Archive for the 'Chef David Kolotkin' Category



23
Feb
11

Kosher Food & Wine Experience 2011 – Part 1


It was billed as bigger than its preceding shows… it was, it was billed as better than its preceding shows… it was! This was one of those rare occasions when hype and truth actually walked in locked step. The food, the wine, the liquors, all added up to a wonderful evening, an epicure’s dream come true.

SYR and I went in at 4:00pm, we saw and met many friends, magazine editors, fellow foodies and bloggers. We delighted in some products we’d already raved about on these pages, we discovered the new and revisited some great restaurants. As we spoke to favorite chefs, we  were happy to hear their craft was more than just a job, their passion for food, their creative juices continue unabated. Chef David Kolotkin of Solo and Prime Grill, Chef Jeff Nathan of Abigael’s and his wife Alison, Chef Mark Green of Glatt A La Carte, Jose Mireilles of Le Marais were among old friends showing off their creations.

Pomegranate had a large booth serving up some dishes that could have been made at any top restaurant.

Chef Emilio getting ready to hand out some delicacies.

Shana Wendel and staff presented Pardes‘ fares…

Lamb Meatballs with Turnip and Olive. Juicy, succulent, beautiful to look at... unmistakably Pardes!

Dr Alan Bronner and Chef Jack Silberstein of Jack’s Gourmet were serving  Chorizo Tacos, Pepper and Onion Soup with Sweet Italian Sausage and Bratwurst Sliders. We sampled all three and and loved them, here is an easy recipe they shared with us:

Bratwurst Sliders

Ingredients

  • 1 package (4 links) Jack’s Gourmet Cured Bratwurst Sausage sliced 1/4″ thick on an angle
  • 12 slider buns (4 burger buns can be substituted instead)
  • 1/2 cup sauerkraut
  • 1 tablespoon caraway seeds
  • 4 tablespoons grain mustard
  • 1 tablespoon chopped fresh tarragon leaves

Directions

  1. Combine the sauerkraut and caraway seeds and reserve.
  2. Combine the mustard and tarragon leaves and reserve.
  3. Heat a saute pan over medium heat with 2 tablespoons oil. Add sausage and cook until golden brown, about 3 – 5 minutes.
  4. To serve, slice the buns in half. Spead a small amount of mustard on the bottom half of each bun. Top with sausage and sauerkraut and place other half of bun on top. Secure with a toothpick if necessary.

Some other friends with a great product are Valerie and Robert Groper from My Brother Bobby’s Salsa. SYR finally got to taste their salsas, she fully agrees with me they are superb. Can’t wait until they are available in Brooklyn!

Shalom Bombay was there as well, I had a selection of their Chicken Pakoras, Chicken Biryany and the Chicken Tikka Masala liberally sprinkled with the Mint and Tamarind Chutney and loved the whole combo. Noi Due still makes the best Espresso I’ve ever tasted in the US.

A new discovery was got cholent? Inc. I had their Moroccan Dafina and the Polish Cholent (just like my mamma used to make!!!). They have 16 different types of cholent, wish I could taste them all… The same people folks also own Gemstone Catering and we were very impressed with their Eve’s Apple and Hickory Wood Smoked BBQ Pulled Brisket Sliders. Tammy Polatsek from Aristocratic Design Co. told us these guys make superbly delicious food, well… they do!

There were so many restaurants to choose from, so much looked, smelled and tasted great I could write a very long post extolling the virtues of each, suffice it to say that the choice of eateries and caterers represented was tops. We also talked to cookbook authors Chef Lévana KirschenbaumChef Jeff Nathan, Chef Susie Fishbein, Chef Jamie Geller. All in all a delightful evening, amidst delightful people.

CS

04
Oct
10

Kosher Cooking Demos at De Gustibus



L’CHAIM SERIES

Event title: DAVID KOLOTKIN – The Prime Restaurant Group

Tuesday, October 12, 2010 | 1 – 3:30 PM $95 per class

All food will be strictly kosher

DAVID KOLOTKIN, executive chef of The Prime Grill, imparts his cooking ideas to present a vibrant and informative take on tantalizing New American cuisine for the kosher home chef.

