INDEX

A arugula “family meal” at, 242 Achatz, Grant, 264 Arugula Salad with Baby Turnips, garde manger at, 35 Adrià, Ferran, 262 Pine Nuts and Orange, 24 menu at, 61 Aged Balsamic Ice Cream, 187 Charred Octopus with Peach, Arugula olive oil tastings at, 191 aïoli and Aged Balsamic, 93 team at, 104, 106 Truffl e Aïoli, 205 Pan Roasted Duck Breast with Wilted wine service at, 106 Alinea, 264 Arugula and “Dolce-Forte” Sauce, 28 biscuits almonds asparagus Cornmeal Biscuits with Whipped Grape, Almond and Radicchio Salad White Asparagus with Anchovy-Herb Honey Butter, 118 with Black Olives, 207 Butter, 54 Bistecca alla Fiorentina, 162 Honey Granola, 119 Atlantic oysters, 65 black olives Amaro avocados Grape, Almond and Radicchio Salad Tuscan Sunset Cocktail, 24 Avocado Salsa Verde, 182 with Black Olives, 207 anchovies Tropical Salad, 276 Pan-Roasted Arctic Char over Black Anchovy Vinaigrette, 71 Olive Potatoes and Melted Cherry Anchovy-Herb Butter, 54 Tomatoes, 210 Andrés, José, 262, 266 B blackberries Anselmi Capitel Croce, 159 bacon Blackberry Tomato Crumble, 57 Aperol Carbonara, 159 Blue, 123, 261, 266 White Wine-Citrus Spritzers, 211 Baked Zucchini with Seasoned Bread blue cheese appetizers Crumbs, 93 Blue Cheese Vinaigrette, 184 Classic Beef Tartare, 250 Balsamic Mignonette, 72 Blue Hill, 237 Deviled Eggs with Smoked Salmon, Barber, Dan, 237, 238, 242 Blue Hill at Stone Barns, 237–238 249 Barely-Cooked Scallops with Tomato boar. see wild boar Oyster Sangrita, 71 Compote and Champagne Beurre Bolli, Luigi, 150 Salmon Rillette, 181 Blanc, 225 Bonny Doon Le Cigare Volant, 22 Spiced Olives, 204 basil Botani Moscatel Seco, 139 Spicy Parmesan-Pistachio Cheese Artichoke and Escarole Salad with Bouillabaisse, 97 Straws, 183 Pecorino Pesto, 162 Boulangere Potatoes with Bay Leaf, 254 Thinly Pounded Smoked Salmon bass. see striped bass bourbon Carpaccio with Toasted Brioche and Bazaar, 262 Perfect Manhattan, 249 Tobiko, 48 beans. see cannellini beans; green beans Bourdain, Anthony, 1-3, 262 286 COPYRIGHTED MATERIAL apples beef bran fl akes Apple Galette, 256 Bistecca alla Fiorentina, 162 Honey Granola, 119 Apple Jam, 226 Classic Beef Tartare, 250 branzino apricots Seared Skirt Steak and Spinach Salad Fennel Pollen-Dusted Whole Branzino Grilled Fruit en Papillote, 142 with Red Wine-Shallot Vinaigrette, with White Wine, Tomatoes and Arctic char 207 Fennel Broth, 94 Pan-Roasted Arctic Char over Black Whole Roasted Beef Tenderloin with bread Olive Potatoes and Melted Cherry Red Wine Butter Sauce, 186 Cornmeal Biscuits with Whipped Tomatoes, 210 bell peppers Honey Butter, 118 Argiolas Costamolino Vermentino, 203 Ratatouille, 254 Pain au Chocolate, 211 artichokes Le Bernardin, 5 Thinly Pounded Smoked Salmon Artichoke and Escarole Salad with chefs at, 11 Carpaccio with Toasted Brioche and Pecorino Pesto, 162 creating new dishes at, 84, 86 Tobiko, 48

118_889350-bindex.indd8_889350-bindex.indd 286286 88/4/10/4/10 88:47:47 AAMM Tomato Bread with Ibérico, 184 Tuscan Bean Soup, 21 Garlic-Herbed Goat Cheese, 182 bresaola, 148 Caramelized Onion and Gruyère Tart, Grilled Figs with Honey-Mascarpone brioche 183 Cream, 119 Thinly Pounded Smoked Salmon Caramelized White Chocolate Panna Ricotta Gnocchi with Prosciutto, Peas Carpaccio with Toasted Brioche and Cotta with Blood Orange Marmalade, and Mint, 160 Tobiko, 48 30 Sheep’s Milk Cheese Souffl és, 229 broccoli rabe Carbonara, 159 cherries Seared Tuna Steak with Broccoli Rabe Carcasci, Giovanna, 154 Grilled Fruit en Papillote, 142 and Green Peppercorn Sauce, 141 Caribbean Fried Rice, 275 chestnuts Brown Butter Ice Cream, 165 carrots Chestnut Cake, 163 El Bulli, 262 Cumin-Scented Carrots, 113 chicken butter(s) Green