Plaza Food Hall

CROSSROADS Where Legend and Flavor Meet

C R E AT E Between the Bread

CUTTING BOARD Todd English and David Burke in a Culinary Duel

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5 WHERE LEGEND AND FLAVOR MEET

17 FLAVOR FRENZY

7 SUSHI BY GARI

20 ON THE CUTTING BOARD

9 BETWEEN THE BREAD

23 RECIPES

13 SCOOPS OF ART

28 DO IT YOURSELF

15 ten COMMANDMENTS OF CHOCOLATE

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Meet Me at the Plaza...

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Three years ago, we embarked on a journey to bring together an abundance of culinary choices in one dynamic setting. We opened The Plaza Food Hall by Todd English in June 2010, where locals, tourists, and hotel guests alike could meet, dine, and shop in a space akin to European food halls not typically found in the United States.

Our enthusiasm for all things food quickly caught on, and The Plaza Food Hall has become a go-to destination, setting in motion a multiphase expansion. This May, The Plaza Food Hall opens in its new 32,000-square-foot space. Todd English remains our “anchor” alongside a thoughtfully curated selection of New York favorites and relative newcomers.

Whether you’re a born-and-bred New Yorker looking to enjoy childhood favorites or a visitor who wants to sample a cross-section of the city’s best, you truly can find it all under the famous gabled roof of The Plaza.

We invite you to experience The Plaza Food Hall today.

Dine in The Todd English Food Hall at one of the nine diverse culinary stations, or meander the “neighborhood” as imagined by Jeffrey Beers. Jeffrey drew inspiration from the classic shopping arcades of Paris, jostling shops with clever juxtaposition to draw visitors through this new interior streetscape. Stop in at William Greenberg Desserts for a classic black-and-white cookie, enjoy the aroma of freshly baked bread from Pain d’Avignon, and sample the heritage teas from Kusmi. Grab a lobster roll from Luke’s Lobster or hand rolls from Sushi of Gari, and enjoy them near the Living Wall that invokes the park just outside The Plaza’s door. Enjoy the No. 7 Sub Club, exclusively ours, crafted of turkey, Canadian bacon, jalapeño mayo, pico de lettuce, and BBQ potato chips!

Or indulge your sweet side with an array of tempting offerings from the likes of La Maison du Chocolat, FP Patisserie, Billy’s Bakery, or Lady M Cake Boutique—which has created The Plaza Mille Crepe Cake, made with layers of bananas and chocolate crème. If that isn’t enough to whet your appetite, you can picnic in Central Park with selections from David Burke’s Burke in the Box or Tartinery, topping it off with confections from Three Tarts or European soft-serve yogurt from YoArt, making its U.S. debut.

Imagine all of this where Eloise calls home: a one-of-a-kind destination full of culinary indulgences, the world-class Caudalie Vinothérapie Spa, La Palestra, Warren Tricomi, and our new offerings from Gramercy Flowers, Travelex, and Town and Country Living. Then add our current roster of flagships: Krigler, Assouline Books, MCM, Anna Hu, Douglas Hannant, J. Estina, Leather Spa, and Angelo Galasso. Why would you go anywhere else?

Meet me at The Plaza . . .

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Sushi by Gari The ingredient list may read like a decadent menu at a European restaurant—sautéed tomatoes, rich cream sauces, and mixed greens—but Sushi of Gari, as its name suggests, is a sushi restaurant.

From its inception, Gari, owner and executive chef, has been dedicated to a modern take on an ancient tradition. He has sought to reinvent sushi, making it as universally appealing and loved as pastry.

To those who would say that sushi is not for everyone, we would say they’ve never tasted Gari’s salmon with sautéed tomato.

This pairing of hot and cold, of fresh fish and savory vegetables, will turn even the strongest sushi holdout into a loyalist.

The red snapper salad is an ode to the senses: fresh greens tossed with wasabi dressing and pine nuts along with fried lotusroot pinwheels. It provides a delectably light fare.

