Paula Deen is a dangerous person who cooks and sells shit everyday. And screw FOX news & the rest of the idiots who blame it on grease.
It ain't the grease baby, grease doesn't give you diabetes. Its the bisquick, corn syrup, sugar, white carbs, commercial fries...
From Chapter one of my book "We Want Clean Food" - I have ranted that White Stuff is poison---http://www.ricorlando.com/store.html
Is the worm turning? I don't know. Maybe so, maybe no.
I say no because Now the New PD will make a mint endorsing Glucophage for Novo Nordisc--More Poison served up by Ms Deen--and her fans will treat her like Lady of Fatima.
If you don't think that there are mind games going on you are all suckered. In the health craze era of the 80's, bacon was demonized, sales went down an there were a lot of "Pork Bellies" sitting around not making profits for the corn, grain, antibiotic and chemical and "industrial commodities" companies ( oh yea, I mean Pig farmers). So they lobbied the GOVT to be awarded gazillions of dollars for Promo to get bacon (and cheese) "Moving" again. Think it worked? There are more clones moaning "I love Bacon" in American than there are chanting Bhuddists in Tibet. We are, as a culture, suckered, manipulated and molded. Free choice is not an option here. The only option is choosing what lie are you going to believe and why.
So , what are you going to believe-
A televsion image sponsored by agribusiness and drug companies, or lil ol' me?
WE WANT CLEAN FOOD!!!! Ric Orlando chef of New World Home Cooking Company in the Saugerties/Woodstock region of the Hudson Valley and New World Bistro Bar in Albany offers rants, reviews, ramblings and recipes from a chef who lives the life...
Ric Orlando's Holiday Cooking Class at The Regional Food Bank, Latham, NY 12.7.2011
Have fun with these!
4 Holiday Traditions
Ric Orlando
New World Bistro Bar, Albany
New World Home Cooking and
New World Catering, Saugerties
www.ricorlando.com
America the The Melting pot offers great culinary holiday traditions. Learning about our neighbor's feasting is a great way to create better understanding among ourselves. Food is a great bridge.
These 4 recipes, derived from Hanukkah, Kwanzaa, Catholic Christmas Eve and Traditional English Christmas are all delish. Almost makes me reconsider...
Hanukkah Latkes
In this recipe we will learn a classical French cooking technique that will keep your latkes light and crisp. Yes, I have been honored in the past to be the the Woodstock Jewish Congregation’s official Latke Maker for Hanukkah, and they are a discerning group to say the least! Remember, to keep them from being greasy, shred the potatoes two ways and go easy on the squishing.
Makes about 10
2 large Yukon Gold or Russet Potatoes, peeled
1 small onion
1 tbs horseradish
potato starch, flour or corn starch as needed, about 1/4 cup
2 free range eggs
salt and pepper to taste
2 cup duck fat, schmaltz or neutral flavored vegetable oil
To prepare the potatoes and onion.
Use mandoline and julienne the potatoes about half way down and then finish the potatoes on the large side of box grater. This will give you two textures. the grated with get creamy while the julienne will give you your crisp.
Put in a mixing bowl. Now peel and grate the carrot on the box grater, or grind until smooth in a food processor.
Now season a bit. Sprinkle with salt. Toss, Sprinkle a little more. Taste. Salty enough?
Don’t add too much. Well season again later. This step helps to bring the water out of the potatoes, but contrary to many Jewish home recipes, we WANT the water. You will see why next step.
Now add the horseradish. Scramble the eggs and pour over the potatoes. Hit it with a few generous grinds of the pepper mill. as you like it.
Mix it all together very well.
Now we are going to add the starch. Sprinkle a about 1/4 cup on the mix and toss it together. The accumulated water will begin to get white. You goal is to get the water to look and feel like heavy cream.
Depending upon the potatoes you use, there will be more of less water. If you need to add a little more starch, do it.
So now you ave a bowl of shredded potato mix sitting in a pool of creamy, starchy slurry. Very good!
Heat a heavy pan with 1/4 deep of fat or oil. Now we will make a taster. Pick up a golfball size handful of the mix and don’t squeeze it dry. Carefully drop. it in the hot oil and allow to cook on one side, looking like a little haystack until you notice that the edges are getting a bit brown. When this happens, gently turn it over. Press gently, making it about 1/3 inch thick. When it is sufficiently brown remove it and taste it. If necessary, you may adjust the salt.
