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On the Table DISHES DECONSTRUCTED + RECIPES Meet the Craftsmen BEHIND THE SCENES AT THE HIDDEN BAR Sweet Spot! EVENTS AT L’AMICO Michters All About RYE Tourondel LT Mag_HL 5/28/15 1:50 PM Page 1
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5MEET OUR NEW CHEF Larry Baldwin joins Laurent Tourondel
6DISHES AND RECIPES IITT’’SS AALLLL L’Amico entrées deconstructed AABBOOUUTT TTHHEE TM 9 ROSÉ + MUSIC WWHHIISSKKEEYY Rosé All Day at the Vine 12 MEET THE CRAFTSMEN Behind the scenes with our purveyors
19EVENTful Events and parties in the L’Amico www.michters.com event space MICHTER’S DISTILLERY LLC H LOUISVILLE, KENTUCKY
2016 . LT LIVING 3 chef larry baldwin
Chef Larry Baldwin: Cooking with a Taste for Speed
ewly appointed Corporate Chef Larry Baldwin is well oven that, at the most, reaches 500 degrees—you really have to think acquainted with Mediterranean cooking. With time spent about how you are going to manipulate a dish you are planning on at Casa Mono, which ignited his passion for Spanish cooking in the oven to match the speed at which it will cook. And since N cuisine, and Centro Vinoteca, both in New York City, he our sauté space is generally reserved for pasta dishes, most everything then delved deeper into Iberian cooking at Barcelona, in Stamford, else goes into the oven.” Connecticut. There, he carved out his signature style: decidedly modern American cooking influenced Baldwin finds himself on the road once or by Spain and the Mediterranean. Those twice a month, working out of each of Chef experiences boded well for when he “It’s exciting to get Tourondel’s restaurants. “It’s exciting to get found himself back in the city at Cata, a out of the city and out of the city and have a chance to work Catalan-inspired tapas restaurant with a have a chance to work with other chefs. It’s very inspiring.” locally sourced menu. Today, he brings the with other chefs. It’s cumulative benefit of his cooking skills and Just as inspiring was working for Chef more to Laurent Tourondel’s restaurants. very inspiring.” Tourondel, for whom Baldwin briefly worked years ago, when Union Pacific “One of my favorite stations to work in the was converted into BLT Prime. “For kitchen is the plancha,” explains Chef Baldwin, “because of the speed it this kind of position, as a chef, it is really about who you work requires.” Cooking on these griddles creates a fast-paced environment for, and Chef Tourondel is an amazing chef, restaurateur, and and lends itself to everything from meat and fish to vegetables. “Based businessman. Besides our styles meshing, working for someone of out of the kitchen at L’Amico, with access to the wood-burning ovens, his caliber means so much. Of course, he is demanding and really was very exciting to me, because in many ways these ovens are like pushes you, but I appreciate that since I know how much I am planchas. With temperatures of 800 to 1,000 degrees—versus a home going to learn in the process.”
4 2016 . LT LIVING 2016 . LT LIVING 5 SEVEN PEPPERCORN– recipes CRUSTED STEAK CONFIT POTATOES, ONION PETALS, GORGONZOLA Piccante Serves 1 • Sides and garnish yield many extra portions.
