6:30AM: I start my day with a 5 to 6 mile walk up the Hudson River Path. This is my chance to clear my head and prep for the day. I’ll often use this as time to catch up on emails and grab my morning coffee. It’s a ritual that I try to stick to.
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.
11:30AM: I stop by Manzo within Eataly NYC Flatiron to meet with Chef Adam Hill and prep for our upcoming dinner taking place at Manzo on September 12. On this date, we will be premiering my special dish for Manzo’s guest chef series “From New York to New York.”
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.
3:30PM: I’m catching up with my wonderful pastry team at Kreuther Handcrafted Chocolate. We like to come up with unique chocolates that are inspired by New York City, such as these Cheesecake Macaroons.
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.
11:30PM: After a busy day at the restaurant, I hang up my chef whites and head home, excited for what tomorrow brings.
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