Cook the remaining latkes off in batches making sure you don’t crown the Pan and keeping the oil temperature steady and hot enough. You can put the cooked latkes on a cookie sheet and reheat to order.
Homemade Applesauce
This is soo easy--all you need are apples, a pot and a food mill.
8 nice apples
water
Wash the apples and remove the stems. Leave whole.
Put in a pot and cover with water. Boil until the apple collapse, around 1 hour. adding more water if necessary. Use a slotted spoon and run through food mill.
Use some of the cooking water to achieve a soft applesauce consistency.
If you like to add sweetener or spices, and then AFTER you have pureed the sauce.
Kwanzaa Peanut Soup
Peanuts are a New world food. they were brought to Africa in the Slave ships in the 1600s and have become a staple food there ever since. This recipe is derived from a dish from Ghana, called Ground Nut soup. It is also used as a sauce for chicken.
makes 1 gallon
1/2 cup chopped celery, reserve leaves
2 cup diced onion
2 smashed cloves garlic
1 cup sweet potato, peeled and diced
vegetable oil
1 tsp cayenne plus a tiny bit for garnish
1 tbls coriander ground
1 tsp cardamom ground
1 tsp fennel ground
2 cups canned tomatoes
1 small bunch of parsley, chopped
3 qts vegetable or chicken stock
2 cups natural peanut butter or lightly salted peanuts, ground in a food processor
In a heavy pot, saute the vegetables in oil until softened. Add the spices. Cook for a few minutes to release the aromas. Add the tomatoes, parsley and stock. Simmer for 30 minutes to amalgamate. Puree untl smooth in a blander. Whisk in he peanut butter to thicken. Garnish with a sprinkle of cayenne and celery leaves.
Zuppa di Pesce
This is the feast of the 7 fishes, representing the 7 sacraments of the Catholic religion. It is based upon not eating meat in honor of the sacrifices and hardship of Mary and Joseph, birthing in a barn, riding mule with no air conditioning, using a star instead of On-Star...etc. If you have only 5 or 6 fish variations, don’t fret. unless you are exceedingly pious.
This is a relatively simple dish with loads of regional and family variations. Most important--keep it simple, make the sauce and then add the fish in the order in which they take to cook,--- and don’t overcook the fish.
makes 4 portions
1 medium onion, diced
2 tbls minced garlic
1 tsp crushed pepper
olive oil
1 cup fennel, sliced
1 cup or more white wine
32 oz clam juice
2 cups water
1 small can tomato paste
1 can plum tomatoes, squished through your fingers.
parsley, basil, oregano, bay leaf
1 lb spaghetti, cooked al dente
4 shrimp, peeled and deveined (save peels)
4 scallops
8 clams, scrubbed
16 mussels, scrubbed, debearded
2 hard crabs
4 oz crabmeat
4 oz calamari, cut into medium rings, tentacles intact
8 oz mild white fish- bass, cod, pollack, hake, cut into 4 pieces.
salt to taste.
Fist we will make the stock and sauce.
In a heavy pot saute the shrimp shell peelings and the two live crabs in a little olive oil.
When the crabs and shells turn pink. Add about half of the onions, half of the fennel and half of the garlic and saute until golden around the edges. Add the tomato paste and saute some more, cooking it into the veggies. Add a bay leaf, a small hand full of parsley and the wine and cook vigorously for about 5 minutes. Add the clam broth and the water and cook at a medium simmer for 30-40 minutes. Strain and reserve the broth.
Meanwhile you can build the base sauce.
In a another pot, saute the remaining onions, crushed red, fennel and garlic and saute until golden. Add the tomatoes and rinse the can with water and add a half can of water and allow to come to a boil. Reduce to simmer gently while the stock cooks.
When the stock is done, strain it and add it to the tomato sauce.
Now we will choreograph he finish! You will need a pot for pasta and a pot with a tight fitting lid for the seafood.
Put on your pasta water, nice and salty. When it boils add the pasta and stir.
