Caviar, Foie Gras, Lobster, Sea Urchin, Kobe Beef, Blue Fin Tuna, Truffles…the list goes on to include many name farms that demand a premium for the meticulously hand groomed products.  As chefs we sometimes get carried away and try to utilize every single item at one time in the form of New Year’s Eve menus.  We try to figure out how to incorporate all of these ingredients while still presenting a menu that won’t be 15 courses and cost the same as a mortgage payment.  So this year as I …

Executive Chef, Bryan Moscatello
I went in search of the perfect bird.  Usually I remove the breasts and legs then bone roll and tie the thighs.   Once the meat has been removed from the bones I roast the bones and make gravy.  The breasts and thighs are the seared brushed with butter and herbs then roasted.  The meat rests and is then ready for slicing.  I have always done this because I really want the bones for gravy and I feel that this is the best way to have a moist …

Executive Chef, Bryan Moscatello
The Feast of the Seven Fishes is the Christmas Eve meal that many an Italian households participate in.  The premise is simple- you have a feast which includes seven different types of fish.  When I was growing up these meals would include a selection of scungilli, bacala, calamari, mussels, clams, shrimp, sardines, octopus and a fin fish sea bass, tuna or grouper.  Usually the shellfish were braised in marinara, the shrimp prepared with garlic, the sardines cured, the octopus charred and the fin fish grilled.  We had …

Executive Chef, Bryan Moscatello
OK the above statement probably isn’t true because I’ve had my eye on a pair of excellent Prada winter boots.  Since the boots most likely won’t be under my tree I’m hoping to at least enjoy a great steak.   So what qualifies as a great steak?  Good question and I think the answer varies depending upon who you ask.  But either way there need to be certain requirements that get met.  As far as I’m concerned the primary factor in a great steak is the steak itself, …

Executive Chef, Bryan Moscatello
I really enjoy a good soup.  Now that the weather has officially turned soup consumption across the board is on the rise.  Many people will argue about which soup should be crowned king of soups.  For me its an easy call, but before we get to that lets go through some of the contenders.  Tomato soup with a garnish of mini grilled cheese croutons, although this is iconic and an amazing combination, for me there are too many variants for it to be considered the king.  It …