backcover

Support for ROC-NY’s High Road Project provided by:

The Andrus Family FundThe Jessie Smith Noyes Foundation

The Mertz Gilmore FoundationUnitarian Universalist Veatch Program at Shelter Rock

Special thank you to Stephanie Chung for designing this guideand to ROC-NY member Kevin Park for editing assistance.

1introduction

The New York City Restaurant Industry Roundtable (“the Roundtable”) is a collaboration of restaurant owners, workers, consumers, and the Restaurant Opportunities Center of New York (ROC-NY). As a group, we work together to develop strategies to help restaurants take the high road to profitability and create a better industry that benefits workers, consumers, and employers.

Each year, the Roundtable is proud to award local restaurants with exemplary practices that value their workers, and these restaurants are identified as “High Road” employers. Every day, these High Road restaurants prove that it is possible to treat workers with respect and dignity and be a profitable business.

Each High Road restaurant in this guide is a member of the Roundtable and is acknowledged for its practices around the following:

Promotes a safe and healthy work environment (through one or more of the following): •Providespaidsickdaystoallowworkerstocareforselforfamily •Providesaccesstoaffordablehealthcareoptions •Providesotheremployeebenefitssuchasotherformsofpaidtime off and retirement plans

Creates opportunities for career mobility and advancement: at least 50% of work force has been promoted to a higher-paid position.

Lowest non-tipped wage is 25% higher than the New York State minimum wage.

In addition, each of these restaurants commits to and implements the following values:•Complieswithallcity,state,andfederallawsgoverningemployment,aswellas requirements set forth by the NYC Department of Health and Mental Hygiene and the Occupational Safety and Health Administration (OSHA)

•Createsarespectfulworkenvironmentfreefromhostilityorabuse

•Offersaregularlyupdatedemployeemanualandestablishesaneutralgrievanceprocedure

•Makestraining,referencematerials,andtheopportunitytobepromotedavailabletoallstaff.

When you dine at any restaurant featured in this guide, you’ll know that they have taken the high road to success, going above and beyond compliance with local, state and federal laws to take care of their employees. In doing so, they foster a healthy work environment based on respect and dignity.

2 how you can help

HOW YOUCAN HELP

NYC RESTAURANT INDUSTRY ROUND TABLE

Consumers play an increasingly important role in shaping the New York City restaurant industry. In recent years, due to consumer demand, many restaurants have shifted towards providing healthy, fresh, organic, local, and environmentally sustainable food options.

But while consumer demand has sparked a healthy and environmentally-conscious restaurant industry movement, the treatment of those who work in New York City’s restaurants has been ignored. Consumers must demand that the movement towards a more sustainable restaurant industry includes fair, safe, and sustainable practices for restaurant workers.

This guide is a resource to enable consumers to demand a more sustainable restaurant industry for all. Here are some ways to use this guide:

•Eat out at High Road restaurants. Support those restaurants that take the High Road to profitability by choosing one of them for your next meal. Let them know that you chose them from this guide. Encourage your friends and family to do the same!

•Talk to restaurant managers. If you choose to eat at a restaurant not listed in this guide, let the manager know that you care about fair working conditions, including wages, benefits, and advancement opportunities. Encourage them to connect with ROC-NY to learn about how they can improve their practices.

•Become a social media activist. If you are on Twitter, tweet your recommendations about #HighRoad restaurants, your support for #paidsickdays, #livingwage, #healthcare, and include us in your tweets (@ROC_NY). Write reviews on Yelp, Foursquare, and other similar platforms about the restaurants listed in this guide – make sure to mention that they are High Road restaurants! Connect with ROC-NY on Facebook.

•Support ROC-NY’s organizing and policy work. Sign up for our e-mail list at www.rocny.org.

Thank you for choosing to support a more sustainable restaurant industry that respects the hard work of restaurant workers across our city!

