backcover

Support for ROC-NYs High Road Project provided by:

The Andrus Family Fund The Jessie Smith Noyes Foundation The Mertz Gilmore Foundation Unitarian Universalist Veatch Program at Shelter Rock
Special thank you to Stephanie Chung for designing this guide and to ROC-NY member Kevin Park for editing assistance.

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 protability and create a better industry that benets 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 identied 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 protable 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): Provides paid sick days to allow workers to care for self or family Provides access to affordable health care options Provides other employee benefits such as other forms of paid time 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: Complies with all city, state, and federal laws governing employment, as well as requirements set forth by the NYC Department of Health and Mental Hygiene and the Occupational Safety and Health Administration (OSHA) Creates a respectful work environment free from hostility or abuse Offers a regularly updated employee manual and establishes a neutral grievance procedure Makes training, reference materials, and the opportunity to be promoted available to all staff. When you dine at any restaurant featured in this guide, youll 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.

introduction

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CAN HELP
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 Citys 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 protability 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, benets, 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-NYs 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!

HOW YOU

Blue Smoke ($ + U) http://bluesmoke.com/blue @BlueSmokeNYC @dhmeyer Flatiron 116 East 27th Street, 212.447.7733 Battery Park City 255 Vesey Street, 212.889.2005 Bogota Latin Bistro ($ + U)
http://bogotabistro.com @BogotaBistro 141 5th Avenue Brooklyn, NY 11217 718.230.3805

Craft NY ($ + U) http://www.craftrestaurantsinc.com/craft-new-york @Craft_NewYork @TomColicchio 43 East 19th Street New York, NY 10003 212.780.0880 Crema ($ + U)
http://www.cremarestaurante.com @CremaRestaurant 111 West 17th Street New York, NY 10011 212.691.4477

http://www.momacafes.com @Cafe2Terrace5 @dhmeyer 11 West 53rd Street New York, NY 10019 212.333.1299 http://www.icafeduke.com 140 West 51st Street New York, NY 10020 212.445.0010

Cafe 2 ($ + U)

Egg (+ U) http://www.eggrestaurant.com @pigandegg 135 North 5th Street Brooklyn, NY 11211 718.302.5151 Good ($ + U) http://www.goodrestaurantnyc.com @GoodChefNYC 89 Greenwich Avenue New York, NY 10014 212.691.8080 Gramercy Tavern ($ + U) http://www.gramercytavern.com @GramercyTavern @dhmeyer 42 East 20th Street New York, NY 10003 212.477.0777 Hot House ($ U) http://www.bcrestaurantgroup.com/hothouse @peacheshothouse 415 Tompkins Avenue Brooklyn, NY 11216 718.483.9111 Ici ($ + U) http://www.icirestaurant.com 46 Dekalb Avenue Brooklyn, NY 11205 718.789.2778

Cafe Duke (+ U)

Colicchio & Sons ($ + U) http://www.craftrestaurantsinc.com/colicchio-and-sons @Colicchio_Sons @TomColicchio 85 Tenth Avenue New York, NY 10011 212.400.6699 Craft Bar ($ + U) http://www.craftrestaurantsinc.com/craftbar-new-york @TomColicchio 900 Broadway New York, NY 10003 212.461.4300 Craft NY ($ + U) http://www.craftrestaurantsinc.com/craft-new-york @Craft_NewYork @TomColicchio 43 East 19th Street New York, NY 10003 212.780.0880

how you can help

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International Gourmet Kitchen (+ U)

http://www.igknyc.com 505 8th Avenue New York, NY 10018 212.216.9421

Jazz Standard ($ + U) http://www.jazzstandard.com/red/index.html @JazzStandardNYC @dhmeyer 116 East 27th Street New York, NY 10016 212.576.2232 La Palapa (+ U) http:www.lapalapa.com @La_Palapa 77 St. Marks Place New York, NY 10003 212.777.2537 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 Avenue Brooklyn, NY 11233 347.955.5366 Maialino ($ + U) http://www.maialinonyc.com @Maialino Gramercy Park Hotel 2 Lexington Avenue New York, NY 10010 212.777.2410 Marietta ($ *) http://www.bcrestaurantgroup.com/marietta 285 Grand Avenue Brooklyn, NY 11238 718.638.9500
http://www.mexicue.com @Mexicue Midtown West 345 Seventh Avenue, 212.244.0002

