urant

Resta uide
Recipe G H E I R SECRE
TS
T
E F S S HARE
CH
ALL - S TA R

THE Life
Series
 Editor’s Note

T
HE NORTHEAST IS KNOWN
for its rural scenic roads and
bustling, cosmopolitan cities.
Our cities, farm stands and countryside
attract visitors from across the country
and the world. Whether visitors come
to walk the Freedom Trail in Boston,
cruise among the mansions in Newport,
R.I., hit the beach in the Hamptons, or
gaze at the lights in Times Square, one
thing is certain – they will get hungry.
When those visitors are looking for
somewhere to eat, they’ll find it at
every turn; the Northeast has some
of the best restaurants and chefs in
the United States.
From cheesecake in Brooklyn to scallops in
Boston, the culinary world is accessible right here
on our doorstep. And now you can recreate many
of these restaurants’ dishes in your own
home. AAA Northeast is proud to bring
you recipes from over 40 of the region’s The Northeast
top restaurants, most of which have AAA has some of the
Diamonds. Transport yourself to the Maine best restaurants
coast with lobster sliders from Robert’s and chefs in the
Maine Grill in Kittery, Maine, or imagine United States.
you’re in New Orleans with a po’boy
sandwich from Matunuck Oyster Bar in
South Kingstown, R.I. Enjoy bringing the
best of the Northeast to your kitchen.

2
 Contents

Appetizers
6 Clothesline Bacon
by Red Salt Room
Restaurant
7 Date Nut Bread Recipe Guide
by Gallaghers Steakhouse
8 Lobster Sliders
by Robert’s Maine Grill
10 Market Salad With Baby Kale,
Charred Cauliflower, Candy-Striped Beets
and Maple Vinaigrette
by Tamo Bistro and Bar
11 Citrus-Marinated Baby Beets Over Whipped Goat Cheese
by Teatro
13 Sugar Snap Pea Salad With Marcona Almond Vinaigrette
by B&G Oysters
14 Roasted Asparagus Salad
by 80 Thoreau
15 Pounded Yellowfin Tuna Carpaccio
by Le Bernardin
17 French Onion Soup
by Red Stripe
18 Roasted Oysters With Shallots and Herbs
by American Bounty at the Culinary Institute of America

ALL-STAR CHEFS
S H A RE T H E I R S E C R E T S

3 THE LIFE SERIES |

 Contents

Entrees THE LIFE SERIES

20 Seafood and Butter Soup

by Menton
Restaurant
22 Cauliflower Grilled Cheese Recipe Guide
by Dewolf Tavern
24 TLC Burger and Fries
by The Lambs Club
26 House-Made Carrot Cavatelli
by The Dorrance
27 Roasted Halibut With White 43 Wagyu Beef Dumplings
Asparagus, Sea Beans, Roasted by Mooo....
Turnips and Lobster Sauce
44 Hall of Fame Chowder
by Brant Point Grill
by Boat House
29 Lobster Gnocchi
45 Asparagus and Wild
by Deuxave
Mushroom Arancini
31 Mussels Dijon by Pantry Restaurant
by Henrietta’s Table
46 Grilled Whole Lobsters
32 Steak With Roasted Fingerling by Luke’s Lobster
Potatoes and Vegetables
47 Spicy Port Meatballs
by Brant Point Grill
by The Meatball Shop
34 Grilled Eggplant With Tomato,
48 Retsyo Oyster Chowder
Feta and Tzatziki
by Topper’s at the Wauwinet
by Metropolis Cafe
50 Po’Boy Sandwich
36 English Pea Puree With Haricot Vert,
by Matunuck Oyster Bar
Fava Bean, Sugar Snap Pears,
Pea Greens and Morel Mushrooms 51 Sea Scallop Sandwiches
by The Mayflower Dining Room by Aureole
38 Apple-Stuffed Roasted Turkey 53 Hickory-Smoked Pulled Duck Sliders
by Coast at Ocean House by Twenty8 at Patriot Place
40 Maitake Mushroom Toast 54 Turkey and Bacon Sandwich
by Gracie’s With Arugula Mayonnaise
by Jean Georges and Nougatine
41 Pan-Seared Georges Bank Scallops
by Miel
42 Slow-Roasted Beef Brisket ALL-STAR CHEFS
by Zinc S H ARE T H E I R S E C R E T S

4 YO UR AAA | THE LIFE SERIES |

 Contents

Desserts THE LIFE SERIES

55 Original New York Cheesecake

by Junior’s Restaurant
Restaurant
58 Flour’s Famous Banana Bread Recipe Guide
by Flour Bakery and Cafe
59 Pumpkin White Chocolate Souffle
by Deuxave
61 Pumpkin Whoopie Pies
by Henrietta’s Table
62 Castle Hill Chocolate Chip Cookies
by The Dining Room at Castle Hill Inn
63 Apple Tart
by Miel
64 Golden Raisin Bread Pudding ALL-STAR CHEFS
by Pane e Vino S H ARE T H E I R S E C R E T S
 Appetizers

Clothesline Bacon
RED SALT ROOM
GARDEN CITY HOTEL, GARDEN CITY, N.Y.

A
Chef David Burke
well-decorated chef and 1 slab of bacon
3 cups 100% maple syrup
restauranteur, Burke is known
Juice of half a lemon
for his playful style in the kitchen. 2 tablespoons coarsely ground
He has several restaurants throughout the black
pepper
Northeast, including Red Salt Room within
1 teaspoon mustard powder
the opulent Four Diamond Garden City Hotel. ½ tablespoon Dtijon mustard
True to its name, clothesline bacon comes to the table
hanging by clothespins on a line. The thick-cut bacon is Heat oven to 325 degrees. Cut bacon
candied with a maple syrup glaze and served crispy and into 1/3-inch strips and lay out on a
cooling rack.
glistening with a pickle on the side. It’s finished tableside
with a blowtorch for added caramelization and delicious Roast for 5 minutes. Mix the rest of
the ingredients to make maple glaze.
anticipation. Try with zucchini strips for a vegetarian
Baste bacon with glaze, roast for 5
version. More information on the Red Salt Room can be minutes, and repeat two more times.
found over at Your AAA. Arrange on a clothesline to serve.

6 YO UR AAA | THE LIFE SERIES |

 Appetizers

Date Nut Bread

GALLAGHERS STEAKHOUSE
228 W. 52ND ST, NEW YORK, N.Y.

