BLT Living S07

SPRING

2007

CATCH OF T H E D AY:

Amy Eubanks Get Set:

TH E U LT I M AT E M OT H E R ’ S D AY M EN U

Now Pouring: BOURBON F I N D S A S O F T E R S I D E

S P R I N G G R I L L : BUILDING THE PERFECT BURGER Plus: CHEF’S BLACK BOOK : FAVORITE FINDS AND TOP KITCHEN TIPS

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Š 2006 NestlÊ Waters North America Inc.

At finer restaurants in Paris, London, New York and of course, Milan.

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A LETTER FROM THE CHEF

Dear Friends, As a boy growing up in Montlucon, France, my first taste of spring was plump white asparagus served with mustard vinaigrette at Sunday lunch. This dish truly heralded the end of winter and when it was brought to the table I felt as if my heart would burst with excitement at the thought of spring’s bounty. To this day, I longingly anticipate its arrival. Aside from the glorious sunshine, I look forward to rhubarb and fresh peas.

It’s a time of great creativity for me: all that tender produce bursting with flavor and the lighter fare I lovingly prepare to savor it through.

There’s more to celebrate this season. It’s BLT Steak’s 3rd anniversary. What an exciting few years it has been.

In a relatively short time, one small restaurant’s instant success has inspired 5 more, creating a BLT culture of eating. And we continue to grow...

Spring is a time for new beginnings, and our latest venture, BLT Market, is about to open at the Ritz-Carlton Hotel on Central Park. Deeply devoted to seasonal produce, the menu there will change monthly. The dishes will be created from a master list of the freshest seasonal ingredients. Diners can look forward to the same congeniality and excellence in service we pride ourselves on at all BLT restaurants.

Our second issue of BLT Living magazine is bursting at the seams with succulent stories and mouthwatering recipes. We’ve devised a truly spectacular Mother’s Day lunch menu to make this day one your mother won’t soon forget.

So happy Mother’s Day, happy spring, and I look forward to hosting you at the new BLT Market very soon.

Bon appetit!

Laurent Tourondel Executive Chef

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“Our fish is flown in from all over the world, some on the same day they’re caught, so they are super-fresh!

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Catch of the Day Amy Eubanks

THE HEART OF A CHEF

Chef de Cuisine, BLT Fish

“I’ve been in the kitchen every night since I was three years old,” laughs Amy Eubanks, 31.

Born in Korea, into a military family, Amy’s exposure to international cuisine began early: by the age of seven she had visited 20 countries. “There was always an eclectic mix of foods on the table, but I was the pickiest eater. Every time we went out, I’d order the chicken, but then I’d eat everybody else’s food.”

Stateside, the family settled in Alabama where Amy’s fondness for deep fried food developed. After high school in Alaska, she accepted a scholarship to Carnegie-Mellon University in Pittsburgh. In 1999, with degrees in social history and anthropology, she returned to her first love and enrolled in a work/study program at Peter Kump’s New York Cooking School (now the Institute for Culinary Education) while working full time as the garde manger at La Fourchette under chef Marc Murphy (Landmarc).

After graduation, she was determined to find the right position: “I wanted to work the line. The only person who’d let me do that was a chef named Laurent Tourondel at a restaurant that had been open for only a month called Cello.” A month later, Cello received 3 stars from the New York Times, and within a year Amy had worked her way up to that station of prestige in any kitchen: Tourondel’s saucier.

But then it was back to the bottom again at Café Boulud, the intimate uptown bistro of celebrated chef Daniel Boulud. Amy quickly climbed the ranks and was appointed poissonier.

Last April, Amy became chef de cuisine at BLT Fish. “I come from a family of meat eaters,” she says, “but cooking fish is more intuitive for me.” If you’ve dined at BLT Fish, you’ll agree.

In Her Own Words MENTOR CHEFS: No one tops Laurent Tourondel. I’ve cooked with him for 5 of my 7 years and his influence is profound.

Andrew Carmellini (A Voce) was the chef de cuisine at Café Boulud. When I made risotto, he taught me how to hold the grain in my fingers and press it to know when it’s done. He runs his kitchen like a university.

KITCHEN CONFIDENTIAL: We’re an open kitchen so it’s quiet and clean.

No slouching, no dirty aprons and no joking around... Well, not when we’re busy anyway!

NEW DISH INSPIRATION: I start with seasonal fruit and vegetables. My subway stop is in the middle of the Farmers’ Market at Union Square so I can see the produce on my way to work.