–)oOo(–

Event title: JOAN NATHAN – Cookbook Author

Thursday, November 11, 2010 | 1 – 3:30 PM $95 per class

All food will be strictly kosher

JOAN NATHAN, doyenne of Jewish American cooking, is the recipient of multiple James Beard Awards, a TV personality, and the author of 10 cookbooks, including Quiches, Kugels and Couscous: My Search for Jewish Cooking in France. Joan brings simple yet refined European flavors to the table, seasoned with a hint of the Mediterranean that is always in sync with the needs of the kosher gourmande.

–)oOo(–

Event title: SETH WARSHAW & SHLOMO BLASHKA – etc steakhouse

Monday, November 29, 2010 | 5:30 – 8:00 PM $95 per class

All food will be strictly kosher

SETH WARSHAW, executive chef of etc steakhouse in Teaneck, New Jersey, demonstrates an elegant kosher menu focused on the highest quality meats and satisfying seasonal ingredients.  SHLOMO BLASHKA, of Royal Wine Corporation, will pair the delectable dishes with an array of world-class kosher wines that are sure to please the most discerning palate.

–)oOo(–

Location

Venue : De Gustibus Cooking School
Homepage: http://www.degustibusnyc.com
Street: 151 West 34th Street, 8th Floor
ZIP:
10001
City: New York

Location description:

The cooking school is located on the 8th floor of Macy’s Herald Square on the 7th Avenue side of the building. You can enter the store at 151 West 34th Street and take the passenger elevators to the 8th floor and we are located between the coat / bathing suit department and human resources in the employee section of the store.

Please Click below to Register for this event:
REGISTER HERE

05
Sep
10

Yom Tov Recipes – From Prime Grill’s Chef David Kolotkin


[Chef David Kolotkin, Executive Chef at The Prime Grill (60 East 49th Street; New York, NY 10017; Telephone: 212.692.9292) has appeared before on these pages (here, here, herehere, and here). Once again he graciously acceded to share three yom tov recipes with our readers. CS]

Rosh Hashana Duck Meatballs with Sweet Sauce

Ingredients

2 1/2 lbs ground duck meat
3/4 cup chicken or duck fat
2/3 cup soy milk
1 3/4 cup-2 cup bread crumbs
2 eggs
1/2 tsp ground black pepper
1 tsp kosher salt
1 tbsp dried parsley
2 tsp garlic powder
1 tsp dried rosemary
1 tsp dried thyme

-Combine all ingredients.
-Roll into 1 1/2 oz meatballs
-bake in 350 degree oven 8-10 minutes or until cooked through

Sweet Sauce

3 cups Pineapple juice
1/4 cup Soy Sauce
1/5 cup white Vinegar
1/4 cup Dark brown sugar

3 tbsp cornstarch
6 tbsp cold water

-combine the first 4 ingredients and bring to a simmer.
-combine the last 2 ingredients and whisk in to the simmering 4 ingredients. Bring back to a simmer.
-toss the meatballs into the sauce and serve.

Dry Rubbed Double Cut Veal Chop for Two

Ingredients

½ Tblspn Black Pepper
2 Tblspn Sugar
2 Tblspn Salt
5 Tblspn Porcini Pepper (dried porcini ground in spice/coffee grinder)

Mix all of the Above

1 Double Cut Veal Chop
1 Tablespoon Canola Oil

Sprinkle the dry rub generously on the veal chop before searing. In a hot sauté pan, using the oil, sear the veal chop on all sides. Put onto an oven-ready tray. Roast in a 350 degrees oven for approximately 10-15 minutes. Medium is my preferred temperature.

Red Pepper Jam

2 Red Bell Peppers—seeded, ribs out, julienned
¼ cup Sugar
1/3 cup Rice Vinegar (White Vinegar can be substituted)

Combine all ingredients in a small pot. Bring to a simmer. Slowly cook down until a jam like consistency (almost dry).

Sweet Potato Soufflé

Ingredients

3 cups Sweet Potato Puree
1/3 cup Sugar
Pinch of Salt
3 Eggs
1 Vanilla Bean
½ cup Pineapple Juice
½ cup Flour

Combine the first 6 ingredients. Fold in the flour. Pour into a greased pyrex baking
dish. Cover with aluminum foil. Bake at 325 degrees for approximately 40-45 minutes.

Enjoy, gentle reader, enjoy!