Papaya Salad, 135 Chicken Paillard with Tomatoes, Anchovy-Herb Butter, 54 Market Vegetables with Ravigote Fennel and Olives, 203 Champagne Beurre Blanc, 225 Vinaigrette, 53 Chicken Stock, 29 Cultured Butter, 228 Roasted Carrots with Baby Pea Shoots Coq au Vin, 252 Garlic Butter, 141 and Curry Vinaigrette, 55 Roasted Capon with Mushroom- Red Wine Butter Sauce, 186 Castello di Fonterutoli, 192 Truffl e Stuffi ng, 255 Whipped Honey Butter, 118 caviar Roasted Chicken with Za’atar Stuffi ng, Butter Lettuce Salad with Tarragon and Thinly Pounded Smoked Salmon 247 Citrus-Honey Vinaigrette, 114 Carpaccio with Toasted Brioche and chocolate. See also white chocolate buttermilk Tobiko, 48 Chocolate Souffl és, 233 Buttermilk-Herb Battered Quail with Caymanian Ceviche, 277 Pain au Chocolate, 211 Honey Mustard, 117 ceviche Pan Roasted Duck Breast with Wilted butternut squash Caymanian Ceviche, 277 Arugula and “Dolce-Forte” Sauce, 28 Pumpkin Soup with Spiced Pumpkin Conch Ceviche, 136 Spiced Hot Chocolate and Cinnamon Seeds and Nasturtiums, 49 Champagne Beignets, 79 Spiced Butternut Squash with Champagne Beurre Blanc, 225 chorizo Chestnut Honey, 116 Chang, David, 264 Steamed Clams in White Wine- chanterelles, 15 Chorizo Broth, 73 Roasted Capon with Mushroom- Cinghiale Dolce Forte, 27 C Truffl e Stuffi ng, 255 citrus. See lemons and lemon juice; limes Cacciucco alla Livornese, 96 Roasted Pork Loin with Wild and lime juice; oranges and orange juice 287 Café Atlántico, 262 Mushrooms, Garlic and Sage Pan Citrus-Honey Vinaigrette, 114 cake Jus, 22 clams Olive Oil Financier, 99 chard Steamed Clams in White Wine- calamari Tuscan Bean Soup, 21 Chorizo Broth, 73 about, 85 Charred Octopus with Peach, Arugula Classic Beef Tartare, 250 Cacciucco alla Livornese, 96 and Aged Balsamic, 93 cocktails Grilled Calamari with Quinoa, Château Haut-Bergey Pessac-Léognan, California Bee Sting, 114 Tomatoes and Olives, 94 90 Oyster Sangrita, 71 Calera Pinot Noir, 51 cheese. see also Parmesan cheese; Perfect Manhattan, 249 California Bee Sting, 114 Pecorino Romano cheese; ricotta cheese Piña Colada, 276 candy Blue Cheese Vinaigrette, 184 Rum Punch, 135 Walnut Brittle, 232 Caramelized Onion and Gruyère Tart, Tuscan Sunset Cocktail, 24 cannellini beans 183 White Wine-Citrus Spritzer, 211

118_889350-bindex.indd8_889350-bindex.indd 287287 88/4/10/4/10 88:47:47 AMAM coconut Cultured Butter, 228 Ratatouille, 254 Grilled Fruit en Papillote, 142 Cumin-Scented Carrots, 113 endive coconut milk curry Grape, Almond and Radicchio Salad Coconut Rice, 76 Curry Vinaigrette, 55 with Black Olives, 207 Coconut Rice Pudding, 281 Shrimp in Coconut Curry Sauce, 273 Pear and Endive Salad with Blue Piña Colada, 276 Cheese Vinaigrette, 184 Whole Roasted Snapper with Thai Eroica Riesling, 273 Spices and Coconut Rice, 76 D Errazuriz Single Vineyard Carmenére, coconut water desserts. see also ice cream 113 Rum Punch, 135 Apple Galette, 256 escarole cod Blackberry Tomato Crumble, 57 Artichoke and Escarole Salad with Cod Basquaise, 90 Caramelized White Chocolate Pecorino Pesto, 162 Pan Roasted Cod with Octopus- Panna Cotta with Blood Orange Red Wine Sauce and Basquaise Marmalade, 30 Emulsion, 95 Chestnut Cake, 163 F conch Chocolate Souffl és, 233 Fearing, Dean, 264 Conch Ceviche, 136 Coconut Rice Pudding, 281 Fearing’s, 264 Conch Fritters with Mango Chutney, Grilled Fruit en Papillote, 142 fennel bulbs 137 Macerated Strawberries with Aged Chicken Paillard with Tomatoes, preparing, 126, 128 Balsamic Ice Cream, 187 Fennel and Olives, 203 condiments Pain au Chocolate, 211 Fennel Pollen-Dusted Whole Branzino Grape Mostarda, 226 Deviled Eggs with Smoked Salmon, 249 with White Wine, Tomatoes and Mango Chutney, 137 