ROC-NY

32014 high road restaurants

Blue Smoke ($ + U)http://bluesmoke.com/blue

@BlueSmokeNYC @dhmeyerFlatiron

116 East 27th Street, 212.447.7733Battery Park City

255 Vesey Street, 212.889.2005

Bogota Latin Bistro ($ + U)http://bogotabistro.com

@BogotaBistro141 5th Avenue

Brooklyn, NY 11217718.230.3805

Cafe 2 ($ + U)http://www.momacafes.com@Cafe2Terrace5 @dhmeyer

11 West 53rd Street New York, NY 10019

212.333.1299

Cafe Duke (+ U)http://www.icafeduke.com

140 West 51st StreetNew York, NY 10020

212.445.0010

Colicchio & Sons ($ + U)http://www.craftrestaurantsinc.com/colicchio-and-sons

@Colicchio_Sons @TomColicchio85 Tenth Avenue

New York, NY 10011212.400.6699

Craft Bar ($ + U)http://www.craftrestaurantsinc.com/craftbar-new-york

@TomColicchio900 Broadway

New York, NY 10003212.461.4300

Craft NY ($ + U)http://www.craftrestaurantsinc.com/craft-new-york

@Craft_NewYork @TomColicchio43 East 19th Street

New York, NY 10003212.780.0880

Craft NY ($ + U)http://www.craftrestaurantsinc.com/craft-new-york@Craft_NewYork @TomColicchio43 East 19th StreetNew York, NY 10003212.780.0880

Crema ($ + U)http://www.cremarestaurante.com@CremaRestaurant111 West 17th StreetNew York, NY 10011212.691.4477

Egg (+ U)http://www.eggrestaurant.com@pigandegg135 North 5th StreetBrooklyn, NY 11211718.302.5151

Good ($ + U)http://www.goodrestaurantnyc.com@GoodChefNYC89 Greenwich AvenueNew York, NY 10014212.691.8080

Gramercy Tavern ($ + U)http://www.gramercytavern.com@GramercyTavern @dhmeyer42 East 20th StreetNew York, NY 10003212.477.0777

Hot House ($ U)http://www.bcrestaurantgroup.com/hothouse@peacheshothouse415 Tompkins AvenueBrooklyn, NY 11216718.483.9111

Ici ($ + U)http://www.icirestaurant.com46 Dekalb AvenueBrooklyn, NY 11205718.789.2778

4 2014 high road restaurants

NYC RESTAURANT INDUSTRY ROUND TABLE

International Gourmet Kitchen (+ U)http://www.igknyc.com

505 8th AvenueNew York, NY 10018

212.216.9421

Jazz Standard ($ + U)http://www.jazzstandard.com/red/index.html

@JazzStandardNYC @dhmeyer116 East 27th Street

New York, NY 10016212.576.2232

La Palapa (+ U)http:www.lapalapa.com

@La_Palapa77 St. Marks Place

New York, NY 10003212.777.2537

Little Brother ($ U)http://www.bcrestaurantgroup.com/little-brother-bbq

544 Clinton Avenue Brooklyn, NY 11238

347.889.7885 / 347.889.7886 (delivery)

Little Brother Bedstuy ($ U)http://www.bcrestaurantgroup.com/little-brother-bbq

409 Lewis AvenueBrooklyn, NY 11233

347.955.5366

Maialino ($ + U)http://www.maialinonyc.com

@MaialinoGramercy Park Hotel2 Lexington Avenue

New York, NY 10010212.777.2410

Marietta ($ *)http://www.bcrestaurantgroup.com/marietta

285 Grand Avenue Brooklyn, NY 11238

718.638.9500

Mexicue ($ + U)http://www.mexicue.com

@MexicueMidtown West

345 Seventh Avenue, 212.244.0002

North End Grill ($ + U) http://northendgrillnyc.com@NorthEndGrill104 North End AvenueNew York, NY 10282646.747.1600

One if by Land ($ + U)http://www.oneifbyland.com@oneifbylandnyc17 Barrow StreetNew York, NY 10014212.255.8649

Parish Hall ($ + U)http://www.parishhall.net@parish_hall109a North 3rd StreetBrooklyn, NY 11249718.782.2602

Peaches Restaurant and Bar ($ U)http://www.bcrestaurantgroup.com/peaches@peachesbrooklyn393 Lewis Avenue Brooklyn, NY 11233 718.942.4162

Riverpark ($ + U)http://www.riverparknyc.com@RiverparkNYC @dhmeyer450 East 29th StreetNew York, NY 10016212.729.9790

Rose Water ($ U)http://www.rosewaterrestaurant.com@rosewaterbrklyn787 Union StreetBrooklyn, NY 11215718.783.3800

Shake Shack ($ + U)www.shakeshack.com@shakeshack @dhmeyerMadison Square Park Madison Avenue and East 23rd Street212.889.6600Grand Central Terminal49 Grand Central Terminal646.517.5804Upper West Side366 Columbus Avenue @ West 77th Street646.747.8770

