Are you ready to celebrate 20 years of NYC Restaurant Week? This year marks the 20th anniversary of New York City’s beloved Restaurant Week and to commemorate, it’s being extended for a total of 20 days!
From January 16th- February 10th, Red Rooster Harlem will participate in NYC Restaurant Week during our lunch hours of 11:30am-3:00pm. As always, for $24.07 you can enjoy a special prix-fixe menu of our classic Red Rooster dishes. [click to continue…]
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Photo: Hellebardius
By: Saira Malhotra
While we have become accustomed to a perfectly filleted piece of fish with neither bone nor scale, it has come with compromise of ‘flavor’ and quite frankly ‘fun’ too. The skin adds wonderful texture to the fish, which contrasts perfectly against its flaky flesh, while the bones, typically used for fish stock, reinforce its natural flavor during the cooking process. During these cold winter months, whole baked or steamed fish will begin to pop up on menus everywhere.
Today’s dish is inspired by ‘wholesome’, using every part of the fish and a few simple ingredients to maximize flavors. The term ‘en papillote’ is a French cooking technique where the fish is wrapped in a paper pouch. The fish cooks in its own steam in the oven with a few sliced vegetables and a splash of white wine. [click to continue…]
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Looking for a place to cozy up with your loved one on Valentine’s Day? Well look no further than at Red Rooster Harlem. Instead of heading to the ever-crowded Down or Mid-town restaurant scene, why not head uptown with your sweetie for a Harlem-festive V-Day! That night Red Rooster will feature a vast Valentine’s Day Prix Fixe Menu with selections that will guarantee to please any date!
On Tuesday, February 14th Red Rooster will feature a special Valentine’s Day menu that will help spread love in the air. [click to continue…]
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Photo: Kevandy
The Super Bowl is just around the corner, so we’ll be featuring lots of recipes for you to add to your Super Bowl Party menu this year. This week we’re starting off with a fun dessert recipe that everyone will enjoy.
These peanut butter cup cookies not only look great but are the perfect size to pass around while your guests watch the game without having to fuss with bowls or spoons.
Warning: Try not to put these out when guests first get there however, or else they’ll disappear long before half-time! [click to continue…]
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Photo: FrenchDuck
By: Saira Malhotra
Fish has been a hot topic for many food activists, environmentalists, restaurateurs and even many households in recent years. With an increase in fish consumption, no longer just being reserved to a restaurant experience, the question of sustainability is thrown in to light.
We wanted fish and we were able to buy it as expensively or inexpensively as we wanted. There was little understanding of where it came from; unless of course we associated quality with a buzz word location that prefaced it – Is this sea bass Chilean? Did this Salmon swim the crisp fresh waters of Norway? Then something changed. The integrity by which the fish was raised came into question. We became aware of varying harvesting techniques and we understood that it was not ‘all the same’. We were told that certain fish were becoming endangered and then that conversation led to an entire list of them. [click to continue…]
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Photo: jbloom
Last weekend, farm ministers and policy makers gathered in Berlin as the United Nations’ Food and Agriculture Organization explained that consumers in higher developed countries waste close to 220 million metric tons of food each year. These statistics have come to light while other numbers also show that almost 1 billion people in developing countries are starving. Just the amount of disposed food waste equal to the entire food output of sub-Saharan Africa alone.
According to the FAO’s director general Jose Graziano da Silva, one third of food produced in the entire world is lost or wasted, equaling up to 1.3 billion metric tons. He also adds that despite producing enough food in the world, we still have 1 billion people undernourished. [click to continue…]
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Photo: Tess Shebaylo
Got the rainy day blues? This warm hot caramel buttered rum cocktail is sure to warm you up no matter what weather is thrown your way this weekend. Drinking hot buttered rum on cold days dates back to the colonial days in the States. But the difference between this cocktail and other buttered rums is that a bit of Van Gogh Dutch Caramel Vodka is added for a rich caramel and butter flavor. [click to continue…]
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Today, George Oliphant from NBC’s popular George to the Rescue, took some time from his current construction project to say hello! George and I are soon going to be working together on a redesign of the YMCA NYC kitchen. I’m excited to see how we can help the New York City YMCA, while also encouraging kids to think about cooking in a fun way and promote healthy eating.
I’ve got some great ideas for a fun YMCA kitchen and I can’t wait to share them with George! Look out for our episode of George to the Rescue airing Saturday, April 21st at 10AM on NBC and check out George’s shout out [click to continue…]
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In just two days, four finalists will compete for the much-coveted spot to represent the US in the most prestigious culinary competition, The Bocuse d’Or. Now you may be thinking, “The Bocu-what?!” For those who haven’t heard of it (not to worry, a lot of Americans haven’t heard of it either) the Bocuse d’Or, is in a way the Olympics for the culinary world. Every two years, a team of two chefs from 24 finalist countries gathers in Lyon, France to contend in the most rigorous taste, technical skills, creativity, and presentation battle for the title of the World’s Best Chef.
Dominated by the French and Norwegians, the United States have yet place since the Bocuse first took place in 1987. But renowned Executive Chef of Cafe Boulud and past USA competitor Chef Gavin Kaysen hopes to change that. Having competed in the 2007 Bocuse d’Or finals, Chef Kaysen saw firsthand the rigidity of the competition and the United States’ place in this world class culinary contest.
Since then, the Bocuse d’Or USA Foundation was started by top world chefs and supporters of the Bocuse d’Or, Daniel Boulud, Thomas Keller, and Jerome Bocuse (son of the famed Paul Bocuse, for whom the competition is named after), in order to raise funds and help train the USA finalist team in preparation for the Bocuse finals in Lyon, with Kaysen as a coach.
With the USA finals occurring this very weekend, we wanted to ask Chef Kaysen more about the Foundation and what the Bocuse d’Or should mean to the US. [click to continue…]
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By: Madeleine Ignon
When I was a kid, my mom’s meatloaf was one of my favorite meals. I loved to watch her fold all kinds of delicious things into the ground beef. Now that I don’t eat meat, it’s one of the few things I miss. There’s no reason those of us who avoid eating meat should miss out on classic comfort food dishes, but I have to say, it’s hard to create satisfying vegetarian versions.
In my quest for a meatless meatloaf, I found many a recipe that uses fake meat, but I tend to find that it can be kind of tough and chewy. I wanted mine to be as moist and delicate as possible, so I used mushrooms and chickpeas as the main ingredients, both of which have a good meaty texture. [click to continue…]
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