At the same time put on the sauce. As soon it it reached a boil add the baby octopus, fish filet pieces and the clams and cover tightly. After about 5 minutes,,,the clams will begin to open a bit (anticipate this). This is when you add the shrimp and scallops, When the shrimp are pink, add the calamari, crab and mussels. As soon as the mussels start to open turn off the heat, fold in plenty of parsley and basil and cover again. It can stay off he heat, uncovered for 15-20 minutes without overcooking the fish. As long as it is not boiling, the fish will be fine.!
Strain pasta, put into bowls and ladle on the seafood!
We Want Some Figgy Pudding
I tested a few recipes and like this one best-- It is from www.food.com.
This is very Dickens!
• 1/2 cup butter
• 2 eggs
• 1 cup molasses
• 2 cups mission figs (buy 1 lb. chop yourself)
• 1/2 teaspoon grated fresh lemon rind
• 1 cup buttermilk
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 2 cups brandy
• cheesecloth
Directions:
1. 1 Preheat oven to 325 degrees.
2. 2 Grease a 9-inch tube pan.
3. 3 Beat butter until soft.
4. 4 Add eggs and molasses and beat till fluffy.
5. 5 Add chopped figs (try to use good quality figs), grated lemon rind, and buttermilk.
6. 6 In another bowl combine all the rest of the ingredients (all dry ingredients).
7. 7 Pour dry ingredients into fig mixture and stir well.
8. 8 Pour into tube pan and cook for about an hour or until toothpick comes out pretty clean.
9. 9 After about 15 minutes, try to dislodge cake and put out onto a baking rack.
10. 10 Soak enough cheese cloth to go around the cake a couple times in brandy.
11. 11 When cake is cool, wrap it up well and soak for 24 hours.
12 Serve with brandy caramel
-
1 cup sugar
1/2 cup melted butter
1/4 cup cream
1/4 cup brandy
Melt the sugar until amber colored Add butter and whisk. Remove from heat and add the cream and brandy and wisk togther!.
Read more: http://www.food.com/recipe/we-want-some-figgy-pudding-124650#ixzz1fsN4DyWn
4 Holiday Traditions
Ric Orlando
New World Bistro Bar, Albany
New World Home Cooking and
New World Catering, Saugerties
www.ricorlando.com
America the The Melting pot offers great culinary holiday traditions. Learning about our neighbor's feasting is a great way to create better understanding among ourselves. Food is a great bridge.
These 4 recipes, derived from Hanukkah, Kwanzaa, Catholic Christmas Eve and Traditional English Christmas are all delish. Almost makes me reconsider...
Hanukkah Latkes
In this recipe we will learn a classical French cooking technique that will keep your latkes light and crisp. Yes, I have been honored in the past to be the the Woodstock Jewish Congregation’s official Latke Maker for Hanukkah, and they are a discerning group to say the least! Remember, to keep them from being greasy, shred the potatoes two ways and go easy on the squishing.
Makes about 10
2 large Yukon Gold or Russet Potatoes, peeled
1 small onion
1 tbs horseradish
potato starch, flour or corn starch as needed, about 1/4 cup
2 free range eggs
salt and pepper to taste
2 cup duck fat, schmaltz or neutral flavored vegetable oil
To prepare the potatoes and onion.
Use mandoline and julienne the potatoes about half way down and then finish the potatoes on the large side of box grater. This will give you two textures. the grated with get creamy while the julienne will give you your crisp.
Put in a mixing bowl. Now peel and grate the carrot on the box grater, or grind until smooth in a food processor.
Now season a bit. Sprinkle with salt. Toss, Sprinkle a little more. Taste. Salty enough?
Don’t add too much. Well season again later. This step helps to bring the water out of the potatoes, but contrary to many Jewish home recipes, we WANT the water. You will see why next step.
Now add the horseradish. Scramble the eggs and pour over the potatoes. Hit it with a few generous grinds of the pepper mill. as you like it.
Mix it all together very well.
Now we are going to add the starch. Sprinkle a about 1/4 cup on the mix and toss it together. The accumulated water will begin to get white. You goal is to get the water to look and feel like heavy cream.
Depending upon the potatoes you use, there will be more of less water. If you need to add a little more starch, do it.
So now you ave a bowl of shredded potato mix sitting in a pool of creamy, starchy slurry. Very good!