CS

Sweet Potato Soufflé

28
Mar
10

Passover Chilean Sea Bass


Chef David Kolotkin, from Prime Grill, has appeared on this pages before ( here, here, here, and here); now he’s back to give us one his superb recipes. As you already know, Chef David doesn’t do things the traditional heimische way but… the result are incredibly delicious!

Chilean Sea Bass Mousse, Wrapped with Smoked Salmon,
Sweet and Sour Beet and Basil Salad, Horseradish Lemon Aioli

Feeds 6-8 people

Chilean Sea Bass Mousse:

[Non-gebroks]
-1 small onion peeled and quartered
-2 small carrots peeled and cut into 1″ pcs
-1 celery stalk cut into 1″ pcs
-1/2 cup flat leaf parsley, chopped fine
-1/2 cup basil, chiffonade
-1 1/2 # chilean sea bass cut into 1-2″ pcs
-2 whole eggs
– sugar to taste (approx 1 1/2 tbsp)
– kosher salt to taste( approx 2 tsp)
-1/2# sliced smoked salmon
Preheat oven to 325

1. In a food processor with the blade attatchment, process onions until fine and minced. Place in a large mixing bowl.
2. Place carrots and celery in the food processor and repeat step #1. Place with onions in the bowl.
3. Add herbs to the vegetables.
4. Process Sea Bass until fine. Add the eggs, sugar, salt and pepper and mix until combined. Add this to the bowl with the vegetables and herbs. Mix well with a spoon.
5. Using a spoon, make 2-3oz quenelles and place on a cookie sheet lined with wax paper.
6. Bake for 12-15 minutes until tender and firm. Cool and reserve. We will use the smoked salmon during the assembly of this dish so keep it refrigerated for later.

Sweet and Sour Beets with Basil

-1 cup sugar
-1 1/2 cup red wine vinegar
-1 1/2 cup water
-3 red beets peeled and cut into batons( or matchstick pcs 1/4″ thick)
-8 basil leaves chiffonade.

1. Combine sugar, vinegar and water in a deep pot.
2. Add the beets to the pot and bring to a simmer uncovered until beets are tender. Approx 45 minutes and until only a little liquid is left. The remaining liquid should be a syrup.
3. Cool and when cool, add the basil chiffonade. Reserve

Horseradish and Lemon Aioli

-3 egg yolks
-2 tbsp prepared white horseradish, liquid squeezed out.
-1 Lemon, zested and juiced
-1/4 tsp kosher salt
-1 cup vegetable oil

1. Place all ingredients except the oil into a mixing bowl.
2. Combine using a flexible whisk.
3. Slowly start to drizzle the oil in while whisking vigorously in a slow steady stream. Whisk until all the oil has been emulsified. This entire aioli can also be done in a food processor.
4. Set asside.

To assemble:

1. Place a small dollop of the aioli on a pc of the chilean sea bass mousse.
2. Depending on the size of the smoked salmon slices you may need 1-2 pcs per mousse. Lays the salmon flat on a cutting board. Place the Chilean bass mousse ontop, and roll so the smoked salmon wraps evenly around. Repeat this process until done.
3. Place 1 -2 pcs of the Chilean Sea Bass Mousse, Wrapped with Smoked Salmon, on a plate with the sweet and sour beets next to them. It is nice to drizzle some of the natural beet syrup on the plate. Extra horseradish lemon aioli can be placed on the plate as well.

Enjoy!!

David Kolotkin
Executive Chef
The Prime Grill

21
Jan
10

The Making of a Corporate Chef


Chef David Kolotkin is no stranger to these pages, but every time he reveals more and more about the Chef’s art. This time I went with him to Manhattan’s Union Square Farmers’ Market.

Chef David Kolotkin looking at mushroom varieties

We looked at tomatoes, cucumbers and some interesting varieties of mushrooms as the Chef explained about their flavor nuances, how the various types differed from each other. Next we turned to stalls carrying mesclun, arugula, and a few other salad greens. I really got an education today! Before we left the Chef picked up about four pounds of fresh Jerusalem artichokes for The Prime Grill.

But who is David Kolotkin? What makes him tick? He was barely in his teens when his interest in cooking first manifested itself. His mother had taken him to a restaurant where the food was prepared table-side. David watched fascinated and decided right there and then that one day he too would join that profession.