Broken Potatoes 4 Idaho potatoes
Wash the potatoes and bake them in a 400°F oven until fork-tender. Cool slightly before peeling off the skin. Cool completely and then break off irregular bite-size chunks of potatoes. Warm the cream to a simmer. In a mixer, beat the cheeses on low until they Red Onion Petals start to come together. Slowly drizzle in the warm cream and mix until 6 medium red onions homogenous and creamy, scraping the sides occasionally. Mix in the onion 3 /4 cup balsamic vinegar powder and then the herbs, and make sure everything is well incorporated. 3 /4 cup olive oil 2 tbs rosemary, chopped Steak Salt and pepper to taste 1 /2 Little Gem lettuce, cut in half 2 oz broken potatoes Olive oil 7 red onion petals Remove the top on each red onion and lightly trim the root strings off the king salmon BLACKENED SCALLOPS ROSTICIANNA “AL FORNO” Salt and pepper to taste 2 tbs red wine vinaigrette bottom. Be sure the root is fully intact, and leave all the outer layers. Cut 1 10 oz skirt steak 1 /2 oz Gorgonzola “Boursin” each red onion from the top side ⅔ of the way through, careful to not cut 1 tbs seven-peppercorn mix Sea salt to taste into the root. Repeat this two more times, making 6 equal triangles. (substitute with any peppercorn mix or just black pepper) Place the scored onions in the center of a piece of aluminum foil. Over each onion, drizzle 2 tablespoons of balsamic vinegar, 2 tablespoons of Drizzle the lettuce with olive oil and season with salt and pepper. Grill over The Main Event olive oil, 1 teaspoon of chopped rosemary, and salt and pepper. Be sure all high heat to get a good char and then cool. When cool, take off the core of the ingredients reach the center of the onion. Fold up the 4 corners of You might look at the menu and see it as rustic American-Italian cooking with a French flair, and separate the individual lettuce leaves. foil to meet in the middle above the onion and pinch to seal. Let sit for 1 to but there’s more than meets the eye for the dishes at L’Amico. 2 hours, allowing the onion to marinate. Rub the steak with peppercorn mix. Grill to temperature and then let rest. Once marinated, place all 6 onions in a 500°F oven and roast for about Toss the potatoes in olive oil, salt, and pepper and roast in a 500°F oven Chef Larry Baldwin breaks down the latest menu offerings: “Although these dishes are decidedly rustic, the amount of thought and technique 30 minutes, until they are completely translucent and soft all the way until golden brown and crispy. Warm the onion petals. that goes into each one gives them certain finesse.” Adds Chef Laurent Tourondel: “We are all constantly experimenting with new dish ideas in the through to the center. Let cool at room temperature and then take out of the foil. Pour off any of the juices and reserve. Peel off the skin and any In a bowl, mix the potatoes, onions, and lettuce leaves with an ounce of L’Amico kitchen. We bounce ideas off one another and do tastings frequently. Some remain a work in progress. These made it on the menu.” tough rubbery layers, and then peel apart the “petals” of onions. Toss red wine vinaigrette. with the reserved onion liquid.
Gorgonzola “Boursin” To Assemble Spoon the Gorgonzola “Boursin” in the middle of the plate and build 6 oz heavy cream 1 tsp onion powder 1 the vegetables over the top. Flash the steak if needed. Slice and stack 24 oz gorgonzola piccante 1 /2 cups chives, thinly sliced SKIRT STEAK KING SALMON the steak on top, and drizzle with the remaining red wine vinaigrette 18 oz gorgonzola dolce 1 cup parsley, finely chopped and sea salt. seven peppercorns, confit potatoes, spring beans, whole-grain mustard, lemon 26 oz mascarpone gorgonzola Piccante We roast the fish skin-side down bake in the wood-burning Whole onions are tossed into the embers of the burned wood in the oven to create a super crisp skin; it also retains a nice oven, where they slowly roast and caramelize. Then we peel the petals salmon color, which is especially vivid on the king salmon. Branzino apart and marinate them in balsamic vinegar. A little Gem lettuce is seared The spring beans, such as favas, English peas, garbanzos, 2 branzino filets 2 oz white wine Salt and pepper to taste 2 oz fish stock (or chicken in the oven, and then cored, the leaves separated. Potatoes that have been wax beans, and sugar snap peas are served chilled as a 4 to 5 pieces sliced garlic or vegetable stock) cooked in duck fat are broken into chunks and thrown into the oven to get contrast to the hot salmon. 