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Category Archives: Chef News

COOK Pantry: Check out our locally crafted cutting boards from Jezabel of Jezabel’s Cafe!

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Jezabel Carreaga, of Jezabel’s Cafe, has become pretty popular in the COOK kitchen for her delicious Argentine food. However, as of this week, Jezabel is about to be known for something else here at COOK; her gorgeous hand-crafted cutting boards! You heard that right. Outside of the kitchen, Jezabel has been working on her wood-working skills and is ready to unleash it for you all to enjoy.

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An Evening with Chef Carlo Arriola of Audrey Claire

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Chef Carlo Arriola of Audrey Claire made his debut in the COOK kitchen this weekend to provide us with some delicious Mediterranean fare. Check out his amazing menu!

We started off the night with fried halloumi served with fig jam and dates. This dish is a popular menu item at Audrey Claire and was certainly enjoyed by all of our guests! The halloumi was followed by a caesar salad with baby romaine, crispy lovash, and locatelli cheese on top.

As an intermezzo course, Carlo broke out the dry ice and handmade a pear sorbet right before our eyes!

Carlo5For the main course, Carlo walked us through his seared Bronzino which was beautifully plated with heirloom carrots, pickled cucumber, tzatziki, and finished with basil and dill oil.

Carlo4Carlo6Carlo3We closed out the evening with another fantastic dish from the Audrey Claire menu: warm chocolate cake with berries and chantilly cream. This dessert was pure heaven!

Carlo1Like what you see? Stop over to Audrey Claire to enjoy more wonderful food from Chef Carlo. They take reservations Sunday through Thursday and it’s BYOB so don’t forget to bring your favorite bottle of wine!

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Destination Quebec: A Jewish Food and Drink Road trip with Joseph Howard of Abe Fisher and Steve Wood of Luca Restaurant

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Our guests joined us at COOK last night for a delicious and boozy evening with Joseph Howard and Steve Wood as they joined forces to take us on a roadtrip. The duo created six stunning cocktails and five decadent dishes prepared in the spirit of Quebec. Take a look at some photos of the evening!

Our guests were greeted with a Caribou. This traditional warm Canadian beverage was delicious even with yesterday’s unseasonably warm weather. The beverage was comprised of a syrah base with pear eau de vie, walnut liqueur, maple syrup, spices, and garnished with an orange peel.

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To start off our evening, Joe Howard served us grilled oysters with creamed onions, white cheddar, schmaltz bread crumbs, fresh herbs, and caviar. This was paired with Steve’s “Tonique d’ Ouverture” which consisted of Byrhh Grand Quinquina, fino sherry, toasted sesame tonic, and celery soda.

Quebec4Quebec2Joe then demonstrated his process for roasted mushrooms which he then served with bacon jam, herbs, six-minute egg, truffles, and everything spiced bagel. This was served alongside a glass of “Torontian Milk Punch” made with a blend of lemon, pineapple, spices, maple sugar, Jamaican and Trinidadian rums, Canadian Rye whiskey, Fernet Branca, Angostura Bitters, English breakfast tea, and whole milk.

Quebec5Quebec3For the third course, we enjoyed potato latkes plated with duck gravy, foie gras, fried onion, and schmaltz caramelized onion. Steve’s pairing was foie washed dark rum, amontillado sherry, smoked maple syrup, truffle salt, a whole egg and nutmeg.

Quebec6The main event was Duck served with leeks, butternut squash, brown butter, kale , and garlic. To match the richness of this dish, Steve prepared the “Vecchio Amico” which was made with apple brandy, sweet and dry vermouths, Capaletti Vino Aperitivo, Smokey Rabarbaro Amaro, spiced cranberry and bitter orange shrub, smoked saffron, and vanilla bitters.

Quebec7As with any good meal, we ended it with something sweet. Joe served us coffee cake with maple, cinnamon, brown sugar, labne ice cream, and smoked nuts. To go with this, Stebe broke out the blender and whipped up some “Monte and Maple Milkshakes” made with Calvados, Montenegros Amaro, labne and vanilla bean ice cream, maple syrup, whole milk, and maple cotton candy.

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Thanksgiving Leftovers Recipes from Beth Kaufman Strauss of Grateful Plate!

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Beth Kaufman Strauss of Grateful Plate joined us this week to show us how to get the most out of our Thanksgiving leftovers with some fun recipes. Not only did she whip up a great meal, she also made sure to leave us with the recipes so you could recreate them. Check out some of these great ways to transform your holiday leftovers!

