For the appetizer special, I’m thinking cockles steamed with chorizo, leeks, tomatoes, and white wine-a one-pan wonder. My overworked grill man can heat the already cooked spuds and the blanched asparagus on a sizzle platter the tuna will get a quick walk across the grill and all he’ll have to do is heat up the sauce at the last minute. Nor is any kind of fish with an exotic name.Ĭlimbing into a taxi on Broadway, I decide that the fish special will be grilled tuna livornaise with roasted potatoes and grilled asparagus. For the weekenders, a saddle of wild hare stuffed with foie gras is not a good special. The people who will be coming tonight and tomorrow night to Les Halles, a restaurant on Park Avenue South where I work as the chef, aren’t like the people who come during the week. The grill station will be too busy for elaborate presentations, so I need things that are quick, simple, and easily plated. While I brush my teeth, and take my first aspirins of the day, I’m thinking about weekend specials. On Friday morning, I wake up at five-fifty-five.
0 Comments
Leave a Reply. |