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A toast to the roast: Oven-cooked meats star on winter menus.
- Source :
- Nation's Restaurant News; 12/19/2005, Vol. 39 Issue 51, p6-33, 2p, 2 Color Photographs
- Publication Year :
- 2005
-
Abstract
- The article features the best winter menus prepared by several restaurant chefs in New York. Cyrus restaurant chef-owner Douglas Keane in Healdsburg, California stated that customers craved for braised and roasted meats during cold weather. Tocqueville restaurant chef de cuisine George Mendes serves chestnut-glazed New Zealand roasted venison loin with Brussels sprouts, turnips, venison pear bouillon and gratin potatoes during winter season. Payard Bistro chef Philippe Bertineau has introduced a roasted loin of venison with acorn squash purée, baby turnips, chestnuts, hedgehog mushrooms and red-wine-poached Seckel pear.
- Subjects :
- RESTAURANTS
ROASTING (Cooking)
BRAISING (Cooking)
POACHING (Cooking)
COOKING
MENUS
Subjects
Details
- Language :
- English
- ISSN :
- 00280518
- Volume :
- 39
- Issue :
- 51
- Database :
- Complementary Index
- Journal :
- Nation's Restaurant News
- Publication Type :
- Periodical
- Accession number :
- 19296251