O
Chef Alan Ashkinaze
pened in 1927 as a Fo r t h e B r e a d
8 ounces dates, pitted and chopped
speak-easy, and with
1 teaspoon baking soda
a decades-old bar 1 cup boiling water
that has hosted everyone from ½ cup butter, cut into pieces
Gloria Vanderbilt to Derek ½ cup brown sugar
Jeter, it doesn’t get much 1 teaspoon vanilla extract
½ cup date puree (recipe below)
more classic – or legit – than
1 egg
Gallaghers. “Spend some time 2 cups all-purpose flour
here over a meal and a drink 1½ teaspoons baking powder
and you’ll know the soul of the ¼ teaspoon salt
city,” noted a AAA inspector ½ teaspoon cinnamon
½ cup walnuts, toasted and chopped
in a rating of the midtown
institution. More information Place dates and baking soda in a medium bowl. Pour boiling
on Gallagher’s can be found water over them. Stir until baking soda dissolves. Let rest
for 20 minutes. Meanwhile, heat oven to 350 degrees. Line
over at Your AAA. a 8.5-by-4.5-inch loaf pan with parchment paper and spray
with cooking spray.
Using a mixer, combine butter and brown sugar until butter
is pea-sized. Don’t cream.
Date puree
Add vanilla, date puree and egg. Mix for 1 minute.
• 1 pound of dates
• Place dates in saucepan. Add the rest of the dry ingredients and mix slowly until
Cover with 3 inches of water. combined.
• Bring to boil. Reduce to a very low Pour the soaking dates with the water into the mixing bowl.
flame. Simmer for 10 minutes. Combine until incorporated.
• Remove from heat and let steep
for 20 minutes. Pour batter into pan.
• Pour into a blender and puree Place pans and bake for approximately 35 minutes,
until smooth and set aside. until toothpick comes out clean.
Makes one 8.5” x 4.5” loaf.

7 YO UR AAA | THE LIFE SERIES |

 Appetizers

Lobster Sliders
ROBERT’S MAINE GRILL
KITTERY, MAINE

O
Chef Brandon Blethen
pened in 2006 in the resort town of Kittery, Robert’s Maine Grill
takes pride in being a fresh spin on farm-to-table Maine cuisine.
Using local ingredients, the restaurant specializes in salads and
seafood, including fish and chips and the quintessential Maine lobster.
Executive Chef Brandon Blethen likes to say that he was “born hungry”.
These lobster sliders, on buttermilk biscuits, are sure to bring the shores
of Maine into your kitchen.

8 YO UR AAA | THE LIFE SERIES |

 Appetizers

Fo r b u t t e r m i l k b i s c u i t s To make biscuits: Heat oven to 450 degrees.

3½ cups white flour Add flour, baking powder, salt and sugar into a
food processor and pulse until thoroughly mixed.
2 tablespoons baking powder
Add the cubed butter and pulse 12-15 times.
1 tablespoon salt (The butter chunks should be about the size of
2 tablespoons sugar split peas.) Pour the flour-butter mixture into a
½ pound of butter, very cold, cut into large mixing bowl.
1-inch cubes Create a hole in the middle of the flour and pour
1 cup buttermilk in the buttermilk and milk.
¼ cup whole milk Slowly fold the mixture into the liquid. Continue
1-ounce melted butter to brush on biscuits until all the milk is incorporated into the flour and
the dough is slightly tacky. Knead the dough 10
For s l i d e r s e a s o n i n g times and let sit uncovered for 10 minutes.
1 teaspoon celery salt Roll out the dough to a half-inch thickness and cut
1 teaspoon dried thyme out biscuits. Roll out leftover dough and cut that
1 teaspoon dried oregano into biscuits. Placed on greased cookie sheet and
brush with melted butter. Bake for 4-5 minutes.
1 teaspoon garlic powder
1 teaspoon black pepper To make slider seasoning: Mix celery salt, thyme,
oregano, garlic powder and black pepper until
S o f t e n e d b u tt e r mixture is uniform.
1 head green-leaf lettuce Slice the buttermilk biscuits in half and spread
1-pound fresh, cooked lobster meat butter across the inside of the biscuits. Place face
(about 4, 1-pound lobsters); cooled down on a heated griddle or cast-iron fry pan and
and chopped into bite-size chunks toast until golden brown (about 2-3 minutes).
About ½ cup mayonnaise Mix the lobster meat with enough mayonnaise
to lightly coat every piece of lobster. Mix in about
1 teaspoon of the lobster slider seasoning mix.
Place a piece of lettuce on the bottom half of each
biscuit. Top with the lobster salad mixture and
then the top half of the biscuit. Serve immediately.
Makes 5 sliders.

9 YO UR AAA | THE LIFE SERIES |

 Appetizers

Market Salad
With Baby Kale, Charred Cauliflower,
Candy-Striped Beets and Maple Vinaigrette
TAMO BISTRO AND BAR
SEAPORT HOTEL, BOSTON, MASS.

L
Chef Robert Tobin
ocated inside the Fo r t h e s a l a d
Canola oil
Seaport Hotel
½ cup cauliflower florets, separated
in the Seaport Salt and pepper to taste
District of Boston, Tamo 6 candy-striped beets
has a commitment to farm- 1 cup baby kale, washed and dried
to-table ingredients in the Fo r m a p l e v i n a i g r e tt e
heart of New England’s 4 ounces apple cider vinegar
largest city. Executive Chef 1 teaspoon Dijon mustard
Robert Tobin joined Tamo 2 ounces maple syrup
1 cup canola oil
in 2012 with over 18 years
Salt to taste
of professional experience,
having trained under Heat a medium saute pan over high heat.
many renowned chefs Add canola oil to pan, enough to saute cauliflower.
such as David Burke, Tom Sear the cauliflower in the pan (make sure to get a good
Colicchio, Georges Blanc char before flipping florets). Season with salt and pepper
and drain and cool on paper towels.
and Jean Bardet.
Mix the ingredients for the maple vinaigrette using
a whisk or a blender, set aside.
Slice the beets on a mandoline. Toss the cauliflower,
beets and baby kale in the vinaigrette to taste; assemble
on the plate.
Makes 2 servings.

10 YO UR AAA | THE LIFE SERIES |

 Appetizers

Citrus-Marinated Baby Beets

Over Whipped Goat Cheese
TEATRO
BOSTON, MASS.

L
Chef Grasiani Costa
ocated in the lively Boston Theater District, Teatro presents Italian
and seafood dishes in an ornate setting. Executive Chef Grasiani
Costa came to the United States in 2004 and got his first job working
at Teatro as a dishwasher. Within less than a month, he became a line cook,
and in 2014 he was offered the executive chef position.

11 YO UR AAA | THE LIFE SERIES |

 Appetizers

1 bunch baby red beets

1 bunch baby yellow beets
1 bunch candy-striped beets
1½ cups red wine vinegar
4 oranges
1 cup extra-virgin olive oil
½ pound goat cheese
Heavy cream (if needed)
Salt and pepper
Micro greens or fresh herbs for garnish
¼ cup shelled pistachios
Rosemary grissini or toasted bread

To cook the beets, cut the tops off (if they were still on)
and wash. Place in three separate pots and cover with
cold water. Divide the vinegar evenly into the 3 pots.
Place half an orange into each pot and add salt. Let
simmer for about an hour, checking with a skewer to
make sure the center is cooked. Remove from the water
and cool to room temperature. With a cloth, gently rub
the skin off the beets, doing the red beets last. Place in
the refrigerator until needed.
For the vinaigrette, zest and juice one orange and mix
with the olive oil. Salt and pepper to your liking.
Place the goat cheese in a mixer with a whip
attachment. Add a touch of heavy cream and salt
and mix. If the cream is too thick, thin it out a little
so it’s not lumpy or crumbly. Depending on the cheese,
you may not even need it.
To assemble, place the beets in separate bowls and
toss with the vinaigrette and salt and pepper. Place a
spoonful of the whipped goat cheese on a plate and
spread with the spoon. Very carefully place the beets on
the goat cheese. Add orange slices and pistachios and
garnish with micro greens or fresh herbs.
Take your remaining orange and remove the segments by
cutting the rind off the outside and cutting between the
connective membrane.
Serve with toasted bread or a rosemary grissini.