After high school he attended the prestigious Culinary Institute of America from 1991 t0 1993, he then went on to apprentice at the legendary Club 21Club 21 was a favorite meeting place for many of the rich, the famous, powerful politicians and entertainers. After a while he resumed studies at the CIA and returned to Club 21 for another 3 years.

Leaving Club 21, he became sous chef for the Restaurant Associates operated, very exclusive, Trustees Dining Room at the Metropolitan Museum of Art. From there he went on to to become sous chef at Windows on the World, which occupied the 106th and 107th floors of the North Tower at the World Trade Center.

After 9/11 he landed at The Prime Grill (60 East 49th Street; New York, NY 10017; 212.692.9292). He left in 2005 for his own venture in Miami, it didn’t work out and on his return to New York he worked for famed restaurateur Kenneth Uretsky, whom he knew from his RA days. Mr. Uretsky hired him for his Butterfield 81 restaurant. In 2007 he went back to The Prime Grill. Since then while still primarily at The Prime Grill he went on to became Corporate Chef for Joey Allaham’s restaurant ventures, including Solo and soon to open up Prime Ko, an upscale Japanese steakhouse.

Unlike others in his profession, Chef David is no prima donna, he puts on no airs, is well aware of his self worth without any need to toot it around. He’s totally dedicated to his profession and the people at his restaurants. Is it any wonder that he rose in the ranks?

CS

16
Dec
09

Chef’s Guest


This past Thursday, December 10th, I had the pleasure of being the exclusive guest of Chef David Kolotkin at Prime Grill. As I’ve mentioned in past postings,  this eatery is one of my favorite meat restaurants.

A partial view of Prime Grill

Chef David’s special menu did not disappoint. I started the meal with a House Cured Duck “Prosciutto” served with light frisee, dried fruit, almonds and a citrus soy reduction.

House Cured Duck "Prosciutto"

I found it delightful, subtly tart, with the individual flavors coming to the fore with each bite.

The House Potato Gnocchi with Duck Sauce followed next, served with tomato in a delicate herb sauce. It looked blissfully tasty and tasted even better. It left a very pleasant, unusual, aftertaste.

House Potato Gnocchi

The third course was  Southern Style Veal Sweetbreads & Grilled Tongue; which came with home-style grits, collard greens and a piquant horseradish coulis.

Southern Style Veal Sweetbreads & Grilled Tongue

The synchronicity of flavors was superb, but merely part of the buildup to the crescendo of the main dish, a 60 Day Dry Aged Reserve Steak. It was served with truffle scallion and whipped potato. Personally, I prefer my steak medium well done, but Chef David insisted I order it medium. He was right. It was tender, juicy and just perfect – in every sense of the word!

I sipped a very nice 2008 Teal Lake Shiraz throughout the four courses. When I first came the Chef asked me what I would like, I told him to surprise me. And he did, deliciously, scrumptuously so. The meal was fit for a very fortunate king or… this most fortuitous food critic.

CS

02
Dec
09

Dining in Style


New York’s top kosher steakhouse is, without a doubt, Prime Grill (60 East 49th Street; New York, NY 10017; Telephone: 212.692.9292). But, do not take my word for it! Many well known actors, politicians, top business leaders, even those who need not worry about eating kosher, find their way to this eatery. In fact, as Executive Chef David Koloktin puts it, some of New York’s biggest business deals were hammered out during many a lunch at Prime Grill‘s tables.

Smoked Black Cod

On this occasion SYR had the Smoked Black Cod, for an appetizer. It was served with poached egg, toasted curry couscous cake, shiitake mushroom chips and champagne vinaigrette. I ordered their Classic Beef Tartar served over beef-carpaccio with citrus-caper vinaigrette, sun dried tomatoes & pistachio baked crustini. Superb selections, both!

Classic Beef Tartar

For the main dish I had a Delmonico with Peppercorn Sauce, Tobacco Onion Rings, mixed greens and a marrow bone. SYR had her favorite, the 14oz Ladies Cut with Yukon Gold Potatoes and we both shared the Roasted Jerusalem Artichokes. Again, the artistry (both in the presentation and the perfect, just right, flavors) of the kitchen staff under Chef David’s direction was astounding! But… I still plan to come back on a Thursday evening for the special on my personal favorite the Black Angus Beef.

