Our favorite way to prepare heritage turkey wings is to tenderize them by cooking them slowly to break down the connective tissues and tendons. We cure our meaty wings for two days then cook it in fat with herbs and garlic thus infusing the meat with delicious flavor, then sear it in a pan to get the skin crispy. We love the large turkey wing as a substitute to the more traditional confit leg of duck.
Chef Hannah prepares a garlic and herb paste which is inserted under the skin of the turkey breast adding flavor to the white meat. The breast is placed in a roasting pan with a splash of white wine on the bottom and then covered so it steams as it cooks in the oven. The breast is finished uncovered to crisp the skin.
Lifelong New Yorker, Brooklyn born and bred, Neil Kleinberg of Clinton St Baking Co raised himself in a crazy kitchen in Flatbush, among a boisterous clan of siblings and neighboring cousins, uncles and aunts. At 10 years old, he became a one-boy culinary wonder who’d do anything to avoid his mother’s “famous” dish: chicken in a pot. Neil opened his first restaurant, Simon’s in Lincoln Center, at just 22 and in 1997 re-opened the legendary seafood restaurant, Lundy’s, in his native Brooklyn.
Buttermilk biscuits are an important part of Chef Neil Kleinberg's favorite breakfast and a staple of Clinton St. Baking Co. Riley learns how to make them from the expert himself. Clinton St. Baking Co. is a classic American restaurant with a bakery located on NYC’s Lower East Side. Since 2001, they’ve maintained mom & pop roots by using the highest quality ingredients from local purveyors like sustainable coffee, all natural milk, cage free poultry & eggs, premium ice cream, and heritage farm-raised pork. The eclectic menu takes inspiration from the American South, coastal New England, Jewish New York, and the Spanish cooks who bring to the kitchen their rich culinary traditions from Mexico and the Southwest.
Sometimes the kitchen and butcher counter can be united with the bar and share ingredients to produce marvelous concoctions! Today we feature a Matt Botkin original creation inspired by the ingredients already being used to make the famous glazed ham served at Clinton Street Baking Co., one of the premiere brunch spots in New York. Matt uses bourbon, maple syrup, and cinnamon sticks to produce this Sour. Then Matt adds Amaro to turn the Sour into a Daisy giving the drink another layer of complexity!
Rich Ho is one of the most respected and well liked chefs in NYC. His menu derives from his native Taiwan where he learned the art of the cuisine from family, friends and other chefs. His Ho Foods in the East Village is a tiny jewel of a restaurant serving up some of the best beef noodle soup, scallion pancakes, and lu rou fan which is featured here.
The word julep is derived from the word gulab, a Persian term for rosewater. As Juleps traveled around the world, mint came to replace the rosewater. Our in-house bartender, Matt, put the rosewater back! In the U.S., Juleps call for Bourbon, a booze local to Kentucky, where the drink traces its lineage.
We have all had a nostalgic meal that felt special. For me it was lamb. It was my go-to order at a Chicago Iranian restaurant that was our special meal spot — the meat, either a hefty shank or nice chunk of leg, cooked slowly in a heavy dose of garlic and served over a bed of dill rice with charred vegetables and lemon wedges. It’s likely why the leg of a sheep — lamb, hogget, mutton — has become a go-to show piece as long as I can remember: Easter, Eid, Christmas and New Years and birthdays here and there.
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