12 YO UR AAA | THE LIFE SERIES |

 Appetizers

Sugar Snap Pea Salad With

Marcona Almond Vinaigrette
B&G OYSTERS
BOSTON, MASS.

A
Executive Chef Barbara Lynch
kitchen job at the 1 pound sugar snap peas, trimmed, strings removed
age of 13 piqued ½ medium-sized red onion, thinly sliced
chef Barbara 10 mint leaves, torn into small pieces
4 ounces of ricotta cheese
Lynch’s interest in cooking.
½ lemon, juiced
She studied among some 1 cup Marcona almonds
of Boston’s greatest chefs ¾ cup extra-virgin olive oil
and has opened other 1 teaspoon whole grain mustard
restaurants in the Boston 1 tablespoon shallot, minced
½ lemon, zested
area. B&G is known for
2 teaspoons white wine vinegar
an extensive selection of 1 tablespoon honey
oysters, fish, and chowders, Salt and freshly ground pepper
all sourced locally. Besides
the seafood, B&G also To make Marcona almond the vinaigrette: Heat the oven to
features starters and 350 degrees. Place the almonds on a baking sheet and place
in the oven to toast until dark brown, about 10 minutes.
salads, such as the sugar Then remove from the oven and cool to room temperature.
snap pea salad below. Roughly chop the nuts and place in a mixing bowl. Add shallot,
mustard, honey, olive oil, lemon zest and white wine vinegar.
Whisk until combined. Season to taste with salt and pepper.
To assemble the salad: Slice the sugar snap peas lengthwise
as thinly as possible. Place in a large bowl. It is OK if the peas
separate from the pod; save everything. Add mint, red onion,
ricotta, 3 tablespoons of vinaigrette, lemon juice and salt
and pepper to taste. Carefully toss until combined, adjust
seasoning and serve.

13 YO UR AAA | THE LIFE SERIES |

 Appetizers

Roasted Asparagus Salad

80 THOREAU
CONCORD, MASS.

H
Chef Carolyn Johnson
eaded by owner Ian Calhoun and chef Carolyn
Johnson, 80 Thoreau (named for its address in
Concord, Mass.) won the AAA Inspector’s Best
of Wow Effect Award in 2019. Many tables have a view into
the kitchen so guests can watch their meals being prepared.
80 Thoreau features seafood and chicken sourced locally.
1 bunch standard asparagus, stems snapped off
1 lemon
¼ cup extra-virgin olive oil
½ teaspoon Dijon mustard
4-6 ounces baby arugula
1 tablespoon capers, rinsed
2 ounces Parmesan Reggiano
Salt and pepper

Set broiler to high. under the broiler for 4 minutes.

Take the zest off the lemon with a While the asparagus is cooking, use a
microplane or other zester and then vegetable peeler to shave the reserved
place in a small bowl with 1 tablespoon 2 stalks into thin ribbons. Put these in a
lemon juice and the Dijon mustard. bowl with the arugula and toss with the
Season with salt and pepper to taste lemon dressing.
and whisk together thoroughly.
When the asparagus has cooked, it
Slowly drizzle in 3 tablespoons of
should be starting to char in a few spots.
extra-virgin olive oil while whisking
Place it on a platter or individual salad
to emulsify the dressing.
plates. Top with the arugula salad and
Reserve 2 stalks of asparagus and place sprinkle with the capers.
the rest of the bunch on a sheet pan.
Use a vegetable peeler to shave long
Coat with the remaining 1 tablespoon
thin strips of Parmesan over the top.
extra-virgin olive oil. Season to taste with
salt and pepper. Cook the asparagus Makes 4 servings.

14 YO UR AAA | THE LIFE SERIES |

 Appetizers

Pounded Yellowfin
Tuna Carpaccio
LE BERNARDIN
NEW YORK, N.Y.

S
Chef Eric Ripert
erving artfully
prepared and
presented fresh
seafood since 1986, Le
Bernardin is known as one
of the best restaurants –
not only in New York, but
in the world. Among its
many accolades, it holds
the prestigious AAA Five
Diamond designation.
Headed by esteemed chef Eric
Ripert, Le Bernardin’s pre-
fixe and tasting menus change
continually with the seasons and
new inspiration. But in over 30
years, this is one dish that sticks
around. The pounded yellowfin provide a balance of flavors.
tuna carpaccio “truly reflects our philosophy “An artistic signature of the kitchen, the
and approach to food,” Ripert said. carpaccio and its delightful plating is more
It is prepared with layers of paper-thin akin to a Picasso artwork than to a mere plate
raw tuna, draped over rich foie gras and of fish,” noted a AAA inspector in a review.
served with a thinly sliced baguette for Check out more information on Le
texture. Chives, shallot olive oil and lemon Bernardin at Your AAA.

15 YO UR AAA | THE LIFE SERIES |

 Appetizers

Fo i e G ra s Te r r i n e The Garnish
1 lobe of foie gras (about 1½ pounds) 1 mini baguette
1 tablespoon fine sea salt Fine sea salt and freshly ground white
½ teaspoon freshly ground white pepper pepper
¼ teaspoon pinches sel rose 4 tablespoons extra-virgin olive oil
6 cups chicken stock 2 teaspoons shallots, peeled and minced
2 tablespoons thinly sliced chives
Tu n a 1 lemon, cut in half
12 ounces sushi-quality yellowfin tuna fillet
Marquise-shaped 4½- by 9-inch template