Heat a heavy pan with 1/4 deep of fat or oil. Now we will make a taster. Pick up a golfball size handful of the mix and don’t squeeze it dry. Carefully drop. it in the hot oil and allow to cook on one side, looking like a little haystack until you notice that the edges are getting a bit brown. When this happens, gently turn it over. Press gently, making it about 1/3 inch thick. When it is sufficiently brown remove it and taste it. If necessary, you may adjust the salt.
Cook the remaining latkes off in batches making sure you don’t crown the Pan and keeping the oil temperature steady and hot enough. You can put the cooked latkes on a cookie sheet and reheat to order.
Homemade Applesauce
This is soo easy--all you need are apples, a pot and a food mill.
8 nice apples
water
Wash the apples and remove the stems. Leave whole.
Put in a pot and cover with water. Boil until the apple collapse, around 1 hour. adding more water if necessary. Use a slotted spoon and run through food mill.
Use some of the cooking water to achieve a soft applesauce consistency.
If you like to add sweetener or spices, and then AFTER you have pureed the sauce.
Kwanzaa Peanut Soup
Peanuts are a New world food. they were brought to Africa in the Slave ships in the 1600s and have become a staple food there ever since. This recipe is derived from a dish from Ghana, called Ground Nut soup. It is also used as a sauce for chicken.
makes 1 gallon
1/2 cup chopped celery, reserve leaves
2 cup diced onion
2 smashed cloves garlic
1 cup sweet potato, peeled and diced
vegetable oil
1 tsp cayenne plus a tiny bit for garnish
1 tbls coriander ground
1 tsp cardamom ground
1 tsp fennel ground
2 cups canned tomatoes
1 small bunch of parsley, chopped
3 qts vegetable or chicken stock
2 cups natural peanut butter or lightly salted peanuts, ground in a food processor
In a heavy pot, saute the vegetables in oil until softened. Add the spices. Cook for a few minutes to release the aromas. Add the tomatoes, parsley and stock. Simmer for 30 minutes to amalgamate. Puree untl smooth in a blander. Whisk in he peanut butter to thicken. Garnish with a sprinkle of cayenne and celery leaves.
Zuppa di Pesce
This is the feast of the 7 fishes, representing the 7 sacraments of the Catholic religion. It is based upon not eating meat in honor of the sacrifices and hardship of Mary and Joseph, birthing in a barn, riding mule with no air conditioning, using a star instead of On-Star...etc. If you have only 5 or 6 fish variations, don’t fret. unless you are exceedingly pious.
This is a relatively simple dish with loads of regional and family variations. Most important--keep it simple, make the sauce and then add the fish in the order in which they take to cook,--- and don’t overcook the fish.
makes 4 portions
1 medium onion, diced
2 tbls minced garlic
1 tsp crushed pepper
olive oil
1 cup fennel, sliced
1 cup or more white wine
32 oz clam juice
2 cups water
1 small can tomato paste
1 can plum tomatoes, squished through your fingers.
parsley, basil, oregano, bay leaf
1 lb spaghetti, cooked al dente
4 shrimp, peeled and deveined (save peels)
4 scallops
8 clams, scrubbed
16 mussels, scrubbed, debearded
2 hard crabs
4 oz crabmeat
4 oz calamari, cut into medium rings, tentacles intact
8 oz mild white fish- bass, cod, pollack, hake, cut into 4 pieces.
salt to taste.
Fist we will make the stock and sauce.
In a heavy pot saute the shrimp shell peelings and the two live crabs in a little olive oil.
When the crabs and shells turn pink. Add about half of the onions, half of the fennel and half of the garlic and saute until golden around the edges. Add the tomato paste and saute some more, cooking it into the veggies. Add a bay leaf, a small hand full of parsley and the wine and cook vigorously for about 5 minutes. Add the clam broth and the water and cook at a medium simmer for 30-40 minutes. Strain and reserve the broth.
Meanwhile you can build the base sauce.
In a another pot, saute the remaining onions, crushed red, fennel and garlic and saute until golden. Add the tomatoes and rinse the can with water and add a half can of water and allow to come to a boil. Reduce to simmer gently while the stock cooks.