ROC-NY

52014 high road restaurants

Upper East Side154 East 86th Street

646.237.5035Battery Park

215 Murray Street646.545.4600Theater District

691 8th Avenue646.435.0135

Downtown Brooklyn409 Fulton Street

718.307.7590

Terrace 5 ($ + U)http://www.momacafes.com/

@Cafe2Terrace5 @dhmeyerThe Museum of Modern Art

11 West 53rd Street New York, NY 10019

212.333.1288

The Green Table ($ + U)http://www.cleaverco.com

@MaryCleaverCo75 Ninth Avenue

New York, NY 10011212.741.6623

The Modern ($ + U)

http://www.themodernnyc.com@THEMODERNnyc9 West 53rd Street

New York, NY 10019212.333.1220

The Smoke Joint ($ U)http://www.bcrestaurantgroup.com/tsj

@thesmokejointbk87 South Elliott PlaceBrooklyn, NY 11217

718.797.1011

Topping | Rose | House ($ + U)http://www.toppingrosehouse.com

@toppingrose @TomColicchioOne Bridgehampton – Sag Harbor Turnpike

Bridgehampton, NY 11932631.537.0870

Union Square Café ($ + U)http://unionsquarecafe.com@UnionSquareCafe @dhmeyer21 East 16th StreetNew York, NY 10003212.243.4020

Untitled ($ + U)http://www.untitledatthewhitney.com@untitlednyc @dhmeyerThe Whitney Museum of American Art945 Madison Avenue at 75th StreetNew York, NY 10021212.570.3670

Wichcraft ($ + U)http://www.wichcraftnyc.com @wichcraft @TomColicchio212.780.0577Bryant Park 11 West 40th Street @ 6th avenueThe Cube 440 East 29th Street @ East RiverFlatiron 11 East 20th Street @ BroadwayLincoln Center 61 West 62nd Street @ BroadwayMidtown 555 5th Avenue @ 46th StreetMidtown East 245 Park Avenue @ 47th StreetNew York Public Library, Schwarzman Building 455 5th Avenue @ 41st streetNew York Public Library for the Performing Arts 40 Lincoln Center Plaza @ 65th streetRockefeller Center 1 Rockefeller Plaza @ 49th street (concourse level)Tribeca 397 Greenwich Street @ Beach StreetThe Tunnel 269 11th Avenue @ 27th StreetThe Village 60 East 8th Street @ BroadwayWest Chelsea 601 West 26th Street @ 11th AvenueChelsea Piers Pier 62 @ 12th Avenue $ = good wages

+ = benefits U= advancement

NYC RESTAURANT INDUSTRY ROUND TABLE

6 bogota latin bistro

Arroz Con Pollo (mom’s recipe) Bogota’s best selling dish

5 lbs of cut up whole chicken (breast, leg, thigh)3 cups of rice

3 carrots chopped2 yellow onions chopped3 red peppers chopped

3 green peppers chopped2 red tomatoes chopped

3 scallions chopped½ bunch chopped cilantro chopped

6 garlic gloves chopped4 teaspoons salt

black pepper, dash1 teaspoons cumin

2 tsp bijol (natural food coloring) olive oilwater

bogota latin bistro{Colombian/Latin American}

Recipe

ROC-NY

7bogota latin bistro

Arroz Con Pollo (continued)

1. Clean chicken, set aside.2. Use very large pot, cover bottom with olive oil.

3. Sauté onions, garlic ½ of the red & green peppers, until translucent.4. Add chicken and fry with above vegetables in the oil.

5. Then add bijol, salt, black pepper, carrots, tomatoes, cumin, sauté for 5 minutes.6. Add 4 cups of water, ½ of the cilantro, boil uncovered for 15 minutes

(make sure the water covers the top of the chicken).7. Then add rice, let it cook 15-20 minutes, until no water is visible, lower heat,

put on lid and simmer for ½ hour.8. Shut off flame and remove chicken pieces from cooked rice.

9. Let it cool and pick, pull chicken meat, discard bones (be careful to not let any bones get back into rice mixture). You can choose to keep the skin in the dish or not,

it is very flavorful; but high in cholesterol.10. Mix chicken with rice mixture and add scallions and

remaining cilantro, red & green peppers.11. Serve with savory black beans, any little salad, aji (spicy vinegar hot sauce),

fresh avocado & maduros (sweet plantains). Try to fit it all on the same plate.12. Delicious! Enjoy the smell and taste of Bogota Bistro!