To prepare the foie gras, place the lobe in ice a work surface. Arrange the tuna pieces, with an
water overnight. Remove the foie gras from the inch between each slice, on the plastic; cover the
water and pat dry. Cover with plastic wrap and let tuna with another large sheet of plastic. Using a
stand at room temperature for 1 hour. Separate kitchen mallet, gently pound the tuna until there is
the two lobes, keeping one covered while you work a very thin and even layer of tuna that is about 1/8–
on the other. Starting at the primary vein on the inch thick. Using the template and a sharp knife,
underside of the foie gras, carefully slice through cut through the tuna and both layers of plastic to
the lobe to the main vein. Split the foie gras apart get four marquise-shaped portions. Refrigerate
and butterfly the lobe by making an outward cut the tuna for at least 30 minutes; it can be pounded
at each side of the vein. Remove the primary vein and cut a few hours ahead of time.
and then the small veins throughout. Repeat with
Heat the oven to 350 degrees. Slice the bread
the remaining lobe.
lengthwise into 4 very thin slices. Arrange the
Mix the salt, pepper and sel rose together. Season slices on a parchment paper-lined baking sheet;
the liver evenly on both sides. Cover the foie gras cover with parchment paper and another baking
with plastic wrap and refrigerate for 24 hours. sheet (so the slices stay as flat as possible). Toast
the slices in the oven until they are lightly browned
Form the foie gras into a log, approximately
and crisp; about 5-7 minutes. Allow the slices to
2½ inches wide by 6 inches long, on a piece of
cool to room temperature.
parchment paper, twisting and squeezing the ends
so it is compact. Unwrap the foie gras and transfer To serve, slice four thin pieces (about ⅛-inch thick)
to a piece of cheesecloth. Rolling away from you, roll of foie gras, making sure each slice is as long as
the foie gras into a tight log, again twisting the ends the baguette slices. You will have extra foie gras;
to compact the shape. Tie one end with a piece of reserve for another festive occasion. Place the foie
kitchen twine and then tie the other end. gras slices on top of the baguette slices. Place each
baguette in the center of an oval-shaped plate. Pull
Meanwhile, bring the chicken stock to a boil in a
the top piece of plastic wrap off of a portion of tuna.
pot large enough to hold the foie gras. Add the foie
Invert the tuna (so the remaining plastic-wrapped
gras and cook for 2 minutes or until it reaches an
side is in your hand) and place it on top of the
internal temperature of 90 degrees. Remove the
foie gras baguette. Pull the other piece of plastic
foie gras from the stock and chill immediately.
wrap off the tuna. Season the tuna with salt and
Remove the cheesecloth and reshape the torchon pepper and brush with extra-virgin olive oil. Sprinkle
one more time with plastic wrap. Refrigerate shallots and chives over each piece of the pounded
overnight. tuna. Wipe off the excess garnish. Squeeze lemon
juice over each portion and serve immediately.
For the pounded tuna, slice the tuna into ¼-inch-
thick slices. Lay a large sheet of plastic wrap onto Makes 4 servings.

16 YO UR AAA | THE LIFE SERIES |

 Appetizers

French Onion Soup

RED STRIPE
PROVIDENCE, R.I.

F
or locals, Red 2 tablespoons butter, unsalted
5 pounds sweet onions, thinly sliced
Stripe is a reliable
2 tablespoons white sugar
choice for simple 2 tablespoons balsamic vinegar
and satisfying bistro fare. 2 tablespoons sherry vinegar
All the soups are prepared 2 tablespoons port wine
from scratch. Try this 1 quart chicken stock (can substitute
vegetable stock)
one at home! For more 3 cups beef stock
information on Red Stripe, 1 teaspoon thyme, minced
head over to Your AAA. Salt and pepper to taste
Housemade croutons (a French baguette
works nicely)
Sliced Gruyere cheese (if desired)

Heat oven to 450 degrees. Slowly heat up a saucepan

and add butter. Add the onions and a pinch of salt and
slowly sweat until translucent. Add the sugar and slowly
caramelize the onions.
Combine the vinegars and wine and set aside.
Once brown bits begin to form on the bottom of the pot,
deglaze with the vinegars/wine mixture and scrape the bits
off the bottom of the pan. Let reduce by 1/3 the volume.
Once the wine/vinegar reduces, add the stocks and bring to a
simmer for 30-45 minutes. Slowly simmer and add the thyme
and salt and pepper to taste.
Place ½-inch slices of baguette on an ungreased sheet pan
in the oven. Turn over after 4 minutes, then remove after an
additional 4 minutes (this will dry the bread).
Ladle your French onion soup into an oven-safe soup crock,
add 1 slice of the baguette and top with 2 slices of cheese.
Place in the oven for 5 minutes, or until the cheese is nicely
melted and has a bit of color.

17 YO UR AAA | THE LIFE SERIES |

 Appetizers

Roasted Oysters
With Shallots and Herbs
AMERICAN BOUNTY AT THE CULINARY INSTITUTE OF AMERICA
HYDE PARK, N.Y.

R
oasting oysters on the half
shell is a little different
from cooking other things
at high heat. The purpose isn’t so
much to char and brown them as
it is to heat them through – just
enough for them to release all their
flavorful juices and firm up slightly.
These oysters are topped with little
spoonfuls of white wine butter
sauce, which mixes with the oyster
juices and reduces in the oven while
the shallots get crisp. Six oysters
make an impressive appetizer.
To keep the oysters balanced while they roast, To keep the oysters
balanced while they roast,
line the baking dish with a layer of rock salt
line the baking dish with
dotted with peppercorns. The salt and pepper a layer of rock salt dotted
make for a great presentation. You can buy with peppercorns.
rock salt at a hardware store. It’s inexpensive,
and one bag will last you forever!
If you don’t want to make them yourself,
you can order these roasted oysters at the
Tavern at American Bounty Restaurant.
Check out more information at Your AAA.

18 YO UR AAA | THE LIFE SERIES |

 Appetizers

Ingredients Heat oven to 500 degrees.

6 tablespoons unsalted butter In a heavy saucepan over medium heat, melt 4
1 cup thinly sliced shallots tablespoons of the butter. Reduce the heat to low
¼ cup dry white wine or dry vermouth and add the shallots and wine. Cover and cook
until most of the liquid is absorbed, about 4 to 5
Coarse sea salt or kosher salt
minutes. Season with salt and pepper and add the
Freshly ground black pepper broth and the remaining 2 tablespoons of butter.
¼ cup chicken or vegetable broth Bring to a simmer, then remove from the heat and
(reduced-sodium if canned) or water stir in the herbs.
1 tablespoon snipped fresh chives Cover the bottom of an ovenproof baking dish
1 tablespoon chopped fresh flat-leaf large enough to hold all the oysters with rock salt.
parsley Sprinkle the peppercorns evenly over the salt. Open
Rock salt to roast the oysters on the oysters, discarding the top shell. Loosen the
oysters from the bottom shell, being careful not to
3 tablespoons black peppercorns
spill their juices, and lay them in the baking dish.
24 oysters*
Stir the shallot mixture and spoon some over each
Lemon wedges for serving
oyster. Roast until the edges of the oysters just
begin to curl, about 5 to 8 minutes. Serve on the
baking dish with lemon wedges.
Makes 4 servings.

Buying and shucking oysters

For this recipe you need to buy live oysters with
unblemished shells. When opened, the meat
should be pale (its color will vary, but avoid any
that are pink, as this indicates they may be off),
plump and glossy and should smell like fresh
seawater. If they smell off, discard them.
When you get the oysters home, scrub their shells in
cold water with a brush. Store them flat on a baking
sheet in the refrigerator, covered with a slightly
damp paper towel and use within two days.
You can have your fishmonger shuck the oysters
for you if you plan to use them immediately. Just ask him to reserve the juice so you
can take it home. Before roasting, strain the oyster juice and add a teaspoon of the
juice to each oyster. To shuck live oysters yourself, insert a thin-bladed knife (or an
oyster knife) into the joint or “foot” of the shell and twist the blade to loosen the shell.
Being careful not to spill the liquid, slide the knife along the top of the shell but not
deeply enough to cut the oyster. Discard the upper shell and cut through the muscle
holding the oyster to the bottom shell.