North End Grill ($ + U) http://northendgrillnyc.com @NorthEndGrill 104 North End Avenue New York, NY 10282 646.747.1600 One if by Land
($ + U) http://www.oneifbyland.com @oneifbylandnyc 17 Barrow Street New York, NY 10014 212.255.8649 http://www.parishhall.net @parish_hall 109a North 3rd Street Brooklyn, NY 11249 718.782.2602 http://www.bcrestaurantgroup.com/peaches @peachesbrooklyn 393 Lewis Avenue Brooklyn, NY 11233 718.942.4162 http://www.riverparknyc.com @RiverparkNYC @dhmeyer 450 East 29th Street New York, NY 10016 212.729.9790

Upper East Side 154 East 86th Street 646.237.5035 Battery Park 215 Murray Street 646.545.4600 Theater District 691 8th Avenue 646.435.0135 Downtown Brooklyn 409 Fulton Street 718.307.7590

Union Square Caf ($ + U) http://unionsquarecafe.com @UnionSquareCafe @dhmeyer 21 East 16th Street New York, NY 10003 212.243.4020 Untitled ($ + U) http://www.untitledatthewhitney.com @untitlednyc @dhmeyer The Whitney Museum of American Art 945 Madison Avenue at 75th Street New York, NY 10021 212.570.3670 Wichcraft ($ + U) http://www.wichcraftnyc.com @wichcraft @TomColicchio 212.780.0577 Bryant Park 11 West 40th Street @ 6th avenue The Cube 440 East 29th Street @ East River Flatiron 11 East 20th Street @ Broadway Lincoln Center 61 West 62nd Street @ Broadway Midtown 555 5th Avenue @ 46th Street Midtown East 245 Park Avenue @ 47th Street New York Public Library, Schwarzman Building 455 5th Avenue @ 41st street New York Public Library for the Performing Arts 40 Lincoln Center Plaza @ 65th street Rockefeller Center 1 Rockefeller Plaza @ 49th street (concourse level) Tribeca 397 Greenwich Street @ Beach Street The Tunnel 269 11th Avenue @ 27th Street The Village 60 East 8th Street @ Broadway West Chelsea 601 West 26th Street @ 11th Avenue Chelsea Piers Pier 62 @ 12th Avenue $ = good wages

Parish Hall ($ + U)

Peaches Restaurant and Bar ($ U)

Terrace 5 ($ + U) http://www.momacafes.com/ @Cafe2Terrace5 @dhmeyer The Museum of Modern Art 11 West 53rd Street New York, NY 10019 212.333.1288 The Green Table ($ + U)
http://www.cleaverco.com @MaryCleaverCo 75 Ninth Avenue New York, NY 10011 212.741.6623

Riverpark ($ + U)

Rose Water ($ U)

The Modern ($ + U) http://www.themodernnyc.com @THEMODERNnyc 9 West 53rd Street New York, NY 10019 212.333.1220 The Smoke Joint ($ U) http://www.bcrestaurantgroup.com/tsj @thesmokejointbk 87 South Elliott Place Brooklyn, NY 11217 718.797.1011
http://www.toppingrosehouse.com @toppingrose @TomColicchio One Bridgehampton Sag Harbor Turnpike Bridgehampton, NY 11932 631.537.0870

http://www.rosewaterrestaurant.com @rosewaterbrklyn 787 Union Street Brooklyn, NY 11215 718.783.3800 www.shakeshack.com @shakeshack @dhmeyer Madison Square Park Madison Avenue and East 23rd Street 212.889.6600 Grand Central Terminal 49 Grand Central Terminal 646.517.5804 Upper West Side 366 Columbus Avenue @ West 77th Street 646.747.8770