NYC RESTAURANT INDUSTRY ROUND TABLE

8 crema

Scallops in Mango Sauce & Avocado Mousse(4-6 servings)

6 to 8 scallops U/101/2 cup of vegetable or soy oil

mango emulsion chipotle paste

mango pico de galloavocado mousse

cornbreadfrisse

edible orchidscallions

• Preheat oven to 175 degrees Celsius

Mango Emulsion1/2 cup of fresh mango puree

Juice from one lime1/4 cup of vegetable or soy oilsalt and agave nectar to taste

•Blend the puree with the lemon juice, salt, and agave nectar. Finally, add the oil to make an emulsion

Avocado Mousseripe Haas avocado

1 tablespoon of cream cheese1 tablespoon of mayonnaise

Recipe crema{Mexican}

ROC-NY

9crema

Scallops in Mango Sauce & Avocado Mousse(continued)

Juice from half a lemon1 tablespoon. of jalapeño vinegar

Salt to taste

• All ingredients are put in the processor until you obtain a creamy consistency

Mango Pico de Gallo1 ripe mango, diced

1 tomato1/4 red onion1 lemon (juice)1/2 jalapeño

1 tablespoon of cilantro4 tablespoons of mango pureeSalt and agave nectar to taste

• In a bowl, mix all the ingredients together

Pan de Elote1 cup of flour

1/2 teaspoon of baking powder2 eggs

3/4 precooked corn kernels1/2 cup of sugar

1/2 cup of heavy cream1/2 stick of butter

a pinch of salt

In a blender, mix the butter and sugar, add the eggs. Then, add the flour and baking powder alternating with the heavy cream. Add a pinch of salt. Remove the mixture from the blender and incorporate the corn by hand with a spatula. Bake in

5 inch round pans for 20 minutes for 350 degrees.

Salt and pepper the scallops. Sear the scallops in a hot pan. Add a teaspoon of chipotle paste and the mango emulsion. Transfer them to the oven for 5 minutes.

To assemble the dish:Start with the cornbread; add avocado mousse on top; then continue with the scallops

forming a tower. Continue with the mango pico de gallo, frisse, and the scallions placed against the tower.

NYC RESTAURANT INDUSTRY ROUND TABLE

10 good

Sweet Corn & Goat Feta FlatbreadsGood-quality flour tortillas or thinly-rolled pizza dough, cut to 5”x 7” rectangles

sweet corn puree (see recipe below)1-2 cups fresh corn kernels

crumbled goat feta cheese (or regular feta, if preferred)grated parmesan cheese

thinly sliced scallionschive or rosemary flavored virgin olive oil (or plain, if preferred)

Recipe for Sweet Corn Puree4 cups fresh corn kernels

1/4 cup water1 teaspoon kosher salt1 cup creme fraiche

1. Combine corn kernels with 1/4 cup water & salt in saucepan. (Add a pinch of sugar if corn is not very sweet.)

2. Cook corn over medium heat until water is completely evaporated & corn is cooked through.3. Place cooked corn in food processor & process to a smooth puree.

4. Transfer corn back into saucepan & continue cooking, stirring continuously, until puree is very thick.

5. Off heat, whisk in creme fraiche.6. Re-season puree with additional salt & sugar, if needed. Chill.

Recipe good {American}

ROC-NY

11good

Sweet Corn & Goat Feta Flatbreads(continued)

7. Saute corn kernels in butter until cooked but still slightly crispy. Season with salt & pepper. Chill

8. Spread a thin layer of corn puree on tortilla or pizza dough rectangles.9. Sprinkle cooked corn kernels on top of puree.

10. Sprinkle lightly with sea salt, black pepper & grated parmesan cheese.11. Crumble feta cheese lightly over top.

12. Place in 500 degree oven, preferably on a pizza stone, and bake until bottom of flatbread is nicely browned & crisp (approx. 5-6 minutes)13. Remove from oven & cut each flatbread into 8 pieces.

14. Place cut flatbreads on plates & drizzle virgin olive oil lightly over top.15. Finish with a sprinkling of scallions.