Domaine Pierre Matrot Meursault, 225 Fennel Broth, 94 confi t Domaine Wachau Gruner Veltliner Market Vegetables with Ravigote Lemon Confi t, 209 Smaragd Achleiten, 181 Vinaigrette, 53 Coq au Vin, 252 Dr. Loosen Blue Slate Estate Kabinett Snapper Tartare with Olives, Lemon corn Riesling, 77 and Fennel, 209 Market Vegetables with Ravigote dried fruit fennel pollen Vinaigrette, 53 Honey Granola, 119 Fennel Pollen-Dusted Whole Branzino cornmeal duck with White Wine, Tomatoes and Cornmeal Biscuits with Whipped Pan Roasted Duck Breast with Wilted Fennel Broth, 94 Honey Butter, 118 Arugula and “Dolce-Forte” Sauce, 28 fi gs 288 Soft Polenta, 28 Spice-Crusted Duck Breast with Grilled Figs with Honey-Mascarpone Coudoulet de Beaucastel Côtes du Orange-Honey Glaze and Cumin- Cream, 119 Rhône, 23 Scented Carrots, 113 Fineo, Francesco, 14 crabmeat Finger, John, 61–62, 64 Crab-Stuffed Zucchini Flowers with fi sh. see also anchovies; cod; halibut; Mustard Butter Sauce, 47 E monkfi sh; red snapper; salmon; shellfi sh; crayfi sh egg(s) smoked salmon; striped bass; tuna Cacciucco alla Livornese, 96 Chocolate Souffl és, 233 Bouillabaisse, 97 crème fraîche Classic Beef Tartare, 250 Cacciucco alla Livornese, 96 Carbonara, 159 Deviled Eggs with Smoked Salmon, Caymanian Ceviche, 277 cremini mushrooms 249 Fennel Pollen-Dusted Whole Branzino Roasted Capon with Mushroom- Sheep’s Milk Cheese Souffl és, 229 with White Wine, Tomatoes and Truffl e Stuffi ng, 255 eggplant Fennel Broth, 94

118_889350-bindex.indd8_889350-bindex.indd 288288 88/4/10/4/10 88:47:47 AMAM Mahi Mahi with Grilled Mango and Grilled Calamari with Quinoa, Herbes de Provence, 117 Roasted Chili Sauce, 280 Tomatoes and Olives, 94 Hog Island Oyster Company, 61–62, Pan-Roasted Arctic Char over Black Snapper Tartare with Olives, Lemon 64, 65 Olive Potatoes and Melted Cherry and Fennel, 209 Hog Wash, 72 Tomatoes, 210 Green Papaya Salad, 135 honey Five-Spice Crusted Venison Tenderloin green peppercorns California Bee Sting, 114 with Caramelized Honey-Soy Glaze, Green Peppercorn Sauce, 141 Citrus-Honey Vinaigrette, 114 116 grilled foods Five-Spice Crusted Venison fl ax seeds Grilled Calamari with Quinoa, Tenderloin with Caramelized Honey- Honey Granola, 119 Tomatoes and Olives, 94 Soy Glaze, 116 Flowers Vineyard and Winery, 216, 218 Grilled Figs with Honey-Mascarpone Honey Granola, 119 fritters Cream, 119 Spice-Crusted Duck Breast with Conch Fritters with Mango Chutney, Grilled Fruit en Papillote, 142 Orange-Honey Glaze and Cumin- 137 Grilled Porcini Mushrooms with Scented Carrots, 113 fruit. see specifi c fruits Pecorino and Rosemary-Garlic Oil, Spiced Butternut Squash with 163 Chestnut Honey, 116 Grilled Pork Chops with Jerk Spices, Whipped Honey Butter, 118 G 279 horseradish Lemon-Horseradish Cream, 75 game. see venison; wild boar Grilled Spiny Lobster with Tropical Phyllo-Wrapped Salmon with Lemon- Gardner, David and Catherine, 12, 13 Vierge, 139 Horseradish Cream, 75 garlic Mahi Mahi with Grilled Mango and Garlic Butter, 141 Roasted Chili Sauce, 280 Garlic Vinaigrette, 250 Gruyère cheese I Garlic-Herbed Goat Cheese, 182 Caramelized Onion and Gruyère Tart, ice cream Heirloom Tomato Salad with Black 183 Aged Balsamic Ice Cream, 187 Garlic and White Balsamic, 47 Brown Butter Ice Cream, 165 Ginger-Soy Vinaigrette, 51 Vanilla Ice Cream, 165 H goat cheese Iron Horse Vineyards, 172, 174 Garlic-Herbed Goat Cheese, 182 halibut granola Bouillabaisse, 97 Honey Granola, 119 Cacciucco alla Livornese, 96 J grape(s) Les Halles, 262 J. Alberto Single Vineyard Malbec, 289 Grape, Almond and Radicchio Salad ham. see prosciutto Bodega Noemia, 203 with Black Olives, 207 hazelnuts Jaleo, 262 Grape Mostarda, 226 Grilled Figs