MOST OVERUSED INGREDIENT: Mayonnaise. I have to stop myself and say “Alright, can’t I do this another way?”

SPRING FAVORITES: Fresh peas SEASONALITY: All our specials and side dishes are seasonal. Fresh fish is flown in from all over the world, like our Pink Snapper from New Zealand. It’s flown in the day it’s caught so it’s super-fresh!

CHEF’S TIP: Everyone tends to overcook fish. When you check for doneness, you’re not looking for the fish to be hot inside. Use a needle or a cake tester. It should go through easily and feel warm to the touch.

FAVORITE WAY TO SPEND A SPRING DAY: Sailing! I can’t wait to get out on the water.

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Building the Perfect Burger Make sure it isn’t too big! It must be able to fit in your mouth, a size you can bite into and enjoy.

Use only top quality meat. At BLT Burger, it’s 100 % beef: short rib, sirloin, chuck and brisket cut. The patty shouldn’t be too compact. Our burgers aren’t grilled. They’re pan seared on the griddle. The bun is buttered and then also pan seared. It makes all the difference!

Chef Tourondel’s Classic BLT Burger was crowned “Best Dressed Burger” at the South Beach Food and Wine Festival’s Burger Bash in February. This winning creation, selected from more than a dozen competitors, was perfectly accessorized: topped with bacon, lettuce, and tomato, and capped off with mayonnaise, american cheese, onions and ketchup. The judges’ decision was based on overall presentation, best use of toppings, and of course, its unique taste!

The award-winning burger is available at BLT Burger - the recently opened ‘rough-and-tumble’ member of the BLT family. In his trendy West Village ‘burger joint’, replete with cozy leather banquettes, Chef Tourondel uses the best high-quality ingredients to transform that most American of fast foods - into good food. The humble hamburger has never tasted quite like this before!

The build-your-own burger concept extends to a choice of five varieties of french fries – including hand-cut Idaho, country sweet potato and chili cheese, plus an array of floats and milkshakes, ranging from classic to the spiked, for those in need of a little more adventure...

EASY BURGER TOPPINGS: Spicy mayo - mayo mixed with Sambal Sauce • Greek yogurt with chopped cucumber • Tomato and olives • Sautéed mushrooms or onions • Double smoked applewood bacon • Cheese of any kind • Tapenade • Green peppercorn sauce • Coleslaw • BBQ sauce

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Family Style

D I S H I N G U P S I D E S TO BE SHARED CREATES A C O N V I V I A L D I N I N G E X PERIENCE In all BLT restaurants, Chef Tourondel’s à la carte fare is proudly served family-style in beautiful cast iron cookware. It’s an element of setting that the chef takes very much to heart: creating a casual environment where delectable dishes can be shared at the table.

“I took an American concept and refined it,” explains Tourondel.

Serving up sides in this fashion is also a personal nod to the very essence of the French countryside rustic cooking he grew up on.

Tourondel made the choice to work with Staub in particular because of his long history with the cookware: “I first worked with Staub products in France,” he recalls, “and they’re still somewhat exclusive in the U.S.” He fell in love with the look and style of the many different pieces in the line. “Besides being extremely pleasing to the eye, they retain heat, moisture and flavor from stove-top to table top – and I love that they’re indestructible!”

...a culinary classic and an essential item in the kitchens and restaurants of the world’s top chefs.

Considered “the most ancient and most effective of materials,” all Staub-ware is made from enameled cast iron and ceramic. The iron elements distribute the heat evenly; the ceramic bottom allows the dishes to be used on all types of heating surfaces.

Produced by renowned cookware designer Francis Staub, his quirky detailing plays upon his own dramatic background. An actor at heart, this Alsatian native took over his grandfather’s business in 1974. Setting himself up in his garage in hometown Colmar, Francis was bent on creating a labor of love. Affectionately called La Cocotte, he designed Staub’s signature casserole pot, with its now trademark self-basting spikes under the lid that allows steam to condense and drip back on the food.

An international leader in culinary cast iron, Staub is now an essential item in the kitchens and restaurants of the world’s top chefs. With his unique creations Francis Staub hoped he would “wage a war against the world’s poor eating habits,” and in the case of BLT, the designer’s aspirations have been realized far beyond his expectations.