16. Serve immediately while still warm & crispy.

NYC RESTAURANT INDUSTRY ROUND TABLE

12 la palapa

Chiles en NogadaPoblano Chiles Stuffed with Sweet and Savory Beef, Pine Nuts, Pineapple, Almonds, and Raisins with a Fresh Walnut Crema Chiles en Nogada were invented in the convent of Santa Monica in Puebla around 1820 to celebrate the battle of Puebla which is Cinco de Mayo! At La Palapa we

use a traditional recipe that dates from that time. Nogada is the Spanish word for walnuts. Serves 6, makes 12 chiles.

Roasting Chiles Poblanos 12 chiles poblanos

Wash and dry chiles

Roast chiles for about 10 to 15 minutes until the skin is blistered and charred all over. They can be roasted over a gas burner holding the chiles with tongs and turning them toward the flame to blister the skin. This can also be done on the grill. To char the chiles under the broiler place the chiles on a foil lined cookie sheet and roast about 4 inches from broiler. Turn the chiles so that they char evenly all around. Place the hot chiles in a bowl with plastic wrap or a moistened towel over it. Allow the chiles to steam in the bowl for about 15 minutes. Use your fingers or a small knife to peel off the skin. It should come off very easily. Be careful when cutting into hot chiles as the steam inside will

be full of the capsaicin oil and can burn.

Cooks Note: Fresh Raw ChilesWhen buying fresh chiles, choose ones that have firm flesh and no breaks or wrinkles on the skin. Most chiles are harvested with the stems on and this keeps the chiles fresh longer. They should be

rinsed before use or washed with a food safe soap as some chiles are processed with wax, similar to apples, to extend their shelf life. Raw chiles should be stored in the refrigerator in a loosely closed plastic bag. Raw chiles have a tough skin and often they are roasted to remove the skin before using them for rajas, chile strips, or for stuffing. This is can be done best with Jalapeños

or Poblanos.

Recipe la palapa{Mexican}

ROC-NY

13la palapa

Chiles en Nogada(continued)

Picadillo1 pound beef ground1 pound pork ground

4 cloves of garlic chopped2 poblano chiles, deveined and chopped, about ½ a cup

1 medium onion chopped4 plum tomatoes, chopped

2 bay leaf1 teaspoon thyme

1/2 cup chopped cilantro1 stick of Mexican cinnamon1/8 teaspoon ground cloves

1/2 teaspoon ground black pepper2 teaspoons salt1/4 cup corn oil

1/4 cup candied pineapple1/4 cup raisins, plumped in sherry or warm water

1/4 cup pine nuts1/4 cup almonds slivered

1/2 cup diced peeled applessalt to taste

Sprigs Italian Parsley

1/2 cup pomegranate

In a saute pan with the 3 tablespoons of oil saute the onion and garlic until soft over medium heat for about 3 minutes. Add the poblanos, tomatoes, bay leaf, thyme, cilantro, cinnamon, and cloves and continue to cook until they release their juices. Add the pork and beef and saute until the meat is cooked through. Add the pineapple, raisins, pine nuts, almonds and apples and continue to saute

until the apples soften.Taste and add salt if needed.

Salsa Nogada 1 cup walnuts soaked/peeled

1/2 cup Queso Fresco3 tablespoons sherry1/2 teaspoon sugar1 cup heavy cream

Soak the walnuts in 2 cups of warm water for 20 mintues. Remove from the water and remove as

much of the brown skin that covers the walnuts as possible. In a food processor or blender place the walnuts, queso fresco, sherry and sugar. Blend until creamy. Whip the heavy cream as if to make whipped cream. Fold the walnut mixture and whipped cream together. To serve the chiles place

them on a platter with a dollop of the nogada, a parsley sprig and a sprinkle of Pomegranate seeds.

NYC RESTAURANT INDUSTRY ROUND TABLE

14 mexicue

Green Chili Mac & Chesse2 teaspoons unsalted butter2 teaspoons unsalted flour

1 cup milk1/2 cup heavy cream

1 cup salsa verde1/3 cup roasted poblano pepper, chopped

8 ounces cheddar cheese8 ounces monterey jack cheese1/4 teaspoon ground pepper

kosher salt to taste1 pound elbow macaroni, cooked al dente

1. Pre-heat oven to 425 degrees.2. In a medium-sized pot over medium heat, add milk, cream and salsa verde

and bring to a simmer.3. In a nonstick pan over medium heat, melt the butter. Slowly add the flour and stir

with a wooden spoon to create a roux. Cook for approximately 5 mins, stirring constantly.4. Pour the contents of the pot into the roux and combine with a whisk. Gently simmer to thicken

for 10-15 mins. Frequently stir with a wooden spoon to prevent bottom from burning.5. Stir in the poblanos and cheeses. Add the pepper and salt. Add the macaroni,

and stir until it is well combined.6. Place the pot into the oven and bake until the top is nicely browned and the sides are bubbling.

