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Weekly Chef and Menu Report: The Week of January 20, 2014
Max BrennerEverybody’s favorite chocolate man, Max Brenner, introduced a new pastry program at the Max Brenner Fast Max Counter in Union Square to complement its signature hot chocolate and coffee offerings. One new item on the menu is this “Chocolate Chip Scone,” a flaky scone filled with dark chocolate chunks.
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Every week, we take a look at some new chefs and menus that have appeared across the country. Here’s this week’s roundup:
Umami Burger chef Michael Voltaggio’s Monte Cristo Burger is the latest in the signature burger series by Umami Restaurant Group, according to a press release. The burger, which launches Jan. 28 at all locations, is made with Umami Burger’s signature beef patty, covered with Gruyere Fondue and Prosciutto on a custard-soaked and fried Umami Burger Bun, topped with powdered sugar, and served with a side of Umami Maple Syrup. $1 from each burger purchase will be donated to the Los Angeles Mission.
Everybody’s favorite chocolate man, Max Brenner, introduced a new pastry program at the Max Brenner Fast Max Counter in Union Square to complement its signature hot chocolate and coffee offerings. The new pastry menu includes “Babka,” a rich, flaky, and twisted pastry filled with creamy chocolate hazelnut spread and dark chocolate chunks; “Chocolate Chip Scone,” a flaky scone filled with dark chocolate chunks; and “White Chocolate Gingerbread Cookie,” a buttery and chewy gingerbread cookie, spiced with blackstrap molasses, nutmeg, cinnamon, ginger, and clove and filled with chocolate chunks.
This Valentine’s Day, The Liberty Hotel’s American bistro and international wine bar Madison & Vine is offering a special Valentine’s Day menu beginning at 5 p.m. for $75 per person, according to a press release. The three-course meal includes a choice of appetizers of Blue Point oysters; shrimp bisque with toasted croutons and chives; and a winter salad with seasonal greens, Roquefort cheese, maple-glazed pecans, dried cranberries, and warm bacon vinaigrette. The main course will offer a choice of roasted duck breast with herbed mushroom risotto; wild striped bass with baby zucchini, sweet and sour red onions, and chorizo dressing; and grilled sirloin for two. And for dessert, the menu offers a choice of mixed sorbet and fresh berries, raspberry panacotta, or chocolate molten cake with vanilla ice cream.
On March 4, Chef Michael White will be honored at the annual Careers through Culinary Arts Program (C-CAP) from 6:30 p.m. to 9 p.m. at Chelsea Piers’ Pier Sixty, according to a press release. White will be honored for his achievements and contributions to the culinary industry. At the event, guests will move from table to table, sampling luxurious dishes prepared by 40 of the city’s best star chefs, including Marcus Samuelsson, Daniel Boulud, Marc Murphy, Kelvin Fernandez, and Sean Quinn.
The James Beard Foundation is launching its new Greens membership category for the New York City-area food lovers under 40 years old, according to a press release. Greens members will have access to great-value food events that range from wine tastings to walk-around chef tastings, as well as the JBF Greens “From Scratch Sessions,” a series of hands-on cooking classes and demos. Members can also attend select events throughout the year at the James Beard House in Greenwich Village. The kick-off event is invite-only and will be held at Bar 75 at the Andaz Wall Street hotel from 6:30 p.m. to 8:30 p.m. It will celebrate the new partnership between JBF Greens and Andaz Hotels. For more details, visit JBF’s website.
In honor of National Soup Month, Emeril Lagasse and Snapware teamed up for the Snapware Winter Warm-Up Sweepstakes and are offering one lucky winner a trip for four to Orlando, complete with a meal at Emeril’s Orlando and tickets to local attractions. Visit the Snapware Winter Warm-Up Facebook page for exclusive soup recipes and tips from Emeril and to enter for the chance to win.
This year’s All-Star Chef Classic will take place March 21 to March 23 at L.A. LIVE. Events include the French Masters Dinner, hosted by Ludo Lefebvre, Alain Passard, Marc Meneau, and Inaki Aizpitarte; the All-Star Lunch, hosted by Dominique Crenn, Waylynn Lucas, Nancy Oakes, Naomi Pomeroy, and Nancy Silverton; the Grill & Chill, hosted by Roy Choi, Michael Cimarusti, Ludo Lefebvre, Gabrielle Hamilton, Gavin Kaysen, Donald Link, Naomi Pomeroy, Paul Qui, Jon Shook, and Ricardo Zarate; and the Savor the Season, presented by Mellissa’s Produce and hosted by Josiah Citrin, Vinny Dotolo, Wylie Dufresne, Graham Elliot, Jennifer Jasinski, David Lefevre, Waylynn Lucas, David Myers, Alex Seidel, and Nancy Silverton. Tickets can be purchased on the event’s website.
Honoring four years of service, DMK Burger Bar is launching its “Year of Burgers Contest,” according to a press release. One customer can when a year of free burgers for them and a friend by “liking” one or all of the DMK Restaurants’ Facebook pages, and then sharing a “Year of Burgers Contest” post from one of the restaurants’ Facebook page on their timeline. The contest ends Jan. 31.
We’re always looking for tips about new chefs and seasonal menus, so if you think there are any that we missed, let us know!
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