Posts Tagged Laurent Tourondel
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December 9, 2009 by admin
F. Rozzo & Sons
Bring up Laurent Tourondel, and Louis Rozzo effuses. The fourth-generation F. Rozzo & Sons fish purveyor took some time to chat about the history of the business, himself, and his client and dear friend, Laurent. How would you define your relationship with Laurent? I have a tremendous amount of respect for him, and every time [...]Archives
December 4, 2009 by admin
Put to the Test
Daniel Boulud and Laurent Tourondel, blindfolded. No agenda, no script, only one rule–no peeking. Just two very accomplished chefs (and longtime amis) getting together for a friendly gustatory challenge–which was more about having fun than any kind of test. Both chefs are passionate about their profession, and focused on turning out the best food, no [...]Archives
December 4, 2009 by admin
The Heart of a Chef – BLT DC – Victor Albisu
Victor Albisu was appointed chef de cuisine at BLT Steak DC nearly two years ago. With a Cuban father and a Peruvian mother who were both from “very intense cooking cultures,” and summers spent helping out at his family’s restaurants in Miami, Albisu seemed predestined for a culinary career. Yet, at one point in his [...]Archives
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October 28, 2009 by admin
The Betsy Restored
BLT Steak Heads to South Beach The Betsy hotel is a majestic presence, a fact confirmed nightly by people out for an evening stroll who pause to admire the unique façade and then ascend the stairs for drinks or dinner at BLT Steak. Designed in the early 1940s by L. Murray Dixon, and the lone [...]Archives
October 21, 2009 by admin
cheri oteri – why i love this place
Comedienne and actress Cheri Oteri has graced both the small and silver screens with her wit and style. After joining famed Los Angeles comedy group The Groundlings in the early 1990s, she was discovered by Saturday Night Live and hired as part as a new cast responsible for the show’s resurgence in 1995. After five [...]Archives
October 14, 2009 by admin
Yogurt-Marinated Jamison Lamb Loin
Feta & Arugula Salad, and Pickled Ramp Vinaigrette Serves 6 Marinade The peel of 1 lemon, white pith removed 4 scallions, sliced 2 garlic cloves 1 tablespoon fresh rosemary leaves 5 sprigs mint 2 tablespoons vegetable oil 1/4 teaspoon turmeric 1/2 teaspoon smoked paprika 1 teaspoon cumin 1 teaspoon coriander 1 teaspoon paprika 6 tablespoons [...]Archives
June 12, 2009 by admin
BLT Steak Hong Kong
Going International: French Chef, American Steakhouse, Asian City Laurent Tourondel has always been interested in the bounty of different ingredients, the intense flavors of the foods, and the diversity of cultures in Asia. No city represents this mix more than Hong Kong. On one particular trip there he met Sandeep Sekhri, managing partner and founder [...]Archives
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April 24, 2009 by admin
Widow’s Hole
An Oyster Revival on Long Island Nestled in the Peconic waters between Greenport and Shelter Island, Long Island, American oysters are thriving, thanks to Widow’s Hole oysters, despite all but becoming extinct in these parts by 1980. Each week, New York’s finest eateries, including BLT Fish and BLT Prime, get the pick of the crop [...]Archives
January 26, 2009 by admin
Eriq La Salle – Why I love this place
Eriq La Salle, best known for his portrayal of Dr. Peter Benton on the NBC smash medical drama ER, has a long list of acting credentials to his name, on both the small and silver screens. Having made a smooth transition into directing and producing, with his production company Humble Journey Films, La Salle is [...]Archives
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September 14, 2008 by admin
A Seasonal Fizz: orchard inspired cocktails
MIXOLOGISTS CAN BE EQUATED TO LIQUID CHEFS: CONCOCTING A COCKTAIL IS VERY MUCH LIKE CREATING A DISH. THERE’S A FORMULA, THE RECIPE: ALCOHOL, SOUR, SWEET, AND FLAVOR . HOW GOOD THE DRINK IS DEPENDS ON SKIL, TECHNIQUE, AND OF COURSE CREATIVITY . BLT Market’s ingredient-driven concept has inspired the use of fruit preserves in cocktails. [...]Archives
August 28, 2008 by admin
Market Fresh: David Malbequi
Chef de Cuisine, BLT Market “My mother’s ‘tomate Provençal’–that is my fondest childhood food memory,” says David Malbequi, Chef de Cuisine at Laurent Tourondel’s latest New York City eatery, BLT Market. “It’s a simple stuffed tomato–so perfect.” Yet it is something David hasn’t yet attempted to re-create in his kitchen. “No. I could never do [...]Archives
July 17, 2008 by admin
Cooking Up Art
color as the main ingredient Artist Marilyn Sommer’s ingredient-focused tableaux adorning the walls of BLT Market not only help bring the menu to life, but her colorful artwork also sets the tone for the restaurant’s seasonally inspired dishes. It’s easy to see where Marilyn Sommer pulls her inspiration from:the seductive hues of vibrant summer vegetables, [...]Archives
June 26, 2008 by admin