Cocktail Recipes, Spirits, and Local Bars

Weekly Chef and Menu Report: The Week of July 8, 2013

Weekly Chef and Menu Report: The Week of July 8, 2013

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Every week, we take a look at some new chefs and menus that have appeared across the country. Here’s this week’s roundup:

New York
Louro: According to a release, Chef Russell Jackson, a finalist on Food Network Star, is heading to Louro in New York City to collaborate with chef David Santos on a menu. The event is one night only, on July 16 from 6 P.M. to 9 P.M.

Maya Modern Mexican Kitchen and Taqueleria: According to DNA Info, Maya Modern Mexican Kitchen and Taqueleria on the Upper East Side will be introducing grasshopper guacamole to its menu. The actual grasshopper will be whole, not chopped up, in the guacamole.

Celebrate Flatiron Chefs: On July 16 in Madison Square Park, over 30 chefs and restaurants are participating in the annual event, Celebrate Flatiron Chefs, according to a press release. Some of the menu items that are expected, but subject to change, are pork belly with jalapeno jelly and peanut sauce from Blue Smoke and the craftbar burger with lettuce, tomato, bacon jam, and pickled red onion from craftbar.

Andanada: According to a release, Andanada on the Upper West Side has a new lunch menu featuring Spanish classics. The menu offers a choice of two prix-fixe options with dishes like Albondigas en Mojo Cilantro Y Mojo Picon, savory oxtail and pork meatballs with cilantro and picon sauce, and Jamon Iberico Sandwich, iberico ham, fresh tomato spread, and olive oil.

Hudson Terrace: According to a release, Hudson Terrace on 46th is hosting “Hot Diggity” on Saturday, July 13 in honor of National Hot Dog Month. Chefs like Rob McCue and Jordan Andino will be there showing off their best hot dogs, and brands will be competing for the best hot dog in NYC.

SideBar: On Saturday, July 14, SideBar on East 15th Street is hosting its annual Bastille Day Wine Crawl courtesy of in Manhattan, according to a release. The event leads wine aficionados on a “crawl” to some of the best lounges to taste French food and wine.

Village Pourhouse: July is National Chicken Wing Month, and according to a release, Village Pourhouse is celebrating all month long. A new wing flavor and sauce will be featured each week, like Mandarin Teriyaki and Garlic Parmesan.

Rosa Mexicana: According to a release, from July 31 to August 25, Rosa Mexicana will host their annual Ice Cream Festival. Items that they will feature include ice cream stuffed churros, guacamole sundaes with sweet avocado ice cream, raspberries, white chocolate, and coconut, and “paleta” popsicles in flavors like guava and papaya & passionfruit.

STK Downtown: STK Downtown will be hosting The ONE Group’s baseball inspired party, a part of their dinner series, to celebrate MLB All-Star Week on Monday, July 15 from 7 P.M. to 1 A.M., according to a release. STK will offer bottle packages and spirits, wine, and champagne, as well as baseball themed cocktails.

Napa Valley:
Oakville Grocery: Oakville Grocery in Oakville, Napa Valley is introducing new sandwiches made by Chef Jason Rose, according to a release. Try their quinoa falafel with spinach, spicy hummus, pickles, eggplant, cucumber, and harissa Greek yogurt in a wrap, the waffle sandwich with ham and Swiss cheese, or the muffaletta with salami, sopresatta, ham, muffaletta, provolone, and pepper relish on ciabatta bread.

Scampo: Scampo in Boston’s Liberty Hotel unveiled a summer menu as of July 3 courtesy of Chef Lydia Shire, according to a release. Shire uses seasonal ingredients to create dishes like buttered fresh tomato and gin soup with a fried zucchini blossoms and grilled Vermont quail with beet gnocchi. A new cocktail menu accompanies it with white sangria and the Summertime Fun, made with vodka, fresh lemonade, coconut water, fresh raspberries and a flower garnish.

Bread + Butter: Bread + Butter, a newcomer to the North End of Boston, is in its seventh week of operation, and now is offering new summer menu options, according to a release. Such items as a duck confit sandwich with fig jam, greens, and caramelized onions, and fried to order beignets with a mascarpone and dark chocolate filling are being featured, so check it out the next time you’re in Boston.

O-Ku: O-Ku in Charleston, South Carolina has a new summer menu that combines Asian and Southern cuisine, according to a release. Dishes you can find on the menu are spicy teriyaki pork belly with melted savoy cabbage and a kimchee puree, rock shrimp salad with mixed greens, carot ginger vinaigrette, and spicy aioli, and a sashimi taco of salmon, tuna, and whitefish with a persimmon tropical fruit salsa.

Henri: According to a release, Henri on South Michigan Avenue has new summer menu items under Executive Chef Chris Gawronski. New items include diver scallops, quail egg and ravioli, and lobster tail a& salad with crème fraîche, hearts of palm, saffron, pommelo, kumquat, lobster oil, and orange vinaigrette.

Buffalo Wild Wings: According to National Restaurant News, Buffalo Wild Wings is introducing a craft beer called Game Changer, a pale ale, available only on tap. The beer was announced in April, but will be available at all 925-plus locations beginning July 15.

Popeyes: According to a release, Popeye’s Louisiana Kitchen has teamed up with Zatarain’s to bring back the Zatarain’s Butterfly Shrimp. It will be available through July 28, and for only $4.99 you can get eight shrimp with lemon garlic dipping sauce, a buttermilk biscuit, and Cajun fries.

Hooters: Hooters is now offering a new summer seafood menu to celebrate its 30-year anniversary, according to a release. The “Back to the Beach” menu will have items like a blackened mahi sandwich with center cut mahi, blackened and seared with house made coleslaw, Cajun creole shrimp, and drunken shrimp and mussels in a butter, garlic, and lemon sauce.

We’re always looking for tips about new chefs and seasonal menus, so if you think there are any that we missed, let us know!

Watch the video: Saison in San Francisco Serves One of the Most Memorable Meals of 2013 (May 2022).