with Honey-Mascarpone jerk spices green beans Cream, 119 Grilled Pork Chops with Jerk Spices, Market Vegetables with Ravigote Honey Granola, 119 279 Vinaigrette, 53 hearts of palm The Johann’s Garden, 76 green grapes Tropical Salad, 276 Joseph Drouhin Gevrey-Chambertin, Grape, Almond and Radicchio Salad hen of the woods mushrooms 247 with Black Olives, 207 Seared Shrimp, Baby Spinach, green olives Mâche and Mushrooms with White Chicken Paillard with Tomatoes, Balsamic Vinaigrette, 277 K Fennel and Olives, 203 herbs. See also basil; mint; sage kale Green Olive Tapenade, 204 Herb and Salt-Crusted Lamb Loin, 231 Tuscan Bean Soup, 21

18_889350-bindex.indd 289 8/27/10 10:40 AM Kinch, David, 35, 36, 38, 40 Mâche and Mushrooms with White Portobello “Fries” with Truffl ed Aïoli, Kumamoto oysters, 65 Balsamic Vinaigrette, 277 205 mahi mahi Roasted Capon with Mushroom- Mahi Mahi with Grilled Mango and Truffl e Stuffi ng, 255 L Roasted Chili Sauce, 280 mussels De Ladoucette Pouilly-Fumé, 181 maitake Bouillabaisse, 97 lamb Seared Shrimp, Baby Spinach, Cacciucco alla Livornese, 96 Herb and Salt-Crusted Lamb Loin, 231 Mâche and Mushrooms with White Mussels with Tomato-Saffron Butter, Roasted Leg of Lamb, 52 Balsamic Vinaigrette, 277 75 lardo, 148 manchego cheese mustard Le Coze, Gilbert, 104 Sheep’s Milk Cheese Souffl és, 229 Buttermilk-Herb Battered Quail with Le Coze, Maguy, 104 mangoes Honey Mustard, 117 leeks Mahi Mahi with Grilled Mango and Grape Mostarda, 226 Market Vegetables with Ravigote Roasted Chili Sauce, 280 Mustard Butter Sauce, 47 Vinaigrette, 53 Mango Chutney, 137 lemons and lemon juice Tropical Salad, 276 California Bee Sting, 114 Manresa, 35, 36, 38 N Citrus-Honey Vinaigrette, 114 Market Vegetables with Ravigote nuts. see also almonds; chestnuts; hazel- Lemon Confi t, 209 Vinaigrette, 53 nuts; pistachios; walnuts Oyster Sangrita, 71 mascarpone cheese Arugula Salad with Baby Turnips, Phyllo-Wrapped Salmon with Lemon- Grilled Figs with Honey-Mascarpone Pine Nuts and Orange, 24 Horseradish Cream, 75 Cream, 119 Honey Granola, 119 White Wine-Citrus Spritzer, 211 Mazzei, Filippo, 192, 194, 196 limes and lime juice The Melissa Garden, 103–104 California Bee Sting, 114 mignonettes O Caymanian Ceviche, 277 Balsamic Mignonette, 72 oats Citrus-Honey Vinaigrette, 114 Hog Wash, 72 Honey Granola, 119 Green Papaya Salad, 135 Minibar, 262 octopus Oyster Sangrita, 71 mint Cacciucco alla Livornese, 96 Rum Punch, 135 Ricotta Gnocchi with Prosciutto, Peas Charred Octopus with Peach, Arugula Whole Roasted Snapper with Thai and Mint, 160 and Aged Balsamic, 93 Spices and Coconut Rice, 76 Seaweed and Herb Salad with Octopus-Red Wine Sauce, 95 290 lobster Toasted Sesame Seeds and Ponzu olive(s). see also black olives; green Grilled Spiny Lobster with Tropical Vinaigrette, 78 olives Vierge, 139 Momofuku, 264 Spiced Olives, 204 Love Apple Farm, 36, 38 monkfi sh Olive Oil Financier, 99 Luciano Sandrone Dolcetto D’Alba Bouillabaisse, 97 onions 2007, 247 Cacciucco alla Livornese, 96 Caramelized Onion and Gruyère Tart, morels 183 Roasted Pork Loin with Wild Roasted Striped Bass with Tomatoes, M Mushrooms, Garlic and Sage Pan Zucchini and Onions, 98 Macerated Strawberries with Aged Jus, 22 oranges and orange juice Balsamic Ice Cream, 187 mushrooms. see also wild mushrooms Arugula Salad with Baby Turnips, mâche about, 14–15 Pine Nuts and Orange, 24 Seared Shrimp, Baby Spinach, Mushroom Stock, 29 California Bee Sting, 114