Those who crave spicy decadence will appreciate the powerful punch and rich subtleties of the yellow tail with jalapeño sauce.

And the tuna with whipped tofu is a palate pleaser, the tofu beaten to airy perfection, bringing out the hidden flavors of the lean tuna.

This is only a sampling of the myriad innovative sushi creations, including sushi created exclusively for The Plaza Food Hall.

With more than 100 unique varieties at their fingertips, Sushi of Gari’s chefs are simply waiting for you.

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Between The Bread

In its simplest form, a sandwich is two slices of bread enclosing a filling.

But when done right, the bread, fillings, and condiments combine for a tactile thing of beauty.

A sandwich is often overlooked as a perfectly balanced meal, consisting of protein, vegetable, carbohydrate, often dairy, and even fruit. As a blank slate from simple to complex, it has so much flavor potential that it can generate anticipation and excitement.

All the world loves a sandwich, and they are often capable of marking a time and place—a pan bagnat while strolling the

Promenade des Anglais in Nice; an overstuffed Philly cheese steak gobbled down on the sidewalk; or a lobster roll straight from a shack in Maine. Everyone has a favorite sandwich memory, and strong opinions on where to find the best of its kind. Every sandwich has its own way of telling a story about people, culture, location, and cuisine.

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No. 7 Sub is New York City on a roll! Bringing together cuisines of the people who make this city great, Chef Tyler Kord creates exciting and interesting combinations that change with the seasons—and his whims. From bratwurst to kimchi, he finds inspiration in every corner of the city and brings it to you on a quintessential Italian hero, baked daily in Brooklyn. No. 7 Sub has something for all tastes, with vegetarian subs that win over even the most hardcore carnivores.

No. 7 Sub continues to surprise with twists on the classics that make old favorites new again.

PAIN D’AVIGNON What do bread and theater have in common? Not much. That is, until Pain d’Avignon began transforming their customers into an audience, making fine breads in front of them. The folks at Pain d’Avignon were always fascinated with open kitchens—the voyeuristic experience of witnessing what usually takes place behind closed doors. The bakeries of their childhood had the same appeal: bread was made on the same premises where it was sold.

They have vivid memories of the bakers in the back working, stretching the phyllo dough or taking the bread from the oven. The aroma of that childhood bread is what Pain d’Avignon has been chasing ever since. And they’ll be bringing a similar experience to customers at the Plaza.

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Wherever a sandwich is from, its foundation, the most important single element, is the bread.

Great bread can elevate ingredients to new heights.

Luke’s Lobster serves the freshest, most sustainable seafood Maine has to offer. It’s sourced directly by Luke’s father and cradled in a toasted, buttery bun with no filler, so the pure taste of lobster shines. Luke rounds out his menu with Maine-made sustainable products like Maine Root organic sodas and all-natural clam chowder from Hurricane’s Soups. Down east decor and a friendly, casual vibe transport diners from the bustle of Manhattan to the docks of the Maine coast. Since 2009, Luke’s has been consistently named New York’s best lobster roll. Take a bite and you’ll see why.

Tartinery exposes a new approach to French cuisine by going back to the basics, letting simple, fresh ingredients do the talking. Its concept revolves around the tartine, a gourmet open-faced sandwich served on a razor-thin slice of toasted bread. Tartinery’s tartines come in limitless permutations to satisfy any mealtime or appetite, with their bread of choice a rustic sourdough loaf from the renowned Poilâne bakery, located on Rue du Cherche-Midi in Paris’s Saint-Germain-des-Prés. They also offer salads, seasonal soups, homemade desserts, freshly squeezed juices, and a selection of organic and boutique wines.

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Art Has Never Tasted This Good Remember as a child the feeling of walking into a candy store? It was a magical place full of color, flavor, and fun, a place you could get lost in just dreaming of all the things you wanted to try. YoArt at The Plaza Food Hall recreates that feeling, giving kids and adults alike the chance to indulge their sweet side and create their own artistic masterpieces—without the guilt!