Shake Shack ($ + U)

Topping | Rose | House ($ + U)

Mexicue ($ + U)

+ = benets U= advancement

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Arroz Con Pollo

(continued)
1. Clean chicken, set aside. 2. Use very large pot, cover bottom with olive oil. 3. Saut onions, garlic 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, saut for 5 minutes. 6. Add 4 cups of water, 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 hour. 8. Shut off ame 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 avorful; 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 t it all on the same plate. 12. Delicious! Enjoy the smell and taste of Bogota Bistro!

latin bistro Recipe bogota {Colombian/Latin American}

(moms recipe) Bogotas best selling dish
5 lbs of cut up whole chicken (breast, leg, thigh) 3 cups of rice 3 carrots chopped 2 yellow onions chopped 3 red peppers chopped 3 green peppers chopped 2 red tomatoes chopped 3 scallions chopped bunch chopped cilantro chopped 6 garlic gloves chopped 4 teaspoons salt black pepper, dash 1 teaspoons cumin 2 tsp bijol (natural food coloring) olive oil water

Arroz Con Pollo

bogota latin bistro

bogota latin bistro

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Scallops in Mango Sauce & Avocado Mousse

(continued)
Juice from half a lemon 1 tablespoon. of jalapeo vinegar Salt to taste All ingredients are put in the processor until you obtain a creamy consistency

Recipe

crema
{Mexican}
(4-6 servings)

Scallops in Mango Sauce & Avocado Mousse

6 to 8 scallops U/10 1/2 cup of vegetable or soy oil mango emulsion chipotle paste mango pico de gallo avocado mousse cornbread frisse edible orchid scallions Preheat oven to 175 degrees Celsius Mango Emulsion 1/2 cup of fresh mango puree Juice from one lime 1/4 cup of vegetable or soy oil salt 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 Mousse ripe Haas avocado 1 tablespoon of cream cheese 1 tablespoon of mayonnaise

Mango Pico de Gallo 1 ripe mango, diced 1 tomato 1/4 red onion 1 lemon (juice) 1/2 jalapeo 1 tablespoon of cilantro 4 tablespoons of mango puree Salt and agave nectar to taste In a bowl, mix all the ingredients together Pan de Elote 1 cup of our 1/2 teaspoon of baking powder 2 eggs 3/4 precooked corn kernels 1/2 cup of sugar 1/2 cup of heavy cream 1/2 stick of butter a pinch of salt In a blender, mix the butter and sugar, add the eggs. Then, add the our 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.

crema

crema

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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 atbread is nicely browned & crisp (approx. 5-6 minutes) 13. Remove from oven & cut each atbread into 8 pieces. 14. Place cut atbreads on plates & drizzle virgin olive oil lightly over top. 15. Finish with a sprinkling of scallions. 16. Serve immediately while still warm & crispy.

Recipe

good
{ American}

Sweet Corn & Goat Feta Flatbreads

Good-quality our tortillas or thinly-rolled pizza dough, cut to 5x 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 scallions chive or rosemary avored virgin olive oil (or plain, if preferred) Recipe for Sweet Corn Puree 4 cups fresh corn kernels 1/4 cup water 1 teaspoon kosher salt 1 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.

10

good

good

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Chiles en Nogada
(continued)
Picadillo 1 pound beef ground 1 pound pork ground 4 cloves of garlic chopped 2 poblano chiles, deveined and chopped, about a cup 1 medium onion chopped 4 plum tomatoes, chopped 2 bay leaf 1 teaspoon thyme 1/2 cup chopped cilantro 1 stick of Mexican cinnamon 1/8 teaspoon ground cloves 1/2 teaspoon ground black pepper 2 teaspoons salt 1/4 cup corn oil 1/4 cup candied pineapple 1/4 cup raisins, plumped in sherry or warm water 1/4 cup pine nuts 1/4 cup almonds slivered 1/2 cup diced peeled apples salt 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 Fresco 3 tablespoons sherry 1/2 teaspoon sugar 1 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.