118_889350-bindex.indd8_889350-bindex.indd 290290 88/4/10/4/10 88:47:47 AMAM Caramelized White Chocolate Pappardelle with Wild Boar Ragu and Pecorino Pesto, 162 Panna Cotta with Blood Orange Porcini Mushrooms, 26 Grilled Porcini Mushrooms with Marmalade, 30 Parmesan cheese Pecorino and Rosemary-Garlic Oil, Cinghiale Dolce Forte, 27 Carbonara, 159 163 Oyster Sangrita, 71 Spicy Parmesan-Pistachio Cheese peppercorns Spice-Crusted Duck Breast with Straws, 183 Green Peppercorn Sauce, 141 Orange-Honey Glaze and Cumin- pasta Perfect Manhattan, 249 Scented Carrots, 113 Pappardelle, 26 Phyllo-Wrapped Salmon with Lemon- Tuscan Sunset Cocktail, 24 Ricotta Gnocchi with Prosciutto, Peas Horseradish Cream, 75 oyster(s) and Mint, 160 piloncillo, 79 about, 61 Ricotta-Spinach Ravioli with Butter Piña Colada, 276 mignonettes for, 72 and Sage, 161 pine nuts Oyster and Sea Lettuce Salad with pasta sauces Arugula Salad with Baby Turnips, Anchovy Vinaigrette, 71 Carbonara, 159 Pine Nuts and Orange, 24 Oyster Sangrita, 71 Pappardelle with Wild Boar Ragu and pineapple and pineapple juice Roasted Oysters with Gremolata, 73 Porcini Mushrooms, 26 Grilled Fruit en Papillote, 142 shucking, 64 pastries Piña Colada, 276 oyster mushrooms Spiced Hot Chocolate and Cinnamon Rum Punch, 135 about, 15 Beignets, 79 pistachios Roasted Pork Loin with Wild Spicy Parmesan-Pistachio Cheese Grilled Fruit en Papillote, 142 Mushrooms, Garlic and Sage Pan Straws, 183 Honey Granola, 119 Jus, 22 Patz & Hall Chardonnay, Hyde Spicy Parmesan-Pistachio Cheese Vineyard, 2007, 139 Straws, 183 Paul Cluver Pinot Noir, 90 polenta P Pazo de Galegos Albariño, 225 Soft Polenta, 28 Pacifi c sweetwater oysters, 65 pea(s) porcini mushrooms Pain au Chocolate, 211 Ricotta Gnocchi with Prosciutto, Peas Grilled Porcini Mushrooms with Il Palagiaccio, 150, 154 and Mint, 160 Pecorino and Rosemary-Garlic Oil, Pan-Roasted Arctic Char over Black Seared Salmon with Sautéed Pea 163 Olive Potatoes and Melted Cherry Shoots and Ginger-Soy Vinaigrette, Pappardelle with Wild Boar Ragu and Tomatoes, 210 51 Porcini Mushrooms, 26 Pan Roasted Cod with Octopus-Red pea shoots Roasted Capon with Mushroom- 291 Wine Sauce and Basquaise Emulsion, Roasted Carrots with Baby Pea Shoots Truffl e Stuffi ng, 255 95 and Curry Vinaigrette, 55 Roasted Pork Loin with Wild Pan Roasted Duck Breast with Wilted Seared Salmon with Sautéed Pea Mushrooms, Garlic and Sage Pan Arugula and “Dolce-Forte” Sauce, 28 Shoots and Ginger-Soy Vinaigrette, Jus, 22 panna cotta 51 pork Caramelized White Chocolate peaches Grilled Pork Chops with Jerk Spices, Panna Cotta with Blood Orange Charred Octopus with Peach, Arugula 279 Marmalade, 30 and Aged Balsamic, 93 Roasted Pork Loin with Wild Panora, Victor, 35 pears Mushrooms, Garlic and Sage Pan papayas Pear and Endive Salad with Blue Jus, 22 Green Papaya Salad, 135 Cheese Vinaigrette, 184 portobello mushrooms Pappardelle con Ragù di Cinghiale e Pecorino Romano cheese Portobello “Fries” with Truffl ed Aïoli, porcini, 26 Artichoke and Escarole Salad with 205

118_889350-bindex.indd8_889350-bindex.indd 291291 88/4/10/4/10 88:47:47 AMAM potatoes ragu Rivers, Eric, 124, 126, 128 Bouillabaisse, 97 Pappardelle with Wild Boar Ragu and Roasted Capon with Mushroom-Truffl e Boulangere Potatoes with Bay Leaf, Porcini Mushrooms, 26 Stuffi ng, 255 254 raisins Roasted Carrots with Baby Pea Shoots Pan-Roasted Arctic Char over Black Cinghiale Dolce Forte, 27 and Curry Vinaigrette, 55 Olive Potatoes and Melted Cherry Honey Granola, 119 Roasted Chicken with Za’atar Stuffi ng, Tomatoes, 210 Ratatouille, 254 247 Ricotta Gnocchi with Prosciutto, Peas Ravigote Vinaigrette, 53 Roasted Fingerling Potatoes with Garlic, and Mint, 160 ravioli Rosemary and Thyme, 186 Roasted Fingerling Potatoes with Ricotta-Spinach Ravioli with Butter Roasted Leg of Lamb, 52 Garlic, Rosemary and Thyme, 186 and Sage, 161 Roasted Oysters with Gremolata, 73 preserves red grapes Roasted Pork Loin with