Trabocco Kitchen and Cocktails offers a wood-fired salmon using an almond wood for the oven, making it less smoky, lighter, and allowing the flavor of the dish to really come out.
Author: Flavor & The Menu Staff
PHOTO CREDIT: Flavor & The Menu Staff “Throughout my career, I’ve made several versions of bouillabaisse,” says Serge Devesa, Executive Chef of The Willard InterContinental Hotel. “But the one that stands out is a special Marseille-inspired recipe I created for a VIP guest this year.” Reworking the Provençal fish stew with the goal to impress the hotel guest and his wife, Devesa started with fish bones, then added tomato, celery, thyme and garlic. “I add a good amount of saffron, anise seed and Pernod,” he says. “The key is to add each element over time so that nothing gets...
Corner Café poaches its Alaskan Halibut in olive oil with a small sachet of herbs, and serves over a cauliflower “tabbouleh” with finely chopped parsley and preserved lemon, toasted pine nuts, sultanas and olive oil.
PHOTO CREDIT: Flavor & The Menu Staff The piadina is the next “it” sandwich, folding all the best of Mediterranean flavors into a toasted flatbread. Zoës introduced two in February, adding to its grilled sandwich lineup that includes a Turkey Stack and a Grüben. The Rosemary Ham & Mozzarella Piadina starts with a thin Italian flatbread baked in a stone oven and topped with a spread of housemade Calabrian pepper aïoli. “The Calabrian pepperoncino, a mild pepper from the Mediterranean, provides a fruitiness and tanginess,” says R&D Chef Daniel Camp. “To balance the aïoli, fresh basil, oregano and parsley...
PHOTO CREDIT: Flavor & The Menu Staff The Friday fish fry is a tradition for so many Americans. Incorporating local ingredients, Farm Bar tapped into that heritage to come up with the Indiana Fish Fry. “I witnessed the authentic supper club vibe when I was growing up, which to this day inspires some of the dishes and specials we develop,” says Eric Mansavage, Executive Chef. Skin-on rainbow trout is dredged in a beer batter made with locally brewed lager, then fresh dill and cracked black pepper are added. The Fish Fry is served with tavern fries, tartar slaw (Farm...