Seasonal Wines In The Garden
Reflecting on how the vibe is different in the Garden, Beverage Manager and Sommelier James Jusseaume looks to wines that are not only refreshing…
Sullivan County Backyard Farms
With Sullivan County farmland a mere 85 miles north of Manhattan, local is an apt descriptor. But it goes a step further in our…
Strawberry-Rhubarb Cream Pie
When Executive Pastry Chef Zac Young reels off his secret ingredients for summer desserts—tarragon, basil, and lemon thyme— you can sense his excitement. Summer…
The Secret Garden
If there’s one thing New Yorkers are united in during the dog days of summer, it is the perpetual search for the perfect summer…
Summer Cocktails
Four and Twenty Blackbirds The inspiration for this cocktail started with a rum punch, but with a less traditional and less sweet take on…
RRRASPBERRY
TWIST – Chef Pierre Gagnaire RASPBERRY COULIS 1 kilogram raspberry puree 1 lemon zest 1 lime zest 1 orange zest 200 grams sugar 20…
RICOTTA GNUDI WITH FORAGED MUSHROOMS, BROWN BUTTER, AND THYME
THE VILLAGE PUB – Chef Dmitry Elperin RICOTTA GNUDI 3 3/4 cups ricotta cheese 1/4 cup all-purpose flour 1/4 cup parmesan cheese, finely grated…
BUTTER-POACHED MAINE LOBSTER, RICOTTA GNUDI, BRAISED GEM LETTUCES
SPRUCE – Chef Mark Sullivan 20 ounces lobster meat 16 pieces oven-dried tomatoes 16 pieces ricotta gnudi 4 ounces lobster jus 4 pieces braised…
OLIVE-OIL POACHED SALMON
TRU – Chef Anthony Martin INGREDIENTS Four 5-ounce portions of Scottish or king Salmon (skin removed) salt and pepper 1 tablespoon grape seed oil…
WARM WHITE AND GREEN MICHIGAN ASPARAGUS WITH AGED PARMESAN AND POACHED EGG
EVEREST – Chef J. Joho INGREDIENTS 2 bunches white asparagus 2 bunches green asparagus 1/2 quart milk 3 tablespoons butter 1 lemon, juiced Salt…