Whether you order Sautéed Porcini and Grilled Asparagus at BLT Steak, Parmesan Gnocchi and Roasted Tomatoes or Creamy Corn Succotash at BLT Prime, or Salt Crusted Sunchokes or Pommes Soufflé at BLT Fish, food and dish compliment each other in excellence. The result is a congenial atmosphere that keeps BLT diners coming back for more family-style feasts!

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NOW POURING

Bourbon

Bourbon is showing up in the least likely of places these days: from spiked milkshakes to home infusions. Could this classic be losing the rough reputation it earned in the film It’s A Wonderful Life (1946) as “a hard drink for men who want to get drunk”?

BLT Living takes a look at the revival of this classic, all-American spirit.

Originating in Bourbon County, Kentucky, and first bottled in 1870, bourbon is whiskey distilled from sour mash which contains at least 51 percent corn mixed with malted barley and rye or wheat. While technically bourbon can be made anywhere, it must be distilled in the state of Kentucky in order to bear the prized Kentucky Straight Bourbon designation on the bottle. It must also be aged for at least two years (although most are aged twice as long) in new, charred, white oak barrels. Nothing other than water may be added to the bourbon to adjust its bottling strength.

“Bourbon has grown enormously popular over the past few years,” says BLT Prime’s Sommelier Colin Campbell.

“Strong flavor profiles that can also be well balanced are great in the world of contemporary mixology.”

Campbell is a fan of Michter’s. “I love their 10-year-old bourbon,” he raves.

BLT Steak THE MINT JULEP If you can’t make it to Louisville this year for the Kentucky Derby on May 5th, order its official cocktail. An always refreshing, often underrated cocktail that conjures images of the genteel South. <#> 8

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BLT Prime KENTUCKY BLUSH A mix of bourbon, maple syrup and strawberry puree. This is a refreshing cocktail made with the real Kentucky nectar.

BLT Burger GRANDMA’S TREAT A spiked milkshake for just the right wicked kick with your burger. It’s vanilla ice cream, bourbon, caramel syrup, crushed Score bar and whipped cream.

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A Toast to Spring!

FROM THE VINE

BLT’s Sommeliers declare their top wine picks for the season... and reveal their favorite wind-down spots!

ROBERT HONEYCUTT Sommelier, BLT Steak The Ritz Carlton, San Juan, Puerto Rico Spring Pick: Pascal Jolivet, Sancerre This bottle makes you feel like it’s spring all year round. Sancerre is crisp and refreshing with hints of lime and lemon. The wine pairs well with the fish dishes on our menu, such as the Dover Sole and the Tuna. With all of its great characteristics: citrus fruits, great minerality, a long clean finish and a racy acidity, this Sancerre is definitely the way to go.

After-work Watering Hole: The Ocean Bar and Grill It sits right on the beach. I just order a Mojito and take a seat overlooking the waves. The sight and sound of the ocean are the perfect ending to a long day.

COLIN CAMPBELL Sommelier, BLT Prime Manhattan, New York Spring Pick: Domaine le Galantine, “Le Longue Garde” Bandol, Provence For spring, I love wines from the Provence area of France. Places like Bandol produce lovely wines full of lush fruit and earthy, smoky flavors. The wines are complex and show well with game meats and spring vegetables. Domaine Le Galantine makes a wine from Bandol called “Le Longue Garde” — it’s fantastic.

My favorite!

After-work Watering Hole: The Flatiron Lounge I recommend the Tombstone – bourbon, Demerara syrup, bitters, and twist of lemon.

MARK LUGO Sommelier, BLT Fish Manhattan, New York Spring Pick: Condrieu, “Lys de Volan” Alain Paret, 2005, Rhone Valley

DANIEL WARRILOW Sommelier BLT Steak Washington, DC Spring Pick: The Laurent Perrier “Cuvee Rosé” Brut non-vintage Champagne

A Viognier co-produced by Alain Paret and Gerard Depardieu.

Ripe apricot aromas with white truffle, almond, and mineral. A text book Condrieu, and an excellent one at that, conjuring up images of spring.

I think of Spring as a celebration period: the sun is shining, the birds are chirping, and I’m ready to party! What do we associate with celebration: Champagne! This Laurent Perrier Rosé has a wonderful bouquet of fresh red fruits, strawberries, raspberries and redcurrants. On the palette, refreshing crisp acidity, followed by strawberries and wild cherries. Its finish is opulent with great length, which will keep you going back for more.

After-work Watering Hole: The Flatiron Lounge If anyone needs to know what a cocktail is supposed to taste like, this is the place. My drink of choice is the Slope – rye whisky, bitters, and apricot liquor.