Wild Mush- Apple Jam, 226 Grape Mostarda, 226 rooms, Garlic and Sage Pan Jus, 22 prosciutto red snapper Roasted Striped Bass with Tomatoes, Ricotta Gnocchi with Prosciutto, Peas Caymanian Ceviche, 277 Zucchini and Onions, 98 and Mint, 160 Snapper Tartare with Olives, Lemon Robinson, Vincent, 11 Tomato Bread with Ibérico, 184 and Fennel, 209 Romaine lettuce prunes Whole Roasted Red Snapper with Grilled Romaine “Caesar,” 140 Cinghiale Dolce Forte, 27 Thai Spices and Coconut Rice, 76 Romaine Salad with Garlic pudding red wine Vinaigrette, 250 Coconut Rice Pudding, 281 Cacciucco alla Livornese, 96 Rouille, 97 pumpkin Cinghiale Dolce Forte, 27 rum Pumpkin Soup with Spiced Pumpkin Coq au Vin, 252 Piña Colada, 276 Seeds and Nasturtiums, 49 Octopus-Red Wine Sauce, 95 Rum Punch, 135 pumpkin seeds Pan Roasted Duck Breast with Wilted Ryan, Michael, 123, 261 Honey Granola, 119 Arugula and “Dolce-Forte” Sauce, 28 Spiced Pumpkin Seeds, 49 Red Wine Butter Sauce, 186 Red Wine-Shallot Vinaigrette, 207 S stemware for, 216 saffron Q rice Bouillabaisse, 97 quail Caribbean Fried Rice, 275 Mussels with Tomato-Saffron Butter, Buttermilk-Herb Battered Quail with Coconut Rice, 76 75 292 Honey Mustard, 117 Coconut Rice Pudding, 281 Rouille, 97 quail eggs Truffl e Risotto, 29 sage Classic Beef Tartare, 250 ricotta cheese Ricotta-Spinach Ravioli with Butter quinoa Ricotta Gnocchi with Prosciutto, Peas and Sage, 161 Grilled Calamari with Quinoa, and Mint, 160 Sautéed Shiitake Mushrooms with Tomatoes and Olives, 94 Ricotta-Spinach Ravioli with Butter Sage, 228 Qupé Roussanne, 51 and Sage, 161 salads ricotta salata cheese Artichoke and Escarole Salad with Ricotta Gnocchi with Prosciutto, Peas Pecorino Pesto, 162 R and Mint, 160 Arugula Salad with Baby Turnips, radicchio risotto Pine Nuts and Orange, 24 Grape, Almond and Radicchio Salad Truffl e Risotto, 29 Butter Lettuce Salad with Tarragon with Black Olives, 207 Ristorante Maga Mago, 154 and Citrus-Honey Vinaigrette, 114

118_889350-bindex.indd8_889350-bindex.indd 292292 88/4/10/4/10 88:47:47 AMAM Grape, Almond and Radicchio Salad Barely-Cooked Scallops with Tomato Sage, 228 with Black Olives, 207 Compote and Champagne Beurre shiso leaves Green Papaya Salad, 135 Blanc, 225 Seaweed and Herb Salad with Grilled Calamari with Quinoa, Schlumberger, Barbara and Jacques, Toasted Sesame Seeds and Ponzu Tomatoes and Olives, 94 103, 104 Vinaigrette, 78 Heirloom Tomato Salad with Black sea lettuce shrimp Garlic and White Balsamic, 47 Oyster and Sea Lettuce Salad with Bouillabaisse, 97 Oyster and Sea Lettuce Salad with Anchovy Vinaigrette, 71 Cacciucco alla Livornese, 96 Anchovy Vinaigrette, 71 seafood. see also fi sh; shellfi sh; specifi c Seared Shrimp, Baby Spinach, Pear and Endive Salad with Blue types of seafood Mâche and Mushrooms with White Cheese Vinaigrette, 184 Seared Salmon with Sautéed Pea Balsamic Vinaigrette, 277 Romaine Salad with Garlic Shoots and Ginger-Soy Vinaigrette, Shrimp in Coconut Curry Sauce, 273 Vinaigrette, 250 51 smoked salmon Seared Shrimp, Baby Spinach, Seared Shrimp, Baby Spinach, Deviled Eggs with Smoked Salmon, Mâche and Mushrooms with White Mâche and Mushrooms with White 249 Balsamic Vinaigrette, 277 Balsamic Vinaigrette, 277 Salmon Rillette, 181 Seared Skirt Steak and Spinach Salad Seared Skirt Steak and Spinach Salad Thinly Pounded Smoked Salmon with Red Wine-Shallot Vinaigrette, with Red Wine-Shallot Vinaigrette, Carpaccio with Toasted Brioche and 207 207 Tobiko, 48 Seared Tuna Sashimi Salad with Seared Tuna Sashimi Salad with snapper. See red snapper Wasabi Vinaigrette, 140 Wasabi Vinaigrette, 140 Soft Polenta, 28 Seaweed and Herb Salad with Seared Tuna Steak with Broccoli Rabe Sohm, Aldo, 170, 