19 YO UR AAA | THE LIFE SERIES |

 Entrees

Seafood and Butter Soup

MENTON
BOSTON, MASS.

M
Chef Barbara Lynch
enton is one 1½-pound lobster
of the small 8 mussels
8 littleneck clams
percentage of
3 tablespoons plus 1 cup warm water, divided use
restaurants to earn AAA 1 pound unsalted butter, cubed and chilled
Five Diamond status. 1 teaspoon lemon juice
Chef Barbara Lynch runs Kosher salt
4 ounces crabmeat
other restaurants in the
1 egg yolk
Boston area, including 1 tablespoon honey
B&G Oysters, which has a 1 ounce black caviar
recipe on our list. Menton 1 tablespoon chopped chives (optional)
is known for its atmosphere
To prepare the shellfish, remove tail and claws from the
and delightful staff, which lobster body (save the body for another use). Steam the tail
together with the modern for 5 minutes and the claws and knuckles for 6 minutes and
immediately place in an ice water bath to shock. Once cool
farmhouse feel creates an enough to handle, remove the meat, chop into bite-sizes
enjoyable atmosphere. pieces and set aside. Discard shells.
Steam the mussels, clams and crabmeat in a covered pot
with ¼ cup boiling water until they just open. Remove
with a slotted spoon. Once cool, remove the meat from the
shells and set aside. Discard shells.
In a medium saucepot, bring 3 tablespoons water to a boil.
Reduce heat to low and slowly whisk in the chilled butter,
2 tablespoons at a time, until emulsified. Add the lemon
juice to the butter mixture and salt to taste. Hold over low
heat. Do not allow the butter mixture to come to a boil or
it will separate. If the soup separates, whisk in more warm
water and stir until reincorporated.
Add the lobster, mussels and clams to the warm butter
mixture and heat gently all the way through.

20 YO UR AAA | THE LIFE SERIES |

 Entrees

To make the honey emulsion, whisk the egg yolk and

honey together, then slowly pour in 1 cup of warm
water while whisking vigorously. The mixture should
be foamy.
Using a slotted spoon, divide the shellfish equally
among four small warmed bowls.
Pour butter soup over shellfish to cover
(approximately 3 tablespoons for each serving).
There will be some left over; refrigerate and gently
reheat for another use.
Garnish with 1 teaspoon honey “foam,” black caviar
and chopped chives (if using). Serve immediately.
Makes 4 servings.

21 YO UR AAA | THE LIFE SERIES |

 Entrees

Cauliflower Grilled Cheese

DEWOLF TAVERN
BRISTOL HARBOR INN, BRISTOL, R.I.

L
Chef Sai Viswanath
ocated on historic Thames
Street in Bristol, R.I., Dewolf Tavern
has kept much of its original architecture
while adding contemporary decor. Tables with views of the
waterfront are popular. Chef Sai Viswanath ran the successful Indigo
restaurant in Mumbai, India (voted one of the world’s best restaurants by
Conde Nast), and taught at the New England Culinary Institute before
coming to Rhode Island. He is inspired by the local seafood in Rhode Island
and prides himself on including locally sourced food into his menu.

22 YO UR AAA | THE LIFE SERIES |

 Entrees

¼ head cauliflower, chopped into florets

2 tablespoons olive oil
1/8 teaspoon kosher salt
1/8 teaspoon black mustard seed
1/8 teaspoon ground turmeric
1 tablespoon butter
2 slices wheat bread
½ ball fresh mozzarella cheese
1 teaspoon ketchup

Heat oven to 350 degrees.

In a small bowl, add cauliflower, olive oil, salt,
mustard seed and turmeric. Toss to coat. Spread
mixture on a baking sheet and roast in the oven
until the cauliflower is cooked through.
Spread butter on each slice of bread. Heat a small
saute pan. When warm, add one slice of bread and
top it with a few pieces of the cooked cauliflower.
Add mozzarella. Top the other piece of toast
with ketchup and place face down on top of the
cauliflower, making a sandwich. Flip the sandwich
over to toast the other side.
When the cheese is melted and the bread is cooked
through, move the sandwich to a cutting board, cut
into pieces and serve.
Makes 1 serving.

23 YO UR AAA | THE LIFE SERIES |

 Entrees

TLC Burger and Fries

THE LAMBS CLUB
THE CHATWAL HOTEL, NEW YORK, N.Y.

L
Chef Geoffrey Zakarian
ooking for a pre- or post-theater spot that feels as classy as
Broadway itself ? Located in the heart of midtown Manhattan in
the AAA Four Diamond Chatwal Hotel, The Lambs Club is a stylish
alternative to many of the restaurant options in the theater district.
As noted by a AAA inspector, “It’s for good which called the building home at the turn
reason that this [restaurant] is favored for the of the century. Members of the prestigious
midtown business elite to see and be seen.” thespian society – which is still active today
Chef and restaurateur Geoffrey Zakarian and – have included such recognizable names
his staff serve up seasonal American bistro and as Charlie Chaplin, George M. Cohan and
grill-style dishes with signature modern flair. Fred Astaire.
The restaurant is named after The Lambs, For more on The Lambs Club, visit
America’s first professional theatrical club, Your AAA.

24 YO UR AAA | THE LIFE SERIES |

 Entrees

Ingredients C r i s py S h a l l o t s
1 tablespoon canola oil 5 ounces shallots, thinly sliced on a
Sea salt, to taste mandoline
1 pound ground beef (40% chuck, 40%, 1 quart canola oil, for frying
brisket, 20% fat), formed into two 8-ounce Coarse kosher salt, to taste
burger patties
Combine the shallots and cold oil in a pot twice the
2 slices sharp cheddar cheese
volume of the oil. Cook over medium heat, stirring
2 tablespoons butter, room temperature frequently to ensure no sticking and even cooking.
2 brioche or challah rolls
Once shallots are golden and almost crispy, use
2 tablespoons LC sauce (recipe below) a slotted spoon to remove them from the oil and
1 ounce fried shallots (recipe below) or place on a plate with paper towels to drain. Season
fried onions with kosher salt.
2 bibb lettuce leaves Makes enough for 5 burgers
2 half-sour pickle spears
FRENCH FRIES
Heat a cast-iron pan over a high flame. Add the oil.
Once oil is at its smoking point, season the burgers 1½ pounds high-starch potatoes,
with sea salt and sear on both sides until heavily such as Idaho
caramelized. 2 quarts canola oil
Cook burgers to desired temperature. Top with Coarse sea salt, to taste
cheddar cheese after they’ve rested for 5 minutes.
Wash and scrub the potatoes thoroughly, but do
Wipe the pan clean.
not peel. Cut into batons, ½ inch by ½ inch by 4
Spread the butter on the buns and toast the buns in inches. Rinse in cold water three times. Soak the
the same pan with a little of the rendered beef fat. potatoes in fresh, clean water overnight in the
refrigerator.
Spread the LC Sauce on both sides of the toasted
buns and sprinkle on fried shallots. Top with lettuce The next day, heat the oil to 350 degrees in a
leaves and burger patties. Serve with pickle spears heavy-bottomed pot. Make sure the oil doesn’t fill
and French fries. the pot by more than a third so it won’t bubble over
when you add the potatoes. Prepare a sheet pan
Makes 2 burgers.
with absorbent towels. Drain the potatoes and dry.
Fry for 3 minutes, then remove the blanched fries
LC SAU C E
from the oil with a mesh skimmer. Rest fries on the
1¼ cups mayonnaise prepared sheet pan for at least 15 minutes.
2/3 cup ketchup
To finish, change the absorbent towels on the sheet
2 tablespoons cornichons, chopped pan. Return the fries to the hot oil for 3 to 5 minutes
2 tablespoons prepared horseradish or until crispy, then remove with a mesh skimmer.
2 tablespoons shallots, chopped Place the fries on the prepared sheet pan and season
liberally with sea salt. Serve while hot and crispy.
2 tablespoons parsley, chopped
Coarse kosher salt and fresh-cracked Makes 4 portions.
pepper, to taste