Each day, YoArt features 12 delicious flavors of yogurt and sorbet. And don’t blame them for your waistline, because it’s your choice: there’s nonfat and premium flavors, a nosugar-added option, a nondairy sorbet, original tarts, and Greek yogurts. Eighty carefully selected toppings include fresh organic fruit, pomegranate seeds, hot fudge, chocolatehazelnut sauce, pink champagne cordials, chocolate-covered blueberries, and pure chocolate sprinkles.

YoArt is truly about the art of the DIY dessert, giving you the keys to the treat castle. At 70 to 140 calories per four-ounce serving, the yogurt acts as the perfect healthy canvas for the toppings that allow you to get as creative as you’d like!

system. It has earned the National Yogurt Association’s Live & Active Culture seal, a commendation that identifies the most beneficial yogurts to eat. All frozen yogurt products are kosher, and the sorbets are vegetarian and nondairy.

For the YoArt family, it’s not just about what happens within the four walls of the shop—it’s also about supporting the local community. Four times a year, YoArt selects a local organization to receive a percentage of its sales. Nothing is sweeter than sharing!

Take a walk to YoArt at The Plaza Food Hall in a New York minute, and build your own masterpiece.

YoArt’s frozen yogurt provides four strains of the probiotic cultures that help promote a healthy immune and digestive

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Ten Commandments of Chocolate Founded in 1977 by Robert Linxe, La Maison du Chocolat has created chocolates for the most discriminating palates the world over.

From chocolate bars to exquisite ganaches and truffles, each creation is handmade in their workshop in Nanterre, near Paris.

Back when Robert Linxe opened his first shop in Paris dedicated exclusively to chocolate, it caused quite a stir. Until then, chocolate was considered more of a seasonal delicacy than a year-round staple. Then everything changed for the “wizard of ganache.” By 1987, Linxe’s shop became such a hit with the locals that he was able to open a second one. Three years later, he expanded to the United States, with a location on Madison Avenue in New York City. Today, you can step into many more boutiques in locations as far-flung as Hong Kong—and now at The Plaza Food Hall.

in concentric circles to incorporate as little air as possible, and gently rubbing each chilled truffle in a smear of melted chocolate before tossing them in unsweetened Valrhona cocoa powder so they look like their namesakes, freshly dug from the earth. Take a breath, take a bite, and fall in love all over again.

The great divide between La Maison du Chocolat and most other chocolatiers is an incredible attention to detail. Linxe has always had a love affair with chocolate—a passion so intense, he created a list of biblical proportions: the Ten Commandments of chocolate, covering everything from color (good chocolate should appear mahogany brown and be neither too dark nor too dull), to taste (high in cocoa, it must have a long aftertaste), to how it should be consumed (always at around 20 degrees and savored a little at a time). Good luck with that last one!

From the selection of raw materials to the finished product, La Maison carefully controls every step of the process. They comb through plantations in South America and Africa to select the best cacao beans, studying the various vintages and the differences between them, then they use the essential art of blending to create a flawless product. This respect for ingredients, subtlety of balance, richness of taste, and palette of flavors is why La Maison du Chocolat’s distinctive creations are considered the great classics of chocolate.

In addition to their world-famous ganache—its silky texture made from chocolate and cream enrobed with a delicate layer of chocolate—La Maison du Chocolat creates a sumptuous array of delectable truffles. The key to the perfect truffle is in the details: triple boiling the cream, whisking the mixture

Coffret Maison Assortis: The perfect assortment of chocolates. Tell no one. They are yours, and yours alone.

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Flavor Frenzy The marketplace at The Plaza Food Hall is haven for food enthusiasts—the range of options are almost dizzying, and there is something for everyone who comes through its doors. From pastries, cakes, chocolate, and marmalades, to a wide selection of coffees and teas and other specialty foods, you can savor everything on the spot, or stock up to take home or give as gifts. You’ll work up an appetite by just walking in. Seeing, smelling, and tasting all The Plaza Food Hall has to offer makes for a culinary experience unto itself.