172 Toasted Sesame Seeds and Ponzu and Green Peppercorn Sauce, 141 souffl és Vinaigrette, 78 Seaweed and Herb Salad with Chocolate Souffl és, 233 Tropical Salad, 276 Toasted Sesame Seeds and Ponzu Sheep’s Milk Cheese Souffl és, 229 salmon. See also smoked salmon Vinaigrette, 78 soups. see also stews Phyllo-Wrapped Salmon with Lemon- sesame seeds Pumpkin Soup with Spiced Pumpkin Horseradish Cream, 75 Honey Granola, 119 Seeds and Nasturtiums, 49 Salmon Rillette, 181 shallots Tuscan Bean Soup, 21 Seared Salmon with Sautéed Pea Red Wine-Shallot Vinaigrette, 207 soy sauce Shoots and Ginger-Soy Vinaigrette, Sheep’s Milk Cheese Souffl és, 229 Five-Spice Crusted Venison 51 shellfi sh. See also calamari; conch; mus- Tenderloin with Caramelized Honey- 293 Thinly Pounded Smoked Salmon sels; octopus; oyster(s); shrimp Soy Glaze, 116 Carpaccio with Toasted Brioche and Barely-Cooked Scallops with Tomato Spice-Crusted Duck Breast with Orange- Tobiko, 48 Compote and Champagne Beurre Honey Glaze and Cumin-Scented salumi, 148–149, 150 Blanc, 225 Carrots, 113 Sanberg, Cynthia, 36 Cacciucco alla Livornese, 96 Spiced Butternut Squash with Chestnut sauces. see also butter(s); pasta sauces Crab-Stuffed Zucchini Flowers with Honey, 116 Avocado Salsa Verde, 182 Mustard Butter Sauce, 47 Spiced Hot Chocolate and Cinnamon Green Peppercorn Sauce, 141 Grilled Spiny Lobster with Tropical Beignets, 79 Mustard Butter Sauce, 47 Vierge, 139 Spiced Olives, 204 Sautéed Shiitake Mushrooms with Steamed Clams in White Wine- Spiced Pumpkin Seeds, 49 Sage, 228 Chorizo Broth, 73 Spicy Parmesan-Pistachio Cheese Sawyer, Terry, 61, 64 shiitake mushrooms Straws, 183 scallops Sautéed Shiitake Mushrooms with spinach

118_889350-bindex.indd8_889350-bindex.indd 293293 88/4/10/4/10 88:47:47 AMAM Ricotta-Spinach Ravioli with Butter T Travaglini Gattinara Nebbiolo, 159 and Sage, 161 tapenade Trimbach Gewurztraminer, Cuvée des Seared Shrimp, Baby Spinach, Green Olive Tapenade, 204 Seigneurs de Ribeaupierre, 113 Mâche and Mushrooms with White tart Tropical Salad, 276 Balsamic Vinaigrette, 277 Caramelized Onion and Gruyère Tart, truffl e(s) Seared Skirt Steak and Spinach Salad 183 Roasted Capon with Mushroom- with Red Wine-Shallot Vinaigrette, tequila Truffl e Stuffi ng, 255 207 Oyster Sangrita, 71 Truffl e Risotto, 29 spreads Thinly Pounded Smoked Salmon truffl e oil Garlic-Herbed Goat Cheese, 182 Carpaccio with Toasted Brioche and Truffl e Aïoli, 205 Green Olive Tapenade, 204 Tobiko, 48 tuna Salmon Rillette, 181 Thomas, Justo, 61, 215 Caymanian Ceviche, 277 squash. See also butternut squash; tobiko Seared Tuna Sashimi Salad with zucchini Thinly Pounded Smoked Salmon Wasabi Vinaigrette, 140 Market Vegetables with Ravigote Carpaccio with Toasted Brioche and Seared Tuna Steak with Broccoli Rabe Vinaigrette, 53 Tobiko, 48 and Green Peppercorn Sauce, 141 squid. see calamari tomato(es) turnips Starlite Vineyards Viognier, 273 Blackberry Tomato Crumble, 57 Arugula Salad with Baby Turnips, Steamed Clams in White Wine-Chorizo Bouillabaisse, 97 Pine Nuts and Orange, 24 Broth, 73 Cacciucco alla Livornese, 96 Market Vegetables with Ravigote Sterling, Audrey and Barry, 174 Chicken Paillard with Tomatoes, Vinaigrette, 53 Sterling, Laurence and Joy, 172, 174 Fennel and Olives, 203 Tuscan Bean Soup, 21 stews Fennel Pollen-Dusted Whole Branzino Tuscan Sunset Cocktail, 24 Bouillabaisse, 97 with White Wine, Tomatoes and Cacciucco alla Livornese, 96 Fennel Broth, 94 Cinghiale Dolce Forte, 27 Grilled Calamari with Quinoa, U Pan Roasted Cod with Octopus- Tomatoes and Olives, 94 Uruchima, Fernando, 61 Red Wine Sauce and Basquaise Heirloom Tomato Salad with Black Emulsion, 95 Garlic and White Balsamic, 47 stock