When the stock is done, strain it and add it to the tomato sauce.
Now we will choreograph he finish! You will need a pot for pasta and a pot with a tight fitting lid for the seafood.
Put on your pasta water, nice and salty. When it boils add the pasta and stir.
At the same time put on the sauce. As soon it it reached a boil add the baby octopus, fish filet pieces and the clams and cover tightly. After about 5 minutes,,,the clams will begin to open a bit (anticipate this). This is when you add the shrimp and scallops, When the shrimp are pink, add the calamari, crab and mussels. As soon as the mussels start to open turn off the heat, fold in plenty of parsley and basil and cover again. It can stay off he heat, uncovered for 15-20 minutes without overcooking the fish. As long as it is not boiling, the fish will be fine.!
Strain pasta, put into bowls and ladle on the seafood!
We Want Some Figgy Pudding
I tested a few recipes and like this one best-- It is from www.food.com.
This is very Dickens!
• 1/2 cup butter
• 2 eggs
• 1 cup molasses
• 2 cups mission figs (buy 1 lb. chop yourself)
• 1/2 teaspoon grated fresh lemon rind
• 1 cup buttermilk
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 2 cups brandy
• cheesecloth
Directions:
1. 1 Preheat oven to 325 degrees.
2. 2 Grease a 9-inch tube pan.
3. 3 Beat butter until soft.
4. 4 Add eggs and molasses and beat till fluffy.
5. 5 Add chopped figs (try to use good quality figs), grated lemon rind, and buttermilk.
6. 6 In another bowl combine all the rest of the ingredients (all dry ingredients).
7. 7 Pour dry ingredients into fig mixture and stir well.
8. 8 Pour into tube pan and cook for about an hour or until toothpick comes out pretty clean.
9. 9 After about 15 minutes, try to dislodge cake and put out onto a baking rack.
10. 10 Soak enough cheese cloth to go around the cake a couple times in brandy.
11. 11 When cake is cool, wrap it up well and soak for 24 hours.
12 Serve with brandy caramel
-
1 cup sugar
1/2 cup melted butter
1/4 cup cream
1/4 cup brandy
Melt the sugar until amber colored Add butter and whisk. Remove from heat and add the cream and brandy and wisk togther!.
Read more: http://www.food.com/recipe/we-want-some-figgy-pudding-124650#ixzz1fsN4DyWn
New World Home Cooking New Years Eve Menu
The menu has many international good luck foods! Best to you in 2012!
Soups 7/4
Deep Forest Mushroom, cashew crema, pickled Hon Shimenjis gf/vv
She Crab Bisque, cauliflower espuma, tarragon
Chilled, Raw, Sushi
Hog Island Oysters, golden trout caviar, lime creme fraiche 1/2 dozen 15 gf
Ice Cold American Shrimp with caper-cilantro cocktail 12 gf
Snapper Cruda, crunchy “three seed” dusting, Greek olive oil, honey, Meyer lemon 10 gf
Escolar Tartare lemon-lime-chili aioli, kombu jello, spicy banana chips and upland cress 12 gf
Surf and Turf in the Raw short rib carpaccio in shiso leaves topped with sea urchin roe, sweet ginger-chili dressing and long pepper dust 12 gf
S.O.B. Roll brown rice, avocado, charred poblano, pumpkin, mango, Habbie “mayo” 9 gf/vv
Good Luck New Years Snacks
Hoppin John Fritters - fried black eyed pea and rice with horseradish dip and celery salad 9
Short Rib and Leek Stuffed Cabbage Rolls with root beer sweet and sour 10 gf
New Year’s 3 Cheese Tamale with arugula and smoked tomato salsa 9 v
Lucky 12 Grape Risotto with rosemary, pecans and house made mascarpone 12 v
Vegetables and Cheeses
Burrata Cheese, melted rabes, pistachio oil, crispy fried dried chile, grilled focaccia 10 v
Veggie Pikilia pepperoncini-feta Tzatziki, beet-walnut hummus, melitzanosalata,
grilled flatbread and olives 12 v
Nettle Meadows “Kunik”, Lenny B’s Bearsville Honey Comb, Black Truffle Carpaccio 14 gf
New World Pan Blackened String beans with Creole Remoulade 6 /9 vv
Baby Vegetable Fritto Misto, Tuscan green salsa, fried lemon 10 vv
Salads
“Babbit” Salad house cured rabbit bacon, bibb lettuce, dried tomato confit, gorgonzola ranch dressing, cornbread croutons 10 / 6 gf
Triple Endive, Nettle Meadows Chevre, raspberries, French raspberry-walnut vinaigrette 10 / 6 gf