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the market place

Kusmi Tea: From the Champs-Élysées to Fifth Avenue Founded in 1867 in St. Petersburg, Kusmi Tea was the supplier to the tsar’s court and became one of Russia’s foremost teahouses. For more than 140 years, Kusmi Tea has been offering high-quality blends—exclusive bergamot-scented Russian blends as well as a variety of black and green teas. More recently, Kusmi Tea has launched a wellness tea collection with the delicious Detox tea, the exhilarating Euphoria, and the stimulating Boost. Kusmi Tea has been appreciated by aficionados around the globe for centuries, and is now available at new flagship stores on the world’s two most famous avenues: the Champs-Élysées in Paris and at The Plaza on Fifth Avenue in New York City.

Photo: Dimitri Tolstoï

Lady M Lady M Mille Crêpes are legendary for featuring endless layers of paper-thin crêpes and ethereal pastry cream. The Lady M Confections Boutique at The Plaza Food Hall features a delectable exclusive creation: the Chocolate Banana Mille Crêpes. This signature stunner celebrates the marriage of two classic flavors—bananas and dark chocolate—seamlessly infused into Lady M’s signature Mille Crêpes. Count and you’ll find no less than 20 handmade chocolate crêpes, each one complete with lacy edges and layered with pastry cream.

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Town and Country Living Like a decorating dream made in heaven, Town and Country Living has found a second home in The Plaza, a timeless New York landmark. In keeping with their refined taste and eye on quality, co-owners Denise Leventhal and Tina Nyman offer a treasure trove of exclusive and unique tabletop accessories, along with exquisite hand-selected items for home Photo: Helen Norman

entertaining. And there’s more

great news for its clients who want to complement their relaxed yet gracious lifestyle: Town and Country has just become the New York area’s exclusive dealer for Habersham, a leader in the fine art of furniture specializing in custom kitchens and other cabinet designs. Let’s get decorating!

Three Tarts When Marla D’Urso decided to open her Chelsea bakery and boutique in 2006, she called on Sandra Palmer and Kiyomi Toda-Burke, former classmates at New York’s Institute of Culinary Education. At school, they had earned the nickname “the three tarts”—and it stuck.

Combining their incredible restaurant experiences, design and fashion sensibilities, and business know-how, Three Tarts came to be. Today, their signature sweet treats include gourmet marshmallows and a fresh take on s’mores.

Rooftop S’Mores Perfect for the urban camper, this reusable tin is filled with graham–chocolate chip cookies, fresh raspberry marshmallows, skewers, and matches.

Marshmallows Are marshmallows the new cupcake? Sold in bags of ten, these handcrafted, small-batch marshmallows are fresh, flavorful, squishy delights made with all-natural, carefully sourced ingredients.

Choose from vanilla, mango, raspberry, strawberry-basil, passion fruit, and yuzu.

Shore S’Mores Beach house bound, this take-along tin contains graham– chocolate chip cookies, fresh vanilla bean marshmallows, skewers, and matches.

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DAVID BURKE Burke in the box With the playful atmosphere of Burke in the Box, diners can enjoy celebrity Chef David Burke’s innovative and witty yet, above all else, delicious cuisine. The signature pinstriped bags and brightly colored custom-designed boxes hold hot and cold culinary treasures including “Burke-style” sandwiches, salads, unique side dishes, and pastry chef-designed desserts.

These whimsical interpretations turn familiar, high-quality ingredients into gastronomic feats.

On the Cutting Board

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todd english Station to Station At The Todd English Food Hall, I want to bring a true sense of a world market to New York— the excitement and bustle of shopping for the freshest produce and latest products. The most wonderful thing is the melting pot we have as our audience, and we continuously draw from for inspiration. Our patrons find it exciting to watch our chefs prepare food; it brings them into the live show and the overall Food Hall experience.

Our expansion has allowed us to build on both the market and service to their fullest potential.

The beauty of this concept is that it will never go out of style—people simply love to eat—and it has a lot of flexibility built into it. So whether you come to shop, snack, or dine, we look forward to seeing you at The Food Hall soon!

