast available.
Terrine of Hudson Valley Moulard with Black Winter Truffle, Frisée Lettuce and Balsamic Glaze with Toasted Brioche

Click Here to Decipher More Menu Items >>