2 tsp olive oil 1 tsp spring garlic, chopped a good crust. The onions, salad, and potatoes are all tossed together. Then 1 tsp capers 1 tbs lemon juice BRANZINO 5 whole cherry tomatoes 1 pinch dried oregano we rub the steak with a seven-peppercorn blend and cook it in the oven. 1 oz Anchovy Sofrito BLISTERED TOMATOES, WHITE WINE, CAPERS Method Season the branzino filets with salt and pepper and place on a grill skin- side down, rotating 45 degrees after about 2 minutes to get diamond BLACKENED SCALLOPS ROSTICIANNA grill marks. white asparagus, ramps–sherry Warm up the sliced garlic in a sauté pan with olive oil until lightly toasted. Add the capers and cherry tomatoes and turn the heat up. Continuously vinaigrette, ricotta “AL FORNO” shake the pan back and forth, rolling the tomatoes around until they blister and burst. pork ribs, garbanzo beans, radicchio, pancetta We slice the scallops in half, dredge one side in a blackened spice mix, Anchovy Sofrito Add the Anchovy Sofrito and then deglaze with the wine and fish stock, cooking until reduced by half. Finish with the spring garlic, lemon juice, skewer them, and roast them in the oven on a cast iron “sizzle platter” 1 oz anchovy filets, finely minced The ribs are braised ahead of time, and then we rub them with a 1 oz garlic, finely minced and dried oregano. that we multipurpose for roasting proteins and vegetables. Likewise, we black garlic marinade and roast them in the oven to create a crispy 1 oz shallots, finely minced char the ramps and twirl one on each scallop skewer before roasting. 1 oz olive oil To Assemble lacquer. They’re served over a room-temperature salad, where 1 tsp dried oregano Place some of the tomatoes and vegetables in the middle of the plate and Toast points sliced from our house-made focaccia are also crisped up in 1 pinch chili flakes beans are first tossed in the pan with warm pancetta that has been then place one branzino filet on top. Top with the other filet placed askew the oven to order. rendered before adding in the radicchio and beans. at about a 30-degree angle. Spoon some more of the sauce and tomatoes Cook anchovy, garlic, and shallots in olive oil over very low heat, stirring on top of the fish, and then drizzle the rest around the plate. occasionally until everything has cooked down together. Finish with dried oregano and chili flakes. 6 2016 . LT LIVING 2016 . LT LIVING 7 wines
Feel the Emotion
Fantinel Prosecco Extra Dry Celebrating the excellence of Friulian Spumante. This is the dream the Fantinel family has been Rosé and Music at the Vine nurturing for decades, leading the winery to become one of the most important sparkling wine producers in the region. This project was chosen for the estate-owned land in Tauriano di Spilimbergo in Friuli Grave territory, where the stony surface and the pronounced temperature differences between night and day allow the ideal conditions to grow grapes for the sparkling process. Lively, eclectic, always There is no better way to celebrate summer in the city than with a glass of rosé in hand. with a refined style, Fantinel Spumante is born from absolute quality grapes and super-selected vines, And now you can do just that with the Rosé All Day menu offered in the Vine. offering a pleasing straw yellow color with fine and persistent perlage, delicate floral essences, and a pleasing soft and velvety palate. The Fantinel Prosecco Extra Dry is a classic and contemporary sparkling Beverage Director Percy Rodriguez recommends drinking rosé with wine, suitable for a variety of food pairings. just about anything on the menu. Here are a few suggestions.