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Chef-Tested Recipes The Plaza Food Hall is the only place in New York where under one roof, you can get a taste of culinary creations by a star-studded cast of some of the best chefs in the world. Here, they share some of their favorite recipes for guests to make at home and be enjoyed around a table with friends and family.

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W hole G rilled B ran z ino W ith O range & F ennel S alad The Todd English Food Hall is a European-inspired specialty food hall offering the finest fresh, prepared, and gourmet foods. Known for his interpretation of rustic Mediterranean cuisine, Chef English expands his culinary borders of international flavors, creating a true dine-around experience among the nine diverse food stations.

Renowned chef, four-time James Beard Award winner and inductee into the James Beard Foundation’s Who’s Who of Food and Beverage in America, restaurateur, author, entrepreneur, and television star are just a few things Todd English has under his chef’s hat. ingredients 12-oz whole branzino

1/2 cup extra-virgin olive oil

2 sprigs Italian parsley

Kosher salt

1 clove garlic, sliced thin

Freshly ground black pepper

1 lemon, segmented

1 cup arugula

1/4 cup sliced red onion

1/2 cup fennel, shaved thin

Zest of 1 lemon

1 orange, segmented

method

For the salad

Prep the branzino, making sure there are no scales, snipping off the fins with kitchen shears, and gutting clean. Score skin of fish on both sides at least 3 times.

Take the rest of the lemon segments, the orange segments, some lemon zest and red onion, the arugula, and the fennel and toss with olive oil, salt, and pepper.

Serve with the branzino.

In a small mixing bowl, toss parsley, garlic, 1/2 of the lemon segments, sliced red onion, lemon zest, olive oil, salt, and pepper. Stuff the mixture into the gut of the branzino.

Drizzle the branzino with a little bit of olive oil—and enjoy!

Making sure the grill is hot, rub the branzino with olive oil, salt, and pepper and grill for about 3 to 4 minutes on both sides. Cover and finish slow for about 10 minutes, until branzino is cooked through.

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“big and complex” and “enjoyable” are no longer mutually exclusive.

We make our bourbon carefully. Please enjoy it that Way. Maker’s 46® Bourbon Whisky, 47% Alc./Vol. ©2012 Maker’s Mark Distillery, Inc. Loretto, KY

David B ur k e ’ s Paint C an C lamba k e David Burke has his own twist for a traditional clambake. It’s a clambake in a can that feeds as few as two. It’s ideal for entertaining, as guests can fill their own cans with their favorite ingredients and cook to the doneness they prefer. Just cover them in foil and set them over a grill until the potatoes are soft and the shellfish are open.

ingredients

method

1–1 1/4 lb. lobster

1/2 cup chopped basil

6 mussels

1 lemon, cut into wedges

6 clams

1 1/2 cups white wine

8 slices chorizo or spicy Italian sausage

5–6 tablespoons butter

2–3 Red Bliss potatoes, diced 8 cloves garlic, sliced

Place the lobster in a large empty paint can, followed by the rest of the ingredients, saving the shrimp to go in last for the top. Cover with foil and place on grill. Cook until foil begins to puff up and shellfish opens. Serve with lots and lots of grilled bread.

2 tablespoons red pepper flakes

1 cup chopped tomatoes

1 tablespoons Old Bay seasoning

1 ear of corn

salt and pepper 3–4 medium-size shrimp

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Payard Finds a Home The journey for Chef François Payard’s first solo venture (he was Daniel Boulud’s pastry chef) began tucked away among the glitz and glamour of Manhattan’s Upper East Side. It was a difficult departure from that quartier général and the relationships established with his neighborhood following. But Chef Payard has found a new home at The Plaza Food Hall, where loyal fans have a destination to pick up his pastry jewels to go, or enjoy afternoon coffee and dessert in a beautiful setting.

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C hocolate T iramisu Your favorite coffee dessert gets a chocolate makeover.