Combine all ingredients and season with salt and

pepper. Reserve sauce in a quart-size container
with airtight lid.
Makes 2 cups

25 YO UR AAA | THE LIFE SERIES |

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House-Made
Carrot Cavatelli
THE DORRANCE
PROVIDENCE, R.I.

L
ocated in a former One look and there’s no question as to why it’s such
a popular wedding and special events venue. For a
Union Trust bank
typical night out, it’s unpretentious and reasonable,
built in 1901, while still providing an air of extravagance.
The Dorrance immediately The food is globally and seasonally inspired, with
charms with its history. decent-sized portions of organic and locally sourced
The interior features the ingredients. Whether you consider yourself a picky
eater or more of the adventurous type, there’s
bank’s original Italian
something to satisfy every type of palate.
marble floor, stained glass The house-made pastas are not to be missed. Pastas
windows and ornate ceiling. change seasonally, typically with two to three varieties
You’ll even find the double- available at a time. The cacio e pepe with spaghetti alla
door vault around the chitarra and the ricotta cavatelli with heirloom tomato
sauce, Parmesan and breadcrumbs are two house
corner from the bar.
favorites that return to the menu frequently and are
often available as specials.
For more on The Dorrance, head over to Your AAA.

3 cups bread flour

3 cups semolina flour
3 cups carrot juice

Combine all ingredients in a large mixing ball. Mix with a

fork. Once combined, move dough to a flat surface and
knead for 15-20 minutes. Allow dough to rest for 30 minutes
Roll dough out into a ½-inch sheet and cut into ½-inch
squares. Shape the dough between your thumb and a
cavatelli board. Boil for 2-3 minutes and toss with your
choice of sauce.

26 YO UR AAA | THE LIFE SERIES |

 Entrees

Roasted Halibut
With White Asparagus, Sea Beans, Roasted Turnips and Lobster Sauce

BRANT POINT GRILL

WHITE ELEPHANT HOTEL, NANTUCKET, MASS.

L
Chef Tom Pearson
ocated on the water 4 lobsters (1¼ pounds each)
1 onion
in the Brant Point
3 stalks celery
neighborhood of 3 sprigs thyme
Nantucket, Brant Point 3 sprigs flat-leaf parsley
Grill is known for an ½ teaspoon saffron
elegant dining experience 1 star anise
½ cup tomato paste
in a remarkable setting.
½ cup brandy
The dining room is 2 cups heavy cream
nautical-themed and 2 turnips, peeled
there is an outdoor dining 20 pieces white asparagus
area overlooking the harbor 4 ounces butter, cut into cubes
Canola oil
and Nantucket ferries.
4 8-ounce portions Atlantic halibut
The meals include fresh Salt
local seafood and fish, 10 ounces sea beans
and high-quality steaks. Red ribbon sorrel for garnish
Chef Tom Pearson has
been at the helm For the lobster sauce: Fill a large pot with water and bring
to a boil. Add the lobsters and boil for 7 minutes. Place
since 2014. lobsters in ice water to cool. Once cool, remove the meat
from the tail and claws and set aside.
Next make a stock from the lobster shells. Place shells in a
pot with the onion, celery, thyme, parsley, saffron, star anise
and tomato paste. Cover with water and bring to a simmer
for 3 hours. Strain the liquid from the pot and set aside.
Bring the brandy to a boil to cook out the alcohol, then add
the lobster stock and reduce liquid to 1 cup. Add the heavy
cream and cook until it reaches a sauce consistency. Cut
the claw meat into bite-size pieces and add to the sauce.

27 YO UR AAA | THE LIFE SERIES |

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Cut turnips into quarter-inch cubes,

place in cold salted water and bring to a
boil. Strain and set aside.
Place a pot of water large enough to
cook the white asparagus and bring to a
boil. Add the asparagus and cook for 2
minutes. Strain, toss in a knob of butter
and set aside, keeping warm.
Take a frying pan large enough to cook
the halibut and heat up with a little
canola oil. Once the oil is hot, season
the halibut filets with salt on both
sides and place in the pan. Cook for 3
minutes, then flip the fish, add a pat of
butter and set to the side. The fish will
continue cooking in the pan, so leave for
approximately 2 minutes.
While the fish is cooking, add canola
oil to a small saute pan and heat to a
medium temperature. Add the turnips
and cook until golden brown. Then add
the sea beans and a knob of butter. Toss
altogether for 1 minute.
To assemble, place 5 spears of asparagus
on each plate.
Put the lobster sauce down next, dividing
evenly. Place a piece of fish on top of
the asparagus, and then put the turnips
and sea beans around the edge of the
fish. Garnish with 5 pieces of red ribbon
sorrel.
Makes 4 servings.

28 YO UR AAA | THE LIFE SERIES |

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Lobster Gnocchi
DEUXAVE
BOSTON, MASS.

D
Chef Chris Coombs
euxave’s head chef 2 each 1¼-pound lobsters
½ cup raw walnut halves
and co-owner Chris
1½ tablespoons curry powder
Coombs was named 3 tablespoons canola oil, divided
one of Forbes’ “30 under 30” 1 lemon, juiced
in 2012, which thrust him 2 oranges, juiced
into the national spotlight- 3 grapefruit, juiced
28 gnocchi, homemade or store bought
appearing on Food
8 cremini mushrooms, cleaned and quartered
Network’s “Chopped” and in 1 tablespoon butter
Food and Wine Magazine. 1 teaspoon shallot, bruniose
He prides himself on using ½ teaspoon garlic, bruniose
local, Northeast-sourced 4 ounces chicken stock
20 red pearl onions, blanched
ingredients. Under Coombs’ in boiling water and peeled
leadership, Deuxave is 12 green grapes, halved
consistently on lists of the 1 cup butter
nation’s best restaurants 1 tablespoon tarragon, chopped
1 tablespoon parsley, chopped
and has earned AAA’s Four
1 tablespoon chives, sliced
Diamond award. Coombs
also oversees two other Heat oven to 350 degrees. Drop lobsters whole into boiling
Boston restaurants - Boston water for 4 minutes. Shock in ice water bath until totally
chilled, then shell. Slice each tail in half, and then into 4
Chops, a steakhouse, and pieces. Keep chilled.
dbar, an American bistro. Toss walnut halves, curry powder and 1 tablespoon of canola
oil in a small bowl. Season with salt and toast on a sheet tray
in the oven for 5 minutes.
Mix juiced citrus together and reserve.