NEGROAMARO ROSA DEL GOLFO 2014 MACARI VINEYARDS ROSÉ 2015 CÔTES DE PROVENCE, This Italian rosé is playful with a hint of Close to home, this savory medium- HECHT & BANNIER 2015 smoke and raspberries. Try this with the bodied wine from North Fork is a field Classic Provence, this wine is soppressata pizza. blend. Perfect with the cheese plate. both lean and perfectly balanced. ColleMassari Melacce 2014 Match it with the falafel salad. The estate of Castello ColleMassari is situated in the foothills of Mount Amiata oriented toward the Tyrrhenian coast. The ColleMassari Melacce is made from 100 percent Vermentino and produced from new vineyards, where the soil is characterized by fractured sandstone. The climatic and Music to drink rosé territorial exposure is excellent for this varietal. Vinification is done in stainless steel vats at low As the Vine got into the summer swing of things, temperatures to better preserve the aromatic expression. This wine opens with intense aromatic music was a big component in rounding out the Troye Sivan—Youth Rudimental (ft. Anne-Marie & Will Heard)—Rumour Mill notes of herbs and wildflowers, and then gives way to deeper hints of spice and sea, and closes with experience Chef Laurent Tourondel provided The 1975—The Sound notes of almond. Enters the mouth fresh and sweet, with a pleasant lively acidity and a fragrant from the kitchen. Every Thursday in May and Justin Faust—Spellbound Two Door Cinema Club— varietal flavor. Goes well with all fish preparations, particularly with antipasti, and is ideal as aperitif. June at dusk, the Vine featured a DJ who spun a Something Good Can Work Marvin Gaye—Got to Give It Up (Part 1) selection of music, conjuring up a cool lounge Earth Wind & Fire—Shining Star vibe that combined fresh summer tracks with Deniece Williams— summer classics. This vibe was also inspired by Let's Hear It for the Boy Justin Timberlake—SexyBack the Rosé All Day theme that pairs this floral- Majid Jordan (ft. Drake)—My Love Capital Cities—Safe and Sound scented, ultimate summer-drinking French wine Disclosure (ft. Sam Smith)—Latch Madonna—Into the Groove with just about everything on the menu. And the David Bowie—Golden Years featured DJs were all women! The Weeknd—Can't Feel My Face
8 2016 . LT LIVING 2016 . LT LIVING 9 CODE: PEL-15-1B PUB/POST: Due Date: Oct. 14, 2015 PRODUCTION: Barbara Waldorf LIVE: 7.875” x 10.375” DESCRIPTION: Fine Dining... (Sandwich) WORKORDER #: 007817 TRIM: 8.375” x 10.875” Hogarth & Ogilvy FILE: 01A-007817-01A-PEL-15-1-1B.indd SAP #: PEG.PEGPEL.15059.K.011 BLEED: 8.875” x 11.375” 212.237.7000
Since 1999, Dino Tantawi of Vignaioli Selection has scoured Italy to bring his best wine finds to the American consumer. Tantawi’s approach to selecting wines is Live in Italian™ Perfect reflected by his own wine attitude, philosophy, and experience, and he feels the history and background of vineyards and winemakers are essential to the character and regional depth of their wines. Found in each Vignaioli’s wine selections is an Pairings interpretation of terroir, varying microclimates, and winemaker philosophies. by Dino Tantawi Vignaiolo (vee-n’yah-EEOH-loh): Italian for “vine-dresser,” someone who tends to the vines (pl. vignaioli) © 2015 Nestlé Waters North America Inc. Nestlé Waters © 2015
CORNAREA ROERO ARNEIS DE CONCILIIS DONNALUNA FIANO
Roero Arneis d.o.c.g is made from Arneis The fiano grape has lineage extending back to at least Roman times grapes, a white, indigenous grape variety and originates in the beautiful Paestrum region of Campania in Italy, that has existed in the Piedmont region where the De Conciliis Estate is located. This food-friendly wine has since the 15th century. This very elegant mineral notes, honeyed with undertones of gooseberry and nice aromas wine is straw-yellow in color and reveals of peach, with an elegantly creamy finish. Perfect as an aperitif or with unique scents of wild flowers and fruits pasta, fish, and white meats. such as pears, pineapples, and passion fruit. A very versatile wine, it pairs well Served with the burrata dish with green tomato gazpacho, mint basil with fish, seafood, and shellfish, but also pesto, and rye croutons. FINE DINING ISN’T with cheeses and white meats.
ALWAYS ON FINE CHINA. Served with yellowtail sprinkled with grated lime and topped with ADA NADA BARBARESCO VALEIRANO orange confit. The Nada family has cultivated this property in the FROM TABLECLOTH TO SANDWICH SHOP, heart of Barbaresco since 1919. Through generations they have dedicated themselves to producing wines S.PELLEGRINO MAKES ANY MEAL AN OCCASION of exceptional quality and character. Bright ruby in color, this Barbaresco bursts from the glass with WITH ITS FINE BUBBLES AND UNIQUE TASTE. aromas of wildflowers, fresh-cut herbs, balsamic, baking spices, and juicy cherries and berries. It wraps the palate in succulent fruit and offers chewy tannins and fresh acidity, finishing with a savory minerality.