Mascarpone Mousse 3 large egg yolks

Chocolate Mascarpone Ganache

1/2 cup plus 2 tablespoons (130grams) sugar

9 oz (250 grams) 54% chocolate, chopped

3 large egg whites

6 tablespoons (100 grams) mascarpone, room temperature

2 cups (500 grams) mascarpone, at room temp

1/3 cup plus 1 tablespoon (100 grams) heavy cream

Make the Mascarpone Mousse

Make the Ganache

Fill a medium pot a third of the way full with water and bring it to a gentle simmer over medium heat. Put the egg yolks and 1/3 cup plus 1 tablespoon (80 grams) sugar in a bowl that fits snuggly on top of the pot but doesn’t touch the water. Reduce heat to low and place the bowl over the pot. Whisk until the mixture is very hot and starts to thicken, about 5 minutes. Remove from heat and continue whisking until the mixture cools.

Put the chocolate and the mascarpone in a medium bowl and set aside.

Bring the cream to a boil in a small saucepan over medium-high heat. Remove from heat and pour cream over chocolate and mascarpone. Whisk until chocolate is melted and mixture is smooth.

Transfer the ganache to a bowl and refrigerate until it thickens to an icing-like consistency, 30 to 60 minutes, stirring every 15 minutes to speed up the process. You can make the ganache one day ahead, but you will have to warm it slightly in a microwave or over a double boiler before using so it has a pipeable consistency.

Chocolate Cake 1 cup (100 grams) all-purpose flour 1/3 cup (32 Grams) Dutch-processed cocoa powder 6 large egg yolks 1 cup (200 grams) sugar 6 large egg whites Make the Cake Place a rack in the center of the oven and preheat oven to 400°F. Line a 10 x 15–inch rimmed baking sheet with parchment paper.

Sift the flour and cocoa powder together over a bowl or a piece of wax paper. Set aside.

Combine the egg yolks and 1/2 cup (100 grams) of the sugar in a medium bowl and whisk until the mixture turns a very pale yellow and doubles in volume. (If you own two electric-mixer bowls, you can whip the yolks in an electric mixer fitted with the whisk attachment.)

Put the egg whites in the bowl of an electric mixer fitted with the whisk attachment and whip on medium-high speed. Once the whites start holding soft peaks, gradually sprinkle the remaining 1/2 cup (100 grams) sugar over them and continue beating until they hold stiff peaks.

With a silicone spatula, fold the whipped yolks into the meringue, and then fold in the dry ingredients. Spread the batter in the prepared baking sheet and bake for 8 to 10 minutes, or until the cake springs back when you gently press the palm of your hand on it. Remove the cake from the oven and let it cool on baking sheet.

1 tablespoon (12 grams) heavy cream

Put the egg whites in the bowl of an electric mixer fitted with the whisk attachment and whip on medium-high speed, gradually adding the remaining 1/4 cup (50 grams) sugar, until the whites hold stiff peaks.

Put the mascarpone in a large bowl and whisk in the crema to soften it. With a silicone spatula, fold half of the yolk mixture into the mascarpone and then fold in the second half. Fold the meringue into the mixture.

Assembly 3/4 cup (180 grams) strong coffee 3 tablespoons (18 grams) Dutch processed cocoa powder Assemble the Dessert You will need a 1- to 1 1/2-quart bowl or dish. With a knife, cut two rounds out of the cake, one slightly smaller than the other to fit the bowl.

Spoon about 1 cup of mousse into the bowl, then place the smallest cake round over the mousse and press down gently. Spoon a third of the coffee evenly over the cake.

Spoon a 1/4-inch layer of ganache over the cake, then a 1/2-inch thick layer of mousse over the ganache. Press the larger cake round over the mousse, pressing it down slightly to even out the layers below it. Spoon the remaining coffee evenly over the cake .

Spoon another 1/4-inch layer of ganache over the cake, and then spoon the remaining mousse over it. With a silicone spatula, slightly smooth the top of the mousse to make it even and flat. Cover the bowl with plastic wrap, and refrigerate until ready to serve or for up to two days.

