Upvoted by Kim Lee Baker and 20 others
sylvain-marrari

Executive Pastry Chef at Chefs Club by Food & Wine

Sylvain Marrari

Executive Pastry Chef at Chefs Club by Food & Wine

Answer found helpful by Dani Hannah and 17 others

We just put this Apple Tart with almond cream on our menu last week. To make it, we use a honey crisp apple, and a machine that makes very fine slices of the apple. We roll the slices to make the rose shape, bake it for 45 minutes, and then add some honey and brown sugar. It takes a lot of time to roll correctly and make nice roses, but the result is nice . Finally, we plate it with a salty caramel sauce and créme fraiche sorbet . The idea for this dish was to make something different with an apple tart , we wanted to try something that was both fancy and fun. Hope you enjoy!

Helpful 18 Comments (3)
skyler-zeiger

I spend a disproportionate amount of my income of food

Skyler Zeiger

Amazing! Congrats on a beautiful new dish!

Reply over 1 year ago

barbara-hobson

the best meals are the ones we eat with friends

Barbara Hobson

This is absolutely gorgeous! A work of art!

Reply over 1 year ago

claire-hawthorne

Writer, culinary adventurer, originally from North Carolina

Claire Hawthorne

Lovely work Sylvain! I have been wanting to go to Chefs Club I will most certainly try this out!

Reply over 1 year ago

Upvoted by Cynthia McGowan and 14 others
marc-vidal

Marc Vidal

New York City

http://www.boquerianyc.com

Executive Chef at Boqueria Restaurants

Marc Vidal

Executive Chef at Boqueria Restaurants

Answer found helpful by Stephen Collucci and 15 others

The dish we are most excited is the pork cheeks. We just put it on the menu a couple weeks ago and we are getting really good feedback from our guests.. The smoky lentils are the best part of the dish in my opinion as it goes really well with the braised cheeks.

Helpful 16 Comments (2)
kathleen-jacobs

Aspiring chef, food blogger

Kathleen Jacobs

Looks so good! I love Boqueria I will most certainly try this next time I'm there!

Reply over 1 year ago

kerry-smith

Kerry Smith

New York

When life gives you limes, just add tequila

Kerry Smith

Amazing! Looks as beautiful as it does delicious!

Reply over 1 year ago

Upvoted by Robert Friedman and 12 others
210 West 118th Street, New York, NY
joseph-johnson

Chef de Cuisine at The Cecil

Joseph Johnson

Chef de Cuisine at The Cecil

Answer found helpful by Dani Hannah and 16 others

I'm most excited about our new Goat + Rice dish with banana leaf, braised goat and coconut yass. West Africa is the largest consumer of rice after Asia. I love working with rice, transforming its flavors to highlight what it represents in West Africa today. My new Goat + Rice dish represents a variety of food cultures and flavors. For example, goat is popular through the African diaspora, and rice, turmeric, and banana leaf are popular in both Asian and African cuisine. Although this dish seems simple in appearance, it's incredibly complex in flavor and history.

Helpful 17 Comments (3)
katie-diehl

Life is too short to skip dessert

Katie Diehl

I love love loved the writeup for this, a really nice piece of culinary knowledge! Thank you!

Reply over 1 year ago

neha-patel

Neha Patel

New York City

Event Coordinator, I research great places to eat for a living

Neha Patel

The Cecil has been one of my favorite restaurants this past year, you guys are totally on point! This dish looks like another great addition to the menu.

Reply over 1 year ago

jenny-lee

Jenny Lee

NYC

HTTPS://Instagram.com/pastrylovejen

Pastry Chef, Entrepenuer, Positivity

Jenny Lee

jiji!