Served with pizza: tomato and mozzarella di bufala SHOW US WHAT MAKES YOU A FOODIE AT THE INFINITE TABLE. topped with chunky pesto and sprinkled with chili SANPELLEGRINO.COM de árbol oil.
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Art: PEG15003A_002H1_Hero_SWOP3.tif (CMYK; 567 ppi; Up to Date), PEG- S Pellegrino-Star.ai (Up to Date), PEG- S Pellegrino-Wht-Spot_LrgReg.ai (Up to Date), pr1659_SP_500ml_Wet_edit_RWB.psd (CMYK; 1267 ppi; Up to Date) C raf t s m en
Black { } Hog Meet the Brewing Greenpoint Craftsmen Cidery Hailing from the farmlands of Missouri, Percy Rodriguez, beverage director for LT Hospitality, has always been interested in the process and the people behind the production of anything craft. And with the availability of the Hidden Bar, it only seemed right to bring in the brewers, vintners, and distillers, and give them the opportunity to Descendant meet with guests. Cider
“I created this program as a means to develop and enhance the guests’ experience at L’Amico and the Vine,” explains Rodriguez.
"It’s my job to match the quality and consistency of Chef Laurent’s food with a diverse and dynamic beverage program. Why not take advantage of the relationships I’ve created with Neversink producers and give them an opportunity to meet those who are Spirits enjoying their products?” Twin Greenhook Fork Ginsmiths These intimate gatherings are held in the Hidden bar on BeeR Downeast Cider select Mondays. The next session begins in August. House Follow @percyjrodriguez on Twitter for more details.
“A casual and open format, guests Pairings: “The malt-forward flavors balanced Steven DeAngelo Pairings: “A standout pairing is our San Daniele prosciutto and Parmigiano, or Yoni Rabino are greeted with a drink and by generous hops additions in our Chromatic Greenhook Ginsmiths Descendant Dry with the branzino. Medium- the blackened scallops with white asparagus, Neversink Spirits Ale complement Chef Tourondel's cuisine. We greenhookgin.com bodied and bone-dry with a brilliant palate- ramp–sherry vinaigrette, and ricotta.” neversinkspirits.com introduced to Jimmy Ludwig, one of particularly enjoy it with the Kobe Beef Sliders cleansing acid, it works great with the subtle the hosts and creators of The Happy and wood oven–baked pizzas.” Philosophy: “Our American Dry Gin flavors of the fish and mushrooms.” Jill McLaughlin Philosophy: “Our apple brandy is made Hour Guys, a series devoted to craft is vacuum-distilled, which allows it to be from 100 percent New York State–grown Downeast Cider House distilled at very low temperatures. This apples. We cold-ferment several varieties drinks,” says Rodriguez, who also Tom Sobocinski Nika Carlson downeastcider.com prevents the delicate aromas from the to create a balanced New York–style brandy stresses how interactive each event is. Black Hog Brewing Greenpoint Cidery botanicals from becoming stewed with high that has a crisp, clean, fruit-forward flavor. greenpointcidery.com Philosophy: “Founded in a college blackhogbrewing.com heat and gives it a beautifully vibrancy.” Twice-distilled and un-oaked, it offers the dorm in 2011, we have stuck to our original Here are some of the producers who unadulterated taste of the state’s apples.” Philosophy: “A handmade, farmhouse- principles ever since: simple, honest, and Philosophy: “Our beers are all about Application: “Few cocktails are better have dropped by. style cider made from all New York apples authentic with absolutely no shortcuts. consistency and balance with a goal to create as an aperitif than a Greenhook Negroni or a Pairings: “The Neversink Old- with a blend of wild and white wine yeasts. Using local Massachusetts apples, our cider full-flavored ales you want to go back and Greenhook and Tonic.” Fashioned—made with a split base of aged Fermented 100 percent dry, unfiltered, and is fresh-pressed and unfiltered—basically a drink over and over again.” rum and