To prevent the ganache from being too firm, remove the tiramisu from the refrigerator about 30 minutes before serving to bring it to room temperature. Sift cocoa powder directly over the top of the tiramisu before serving.

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L egendar y N ew Yor k S q uares In 1946, William Greenberg Jr. opened a bakery that remains synonymous with quality. For more than 65 years, William Greenberg Desserts has been an Upper East Side institution, providing New Yorkers with some of the city’s best pastries, cakes, and assorted baked goods. The original family recipes are still used today to create such delectables as their trademark mouthwatering brownies.

W illiam G reenberg D esserts B rownies ingredients 10 tablespoons unsalted butter

2 eggs

10 oz semi-sweet chocolate

1 1/4 teaspoon vanilla

1 cup sugar

3/4 cup flour

1/4 teaspoon salt

1/2 cup chopped pecans

1/2 teaspoon baking powder

Method Preheat oven to 350°F. Melt the butter and chocolate together over low heat. Remove from heat and transfer to a mixing bowl. Using a hand mixer, mix in sugar, salt, and baking powder. Next, mix in the eggs and the vanilla. Add the flour and then the chopped pecans.

Pour into a greased and floured baking dish. Bake about 40 minutes, or until an inserted toothpick comes out clean. Remove brownies from pan and allow to cool. Using a small sifter, sprinkle the brownie tops with confectioners’ sugar.

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Billy’s Bakery It all began with two friends from business school, a sweet tooth, and a dream. In 2003, Billy’s Bakery was founded with the goal of providing classic, American-baked goods in a warm, friendly atmosphere. Baking all of their products on-site, Billy’s fills their 1940s-style stores with the delicious scents of fresh cakes and pies to bring back that delightful, warm feeling of Grandma’s kitchen. Whatever the occasion, Billy’s is here to make life a little sweeter.

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S trawberr y L emonade C upca k es Yields about 2 1/2 dozen

ingredients 2 cups all purpose flour

Lemon Curd Yields about 1 cup

1 cups cake flour

1/2 cup butter

2 1/4 teaspoons baking powder

3/4 cup lemon juice

1 tablespoon pink food coloring

4 eggs

1 1/2 cups strawberry puree, fresh* or store-bought

4 egg yolks

8 oz butter, room temperature

1 3/4 cup sugar

2 cups granulated sugar 1/2 teaspoon salt

4 tablespoons cornstarch dissolved in mixture of 1/4 cup water and 1/4 cup lemon juice

1 1/2 teaspoons vanilla extract

1 tablespoon lemon zest

1/4 cup sour cream

Combine butter and lemon juice in a medium saucepan. Bring to a gentle simmer over medium heat, about 130°F. Combine eggs, egg yolks, sugar, and cornstarch mixture. Whisk until smooth. Slowly stream the warm butter and lemon juice mixture into the egg mixture while constantly stirring. Return mixture to the saucepan and put back on heat. Stir constantly until lemon curd thickens and begins to set. Strain through a fine mesh strainer and add lemon zest. Cover with plastic wrap touching the curd to prevent a skin. Cool in refrigerator for at least 30 minutes before using.

Lemon curd will keep for 3 days in fridge or 3 weeks in freezer.

4 eggs Preheat oven to 300°F. In a mixing bowl, sift together the flours and baking powder and set aside. Add the pink food coloring to the strawberry puree and set aside. In a large mixing bowl, combine butter, sugar, salt, and vanilla. Cream together in an electric mixer with a paddle on medium speed until light and fluffy, about 2 to 5 minutes. Scrape down the sides of the mixing bowl and add sour cream. Bring back to medium speed until incorporated. Add eggs one at a time, scraping down the sides of the mixing bowl in between each addition. Add 1/3 of the strawberry mixture and 1/3 of the flour mixture and combine on low speed until barely incorporated. Repeat 2 more times until all ingredients are together. Scrape the mixing bowl and paddle very well and mix on medium speed for an additional 30 seconds to 1 minute to eliminate any lumps. Scoop the batter into a lined cupcake pan, filling each cup about 2/3 of the way full. Bake 10 minutes, rotate, and then bake another 10 minutes or until just done. Let cupcakes cool completely before icing. *For fresh strawberry puree, blend fresh or frozen strawberries in a food processor or blender until smooth.