Roasted Vegetable Salad with Apple Cider Vinaigrette
Serves: 4-6

Savory Granola:
1 cup rolled oats
1/4 cup sunflower seeds 1/2 cup almonds, sliced 1/4 cup pumpkin seeds
2 tbsp poppy seeds
2 tbsp sesame seeds
1 tsp garlic powder
1 tsp onion powder
1/2 tsp cayenne
1 1/2 tsp fresh rosemary 1 1/2 tsp fresh thyme
1 large egg white, beaten 1/4 cup olive oil
1 tbsp maple syrup

Salad:
2 cups leftover roasted vegetables
8 cups mixed salad greens

Make granola: Preheat oven to 350°. Toss all ingredients together in a medium bowl. Transfer mixture to a rimmed baking sheet and bake, stirring once, until golden 25- 30 minutes. Let cool.

Make salad dressing – Make all ingredients together. Set aside. 3. Make salad -Mix salad greens, leftover vegetables and dressing.

Top with granola.

Stuffing Waffles with Maple Gravy Topped with Fried Egg
Serves: 6

Waffles:
4 cups leftover stuffing
2 whole eggs, beaten
1/2 – 1 cup vegetable stock

Gravy:
2 Cups leftover gravy 3/4 cup maple syrup

Fried Egg:
6 eggs
olive oil
salt & pepper

In a large bowl, stir together the leftover stuffing and eggs. Add 1/4 cup of veggie broth and mix until well combined. Continue adding stock until the mixture is well moistened.

To make gravy, heat your leftover gravy up. Once hot slowly whisk in maple syrup. Set aside.

Waffles- Preheat the waffle baker and grease it with cooking spray.

Scoop 1⁄2 cup stuffing mixture into the prepared waffle baker, spreading it evenly. Close the lid and let the waffle bake until golden brown about 7-10 minutes. You want to make sure the egg is cooked completely.

While Waffles are cooking, start cooking fried eggs.

Transfer the waffles to a serving plate then repeat the filling and baking process with remaining stuffing.

Serve with maple gravy and fried egg on top.

Pumpkin Pie Milkshake
Serves: 4

4 3-inch slices of leftover pumpkin pie
8 large scoops vanilla ice cream
1 1/3 cups milk
1/2 cup reserved crust

Combine all ingredients in a blender and process until almost smooth. Top with crumbled piecrust. Enjoy!

If you don’t feel up to the task of cooking your entire Thanksgiving meal this holiday, not to worry! Grateful Plate is offering their Thanksgiving Fixin’s menu with plenty of amazing sides for you to choose from. Each portion serves four people and the best part? They deliver! Deliveries will be made on Tuesday, November 22nd and Wednesday, November 23rd. Be sure to check out the menu and get your orders in by Thursday, November 17th!

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Recipe: Moqueca de Bahia with Health and Wellness Coach Frances Vavloukis

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Health and wellness coach Frances Vavloukis made her third appearance in the COOK kitchen earlier this week, and for those of you who have attended her earlier classes, it was NOT what you would expect. Frances, who has prepared recipes from her Greek heritage in the past, decided to switch it up for an evening with some festive Brazilian cuisine in honor of the Rio de Janeiro Summer Olympics!

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Recipes: Get Boozy with Stateside Urbancraft Vodka Cocktails

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A wonderful, boozy time was had this past Friday with Stateside Urbancraft Vodka Co-Founder Bryan Quigley and Bartender Kyle Diraddo. As we sipped on our drinks, Bryan and Kyle shared details on distilling vodka, crafting cocktails, and more importantly, their soon-to-open Federal Distilling Room – a tasting room where you’ll be able to enjoy delicious Stateside Vodka cocktails. At the end of the evening, they were kind enough to leave us with some recipes from the evening. So if you’re looking to shake things up, look below for some vodka-based cocktail recipes straight from the source!

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COOKbook Corner: Shop Our Seafood Book Selection at COOK!

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Ah, summertime! It’s a time for trips to the beach, for outdoor grilling, and enjoying some tasty seafood. If you’re looking for tips and recipes for the perfect crab dip or clam bake, look no further than COOK! Our shelves are currently stocked with some wonderful seafood cookbooks to help you create something special whether it’ s a fresh ceviche or a nicely prepared filet of fish. Take a look at some of our favorites!

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COOKbook Author Series: “Preserving Italy” with Domenica Marchetti

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Cookbook author Domenica Marchetti made a visit to the COOK kitchen this week to share some recipes from her newly published book “Preserving Italy” and trust us- you NEED this book! Her book is filled with all you need to know on preserving, curing, and infusing, the Italian way. Take a look at some of the wonderful dishes she made for us.

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Delicious Chocolate Mousse Recipe from Peter Scarola of R2L

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Peter Scarola of R2L stopped by our kitchen this weekend to show off his chocolate mousse (and other chocolate desserts) and GUESS WHAT?! He has shared the recipe with us, and now we’re paying it forward. To recreate this rich, decadent dessert, follow along…

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The Art of Phyllo Dough with Frances Vavloukis, Health and Wellness Coach

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Frances Vavloukis stopped by our kitchen last Wednesday, March 9th to talk with us about all things Greek.

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