8:30AM: My daughter Margaux is almost 12 months old and has completely changed my life in a way I didn’t think was possible! Spending precious time feeding and playing with her in the morning has become an incredibly important part of my day.
10:00AM: On route to work I stop by Union Square Farmers Market for produce for the restaurant. We are coming to the end of summer and all the fabulous ingredients associated with early fall appear in abundance at the market. Today I’m getting some corn for our signature three-way dish 'Variations of Corn' with leeks en croûte, crispy sweetbreads and gazpacho.
11:45AM: This is my Saffron Tagliatelle with Wilklow Orchards Apple Cider Braised Rabbit, Wild Mushroom and Heirloom Tomato dish that will be available through September at Manzo within Eataly NYC Flatiron. A portion of proceeds sold from the dish is going to Grow To Learn by GrowNYC, an organization I am honored to be able to support.
2:15PM: Now it’s time to prepare the trout for one of my favorite dishes, the Green Walk Hatchery Trout. We cook it on a cedar plank and plate it tableside with chervil mashed potatoes and a champagne sauce with trout roe. We cure and smoke some of the trout as well and serve it on a rye cracker with scallion crema.
5:00PM: Here is our meet and brief for the whole staff ahead of today’s evening service. We’re expecting a busy night at the restaurant, and it’s important for us to come together before service starts.
8:30PM: We are mid service! Today’s market goods are being put to use - here is one component of the ‘variations of corn dish’. Served table side, the dish showcases how this humble ingredient can be used in so many different ways. It’s one of my favorites here at Gabriel Kreuther.
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