BRETT FEORE Sommelier, BLT Steak Manhattan, New York Spring Pick: Condrieu, Yves Cuilleron, “Les Challets”, 2005

After-work Watering Hole: The Brickskeller After a long hard day, there’s only one place I want to go. They feature a range of beer totaling somewhere around 1,500 bottles!

My favorite pick is Schneider Weisse. It’s traditionally bottlefermented in the method Champagnoise, unpasteurized and unfiltered, rich and medium-bodied and has a distinct amber color, with notes of citrus and clove.

Condrieu from the northern Rhone region of France strikes a chord with me. This is a gorgeous white wine that sings with floral and honey nuances. Yves Cuilleron sets the bar for quality Viognier across the globe and this wine is no exception.

After-work Watering Hole: Landmarc in Tribeca Great food and affordable wines across the board. Always a perfect place to bump into some industry buds as well. Good times!

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THE EVENT PLANNER’S GUIDE TO THE PERFECT LUNCH FOR

JULIE SHEPPARD, BLT’s event planner and mother of 2 boys, Cole (4) and Luke (1), has helmed, for the past 12 years, a host of memorable functions, from corporate banquets and weddings to themed parties and intimate dinners. She’s a wiz at the A-Z of entertaining, on everything from etiquette (yes, she consults Emily Post) to rentals. “My clients rely on my eye to catch everything.

They need me to be a control freak, so that they can relax!” Here are a few simple tips and planning strategies that will make your Mother’s Day lunch an event to remember...

THE MENU

THE TABLE

THE FLOWERS

It’s Spring! Use the freshest ingredients available. Hit Union Square market. Order the lamb from your butcher. Befriend your local winestore staff for the best they have to offer.

Dress up your table. It looks more elegant and is easy to clean.

Julie suggests a low table centerpiece which allows for conversation.

Assign all tasks in advance; everything from the food shopping to who is writing a toast, buying the flowers, selecting the music, and cleaning up. Everyone should pitch in to avoid Mom having to lift a finger!

FOR MOM’S SPA DAY: BLISS, MARIO BADESCU,

For a home event, the right seating is crucial. Mom should be at the head of the table.

Separate Champagne, wine and water glasses are essential.

Place printed menus in the center of each setting. Each place will need an appetizer knife and fork, an entrée knife and fork, and a bread plate with a butter knife placed on it. The dessert fork and spoon should be placed after the entrée course has been cleared.

CORNELIA DAY SPA

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because there is so much in season.” Verde’s designer Michael Gonzalez is known for clean elegant lines in his lush “If there’s a color Mom loves, masterpieces. Choose from lilacs, or a type of flower, get her those.” roses, tulips, peonies, sweet Julie’s favorite blooms are peas, daffodils and dahlias to tulips. “And I expect them on name a few. “My mom loves LilyMother’s day!” she smiles. For of-the-Valley. They’re unusual but flora, Julie recommends Verde she doesn’t like anything cliché!”

Flowers, whose client list reads Verde works with a ceramic artist like a celebrity who’s who. Aside who custom designs vases for from being the florist for BLT them - a great idea for a Mother’s and restaurants like Aquavit Day gift, that remains after the and Payard, they also happen flowers... Because Mother’s Day to be Giorgio Armani’s personal is such a high volume holiday, if florist. Vanessa Polanco at Verde you’re buying your own stems recommends you discuss what’s Vanessa recommends choosing in season, your color palette and blooms that are not fully blown your budget with the florist. “I open. “They will last longer. They think mixed arrangements with should be cut on an angle to drink 2-3 different types of flowers are well for longevity.” great. Mother’s Day is wonderful

THE TOAST

THE MUSIC

THE GIFT

For the Champagne cocktail, have a toast prepared. Keep it fun and light-hearted.

Mom’s mix... Make a selection of her favorite tunes and have them playing softly in the background.

“I don’t necessarily need gifts but something handmade is always lovely.”

Compile a photo album of the event for Mom. In it place the printed menu, the Mother’s Day cards, a copy of the toast and of course, the pictures of the event as a keepsake for Mom.

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GET MOM OUT OF THE HOUSE THE MORNING OF THE EVENT. THIS WILL GIVE YOU TIME TO PREPARE. BUY HER A SPA TREATMENT AS PART OF HER GIFT SO SHE’LL FEEL WONDERFULLY RELAXED AND PAMPERED.

Julie’s Party Planning Picks CASUAL

VS.