apple brandy—is terrific with Peter Chekijian bottle-conditioned for a clean and elegant boozy version of the classic farm-fresh cider charcuterie, pâté, or other meat appetizers. Twin Fork Beer Alexandra Fisk result with a gentle apple nose, fine bubbles, everyone loves.” Pairings: “Balance in our hop and malt Pairs especially well with dishes that are twinforkbeer.com Descendant Cider and a tart, grassy finish.” profiles is key to a great beer for pairing with seasoned with fennel, such as the Esposito’s descendantcider.com Pairings: “Our Original Blend flagship food. Our Easy Rye'da has a full body from the sausage pizza, or with marjoram or tarragon. Philosophy: “When formulating the recipe Pairings: “Bright green notes make it cider pairs really well with the slightly spicy, added rye and an oniony hops profile that pairs Traditionally enjoyed after dinner, this for our flagship Chromatic Ale, we wanted Philosophy: “As New York City's first cider perfect with spring vegetables and seafood, creamy tomato dip because it strikes such a fine perfectly with the Vongole Pizza. Our Granola delicious palate cleanser is great with an everyday beer that has all of the distinct company, we make high-quality cider from the best while the dryness helps cut through rich fats balance between sweet and dry (the amount Brown Ale's sweet raisin oatmeal cookie, dessert, especially after a rich meal.” qualities of a handcrafted beer.” coffee, and chocolate notes work perfectly apples grown here in New York, both in traditional that we all love. Great with the grilled octopus of sugar in each can is equal to one apple) and with the richness of a braised short rib.” styles as well as new, innovative possibilities.” appetizer, the farfalle with green peas, provides a very refreshing aftertaste.”
12 2016 . LT LIVING 2016 . LT LIVING 13 GinTradeAd.pdf 1 11/30/15 2:37 PM c o ck t select Cocktails from ails &
isters Melanie and Lizzie Asher first introduced Macchu Pisco to the U.S. market in 2008. Ever since, this Straditional Peruvian grape brandy has consistently earned accolades for taste, alongside the sisters’ commitment to their cultural heritage and social responsibility by setting a precedent for progress in farm–work standards in Peru by insisting on fair wages to women who harvest the grapes. Macchu Pisco is a single-variety pisco made from the Quebranta grape. “Our pisco is so smooth that it makes you happy,” says Melanie. Their tagline—”All the highs without the lows”—is infused into every bottle. Primo Uomo Melanie handles growing of the grapes, distilling them, and packaging 1 oz Macchu Pisco the bottles. A former investment banker who graduated from Harvard C ¾ oz Dolin Blanc Business School, she found her calling in the spirit world in 2004 M ½ oz simple syrup and was recently named one of the top 10 female distillers in the ¾ oz blood orange Y world by The Spirits Business Journal in the U.K. Lizzie graduated with
CM Combine all ingredients in a shaker. honors from Harvard Law School and was a successful attorney in New Shake and strain into coupe glass. York before deciding to join her sister. Today Lizzie directs the legal, MY Garnish with floated sage leaf. marketing, and importing side of the company. Their success is defined CY by camaraderie, intelligence, and unwavering determination—and, of
CMY course, producing a pisco of which they are very proud.
K
Manhattan
2 oz Michter’s Rye Stir all ingredients in a stirring glass ¾ Carpano Antica Formula with ice until fully chilled. ½ oz Amaro CioCiaro Liqueur Pour into chilled coupe glass. 1 dash Regan’s Orange Bitters Garnish with one spiked brandy cherry.
Piña Colada
1 oz Don Q Añejo ¾ oz Plantation Pineapple Rum 1 oz pineapple juice ¾ to 1 oz lime 1 ¼ oz Coco Lopez Cream of Coconut
Shake all ingredients together. Strain and pour into a rocks glass with crushed ice. Garnish with a piña leaf, a vanilla bean, and nutmeg.
