Chef Michael White Brings His A-Game to MADE Fashion Week
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In between shows during New York Fashion Week, editors, and guests need to grab a bite to eat to recharge before hitting the next event — luckily, there are the go-to haunts for the chic passerby. For American Express cardholders, the experience can be even more gourmet.
Chef Michael White designed a stunning menu to feed fashion lovers at the American Express VIP Lounge at MADE that has been served since Feb. 7. and going through Feb. 13, White's selections will keep the downtown fashion crowd full and satisfied with an array of Italian treats for both lunch and dinner every day.
The menus are just a small peek into White's genius and something for us to look forward to until his upcoming Tribeca restaurant, The Butterfly, opens in the Spring. The menu — and the attire (The aprons are being designed by Erin Fetherston!) are a surefire hit given the success of his past endeavors.
Here’s a look at White’s menu for New York Fashion Week patrons:
Lunch and Dinner:
o Caprese Crostini: fresh burrata, baby tomatoes, basil, aged balsamic
o Crostini with white bean rosemary spread
o Vegetables Pinzimonio: bagna cauda vinaigrette
o Steak Carpaccio: focaccia, Parmigiano, wild arugula
o Winter Squash Crostini: mascarpone, sage, ricotta
o Prosciutto-Wrapped Dates
o Smoked Chicken Salad: endive, Taggiasca olives
For those of you who are drooling over White’s menu, here are a few recipes to make your own fashionable feast at home.
Grilled Tagliata con Rucola, Parmigiano, e Ciabatta
Makes four whole sandwiches
- 1 whole flatiron steak, cleaned and trimmed
- 1 ciabatta loaf, sliced
- 1 bag arugula, rinsed
- 4 ounces Parmigiano
- Olive oil to drizzle
- Lemon juice
- Rosemary, chopped
- Sea salt
- Freshly ground black pepper
Season meat with salt, pepper, and olive oil. Grill until desired temperature. Allow to rest.
Combine fresh, chopped rosemary with sea salt. While meat is resting, brush sliced ciabatta bread with rosemary salt and olive oil. Grill each slice until slightly toasted. Thinly slice meat and assemble steak atop grilled ciabatta, open-faced. Top with arugula and freshly ground black pepper. Drizzle with lemon juice and olive oil. Serve.
- 1 quart grape tomatoes, halved
- Fresh basil leaves
- 1 loaf ciabatta/country/baguette bread
- Whole garlic clove
- Extra-virgin olive oil
- Freshly ground black pepper
Drizzle sliced bread with olive oil and rub with garlic cloves. Toast until golden brown. In a small bowl, toss tomato halves with olive oil, pinch of salt, and cracked pepper. Toss to coat. Place a whole basil leaf on the toasted baguette. Top with a spoonful or casual spread of fresh burrata mixture and tomatoes. Season and serve.
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