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 AAMM 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 AAMM 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