Recipe

la palapa
{ Mexican}

Chiles en Nogada
Poblano 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 ame 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 ngers 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 Chiles When buying fresh chiles, choose ones that have rm esh 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 stufng. This is can be done best with Jalapeos or Poblanos.

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la palapa

la palapa

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Recipe

mexicue
{ Mexican/BBQ}

Recipe

ici
{ French }

Green Chili Mac & Chesse

2 teaspoons unsalted butter 2 teaspoons unsalted our 1 cup milk 1/2 cup heavy cream 1 cup salsa verde 1/3 cup roasted poblano pepper, chopped 8 ounces cheddar cheese 8 ounces monterey jack cheese 1/4 teaspoon ground pepper kosher salt to taste 1 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 our 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.

Chicken Liver Mousse

2 cups chicken livers 2 teaspoons minced shallots 2 teaspoons butter 1/3 cups cognac 1/4 cups whipping cream 1/2 teaspoon salt 1/8 teaspoon allspice 1/8 teaspoon pepper Pinch of thyme 1/2 cup melted butter Salt and pepper 1. Cut the livers into 1/2 pieces. 2. Melt butter over medium heat in a saut pan until foam has subsided. Saut 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.

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mexicue

ici

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Recipe

the green table

{ American}

Recipe

one if by land
{ American}
(Flavors of New England Chowder)

Parsnip Hummus
2 pounds parsnips, peeled and cut in 1/2 inch pieces 1/2 cup peeled garlic cloves 1 tablespoon plus 2 teaspoons roasted tahini 3 tablespoons lemon juice 1 teaspoon toasted ground cumin seeds 1/2 cup extra virgin olive oil 2 tablespoons chopped Italian parsley salt and pepper 1. Place the extra virgin olive oil and garlic cloves in a small saucepan, so that the cloves are 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 a deep 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 parsnips aside to cool, saving the cooking liquid. 3. When cool, place parsnips, reserved cooking liquid, tahini, garlic (strained from the oil), and cumin in a food processor, and process to a puree. Add lemon juice, and salt and 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.

Dayboat Cod

120 grams cod, square cut loin 20 grams compound butter 40 grams chowder 7 each cooked trimmed littlenecks 30 grams bacon lardons 30 grams idaho potato shards thyme to garnish cod and butter 1 cod, lleted, trimmed to 120 grams square portions, scraps saved for stock. 454 grams softened butter 20 grams long pepper 20 grams fennel seed 20 grams salt 454 grams butter, cubed Toast fennel and long pepper, grind ne and pass through sieve. Fold with salt into rst pound of softened butter, and fold in butter cubes. Butter baste roasted cod with this. (continued on the next page)

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one if b y land, two if b y sea

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Dayboat Cod
(continued)
Shellsh stock 250 grams white wine 200 grams dry vermouth 1000 grams water 2 shallot emincee 25 black peppercorns, rough crushed 1 fennel bulb emincee 7 sprigs chive 5 sprigs lemon thyme 1 clove garlic 2 kilograms littlenecks reserved cod scraps/white sh scraps Add all ingredients bring to simmer. Sweat 20 minutes. Add shellsh 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. Chowder 350 grams shellsh stock 350 grams cream 1 large Vidalia onion emincee 1 large leek rinsed and cleaned 1 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 ame and add cream to simmer, cool until ready to use.

Recipe

rose water
{ American}

Delicata Squash Salad

This delightfully autumnal salad is easy, quick and absolutely delicious. Yields 4 servings 2 delicata squash 1 granny smith apple 1/4 pound crumbled goat cheese 6 dates 1/2 cup toasted pecans 4 tablespoons cider vinegar 1 tablespoons maple syrup 1/4 cup Extra Virgin Olive Oil Small 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 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.