29 YO UR AAA | THE LIFE SERIES |

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Sear gnocchi in 1 tablespoon of canola oil on

medium-high heat until golden brown. Drain on
paper towels and reserve at room temp.
Heat 1 tablespoon of canola oil on high heat,
add cremini mushroom quarters and sear until
golden brown. Turn down heat to medium-low,
add 1 tablespoon butter and continue crisping for
1½ minutes. Drain out any excess oil, add garlic
and shallots and brown lightly. Add chicken stock
and reduce by half on medium-high. Add 8 ounces
of mixed citrus juice and reduce by half. Add
lobster meat, grapes, seared gnocchi, and butter
and cook until reduced and coated completely.
Finish with herbs and season with salt and pepper.
Garnish with curried walnuts.
Makes 4 servings.

30 YO UR AAA | THE LIFE SERIES |

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Mussels Dijon
HENRIETTA’S TABLE
THE CHARLES HOTEL, CAMBRIDGE

H
Chef Peter Davis
enrietta’s Table prides 2 tablespoons shallots, chopped
1 tablespoon garlic, chopped
itself on “honest to
4 tablespoons olive oil
goodness home cooking.” 3 pounds mussels, rinsed and de-
Located only a couple of blocks bearded
from Harvard University, the ½ cup dry white wine
4 tablespoons Dijon mustard
restaurant has an outdoor patio
1 cup heavy cream
accessible during spring and 1 tablespoon chives, sliced thinly
summer. Chef Peter Davis is an
avid conservationist with close Saute the shallots and garlic in the olive oil.
ties to New England’s farming Add the mussels, wine, mustard and cream.

and fishing communities. Simmer the mussels until they open. Remove
from heat and pour into shallow soup bowls.
Here’s a New England version of the old Garnish with chives and serve immediately.
French classic, sparked up by plenty of garlic.
Makes 4 servings.
It’s great served over a few slices of grilled
baguette, which soak up the sauce nicely.

31 YO UR AAA | THE LIFE SERIES |

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Steak, Roasted Fingerling

Potatoes and Vegetables
BRANT POINT GRILL
WHITE ELEPHANT HOTEL, NANTUCKET, MASS.

L
Chef Tom Pearson
ocated on the water 1 pound fingerling potatoes
in the Brant Point Salt and pepper
Olive oil
neighborhood of
4 each 4-ounce portions beef tenderloin
Nantucket, Brant Point 1 tablespoon fresh chopped rosemary
Grill is known for an 1 head broccoli, cut into florets
elegant dining experience 8 baby carrots, peeled
in a remarkable setting. 1 ounce butter

The dining room is

Place the fingerling potatoes in a pot, cover with cold
nautical-themed and there water and add 1 tablespoon of salt. Bring to a boil and cook
is an outdoor dining area until the potatoes are tender, about 15-20 minutes. To test
doneness, place a small vegetable knife into one of the
overlooking the harbor potatoes. If the potato comes away easily, they are ready.
and Nantucket ferries. Drain the water and allow potatoes to cool slightly. Once
they are cool enough to handle, cut the potatoes lengthwise
The meals include fresh with a sharp vegetable knife. Set aside.
local seafood and fish, Warm a cast iron pan (or saute pan) on the stove. Add a
and high-quality steaks. little olive oil to the pan, season the steaks with salt and
pepper and place them in the pan. Cook the steaks on one
Chef Tom Pearson has been side for 2 minutes or until golden brown. Turn the steaks to
at the helm since 2014. the other side and cook for another 2-3 minutes. This will
give you medium-rare steaks. If you would like them cooked
a little more, leave them in the pan for 2 more minutes.
When finished, remove from the pan and place on a cutting
board to rest.

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Add more olive oil to the pan used to cook the

steak. Place the fingerling potatoes in the pan with
the flesh of the skin facing down. Cook until golden
brown, and then add the chopped rosemary.
Remove the potatoes from the pan and split them
evenly between four plates.
Bring a pot of water to boil. Add the broccoli and
baby carrots and cook until tender. Drain the
vegetables, add butter and split evenly between
the four plates.
Plate the steaks and serve.
Serves 4.

33 YO UR AAA | THE LIFE SERIES |

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Grilled Eggplant with Tomato,

Feta and Tzatziki
METROPOLIS CAFÉ
BOSTON, MASS.

T
Chef Dolly Bourommavong
he menu at Half an English cucumber, seeds removed
Metropolis changes 1 teaspoon plus ½ teaspoon kosher salt
1 cup plain Greek yogurt
with the seasons, as
1 teaspoon Champagne vinegar
the ingredients are locally 1 tablespoon lemon juice
sourced. Dishes range from ½ teaspoon olive oil
rigatoni to fresh cod and ¼ teaspoon garlic, finely minced
burgers. 1 tablespoon fresh dill, minced
½ teaspoon fresh mint, minced
Pinch freshly ground black pepper
1 large eggplant (about 1½ pounds), trimmed,
cut into 1-inch-thick rounds
2 tablespoons extra-virgin olive oil, plus more
for brushing
1 tablespoon balsamic vinegar
¼ cup packed fresh basil leaves, torn in pieces,
divided
2 cups cherry tomatoes (about 10 ounces), halved
¼ cup feta cheese, crumbled
¼ cup pumpkin seeds, toasted

For tzatziki
Finely dice the cucumber (skin on) and toss with
1 teaspoon of kosher salt. Place cucumber in a sieve set
over a bowl. Place sieve and bowl in the refrigerator for
15 minutes to drain. 


Transfer the yogurt to a large bowl.

34 YO UR AAA | THE LIFE SERIES |

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Squeeze as much liquid from

the cucumber as you can
and add the cucumber to the
yogurt. Mix in the vinegar,
lemon juice, olive oil, garlic,
dill and mint. Season with salt
and pepper. Refrigerate until
ready to use.
For eggplant
Heat grill to medium-high heat.
Generously salt the eggplant
slices. Place the slices vertically
in a colander. Let stand for
about 30 minutes. Rinse and
pat dry.
Whisk together 2 tablespoons
olive oil, balsamic vinegar and
half the basil. Add tomatoes,
feta and pumpkin seeds.
Season with salt and pepper,
set aside.
Liberally brush eggplant with
oil. Grill until tender, about
4 minutes each side, turning
only once.
To serve
Divide tzatziki among each
plate. Arrange eggplant on
top of the tzatziki. Spoon
the tomato and feta mixture
over the eggplant. Drizzle
any remaining liquid from the
tomato and feta mixture over
and around the eggplant. Top
with remaining basil
and serve.
Makes 4 servings.

