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posts tagged ‘menu’

Top Chefs Join Forces for Hurricane Sandy Relief

Friday, November 2, 2012 at 04:11 PM - Posted by Megan - (0) comments

While the aftermath of Hurricane Sandy continues to swamp the Northeast, several Top Chef alumni are doing their part to help make a difference in the wake of this tragedy.

Former Bravo cheftestants Angelo Sosa, Dale Talde, Kevin Sbraga and Jennifer Carroll are joining forces this Monday night at Sosa’s Hell’s Kitchen hotspot Añejo Tequileria y Restaurante to raise needed money for the victims of Hurricane Sandy. “The devastation from this storm is heart-wrenching and we are passionate about helping those affected in the Tri-State area and beyond,” explained Sosa. “We are trying to do our part by helping with relief efforts the best way we know how, through food and community support.”
Each chef will put their culinary skills to the test by creating a unique dish in true Top Chef-style as part of a four-course tasting menu with cocktail accompaniment. Additional specialty libations created by Añejo’s Beverage Director Joshua Wortman will also be available to raise funds for relief efforts. Spirits will be generously donated by Herradura Tequila and local producer, Jack from Brooklyn.

Seatings are at 6pm and 8pm, tickets are $100 and all proceeds will benefit the Red Cross. Reservations can be made at, by calling 212.920.4770 or emailing I hope you’ll join me in supporting this fantastic cause!

Añejo Tequileria y Restaurante is located at 668 10th Avenue (at 47th Street) in NYC

Keep up with the latest on Twitter: @AnejoNYC  @AngeloASosa  @DaleTalde  @KSbraga  @ChefJenCarroll  @jrwortman


Additional Añejo coverage: Celebrate Cinco De Mayo with Añejo Tequileria

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Aaron Sanchez debuts Crossroads at House of Blues

Thursday, July 5, 2012 at 10:07 PM - Posted by Megan - (0) comments

“What’s cool about the menu is that it’s all the stuff I want to eat.” chef Aaron Sanchez revealed about the fare at new Atlantic City restaurant, Crossroads at House of Blues.

Sanchez, of Food Network’s Chopped, Chefs Vs. City and Heat Seekers fame, has become the newest addition to AC’s star-studded lineup of celebrity chefs. Aaron recently reinvented the Showboat Hotel’s casual signature eatery, and debuted Crossroads at House of Blues with its eclectic, dynamic menu — blending spicy Tex-Mex, Southern comfort and updated American classics.

 “They needed to give the food portion of House of Blues a new identity and name. Crossroads is the meeting place of spirituality, music, food and art,” Aaron shared. “I was excited at the opportunity to create a menu influenced by other facets of art. Because for me, music, art and other creative outlets are extremely important because they give me ideas and inspire my food.”

  1. Chargrilled skirt steak and cotija street tacos with pico de gallo & roasted tomatillo salsa
  2.  Slow-braised beef short rib meatballs sandwiched with fresh tomato sauce & cotija cheese
  3. \"Shrimp and grits\" — plump shrimp over crispy fried grit cakes in chipotle garlic cream
  4. Pasilla glazed short ribs on sweet andouille corn pudding with cherry tomatoes & snap peas
  5. Chef Aaron enthusiastically describing his dishes and cooking techniques to a table of diners
  6. Spicy jambalaya of marinated chicken, andouille sausage, sweet peppers & roasted green onion
  7. The casual, laid-back atmosphere in the main dining room of Crossroads at House of Blues
  8. Crisp grilled flatbread layered with basil pesto, oven-dried tomatoes & sharp blended cheese
  9. Citrus chipotle grilled chicken breasts served with white hominy & fresh vegetables

My exploration of Crossroads cuisine began with juicy, slow-braised beef short rib meatball sliders simmered in fresh tomato sauce and sprinkled with cotija cheese, and a crisp hand stretched grilled flatbread layered with basil pesto, oven-dried tomatoes and sharp blended cheese. Next up were the street tacos, which packed chargrilled citrus marinated skirt steak and cotija into soft, palm-sized corn tortillas, served alongside pico de gallo and roasted tomatillo salsa. These were intensely tasty tacos — I could’ve eaten them all night.

Sanchez’s mains showcased a variety of regional influences, from the Big Easy to the Deep South. Spicy chicken and andouille sausage jambalaya with sweet peppers and green onions brought a gratifying kick of heat, while shrimp and grits offered a modified interpretation of the Southern staple. Instead of resting atop a pool of corn meal, plump shrimp sat on a base of crunchy fried grit cake and were smothered in luscious chipotle garlic cream. Other entrées included skin-on citrus chipotle grilled chicken breasts served with soft white hominy and fresh vegetables, and fork-tender chile braised short ribs on top of sweet andouille corn pudding with cherry tomatoes and sugar snap peas — another standout of the night.

The inspired dishes at Crossroads are as diverse as the musicians that take the stage at House of Blues. And after this impressive meal, it was clear that the menu includes all the stuff I want to eat, too.

Next time you’re down the shore, catching a show at House of Blues or just in the mood for flavorful, satisfying food, be sure to check out the new Crossroads. Or you can belly up to the boardwalk beach bar for a sampling of casual eats off the regular dining room menu.

Many thanks to chef Aaron & team for an incredible evening!

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Salon at Per Se Debuts Five-Course Dessert Menu

Monday, April 23, 2012 at 08:04 AM - Posted by Megan - (1) comment

Sweets lovers rejoice! It’s time to skip dinner and head straight to dessert. One of NYC’s most sensational restaurants, Thomas Keller’s Salon at Per Se, just introduced a five-course dessert-only tasting menu.

Some may say that the $65 pre-fixe price tag (service included) is a bit much to spend on sweets, but the succession of inventive, expertly crafted confections from one of the country’s greatest culinary teams is far from your typical desserts tasting.

The menu lineup from celebrated pastry chef Elwyn Boyles will change daily, and includes inspired dishes such as popcorn-cola with sundried raisins and buttered popcorn sherbet, poached meringue with coconut, Champagne mango and toasted coriander ice cream, and chef Keller’s signature cinnamon-sugared brioche doughnuts with silky cappuccino semifreddo. If you’re not pining for an entire sugar-filled series, the Salon also offers five à la carte desserts each night. How sweet it is.

Check out Eater for additional coverage and a sample menu.

Image courtesy of ZagatBuzz

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