SOPHISTICATED

CHINA

Fish’s Eddy Pantone Collection

Rosenthal Magic Flute by Bjorn Wiinblad LINENS

Crate & Barrel Estelle Napkin

Sur la Table Garnier Thiebaut HOME

Pier 1 Pantiago Stemware

Barney’s Kim Seybert FLOWERS

Corner Market

Verde Flowers SPRING 2007

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MOTHER’S DAY MENU with Wine Pairings COCKTAIL: Passion Fruit Champagne A little bubbly sets the celebratory mood.

APPETIZER: Blanched White Asparagus Wrapped In Prosciutto with Lemon Pesto

Raise a flute to Mom!

One of Chef Tourondel’s favorite spring vegetables: succulent, plump and perfectly dressed in a medley of seasonal flavors that awaken the taste buds.

TO START: Popovers A signature BLT classic for you to try at home. They’re puffy, chewy, Gruyeretopped, comically misshapen, and on Saveur Magazine’s 100 greatest food items in the world.

WINE PAIRING: Serve a crisp and citrus-y Sauvignon Blanc from Italy with aromas of grapefruit and elderfruit.

Sauvignon, “Preadium” Colterenzio, 2004 Alto Adige, Italy

ENTRÉE: Lemon Confit and Rosemary Crusted Lamb Marinated, roasted, seasoned with rosemary, garlic and thyme and breadcrumb encrusted, this tender rack of lamb dish is the real piece de resistance. Be prepared to serve second helpings!

WINE PAIRING: Serve a classic style Bordeaux from the commune of Margaux with aromas of black currants and soft tannins.

Margaux, Chateau Prieur Lichine, 2001, Bordeaux, France

Popovers Makes 12

4 cups all purpose flour 1 tablespoon plus 2 teaspoons salt

8 large eggs

2 tablespoons olive oil

6 oz butter 10 tablespoons fresh breadcrumbs

1 tablespoon freshly chopped rosemary

4 tablespoons rinsed diced finely preserved lemon

1 tablespoon freshly chopped garlic

3 tablespoons diced finely onion

1 tablespoon freshly chopped thyme

1 tablespoon chopped fresh rosemary

Marinate the Lamb: Place the lamb in a nonreactive dish just large enough to hold it. Combine the olive

In a small saucepan, heat the milk until small bubbles appear around the edges.

oil, rosemary, thyme and garlic. Pour over lamb and marinate in the refrigerator, covered for at least 4 hours.

Fill the Pan: Remove the popover pan from the oven and spray it with non-stick vegetable spray.

While the batter is still slightly warm or room temperature, fill each cup at least three-quarters full.

Top each popover with some of the grated Gruyere.

Place a baking sheet on the rack below the pan to catch any drips.

Bake the Popovers: Bake 15 minutes. Rotate the pan 180° so that the popovers will rise evenly.

Bake for 35 minutes more or until golden brown.

To Serve: Invert the pan and remove the popovers.

Serve immediately.

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salt & pepper

Make the Batter: Place the flour and salt in a fine sieve and sift it onto a piece of wax paper.

Gradually whisk the dry ingredients into the egg mixture stirring until almost smooth.

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Brachetto d’Acqui Braida, 2005 Piedmont, Italy

For the crust

Preheat the Pan: Place the popover pan in the oven. Heat the oven and pan to 350° F

In a large bowl, whisk the eggs until frothy. Slowly whisk in the hot milk so as not to cook the eggs.

Set aside.

WINE PAIRING: Serve an effervescent, slighty sweet, red dessert wine with aromas of fresh picked strawberries and rose petals.

Serves 4-6

2 lamb racks (2 1/4 lbs each), well trimmed and deboned

10 ounces grated Gruyere (2-1/4 cups)

DESSERT: Raspberries Foster A delightful blend of tart and sweet, with a hint of Kirsch and a citrus tang, makes this a divine ending to a perfect meal.

Serve over vanilla ice cream.

Lemon Confit and Rosemary Crusted Lamb

4 cups milk

non-stick vegetable oil spray

SIDE: Spring Peas with Sweet Cream Butter and Fresh Mint The pure taste of the season on the side...

Prepare the Crust: In a bowl, combine the butter, bread crumbs, lemon, chopped onion, second tbls rosemary and salt and pepper to taste. Mix well to form a thick paste.

Brown the Lamb: Preheat oven to 400 degrees.