14 2016 . LT LIVING 2016 . LT LIVING 15 beer g
LT Biergarten Patio Back for the Summer arden at Brasserie Ruhlmann
On the heels of two successful summers, Brasserie Ruhlmann will once again turn its outdoor space into a pop-up LT Biergarten, offering a separate menuSHAKES that mirrors last summer’s.RATED “R” CHOCOLATE, VANILLA, 7 SHAKES Starting at the end of June and continuing through LaborMINT Day,MADNESS the 12 STRAWBERRY mint ice cream, mint liquor, york peppermint patty menu is accompanied by adelicious fantastic classics selection of draft beers. SAG O’CHOCOLATE 12 9 chocolate ice cream, oreo, amaretto, godiva liqueur
AMERICANvanilla ice cream, cocoa puffs ®, reese’s PUFFpeanut butter cup ® BARKINGjim beam & maple pecan iceBOURBON cream 12 GONE BANANAS 8 banana, rum raisin, dulce de leche ice cream FLOATS 9 Black Bull 7 DEATH BY boylan’s root beer, vanilla ice cream ® Cherry Cow 7 OREO boylan’s black cherry soda, vanilla ice cream chocolate ice cream, oreo cookie, chocolate syrup 9 SWEETS BERRYstrawberry ice cream, mixed fresh GOOD berries BROWNIE “WONKA” 7 a la mode, caramel-bourbon sauce 8 FRIED OREOS® 8 nutella, milk chocolate sauce Try these CRAZYhazelnut gelato, nutella, almonds NUT AUNT KATHY'S CUPCAKE 4 classic German vanilla, chocolate, flavor of the day sausages with 9 VALRHONA HOT FUDGE Old-World craft SUNDAE 6 beer flavors. vanillaS’MORES ice cream, toasted marshmallows KIDS SOFT DRINK, FRUIT INCLUDES & SPECIAL SURPRISE 8 CHOOSE 1: CHOOSE 1: GRILLED CHEESE 5 WAFFLE FRIES 7 MINI BURGER BROCCOLI CORN DOG 5 vanilla frozen yogurt, soy milk, banana & blueberries LT Sausage and Beer PairingsHEALTHY SWEET CHICKEN KIDS 7 POTATO FINGERS BOX FRIES Bratwurst (pork) with Chicken Bratwurst NOW (chic OPENken FOR) BREAKFAST & BRUNCH MOZZARELLA STICKS 5 17 SKINNY FRIES Franziskaner Hefe-Weisse (draft) with Leffe Blonde (bottle) visit us at www.ltburger.com For $3 add a kids milkshake (vanilla, chocolate, strawberry or coffee) This medium-bodied Germany Hefeweizen This Belgian full-bodied pale ale is a golden-orange wheat beer with spice with hoppy bitterness at the end is the notes on the nose and a citrus note on the perfect combination with this classic Kids Menu at LT Burger palate. Matches perfectly with this smoked German sausage. Heats Up this Summer! and spicy sausage. Family-friendly LT Burger in Sag Harbor kicks it Knackwurst (pork and beef) up a notch for the little ones this summer with Weiner (pork and beef) with with Bass Pale Ale (bottle) Shock Top Belgian White (draft) Knack is German for “snap.” This an extra-special kids menu. Beginning A hazy yellow-amber beer. With oranges, short sausage needs a very light this May, children have their wheat, and bready malts on the nose, it malty flavor with a fruity banana choice of protein (mini burger, goes well with our classic wiener. body to cut through its strong mozzarella sticks, corn dog, or seasoning. chicken fingers), fries (skinny, Bauernwurst (pork) with sweet potatoes, or waffle), a Ruhlmann Ale (draft) piece of fruit, a mini soda, and This traditional farmer sausage, made with a cool retro toy—all packaged onion, garlic, and marjoram, needs a beer in a LT Burger box to go or stay. on the malty side to balance its spicy flavor. Available all day.