Simple Salad of Baby Lettuces and Red Wine Vinaigrette 7 vv/gf
Entrees
Butter Basted Wagyu Filet Mignon 39
Blue Ribbon oxtail marmalade, celeriac mashers, parsley salad gf
N.Y.E. Surf and Turf 34
Pork Belly & Rhode Island Diver Scallop, black garlic caramel, winter squash whip, mustard green salad *2 gf
Ric’s Signature Double Duck 29
medium-rare breast, confit leg, pomegranate essence, beet-almond quinoa, mustard oil, baby beet greens gf
Winter Vegetable and Fava Bean “Meatball” Tagine 24
dried fruit, perfumed spices, cous cous, harissa *5 vv
Crispy Red Snapper 29
sticky tamarind glaze, sticky rice bundle, green papaya salad *5
Red and White Tuna Duo 32
guava coulis, blue potato latke, truffle scented enoki-chive salad
Fideo de Mariscos 36
shrimp, scallops, mussels, manila clams, squid and optional chorizo in a tomato-saffron broth with queen olives and toasted thin noodles
Seitan, Maittakes and Roasted Ginger in a Kombocha Squash 25
bok choy tips, black seaweed, green tea sobas vv
Gluten Free 3 Cheese Agnolotti 24
tomato-savory Sunday Sauce, shaved porcini, arugula, Piave gf/v
dining here includes free admission to dance party>
Desserts TBA!
Soups 7/4
Deep Forest Mushroom, cashew crema, pickled Hon Shimenjis gf/vv
She Crab Bisque, cauliflower espuma, tarragon
Chilled, Raw, Sushi
Hog Island Oysters, golden trout caviar, lime creme fraiche 1/2 dozen 15 gf
Ice Cold American Shrimp with caper-cilantro cocktail 12 gf
Snapper Cruda, crunchy “three seed” dusting, Greek olive oil, honey, Meyer lemon 10 gf
Escolar Tartare lemon-lime-chili aioli, kombu jello, spicy banana chips and upland cress 12 gf
Surf and Turf in the Raw short rib carpaccio in shiso leaves topped with sea urchin roe, sweet ginger-chili dressing and long pepper dust 12 gf
S.O.B. Roll brown rice, avocado, charred poblano, pumpkin, mango, Habbie “mayo” 9 gf/vv
Good Luck New Years Snacks
Hoppin John Fritters - fried black eyed pea and rice with horseradish dip and celery salad 9
Short Rib and Leek Stuffed Cabbage Rolls with root beer sweet and sour 10 gf
New Year’s 3 Cheese Tamale with arugula and smoked tomato salsa 9 v
Lucky 12 Grape Risotto with rosemary, pecans and house made mascarpone 12 v
Vegetables and Cheeses
Burrata Cheese, melted rabes, pistachio oil, crispy fried dried chile, grilled focaccia 10 v
Veggie Pikilia pepperoncini-feta Tzatziki, beet-walnut hummus, melitzanosalata,
grilled flatbread and olives 12 v
Nettle Meadows “Kunik”, Lenny B’s Bearsville Honey Comb, Black Truffle Carpaccio 14 gf
New World Pan Blackened String beans with Creole Remoulade 6 /9 vv
Baby Vegetable Fritto Misto, Tuscan green salsa, fried lemon 10 vv
Salads
“Babbit” Salad house cured rabbit bacon, bibb lettuce, dried tomato confit, gorgonzola ranch dressing, cornbread croutons 10 / 6 gf
Triple Endive, Nettle Meadows Chevre, raspberries, French raspberry-walnut vinaigrette 10 / 6 gf
Simple Salad of Baby Lettuces and Red Wine Vinaigrette 7 vv/gf
Entrees
Butter Basted Wagyu Filet Mignon 39
Blue Ribbon oxtail marmalade, celeriac mashers, parsley salad gf
N.Y.E. Surf and Turf 34
Pork Belly & Rhode Island Diver Scallop, black garlic caramel, winter squash whip, mustard green salad *2 gf
Ric’s Signature Double Duck 29
medium-rare breast, confit leg, pomegranate essence, beet-almond quinoa, mustard oil, baby beet greens gf
Winter Vegetable and Fava Bean “Meatball” Tagine 24
dried fruit, perfumed spices, cous cous, harissa *5 vv
Crispy Red Snapper 29
sticky tamarind glaze, sticky rice bundle, green papaya salad *5
Red and White Tuna Duo 32
guava coulis, blue potato latke, truffle scented enoki-chive salad
Fideo de Mariscos 36
shrimp, scallops, mussels, manila clams, squid and optional chorizo in a tomato-saffron broth with queen olives and toasted thin noodles
Seitan, Maittakes and Roasted Ginger in a Kombocha Squash 25
bok choy tips, black seaweed, green tea sobas vv
Gluten Free 3 Cheese Agnolotti 24
tomato-savory Sunday Sauce, shaved porcini, arugula, Piave gf/v
Desserts TBA!