Remove the lamb from the marinade and scrape off the herbs and garlic. Season the lamb all over with

salt and pepper. Heat a skillet large enough to hold the lamb. Sear until all sides are brown, about 5 minutes.

Roast the Lamb: Place the lamb in the preheated oven and roast until medium rare, about 12-15 minutes Remove the Lamb from the Oven: Turn on the broiler. Let the lamb rest 5 minutes in a warm place.

Place the crust on the meat and gently pat to make it adhere. Run the meat under the broiler briefly until the crust is lightly toasted, about 1 or 2 minutes.

Watch it carefully so that it does not brown.

Raspberries Foster Serves 4

3 tablespoons butter 1 3 1 1

1/2 small lemon, zested

Place half of the raspberries and all the sugar in a large non stick skillet over medium heat. Sauté for 2 3/4 cup orange juice minutes until the sugar is completely melted and the teaspoon vanilla extract 12 oz raspberries raspberries begin to break down. tablespoons of Kirsch 1 pint vanilla tablespoon of Grand Marnier Deglaze with the Kirsch and Grand Marnier and ice cream flambé until the alcohol has burned off. Add the medium orange, zested orange and lemon zests, orange juice and vanilla. Add the other half of the raspberries and the butter slowly.

Stir the butter in slowly with a wooden spoon. Remove from heat and pour on top of vanilla ice cream.

1/2 cup dark brown sugar

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SEASONAL INGREDIENTS

Luscious Leeks

NO LONGER THE WELL-KEPT SECRET OF CHEFS IN ELEGANT RESTAURANTS, LEEKS ARE TAKING THEIR PLACE AS THE GOURMET’S ONION. These root vegetables resemble giant scallions and are milder and mellower in flavor than their onion relatives. They are potassium-packed, full of fiber and add a delicate aroma to dishes without overpowering the other flavors. Leeks can be poached, steamed or braised whole, or chopped into stir fries, vegetable dishes, casseroles and soups. Laurent Tourondel is a self-confessed leek fanatic. “I love their flavor and their color. I use them in quiches as well as in hot and cold soups, and sometimes I enjoy them as they are in a warm vinaigrette.”

TIPS FOR CLEANING LEEKS: Fill a deep pot with cold water. Trim the root end of the leek, making sure not to take off too much so that the leek still holds together. Trim off a few inches of the dark green part as this is usually dry and tough. Place the leek on a cutting board. Starting just above the tip of the root, cut into quarters lengthwise. The leek should still be held together at the root but the leaves separate now to allow all dirt to be removed. Hold the leek under cold running water and remove as much grit and dirt as possible. Then soak the leek upside down in the pot full of cold water. Any excess dirt will fall out.

Leek Vinaigrette/Fourme d’Ambert Serves 6

6 large leeks salt 1/2 cup walnut oil 4 tablespoons sherry vinegar 3 tablespoons chopped chives Prepare the Leeks: Clean well (see above). Tie the leeks together, 3 in a bunch, with kitchen twine so they hold their shape when cooked.

Boil the Water: Bring a large pot of salted water to a boil. Add the leeks. Simmer the leeks until tender when pierced with a knife, about 15 minutes. Drain and shock by plunging them into a bowl of ice water. Drain well and squeeze the leeks gently in a paper towel to eliminate excess water. Remove the strings. Cut the leeks crosswise into 3/4-inch slices.

To Assemble: Arrange the leek slices with cut sides down on serving plates. Season them with salt and pepper and drizzle with the vinegar and oil. Sprinkle with chives.

To Serve: Place a little of the cheese on each piece of leek. Scatter the sliced walnuts over all. Serve immediately.

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freshly ground pepper 6 ounces Fourme d’Ambert, Gorgonzola or other creamy blue cheese 1 recipe caramelized walnuts (see below), sliced

Caramelized Walnuts Makes about 1-1/2 cups

2/3 cups sugar 1/4 cup water 1 cup walnut halves (4 oz) Butter a small sheet pan.

Combine the sugar and water in a medium saucepan.

Stir over medium heat until the sugar dissolves.

Stop stirring and boil the syrup until it turns a rich golden brown. Remove the pan from the heat and stir in the walnuts. Spread the walnuts in a single layer in the prepared pan. Let cool.

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WHY I LOVE THIS PLACE

DONNY DEUTSCH What keeps you coming back?

Amazing food and incredible service.

Do you have a favorite dish/dessert?

The popovers, braised short ribs & key lime pie

What’s your poison/beverage of choice?