7. Remove from the oven and let it cool for a few minutes before serving.

mexicue{Mexican/BBQ}Recipe

ROC-NY

15ici

Chicken Liver Mousse2 cups chicken livers

2 teaspoons minced shallots2 teaspoons butter1/3 cups cognac

1/4 cups whipping cream1/2 teaspoon salt

1/8 teaspoon allspice1/8 teaspoon pepper

Pinch of thyme1/2 cup melted butter

Salt and pepper

1. Cut the livers into 1/2” pieces.2. Melt butter over medium heat in a sauté pan until foam has subsided. Sauté livers with the shallots in butter for 2 to 3 minutes, until the livers

are just stiffened, but still rosy inside. Scrape into the blender jar.3. Pour the wine or cognac into the pan and boil it down rapidly until it has

reduced to 3 tablespoons. Scrape it into the blender jar.4. Add the cream and seasonings to the blender jar. Cover and blend at

top speed for several seconds until the liver is a smooth paste.5. Add the melted butter and blend several seconds more. Adjust seasoning.

6. Pack into the bowl or jar and chill for 2 to 3 hours.

ici {French }Recipe

NYC RESTAURANT INDUSTRY ROUND TABLE

16 the green table

Parsnip Hummus2 pounds parsnips, peeled and cut in 1/2 inch pieces

1/2 cup peeled garlic cloves1 tablespoon plus 2 teaspoons roasted tahini

3 tablespoons lemon juice1 teaspoon toasted ground cumin seeds

1/2 cup extra virgin olive oil2 tablespoons chopped Italian parsley

salt and pepper

1. Place the extra virgin olive oil and garlic cloves in a small saucepan, so that the clovesare fully submerged, and heat very slowly over low heat, for about 10 to 15 minutes or

until the garlic cloves are very soft. Set aside.2. Preheat oven to 400 degrees. Place the parsnips in a large bowl, and toss with one or

two tablespoons of the garlic-infused oil, and salt and pepper to taste. Transfer to adeep baking pan, add 1 to 2 cups water, and cover the pan with foil or lid. Steam the

parsnips in the oven for about 20 to 30 minutes until soft. Strain, and set parsnipsaside to cool, saving the cooking liquid.

3. When cool, place parsnips, reserved cooking liquid, tahini, garlic (strained from theoil), and cumin in a food processor, and process to a puree. Add lemon juice, and saltand pepper to taste. Check for desired consistency, adding some garlic oil if it is too

thick. Remove from food processor, and stir in parsley. 4. Serve with raw or roasted vegetables, toasted bread and crackers.

Makes 4 generous cups.

Recipe the green table{American}

ROC-NY

17one if by land, two if by sea

Recipe

Dayboat Cod(Flavors of New England Chowder)

120 grams cod, square cut loin20 grams compound butter

40 grams chowder 7 each cooked trimmed littlenecks

30 grams bacon lardons30 grams idaho potato shards

thyme to garnishcod and butter

1 cod, filleted, trimmed to 120 grams square portions, scraps saved for stock.454 grams softened butter

20 grams long pepper20 grams fennel seed

20 grams salt454 grams butter, cubed

• Toast fennel and long pepper, grind fine and pass through sieve. Fold with salt into first pound of softened butter, and fold in butter cubes.

Butter baste roasted cod with this.

(continued on the next page)

one if by land{American}

NYC RESTAURANT INDUSTRY ROUND TABLE

18 one if by land, two if by sea

Dayboat Cod(continued)

Shellfish stock250 grams white wine

200 grams dry vermouth1000 grams water2 shallot emincee

25 black peppercorns, rough crushed1 fennel bulb emincee

7 sprigs chive5 sprigs lemon thyme

1 clove garlic2 kilograms littlenecks

reserved cod scraps/white fish scraps

• Add all ingredients bring to simmer. Sweat 20 minutes. Add shellfish in small batches and cook 3 minutes and cool immediately. Once all are cooked, strain stock,

cool and reserve. Clean the necks off steamers, remove from shell, trim and reserve.

