Parisian Gnocchi "Stroganoff"
“Parisian Gnocchi is an inspired starter that came from the idea of having a pasta-like dish on the menu that is comforting and familiar,” says chef Adam R. Weiss of Esty Street in Park Ridge. “Beef Stroganoff came to me as the center point using the classic ingredients: filet mignon tips, mushrooms, caramelized onions, and sour cream.”
Wild Mushroom "Chawanmushi"
“This dish came about after the owner of Esty Street, Kim Costagliola, attended a dinner party at which chef David Bouley made a mushroom flan with miso and truffles,” says chef Adam R. Weiss of Esty Street Restaurant in Park Ridge. “This dish inspired me to create an appetizer based around the idea of a savory flan called chawanmushi."
Loaded Smashed Potatoes
"Who doesn't love potatoes?" asks Andrew "Drew" Araneo, chef/owner of Drew's Bayshore Bistro in Keyport. "These spuds are based on the classic Stuffed, Twice-Baked Potatoes. Normally a side dish isn't supposed to pack a full days worth of calories, but once in a while these potatoes are just what you need!"
Spicy Garlic Shrimp
“Everyone loves shrimp, and there are so many ways to prepare them,” says Andrew “Drew” Araneo, chef/owner of Drew’s Bayshore Bistro in Keyport. “This version brings a little bit of Louisiana to the table.”
Clams & Andouille
"You can make ingredient substitutions to every part of the dish with great success," says Andrew "Drew" Araneo, chef/owner of Drew's Bayshore Bistro in Keyport. "An example would be to omit the tomato and andouille, and add perhaps pancetta and pesto."
Chocolate Chip Cookie Bread Pudding
"This recipe," says Andrew Araneo, chef/owner of Drew's Bayshore Bistro in Keyport, "is a favorite of ours around holiday time at the Bistro, but it's great to serve all year."
Flan de Queso
“Cheesecake, meet flan. Flan, say hello to cheesecake,” says Andrew DiCataldo, executive chef of Patria in Rahway. “Ever since these two met there has been no separating them. Even people who usually don’t like flan or cheesecake love this combination. The cream cheese adds a rich flavor and a more smooth and creamy texture.”
Parihuela (Peruvian Seafood Soup)
"I believe that of all the cuisines of South America, Peru's is the richest in culinary heritage," says Andrew DiCataldo, executive chef of Patria in Rahway. "But at the same time it remains widely unknown here. I intend to remedy that situation with dishes like this Parihuela."
Plantain-Crusted Fish
"The first time I made this dish was in the late 80’s in Miami, where I started my love affair with Latin Cuisine," says Andrew DiCataldo, executive chef of Patria in Rahway. "Over the years the sauces and accompaniments have changed, but the nutty crunch of the unripe green plantain chips have never changed."