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rose water

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Roasted Striped Bass with Corn Relish

(continued)
Corn Relish Makes about 5 cups 6 ears of corn, shucked 1 1/2 cups white wine vinegar 1/4 cup sugar 1 clove garlic, peeled and minced 1 tablespoon grated fresh ginger 1 sprig fresh tarragon 1 sprig fresh thyme 1 tablespoon peanut oil 1 small yellow onion, peeled and diced 1/2 or 1 small jalapeno, seeded and minced 1 red bell pepper, seeded and diced 5 scallions, white parts only chopped Kosher salt Cayenne 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.

Recipe

tom colicchio
{ American}
(recipe courtesy of Tom Colicchio)
Pan-roasted Striped Bass Serves 4

Roasted Striped Bass with Corn Relish

2 tablespoons peanut oil 4 1-inch thick, center-cut striped bass lets (about 6 ounces each), skin-on* Kosher salt and freshly ground black pepper 3 to 4 tablespoons unsalted butter 2 sprigs fresh thyme Coarse sea salt 1. Heat the oil in a large skillet over medium heat until it slides easily across the pan. Dry the lets 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 lets until the skins crisp, about 3 minutes. Turn the lets and gently brown the other side, about 3 minutes more. 2. Add the butter and thyme. Continue cooking the lets, turning them over once or twice (so that they brown evenly), and basting with the lightly browning butter. Cook until the sh is opaque, about 4 minutes more. Serve at once drizzled with the browned butter and sprinkled with coarse sea salt. *Any rm eshed sh (such as halibut, cod, snapper, salmon, grouper etc.) may be substituted. Just make sure that the lets are about 1-inch thick or adjust the cooking time accordingly

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tom colicchio

tom colicchio

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

(recipe courtesy of Tom Colicchio)
For the Pork 4 tablespoons peanut oil Kosher salt and freshly ground pepper 2 2-inch pieces of porterhouse pork 4 tablespoons butter 3 sprigs thyme 3 sprigs rosemary For the Eggplant: 1 large eggplant, cut into 12 rounds Kosher salt 1 cup extra virgin olive oil 1 garlic clove, peeled For the Relish: cup pinenuts 3 tablespoons extra virgin olive oil cup diced yellow onion 1 teaspoon nely chopped garlic cup dark raisins cup white wine vinegar 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 rst 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. Eggplant Add 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 smokeit should sizzle

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. Relish Lightly 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 avor. Set aside. Pour the oil into the hot skillet. Add the onion and saut over medium-high heat until golden, stirring occasionally. Add the garlic and saut 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, 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.

Recipe

(from Craft of Cooking, Clarkson Peter, 2003)

Sturgeon Wrapped in Prosciutto

Serves 6 6 7-ounce, 1 1/2-inch thick, sturgeon lets Kosher salt and freshly ground black pepper about 1/3 pound prosciutto 4 tablespoons peanut oil 4 tablespoons butter 2 sprigs thyme

Recipe

Heat the oven to 400. Season each of the lets with salt and pepper. Wrap 2 pieces of prosciutto, slightly overlapping, around the center of each let (the prosciutto will not cover the ends of sh). Heat 2 large ovenproof skillets and over medium-high. Divide the oil between the skillets. Add 3 lets to each pan, and cook until the pans are once again hot, 1 minute or so. Reduce the heat to medium and cook the lets until the rst sides are crisp, about 1 minute. Flip each let and cook the second sides until they too are lightly browned, 1 to 2 minutes. Turn each let onto its side. Add half the butter and thyme to each pan. Cook, basting the sh with butter until the third sides are also caramelized, another 1 1/2 minutes or so. Rotate the sh once more and cook the nal sides, basting frequently. (Cooked for a total of 6 minutes the sh will be a little translucent at the center-reduce the heat and cook the sh longer for more well-done.) Slice and serve.

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tom colicchio

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About the Restaurant Opportunities Center of New York

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