Chowder350 grams shellfish stock

350 grams cream1 large Vidalia onion emincee

1 large leek rinsed and cleaned1 stalk celery small dice

1 pound peeled Idaho potato, small dice.250 grams bacon

2 bay leaves

•Sweat bacon lardons in pan and brown. Add all mirepoix and sweat. Add bay leaves. Add stock and potatoes, cook until potatoes are falling apart.

Blend smooth. Return to flame and add cream to simmer, cool until ready to use.

ROC-NY

19rose water

Recipe

Delicata Squash SaladThis delightfully autumnal salad is easy, quick and absolutely delicious.

Yields 4 servings

2 delicata squash1 granny smith apple

1/4 pound crumbled goat cheese6 dates

1/2 cup toasted pecans4 tablespoons cider vinegar1 tablespoons maple syrup

1/4 cup Extra Virgin Olive OilSmall handful of chopped herbs: celery leaves, tarragon, and dill

1. Preheat oven to 350 degrees. Wash and peel the delicata squash and split lengthwise. Remove and discard seeds. Cut into half moons about ¼ inch thick.

2. Toss squash in a bowl with salt and pepper, then spread out on a roasting rack and cook in oven for 15 minutes or til tender. Let cool.

3. While squash cooks, toss pecans with salt and pepper. Spread them on a sheet tray and toast in same oven for 10 min. Let cool.

4. Cut apple in half and remove core and seeds. Slice thinly.5. Split the dates in half and remove seeds. Slice thinly.

6. In a bowl add cooled squash, apple slices, crumbled goat cheese, sliced dates, toasted pecans,and fresh chopped herbs. Add cider vinegar, extra virgin olive oil, and maple syrup.

Toss all ingredients and season with salt and pepper to taste. Arrange on plates or serving platter and serve cool.

rose water{American}

NYC RESTAURANT INDUSTRY ROUND TABLE

20 tom colicchio

Roasted Striped Bass with Corn Relish(recipe courtesy of Tom Colicchio)

Pan-roasted Striped BassServes 4

2 tablespoons peanut oil4 1-inch thick, center-cut striped bass filets (about 6 ounces each), skin-on*

Kosher salt and freshly ground black pepper3 to 4 tablespoons unsalted butter

2 sprigs fresh thymeCoarse sea salt

1. Heat the oil in a large skillet over medium heat until it slides easily across the pan. Dry the filets thoroughly with paper towels, season them with kosher salt and pepper

on both sides, then add them, skin-side down, to the skillet. Reduce the heat (the oil should sizzle not sputter) and cook the filets until the skins crisp, about 3 minutes.

Turn the filets and gently brown the other side, about 3 minutes more. 2. Add the butter and thyme. Continue cooking the filets, turning them over once or twice

(so that they brown evenly), and basting with the lightly browning butter. Cook until the fish is opaque, about 4 minutes more. Serve at once drizzled with the browned

butter and sprinkled with coarse sea salt.

*Any firm fleshed fish (such as halibut, cod, snapper, salmon, grouper etc.) may be substituted. Just make sure that the filets are about 1-inch thick or adjust the cooking time accordingly

tom colicchio{American}Recipe

ROC-NY

21tom colicchio

Roasted Striped Bass with Corn Relish(continued)

Corn RelishMakes about 5 cups

6 ears of corn, shucked1 1/2 cups white wine vinegar

1/4 cup sugar1 clove garlic, peeled and minced1 tablespoon grated fresh ginger

1 sprig fresh tarragon1 sprig fresh thyme

1 tablespoon peanut oil1 small yellow onion, peeled and diced

1/2 or 1 small jalapeno, seeded and minced1 red bell pepper, seeded and diced5 scallions, white parts only chopped

Kosher saltCayenne pepper (optional)

1. Remove the kernels from the corn. Reserve the kernels and discard the cobs.2. Combine the vinegar and sugar in a small saucepan and bring to a boil.

Reduce the heat to medium and add the garlic and ginger and simmer until the vinegar mixture is reduced by about one-third, about 10 minutes. Remove the pot from the heat and

add the tarragon and thyme. Allow the mixture to steep for about 5 minutes.3. Heat the oil in a large saucepan over medium heat until it slides easily across the pan.