Grey Goose Vodka with a splash of pineapple.

Do you have a favorite table?

There’s not a bad seat in the place!

If you could treat anyone to dinner at BLT, who would it be?

My dad, David. He loves a great steak!

Do you cook / What’s your favorite dish to prepare?

I do not cook but I make a mean popcorn!

What did you want to be when you were little?

A firefighter.

What makes you laugh?

My bulldog, Betty.

What’s been your best interview?

I recently interviewed Bill Gates and he was great.

And Donald Trump is great too. He’s just good TV.

What’s the one interview you would like to do?

Bill Clinton.

What are you reading currently?

I just finished reading The Tipping Point

by Malcolm Gladwell.

What do you do to relax?

I like to run and workout.

As Chairman of Deutsch Inc., Donny Deutsch implemented his

What’s the newest addition to your ipod?

“leaner, meaner, faster, smarter” philosophy to transform a small

Billy Joel’s new song, All My Life.

advertising shop into one of the nation’s top 10 agencies. Currently,

Where was your last vacation?

Donny is the host of CNBC’s hit show “The Big Idea with Donny

St. Barths.

Deutsch” featuring hot topics, trendy talk and a fearless approach

What’s your favorite way to spend a perfect spring day?

to the big issues of the day. Here we turn the tables and ask

Going to Yankee Stadium.

Mr. Deutsch to be the interviewee:

What’s your motto?

Which is your favorite BLT restaurant and why?

Do! We all spend our time wanting things to happen.

Wishing. But it doesn’t happen that way. You have to DO! That doesn’t mean you’re to going to achieve your goal simply because you pursue it; but if you don’t try, it definitely won’t happen.

BLT Steak, I love the atmosphere and the energy.

How often do you come?

Once every 3 weeks.

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Black Book

Laurent Tourondel’s Tips for Dining, Shopping and Cooking

SPRING BREAK With the gentle lapping of the waves on Miami Beach by day and the frenetic Latin rhythms of Little Havana by night, Miami makes for an ideal spring getaway.

CHEF TOURONDEL’S TOP PICKS IN MIAMI WHERE TO STAY: Delano Hotel, South Beach Sagamore, Miami Beach Betsy Ross Hotel, South Beach WHERE TO EAT: Joe’s Stone Crab Bouchon de Grove in Coconut Grove La Goulue Christian Delouvrier in Bal Harbour

Laurent Tourondel and Rachael Ray at the South Beach Wine and Food Festival Burger Bash

HAPPENING ‘HOODS: Little Havana - Versailles in Little Havana has the best coffee and Cuban sandwiches in the whole city.

Española Way - Bohemian chic with great architecture, art galleries and stores. Friday night is Champagne Night at A La Folie!

KITCHEN TIPS Spring Awakening The Best Way To Spend A Spring Day: At Madison Square Park Walking across the Brooklyn Bridge In my Jeep on the way out to the Hamptons BEST OUTDOOR CAFÉ: Brasserie Ruhlmann 45 Rockefeller Center BEST PLACE FOR CHOCOLATE: Payard Patisserie & Bistro 1032 Lexington Avenue

Order delivery from BLT Burger and save yourself the cleanup!

6th Ave (bet 11th and 12th) Call: 212 243 8226 Art Picks

International Center of Photography See the extraordinary images of Henri Cartier-Bresson at the ICP. 1114 Avenue of the Americas at 43rd St. Through April 29th. Closed Mondays.

El Museo Del Barrio It’s in my neighborhood so I like to stop by...

1230 5th Ave at 104th St.

Master Classes

Noodle Bars

Don’t miss out on the rare opportunity to watch Chef Tourondel in action!

South American Street Food- kabobs,

May 2nd – Chef Tourondel’s cooking class at DeGustibus at

empanadas, fruit drinks made from

Macy’s, New York City.

FOOD TRENDS TO WATCH FOR:

tropical fruits

June 2nd – Chef Tourondel hosts a cooking class at the new BLT Market in the Ritz-Carlton Hotel, Central Park.