Mussels with Tomato-Saffron Butter, V Chicken Stock, 29 75 Vanilla Ice Cream, 165 Mushroom Stock, 29 Pan-Roasted Arctic Char over Black vegetables. see also specifi c vegetables 294 Stone Barns Center for Food and Olive Potatoes and Melted Cherry Market Vegetables with Ravigote Agriculture, 237, 238 Tomatoes, 210 Vinaigrette, 53 strawberries Pappardelle with Wild Boar Ragu and venison Macerated Strawberries with Aged Porcini Mushrooms, 26 Five-Spice Crusted Venison Balsamic Ice Cream, 187 Ratatouille, 254 Tenderloin with Caramelized Honey- striped bass Roasted Striped Bass with Tomatoes, Soy Glaze, 116 Cacciucco alla Livornese, 96 Zucchini and Onions, 98 vermouth Roasted Striped Bass with Tomatoes, Tomato Bread with Ibèrico, 184 Perfect Manhattan, 249 Zucchini and Onions, 98 Tomato Compote, 225 Villa Bordoni, 12 sunfl ower seeds Tropical Salad, 276 vinaigrettes Honey Granola, 119 Tuscan Bean Soup, 21 Anchovy Vinaigrette, 71 Swiss chard tomato juice Blue Cheese Vinaigrette, 184 Tuscan Bean Soup, 21 Oyster Sangrita, 71 Citrus-Honey Vinaigrette, 114

118_889350-bindex.indd8_889350-bindex.indd 294294 88/4/10/4/10 88:47:47 AMAM Curry Vinaigrette, 55 Whole Roasted Beef Tenderloin with for Spice-Crusted Duck Breast with Garlic Vinaigrette, 250 Red Wine Butter Sauce, 186 Orange-Honey Glaze and Cumin- Ginger-Soy Vinaigrette, 51 Whole Roasted Snapper with Thai Scented Carrots, 113 Ponzu Vinaigrette, 78 Spices and Coconut Rice, 76 for Whole Roasted Snapper with Thai Ravigote Vinaigrette, 53 wild boar Spices and Coconut Rice, 76–77 Red Wine-Shallot Vinaigrette, 207 Cinghiale Dolce Forte, 27 winter squash. See butternut squash Wasabi Vinaigrette, 140 Pappardelle with Wild Boar Ragu and White Balsamic Vinaigrette, 277 Porcini Mushrooms, 26 vodka wild mushrooms Y California Bee Sting, 114 Grilled Porcini Mushrooms with yuzu Tuscan Sunset Cocktail, 24 Pecorino and Rosemary-Garlic Oil, Ponzu Vinaigrette, 78 163 Pappardelle with Wild Boar Ragu and W Porcini Mushrooms, 26 Z wakame Roasted Capon with Mushroom- za’atar Seaweed and Herb Salad with Truffl e Stuffi ng, 255 Roasted Chicken with Za’atar Stuffi ng, Toasted Sesame Seeds and Ponzu Roasted Pork Loin with Wild 247 Vinaigrette, 78 Mushrooms, Garlic and Sage Pan zucchini walnuts Jus, 22 Baked Zucchini with Seasoned Bread Honey Granola, 119 Sautéed Shiitake Mushrooms with Crumbs, 93 Walnut Brittle, 232 Sage, 228 Ratatouille, 254 wasabi Seared Shrimp, Baby Spinach, Roasted Striped Bass with Tomatoes, Wasabi Vinaigrette, 140 Mâche and Mushrooms with White Zucchini and Onions, 98 wheat germ Balsamic Vinaigrette, 277 zucchini fl owers Honey Granola, 119 wine pairings Crab-Stuffed Zucchini Flowers with Whipped Honey Butter, 118 for Barely-Cooked Scallops with Mustard Butter Sauce, 47 White Asparagus with Anchovy-Herb Tomato Compote and Champagne Butter, 54 Beurre Blanc, 225 White Balsamic Vinaigrette, 277 for Carbonara, 159 white beans for Chicken Paillard with Tomatoes, Tuscan Bean Soup, 21 Fennel and Olives, 203 white chocolate for Cod Basquaise, 90 295 Caramelized White Chocolate for Grilled Spiny Lobster with Panna Cotta with Blood Orange Tropical Vierge, 139 Marmalade, 30 for Roasted Chicken with Za’atar white wine Stuffi ng, 247 Bouillabaisse, 97 for Roasted Pork Loin with Wild Fennel Pollen-Dusted Whole Mushrooms, Garlic and Sage Pan Branzino with White Wine, Jus, 22–23 Tomatoes and Fennel Broth, 94 for Salmon Rillette, 181 Salmon Rillette, 181 for Seared Salmon with Sautéed Pea Steamed Clams in White Wine- Shoots and Ginger-Soy Vinaigrette, Chorizo Broth, 73 51 Truffl e Risotto, 29 for Shrimp in Coconut Curry Sauce, White Wine-Citrus Spritzer, 211 273

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