Add the onion, jalapeno, and red pepper. Season with salt and cook, stirring occasionally, until the pepper begins to soften, 1 to 2 minutes. Add the corn, scallions, cayenne (if using) and salt. Cook, stirring, until the corn turns bright yellow, about 2 minutes more. Add the vinegar mixture to the corn mixture and bring to a simmer. Reduce the heat to medium-low and cook just until the corn is tender, about 5 minutes. Refrigerate for at least 1 day before

serving. The relish should be stored in the refrigerator where it will last several weeks.

NYC RESTAURANT INDUSTRY ROUND TABLE

22 tom colicchio

Recipe

Pork Porterhouse with Pan-fried Eggplant & Raisin-Pineut Relish

(recipe courtesy of Tom Colicchio)

For the Pork4 tablespoons peanut oil

Kosher salt and freshly ground pepper2 2-inch pieces of porterhouse pork

4 tablespoons butter3 sprigs thyme

3 sprigs rosemary

For the Eggplant:1 large eggplant, cut into 12 rounds

Kosher salt1 cup extra virgin olive oil

1 garlic clove, peeled

For the Relish:¼ cup pinenuts

3 tablespoons extra virgin olive oil½ cup diced yellow onion

1 teaspoon finely chopped garlic½ cup dark raisins

½ cup white wine vinegar½ cup roasted peppers, roughly chopped

2 teaspoons chopped fresh oregano, or 1 teaspoon dried Sicilian oregano

1. Divide the oil between 2 large skillets and heat over medium. Salt and pepper the pork on both sides and add them to the pans. Cook until the first sides

are nicely browned, about 4 minutes.2. Turn the steaks and add the butter, thyme, and rosemary. Cook basting the pork with the

herb butter, another 4 minutes or until internal temperature reaches 160 degrees.Transfer the pork to a platter. Pour the pan-juices over the pork and let rest

in a warm place for about 10 minutes. 3. Distribute the eggplant on a sheet pan in one layer and generously salt on both sides.

Lay another sheet pan on top of the eggplant and place a heavy object on top to add pressure. Set aside for 1 hour. Remove the weight and transfer

the eggplant to paper towels and pat dry.

EggplantAdd the oil to a large hot skillet, making sure to cover the entire bottom of the pan with

about 1/8 inch of oil. Add the eggplant just before the oil starts to smoke—it should sizzle

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Pork Porterhouse with Pan-fried Eggplant & Raisin-Pineut Relish (continued)

as the eggplant is dropped in and the eggplant should brown quickly. Once the eggplant is golden on both sides, about 3 to 5 minutes, remove from the oil and transfer to paper towels.

Allow the eggplant to come to room temperature or to cool completely.

RelishLightly toast the pinenuts in a skillet over medium-high heat. Be careful not to

toast them too much as they will take on a bitter flavor. Set aside.

Pour the oil into the hot skillet. Add the onion and sauté over medium-high heat until golden, stirring occasionally. Add the garlic and sauté for another minute or so until the garlic is

fragrant. Add the raisins and the vinegar. Reduce the heat and continue cooking for 2 to 3 minutes, until the vinegar has reduced by half and the raisins are plump. Add the peppers, ½ cup water and pinenuts. Stir and reduce the heat to low. Cover the skillet with a lid and cook for another 10 minutes, until most of the water has evaporated. Once the relish has

dried, add the oregano and stir well. Allow to cool completely before using.

Sturgeon Wrapped in Prosciutto(from Craft of Cooking, Clarkson Peter, 2003)

Serves 66 7-ounce, 1 1/2-inch thick, sturgeon filets

Kosher salt and freshly ground black pepperabout 1/3 pound prosciutto

4 tablespoons peanut oil4 tablespoons butter

2 sprigs thyme

Heat the oven to 400. Season each of the filets with salt and pepper. Wrap 2 pieces of prosciutto, slightly overlapping, around the center of each filet (the prosciutto will not cover the ends of fish). Heat 2 large ovenproof skillets and over medium-high. Divide the oil between the skillets. Add 3 filets to each pan, and cook until the pans are once again hot, 1 minute or so. Reduce the heat to medium and cook the filets until the first sides are crisp, about 1 minute. Flip each filet and cook the second sides until they too are lightly browned, 1 to 2 minutes. Turn each filet onto its side. Add half the butter and thyme to each pan. Cook, basting the

fish with butter until the third sides are also caramelized, another 1 1/2 minutes or so. Rotate the fish once more and cook the final sides, basting frequently. (Cooked for a total of

6 minutes the fish will be a little translucent at the center-reduce the heat and cook the fish longer for more well-done.) Slice and serve.

Recipe

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