Posts Tagged Scott Conant
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April 7, 2010 by admin
MIA to NYC: The Scarpetta Shuttle
General Manager Dean Tsakanikas, Sommelier George Hock, and Chef de Cuisine Freddy Vargas all had a great time in the sun and sand while working at Scarpetta Miami Beach at the Fontainebleau Hotel, but they all agree that there is nothing sweeter than coming home. “An idea is only as good as the people you [...]Archives
November 25, 2009 by admin
CONFESSIONS OF A SERVER
Samantha Moretti One of the most important reasons to work in a restaurant is because you have a genuine interest in the industry, as I do. I currently work as a server, a bartender, and a sommelier because I love this industry and food and wine. Working at Scarpetta is particularly easy–since the food is [...]Archives
November 18, 2009 by admin
ONE YEAR OUT
“It’s been a really awesome year! We opened last May and hit the ground running. The intention of the restaurant was to take a humble and modest approach, focusing on the food. From this perspective, a year ago, we were just a small trattoria located in the Meatpacking District. We didn’t know what to expect, [...]Archives
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April 24, 2009 by admin
In the Pan
Scott Conant shares some of his favorite recipes–with cooking techniques and special touches that make his dishes magically come together. Take something, like a tomato, and totally focus on what will make it great. And for it to evolve to another level, from a flavor perspective, it’s not a cerebral effort but a soulful one. [...]Archives
April 3, 2009 by admin
AMARI – Bitter sweet endings
Amari, the plural of amaro, an Italian term for “bitters,” refers to distilled spirits containing an infusion of bittering compounds such as herbs, roots, or barks. Basic elements are the aromatic herbs gentian, rhubarb, quinine, saffron, calamus or sweet rush, and centaury, among others. Bitters were originally produced to soothe and relax the stomach after [...]Archives
March 7, 2009 by admin
Creamy Polenta with a Fricassee of Mushrooms
Serves 4 This polenta dish has become a signature starter of mine. Waiters bring the mushrooms to the table in tiny copper saucepans, the lid to the pan is ceremoniously lifted, and the mushrooms and their heavenly cooking juices are spooned over a waiting bowl of polenta. You may not go to such lengths at [...]Archives
March 6, 2009 by admin