Reply over 1 year ago

Upvoted by Sam Rogers and 11 others
414 East 9th Street, New York, NY
toshio-tomita

Chef/Owner at Cagen

Toshio Tomita

Chef/Owner at Cagen

Answer found helpful by Dani Hannah and 17 others

I like to present dishes and experiences to our customers that are unique and different from other Japanese restaurants. It's not just how good the dish tastes but the aesthetics as well. With the new "fukiyose" course we will be replicating the beautiful colors of fall and the flavors of fall ingredients. It's grilled eggplant with seasonal vegetables and Japanese wagyu beef with sweet miso.

Helpful 18 Comments (2)
dara-eskandari

Life is uncertain, eat dessert first.

Dara Eskandari

I fell in love with Cagen when I went there a few months ago, it's incredible! This looks as beautiful as it does delicious...another masterpiece!

Reply over 1 year ago

sheila-mayo

Coffee addict and world traveler

Sheila Mayo

Well the aesthetics certainly are beautiful to look at! Thank you for sharing :)

Reply over 1 year ago

Upvoted by Alessandro Gandolfi and 8 others
126 W 13th St, New York, NY
enzo-neri

Executive Chef at Gradisca Restaurant

Enzo Neri

Executive Chef at Gradisca Restaurant

Answer found helpful by Marisa Maestripieri and 11 others

Hand-made rosemary infused pappardelle, Umbrian style wild boar ragout, juniper berry jus

Helpful 12 Comments (2)

Ann Kaufman

I can only imagine the wonderful dimension the gamey flavors of the wild boar brings to this. Looks SO good!

Reply over 1 year ago

johanna-shi

Ramen Hipster, I loved it before it was cool

Johanna Shi

Wow looks amazing! Beautifully plated and looks delicious!

Reply over 1 year ago

Upvoted by Miles Bernstein and 9 others
evan-mchalffey

Sous Chef at Inatteso Pizzabar Casano

Evan McHalffey

Sous Chef at Inatteso Pizzabar Casano

Answer found helpful by Ann Kaufman and 15 others

Red wine braised wild boar ragu with black olive flavored fresh pasta. Its a bold dish and one that I enjoy making just as much as I enjoy eating. Tons of red wine, black pepper, rosemary, and of course, soul. This is the main ingredient Chef Eric Lind demands of our kitchen staff in every dish we serve. The salty and unctuous fresh pasta coupled with the rich boar ragu and fresh rosemary is a beautiful thing. Throw in a glass of a bold red wine an call it a day. We will have this on our menu for the next few months.

Helpful 16 Comments (1)
alyssa-heitlinger

Private chef specializing in Italian, French

Alyssa Heitlinger

This looks fantastic! Nice work Evan!

Reply over 1 year ago

Upvoted by Alyssa Heitlinger and 5 others
chul-kee-ko

Executive Chef at Fushimi

Chul Kee Ko

Executive Chef at Fushimi

Answer found helpful by Dani Hannah and 11 others

I am most excited about our Marjoram Honey Glazed Duck Breast dish. The dish features tender breast meat and crispy skin, honey with gorgeous marjoram flavor, smoked bacon with sweet dates along with char-grilled squash, quinoa with mushroom, peach & corn. The crispy gyoza dumpling that accompanies the dish is filled with slow-braised, shredded duck leg and Asian vegetables.

Perfect dish for the fall and holidays!

Helpful 12 Comments (2)

Christina White

Looks beautiful and delicious. Thanks for sharing!

Reply over 1 year ago

kristin-cardoza

Mother first, chef second

Kristin Cardoza

Wow the plating for this is gorgeous! Amazing!

Reply over 1 year ago

Upvoted by Scott Chen and 4 others
john-goulette

Executive Chef at Le Philosophe

John Goulette

Executive Chef at Le Philosophe

Answer found helpful by Alyssa Heitlinger and 8 others

The dish I'm most excited about this fall is a Rabbit ballontine with Hudson valley foie gras, burgundy truffles, game Demi glacé roasted chestnuts. Hope you enjoy!

Helpful 9 Comments (1)

Chyanti Mukherjee

Looks incredible! I've wanted to try Le Philosophe for some time :)

Reply over 1 year ago

Something missing from this list?
New Place