Lemon Buttercream Yields about 1 quart 1 lb butter, room temperature 20 cups confectioners’ sugar 3/4 cup to 1 cup lemon curd 1 to 2 drops yellow food coloring Cream the butter in an electric mixer on medium speed until soft. Slowly add sugar in small additions, alternating with the lemon curd until preferred taste and texture is reached. Add food coloring if desired.

To Ice Cupcakes Spread about 1/4 cup buttercream on each cooled cupcake. Create a small indent in the center with a spatula or the back of a spoon, and pipe or spoon lemon curd into the indent, Enjoy!

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HauteNotes From the publisher, HauteNotes is about the discovery of all things innovative and

Publisher Michael Goldman

exciting in food and wine, art and design, and style and travel. Visit hautenotes.com.

Editor-in-Chief Kristin Franzese

HAUTEbooks

Associate Editor Ali Schwartz Design Director Jana Potashnik BAIRDesign, Inc. Managing Editor Christian Kappner Assistant Editor Stephane Henrion Copy Editor kelly suzan waggoner

Fire Island Cookbook Fire up your summer entertaining with The Fire Island Cookbook! Wine, food, and travel writers Mike DeSimone and Jeff Jenssen have assembled 14 fun dinner menus. This collection of inventive themed parties is a must for any gourmand with a taste for the best in wine and food, and a passion for exploration. The pages are bursting with delicious recipes, creative and affordable wine selections, and that sprinkle of sass that makes Mike and Jeff the best dinner companions around.

Sue Kostrzewa, Executive Editor, Wine Enthusiast

Food Lover’s Guide to Wine

François Payard’s Chocolate Epiphany

A wine book unlike any other, The Food Lover’s Guide to Wine is an indispensable encyclopedic A-to-Z guide profiling hundreds of different wines by their essential characteristics—from body and intensity to distinguishing flavors, from suggested serving temperatures and ideal food pairings to recommended producers. The book provides illuminating insights from dozens of America’s best sommeliers via informative sidebars, charts, and boxes, which complement the book’s gorgeous photography.

Famed pastry chef François Payard devotes his creative powers solely to chocolate, sharing 100 recipes for home cooks of every level in Chocolate Epiphany. From easy to challenging, white to bittersweet, a stunning and sumptuous dessert awaits on every page.

Thanks to the clear and thorough recipes, treats such as Bittersweet Chocolate Sorbet, Chocolate Sticky Toffee Pudding, and Milk Chocolate Truffles à l’Ancienne are not only delicious but also accessible. And for the ambitious, Chocolate Coconut Caramel Cake, Cranberry-Chestnut Tart, or Milk Chocolate and Candied Kumquat Napoleons could be the perfect end to an extravagant dinner party.

Contributing Writers ELLE BABA Pamela Jouan Photography Melissa Hom Desgrieux / Photocuisine ted axelrod

Marketing Director Katherine Payne

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

Cooking in Everyday English: The ABCs of Great Flavor at Home 150 Recipes with Ten or Fewer Ingredients 50 Simple Essential Techniques for the Modern Cook In Cooking in Everyday English: The ABCs of Great Flavor at Home, Chef Todd English delivers world cuisine and essential tips with a focus on simplicity. With bold photographs and illustrations, along with detailed step-by-step instructions, cooking from this book is like having a master chef in the kitchen. Divided into ten chapters, the book features 150 recipes, most of which use ten ingredients or fewer. The Basics chapter introduces the home cook to essential tools needed to create everyday modern, approachable food. Step-by-step photo guides make it easy to practice simple skills to build a foundation of 50 techniques every cook should master. Cooking in Everyday English offers a roundup of global flavors for you to enjoy at home.

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Reproduction without permission is strictly prohibited.