Delmonico Steak

We washed it all down with a delightful 2006 Baron Herzog Cabernet Sauvignon. For dessert SYR ordered a Caramelized Banana Tart with Vanilla Cream and Bacardi Coconut Sorbet while I had the Warm Chocolate Cake consisting of Molten Chocolate Cake and Vanilla Ice Cream. She had a coffee, while I sipped a slightly warmed up glass of Luis Royer Cognac XO (European Style!).

All in all a perfect dinner, but… you expect that at Prime Grill.

CS

Prime Grill on Urbanspoon

01
Dec
09

An Afternoon in School


During my school years, I often found myself mentally wandering as I wondered when class would end so I could get on with my more bona-fide major; the pedantic studies of life. Today, an eager student in a class of 40 plus,  like most, I sat there salivating for more, wishing  class would never end! This was the third and last demonstration in the series The Fine Art of Kosher Cooking at De Gustibus School of Good Taste, located on the 8th floor of  the world famous NYC Macy’s, on Broadway and 34th.

Chef David Kolotkin

David Kolotkin, Executive Chef for Prime Grill and Corporate Chef for both Solo and Prime Grill, taught the class today. His warmth, energy and passion for his art dazzled us all.. Chef Kolotkin’s personable charismatic banter and marvelous talents, captivated our interests, as he explained the intricacies of the various dishes he prepared.

We sampled four enchanting culinary creations (brought, cooked and supervised by a mashgiach, directly from Prime Grill). One could clearly hear “oooooh,” “woww,” “heavenly.” and other such cries of delight  throughout the demonstration. The dishes consisted of: Smoked Salmon Mousse Filled “Latkas” (I’m not a fish eater, but I found the taste unbelievably delicious!), Chicken Liver Eclaire, Mustard Crusted Rack of Lamb with Celery Puree, Caramelized Onion and Fried Rosemary, for dessert the Chef prepared Baked Apple and Ginger Brown Betty. In short, a feast of ambrosia for the gods! Libation offerings were: Weinstock White by W and  Baron Herzog Syrah. Hardly anything on the menu sounded conventional, nor was it commonplace in taste. As Chef David told one of the attendees, “I’m not a conventional guy!” Conventional or not, it all worked superbly well, a true testimony to Chef Kolotkin’s’s imagination and understanding the subtle nuances of flavor of the various ingredients. Truly exotic and daring, but with such a refined tasting palette, the mix of flavors was sheer artistry.

I’ll share one recipe here; for the other three you’ll have to wait for our – almost ready to go live website - thesupremegourmet.com.

BAKED APPLE AND GINGER BROWN BETTY

Special Equipment
4 5ozs Souffle Ramekins

Struesel

3/4 cup All Purpose flour
1 cup sugar
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 pinch salt
1/2 cup margarine

Method:

1. -In a bowl, combine the first 5 ingredients and mix. Well.
2. -Wash your hands, cut the margarine into the dry ingredients by sifting until the mixture resembles wet sand.

Baked Apple and Ginger

2 tbsp margarine
4 tbsp sugar, plus an additional 4 tbsp
4 Fiji apples, small diced
1 1/2 tbsp All Purpose flour
1 tsp cinnamon
1/2 tsp grated ginger

Method:

1. -Pre-heat an oven to 350 degrees. lightly grease the ramekin using the margarine.
2. -Pour the 1st 4 tbsp of sugar into a greased ramekin and move it over the margarine by tillting the ramekin.
3. -When the 1st ramekin has an even coat of of margarine and sugar, pour the remaining sugar into the 2nd ramekin. Do the same for the remaining 2 ramekins.
4. -In a bowl, combine the remaining 4 tbsp of sugar and the last 4 ingredients. Stir until combined.
5. -Evenly fill the 4 ramekins with this mixture.
6. -Spoon 2-3 tbspof the streusel on top of the apples.
7. -Bake for 30 minutes until the apples are cooked and the streusel has browned.
8. -This is ready to serve.

Salvatore Rizzo, owns and operates De Gustibus. Its curriculum boasts a vast array of cooking classes in almost every style of cuisine. Sal, with his insight and understanding of cooking, asked Chef David some very interesting questions as did a number of those attending the class. Sal’s smile is infectious and his skillful direction of the class amply enhanced it!

Salvatore Rizzo, posing in front of one of three walls filled with photos of some of the great chefs who lectured at De Gustibus

CS




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