12.16 15th Annaul Champagne Dinner Menu
New World
Bubbles Dinner 2011
Friday, December 16th Arrive at 6:30
It is that time of year again.
The New World “Champagne” dinner is a 15 year tradition that truly Launches the holiday season!
I am pulling out all the stops, creating a tasting menu that rocks the wine!
My good friend and Professor Of Wines, Michael Weiss is our guest speaker for the evening!
1st course
Spain
Tapas and Cava
Neo-Classic Andaluz Tapas - charcuterie, offal, seafood, vegetables
Pares Balta Cava, Spain
2nd course
New York
Montauk Monkfish Ossobuco with vindaloo potatoes, curry leaves, apple chutney
Chateau Frank Celebre Sparkling Riesling, Finger Lakes
3rd Course
France
Endive and Raspberry Salad, liver mousse toast, crispy duck skin
Pierre Sparr Cremant d’Alsace
4th Course
California
Wild Boar Confit, Kombocha SquashTamale, roasted tomato-maple salsa,
preserved beech mushrooms
Iron Horse Wedding Cuvee Blanc de Noir, Sonoma Coast
5th Course
Australia
Parfait of Venison Shank, parsnip mash, maiitake mushrooms,
tempura leeks
Shingleback Black Bubbles, Sparkling Shiraz (Australia)
Dessert
Italy
Chocolate Bavarian, candied fennel, maraschino cherry sauce
Banfi Rosa Regale, Brachetto di Acqui, Italy
$65 per person ++
Stay after Dinner to dance !
reserve by phone 845 246 0900
Bubbles Dinner 2011
Friday, December 16th Arrive at 6:30
It is that time of year again.
The New World “Champagne” dinner is a 15 year tradition that truly Launches the holiday season!
I am pulling out all the stops, creating a tasting menu that rocks the wine!
My good friend and Professor Of Wines, Michael Weiss is our guest speaker for the evening!
1st course
Spain
Tapas and Cava
Neo-Classic Andaluz Tapas - charcuterie, offal, seafood, vegetables
Pares Balta Cava, Spain
2nd course
New York
Montauk Monkfish Ossobuco with vindaloo potatoes, curry leaves, apple chutney
Chateau Frank Celebre Sparkling Riesling, Finger Lakes
3rd Course
France
Endive and Raspberry Salad, liver mousse toast, crispy duck skin
Pierre Sparr Cremant d’Alsace
4th Course
California
Wild Boar Confit, Kombocha SquashTamale, roasted tomato-maple salsa,
preserved beech mushrooms
Iron Horse Wedding Cuvee Blanc de Noir, Sonoma Coast
5th Course
Australia
Parfait of Venison Shank, parsnip mash, maiitake mushrooms,
tempura leeks
Shingleback Black Bubbles, Sparkling Shiraz (Australia)
Dessert
Italy
Chocolate Bavarian, candied fennel, maraschino cherry sauce
Banfi Rosa Regale, Brachetto di Acqui, Italy
$65 per person ++
Stay after Dinner to dance !
reserve by phone 845 246 0900
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