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HAUTE NOTES

BLT LOCATIONS

Haute Notes is about the discovery of all things innovative and exciting in food and wine, art and design, and style and travel. Spring is here and with the season comes many inviting reasons to celebrate: festive meals with family and friends; fresh markets and new seasonal ingredients; and of course, the warmer weather! Spring affords us the perfect opportunity to raise a glass and make a toast for all the reasons we enjoy the season. On that note we’d like to share our favorite finds:

BLT Steak 106 East 57th St. New York, NY 10022 Tel: 212.572.7470 www.bltsteak.com Open for Lunch (M–F) and Dinner BLT Steak DC 1625 Eye Street, NW Washington, DC 20006 Tel: 202.698.8999 Open for Lunch (M–F) and Dinner

TAY TEAS Founded by tea connoisseur Nini Ordoubadi, TAY specializes in exclusive hand blended artisanal teas. They grow many of the herbs and botanicals right on their organic farm in upstate New York. Our favorites include Nini’s signature Persian Rose black tea blend; Berber, an energizing and refreshing green tea blend with wild Moroccan spearmint; and the floral and fruity ‘A Day in Provence’. www.taytea.com

ARDBEG AIRIGH NAM BEIST

CHAMPAGNE PAUL GOERG BLANC DE BLANCS BRUT

As the story goes, there is small hill loch high above the Ardbeg Distillery, called Airigh Nam Beist (‘arry-nam-bayst’) which in Gaelic means ‘shelter of the beast’.

Hence the inspired name of this Islay Single Malt Scotch Whisky.

We found Airigh Nam Beist to be a brillantly creamy, smoky malt, with notes of fennel and pine nuts, topped with tingling limes.

Slainte! www.ardbeg.com

This Blanc de Blancs shows off a brilliant golden color with a nose that is deep with aromas of orange blossom, brioche, butter, sweet spices and ripe fruits. The floral aspect of this Blanc de Blancs Brut makes it the perfect accompaniment to celebrate spring, and especially Mother’s Day.

Publisher MICHAEL GOLDMAN

Editor-in-Chief PAMELA JOUAN

Contributing Writers BARBARA RUBIN GABRIEL ASHER JEAN-PHILIPPE DOSETTO

Design Director JANA POTASHNIK BAIRDesign, Inc.

Photo Director CHARLES HARRIS

Managing Editor STEPHANE HENRION

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Assistant Editor CHRISTIAN KAPPNER

Advertising Sales Director ROBERT BASINGER 718.858.1187

Senior Copy Editor JENNIFER MURPHY

Marketing Director KATHRYN PAYNE

Copy Editor NORMA SOLOMON

Photography: Cover, Laurent Tourondel, Snapper, Sides: QUENTIN BACON Burger: JASON LINDBERG Popover: ELLEN SILVERMAN

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Haute Life Press a division of C-BON MEDIA, LLC. 321 Dean Street Suite 1 Brooklyn, NY 11217

BLT Steak San Juan Ritz Carlton Hotel 6961 Avenue of the Governors Isla Verde Carolina, Puerto Rico 00979

BLT Fish 21 West 17th St. New York, NY 10011 Tel: 212.691.8888 www.bltfish.com Open for Dinner

BLT Prime 111 East 22nd St. New York, NY 10010 Tel: 212.995.8500 www.bltprime.com Open for Dinner

www.hautelifepress.com info@hautelifepress.com Subscription Inquiries 718.858.1187 subscriptions@hautelifepress.com or visit www.hautelifepress.com Printed and bound in the U.S.A HauteLifePress makes every effort to insure that the information it publishes is correct but cannot be held responsible for any errors or omissions. © 2007 All rights reserved. Reproduction without permission is strictly prohibited.

BLT Burger 470 Sixth Avenue New York, NY 10010 Tel: 212.243.8226 Open 7 days a week 11:30am - 11pm

Opening Soon 1430 Avenue of the Americas New York, NY 10019 Open 7 days a week Breakfast, Lunch and Dinner Sunday Brunch

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B e a u t y & Ta s t e

Toll Free 866 STAUB US www.staubusa.com infostaub@staubusa.com

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FW5305_Borrome_8.25x10.875_StarRating_f

11/13/06

5:20 PM

Page 1

Add a star to your rating.

Because every ingredient is crucial when it comes to great dishes, top chefs have been adding FIJI Water to the kitchens of their restaurants. Since FIJI comes from an unspoiled, virgin ecosystem, and is drawn from a preserved and protected aquifer, it has a smooth taste and soft feel that is simply unparalleled. Which naturally makes it a perfect starting ingredient.

Natural Artesian Water

www.fijiwater.com 1.888.426.3454 Š 2006 FIJI Water Company LLC. All rights reserved.

Job Number: FW5305 BLT Vol2.indd Trim: 8.25" x2010.875"

Project: Borromeo / Star Rating Live: 7.875" x 10.375" None

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