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| From left to right: Nick, Steph, Tony and Nora |
Michele and I attended Nora and Tony’s rehearsal dinner last
night, hosted by my cousin, and some say look-a-like, Nick Quartaro and his
lovely wife Stephanie.
We had a great time catching up with family we hadn’t
seen in years, and as if that weren’t enough, we also got to enjoy a fantastic
dinner at The Bristol, where Tony is Chef de Cuisine.
I’ve often bragged about Tony’s prowess in the kitchen, so I
thought I’d give you a look at the menu. I hope this shows why we’re all
so proud of Tony. Please keep in mind that I was shooting without a flash, so you'll have to take my word that the food was even more gorgeous than it looks here. Today’s the wedding, and if that’s even half as fun as the
rehearsal dinner, we are in for a fantastic time. Enjoy!
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| Monkey Bread with Dill Butter |
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| Carrot salad, mizuna, spiced hazelnuts, yogurt vinaigrette |
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| Gnocchi, zucchini, beurre-fondue, mint |
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| Roast chicken, dill spaetzle, crunchy vegetable salad |
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| Green beans, almond butter, kumquats, crispy shallots |
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| Beef brisket, summer squash, salsa verde |
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| Corn panna cotta, blueberries, chocolate-dipped orange shortbread |
12 comments:
Nice pics. I always take photos of the food when i travel abroad, they are part of the trip's memories. These all look delicious! I'd love to try his deices but i'm a million miles away from this restaurant! Thank you for your wonderful posts!
Looks amazing.
Maybe you can show us how to do spaetzle one time. Would love to see that.
Looks like he knows his way around the kitchen. Good times had by all, I trust.
We're going to the Chicago area for a pyro festival next month. We may have to find time for this place. Any other recommendations? We've never been to Chicago. We plan a few day trips and possibly one evening trip.
-Pyrofish
Salsa verde with brisket? No.
But nice wedding spread. We'd better get a video of Chef John doing the macarena, or at least the Alligator Stomp.
Too many goddamned vegetables. Bet the Monkey bread was nice though.
No salsa verde with brisket? What? A terrific combo (and one I've done before myself). That sauce is a natural with any beef IMO. Did you have a bad childhood experience with SV and B? ;)
Chef John :
I've been trying to look at the ingredients for your dark chocolate macaron recipe,but when I search it only the picture pops out. Can you perhaps Rewrite the ingredients for me in your reply? Thx.
Pls reply
Grace
That may be your browser. Here you go, but try again and let me know if you can see.
100 gram powdered sugar
50 grams almond meal aka almond flour (the finer the better)
25 grams unsweetened cocoa powder
2 large room temperature egg whites
65 grams granulated sugar
For chocolate ganache:
1/3 cup hot heavy cream
4 ounces dark chocolate, chopped
pinch of salt
Chef John most certainly has a doppelganger. Also, MONKEY BREAD! Back in March of 2011 you said on your return from your Kingsford University trip: "Sooner rather than later there will be a monkey bread video posted on this blog." I wait with bated breath a Monkey Bread recipe and every freakishly small wooden spoon appearance. EGADS!
Chef John:
Yes,my browser is fine now. I can see the recipe clearly. Thanks!
Grace
John you soooo need to show us how to do those green beans!
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