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ap13864_26_haute_life_ad_v1_m.indd 1 11/30/15 5:00 PM e v en t s
“The space was transformed. It came alive, accentuated by all of the beautiful features already there.” —Julie Garcés, sales director at L’Amico and the Vine BEST NEW CHEFS : A llan Z epeda photos
Best New Chefs Party Eventful Food & Wine hosted its Best New Chefs Party at the L’Amico event space on April 5th. This integrated event featured eight different chef stations throughout the space, each connected to one live As the event space takes shape with final touches, it already has hosted incredible feed on its digital billboard. Custom décor was used events that include “Around the World in 80 Sweets” for the Relais Desserts for the entire event. “The space was transformed,” Association and Food & Wine’s Best New Chefs Party. said Garcés. “It came alive, accentuated by all of the beautiful features already there.” DJ Nina Sky “Both of these were booked by clients looking for a raw but beautiful space to build spun background music with synched videography out an event,” explains Julie Garcés, sales director at L’Amico and the Vine, who featured on the digital billboard as well. cites the size of the venue as well as the open-air capabilities as attractive for large events, especially in the warmer months. Chef Tourondel manned a porchetta sandwich station (porchetta, focaccia, cherry mostarda, With five possible configurations, the space presents many opportunities to barbequed porchetta steam bun, pickled cucumber, customize its use. Between weddings, summer parties, and product launches already and plum sauce) that featured an entire suckling pig booked, it’s shaping up to be an eventful year! resting on the carving board—barbecue at its finest. “It was a great visual and made the station very exciting,” added Chef Tourondel.
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Relais
Desserts event HEAVEN
SWEETfor a TOOTH
“We had a huge turnout. It was amazing to have so many talented pastry chefs all in one space.” —Chef Tourondel
n April 4th, 80 of the world’s best pastry chefs—such as Pierre Hermé, OSadaharu Aoki, and François Payard—gathered to celebrate their craft at a delicious and unparalleled tasting aptly called “Around the World in 80 Sweets.”
Desserts of all sizes filled the L’Amico event space, including a towering replica of La Tour Eiffel, completely edible. To accommodate the often delicate nature of the desserts, Sales Director Julie Garcés explained how the room was kept extra cold during setup before slowly raising the temperature. She also remarked how wonderful the larger displays looked in a lofted space.
The two-hour dessert cocktail tour de force for 600 people was promptly followed by a four-course dinner for 160 designed by chefs Jean-George Vongerichten, Daniel Boulud, Laurent Tourondel, and Eric Ripert. “It was great to come together with so many talented chefs to execute such a wonderful dinner,” said Chef Tourondel, who whipped up a peanut butter–milk chocolate croquant with banana ice cream for his dessert contribution. Overall, he was excited about how the event unfolded: “We had a huge turnout. It was amazing to have so many talented pastry chefs all in one space.”
One hundred percent of the evening’s proceeds benefited local New York charity City Harvest.
20 2016 . LT LIVING 2016 . LT LIVING 21 Last Bite
Dessert LT Burger 62 Main Street Sag Harbor, NY 11963 ltburger.com
BAR & GRILL LAURENT TOURONDEL LT Bar & Grill Esentai Tower 77/7 Al-Farabi Avenue Almaty 050040 Kazakhstan ritzcarlton.com
L’Amico and The Vine 849 Avenue of the Americas New York, NY 10001 laurent-tourondel.com
Brasserie Ruhlmann 45 Rockefeller Plaza New York, NY 10011 brasserieruhlmann.com
Arlington Club 1032 Lexington Avenue New York, NY 10021 arlingtonclubny.com Publisher Photography Subscription Inquiries Michael Goldman Quentin Bacon 718.288.8688 LT Hospitality [email protected] or visit www.hautelifepress.com Editor-in-Chief Pamela Jouan Advertising Inquiries 718.288.8688 Design Director HauteLife Press makes every effort to ensure that Brklyn Beer Garden Seton Rossini HauteLife Press the information it publishes is correct but cannot JFK Airport, Terminal 2 a division of C-BON MEDIA, LLC. be held responsible for any errors or omissions. Managing Editor 321 Dean Street Printed and bound in the U.S.A. Christian Kappner Suite 1 Assistant Editor Brooklyn, NY 11217 © 2016 All rights reserved. Reproduction without permission is strictly prohibited. Stephane Henrion www.hautelifepress.com Senior Copy Editor [email protected] kelly suzan waggoner Contributing Writer The Betsy Pamela Jouan 1440 Ocean Drive Miami Beach, FL 33139 thebetsyhotel.com/dining 22 2016 . LT LIVING 2016 . LT LIVING 23