35 YO UR AAA | THE LIFE SERIES |

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English Pea Puree

With Haricot Vert, Fava Bean, Sugar Snap Peas, Pea Greens and Morel Mushrooms

THE MAYFLOWER DINING ROOM

WASHINGTON, CONN.

S
itting on a hill overlooking
a picturesque garden, the Dining Room
at the Mayflower allows guests to enjoy their
meal while taking in the bucolic atmosphere of
northwestern Connecticut. The Dining Room offers
breakfast, lunch and dinner, along with an impressive
collection of wines. In nice weather it’s also possible
to dine outside with a view of the gardens.

36 YO UR AAA | THE LIFE SERIES |

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L e m o n v i n a i g r e tt e For the lemon vinaigrette

1 quart lemon juice In a hot water bath, add lemon juice, salt and
pepper. Blend with a hand blender while slowly
50 grams kosher salt
adding olive oil until fully incorporated. Reserve.
5 grams white pepper
For garlic and shallot consomme
1 quart olive oil
In a pot, add olive oil, shallots and garlic cloves.
Sweat for 2 minutes. Add water and bring to a boil.
Garlic and shallot consomme
Boil for 1 minute, then remove, chill and reserve.
1 tablespoon olive oil
For the green pea broth
2 shallots, finely chopped
In a blender, add frozen peas, lemon juice and
5 garlic cloves, thinly shaved chilled garlic and shallot consomme. Blend until
6 cups water very smooth and fully incorporated. Continue to
blend while adding olive oil and zantham gum.
Green pea broth Season to taste with salt. Cool in an ice bath and
1 quart frozen English peas reserve when very cold.
25 grams lemon juice For the spring vegetables
50 grams olive oil Blanch all of the green vegetables in boiling water
for 3 minutes.
1 teaspoon zantham gum
Kosher salt to taste In a saute pan, add olive oil and water, morel
mushrooms and green vegetables. Cook for 3
S p r i n g ve ge t a b l e s minutes. Toss with lemon vinaigrette and season
to taste.
2 pounds fava beans, shucked
1 pound haricot vert To serve
Spoon green pea broth into a soup bowl. Arrange
1 pound sugar snap peas
dressed spring vegetables along the rim of the
1 pound English peas bowl, covering the broth in some places.
1 pound fiddlehead ferns
Garnish the completed dish with pea shoots, mint
2 tablespoons olive oil leaves and chervil.
2 tablespoons water
Makes 4 servings.
8 ounces morel mushrooms

To ga r n i s h
Pea shoots
Mint leaves
Chervil

37 YO UR AAA | THE LIFE SERIES |

 Entrees

Apple-Stuffed Roasted Turkey

COAST AT OCEAN HOUSE
WESTERLY, R.I.

T
Executive Chef Matt Voskuil
he Ocean Fo r t h e c o m p o u n d b u tt e r
House offers a 1 pound butter, softened
2 tablespoons sage, chopped
quintessential 2 tablespoons flat Italian parsley, chopped
Rhode Island oceanfront 2 tablespoons kosher salt
dining experience. 2 tablespoons freshly cracked black pepper
Located in a stately historic Fo r t h e t u r key
inn, Coast was awarded the 1 16-pound turkey
AAA Best of Inspector’s 6 apples, halved
4 cinnamon sticks
Scenic View Award for
1 Spanish onion, quartered
2019. “It’s merely one of 3 sprigs of sage
the best views I have seen, 1 quart apple cider
which makes it extremely
hard to leave after the Heat oven to 325 degrees.
dining experience,” said For the compound butter, combine butter, sage, parsley,
the inspector. On top of the salt and pepper in a medium bowl.

view, the restaurant prides Remove giblets and neck from turkey. Rinse turkey
thoroughly with cold water. Pat dry. Starting from neck
itself on using local Rhode cavity, loosen skin from breast and drumsticks by inserting
Island and Atlantic Coast fingers, gently pushing apart between skin and meat. Rub
compound butter between skin and meat of turkey.
ingredients, with a menu Stuff cavity with apples, cinnamon sticks, onion and sage.
that changes seasonally- Tie ends of legs to tail with butcher’s twine and tuck wings
and even sometimes daily- under bird. Place turkey on a rack set on a roasting pan. Add
apple cider into pan and cover with aluminum foil.
to incorporate the freshest Roast in oven for approximately 3 3/4 to 4½ hours, or until
items from local growers. internal temperature of thigh meat reaches 180 degrees
(to obtain an accurate reading, avoid contact with bone).
Stuffing temperature should read 165 degrees.

38 YO UR AAA | THE LIFE SERIES |

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During the last 45 minutes of baking, remove

aluminum foil to brown skin. Basting is not
necessary but will promote even browning.
Remove turkey from roasting rack and rest for 20-
30 minutes before carving. (This allows the juices
to redistribute throughout the meat and makes for
easier carving.)
Makes 12 servings.

39 YO UR AAA | THE LIFE SERIES |

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Maitake Mushroom Toast

GRACIE’S
PROVIDENCE, R.I.

G
Executive Chef Matthew Varga
racie’s won the 1/3 pullman loaf of brioche or pain de mie
AAA Best of ¼ cup butter

Romantic Award in Salt and freshly ground black pepper

½ pound maitake mushrooms, fresh
2019. Located in downtown ½ cup fontina cheese, shaved
Providence, Gracie’s ¼ cup scallions, sliced thinly on bias
offers seasonally driven ½ teaspoon olive oil
dishes that are creatively Trim crust off the brioche and cut into 12 uniform rectangular
presented. As a farewell pieces. In a nonstick pan, melt butter until browned. Add in
treat, the valet driver will bread and cook until golden brown on both sides. Season
with salt and pepper. Lay the toasted brioche onto a dry sheet
often leave a bag of cookies pan and reserve until needed.
in your vehicle when Trim bottoms off mushrooms and cut into similar size as
departing. Chef Matthew brioche. In a saute pan, sear mushrooms on high heat with a
drizzle of olive oil. Season with salt and pepper and cook until
Varga has been working mushrooms have caramelized. Reserve mushrooms on a dry
in restaurants since age sheet pan until needed.

16. Since taking over the To finish: Layer mushrooms on the toasted brioche and follow
with shaved fontina cheese. Transfer toast into the oven and
executive chef role in 2010, remove once cheese has melted. Finish with shaved scallions
Gracie’s has consistently and drizzle with olive oil.

earned a AAA Four

Diamond designation.

40 YO UR AAA | THE LIFE SERIES |

 Entrees

Pan-Seared
Georges Bank Scallops
MIEL
INTERCONTINENTAL HOTEL, BOSTON, MASS.

L
Chef Michael Rostafin
ocated inside the 1 pound kuri squash
Extra-virgin olive oil
InterContinental
1 ounce fresh rosemary
Hotel on the 1 pound Georges Bank scallops
Boston waterfront, 1 clove garlic, crushed
Miel has a distinctively 2 ounces jumbo clam strips
French atmosphere. 2 ounces olive tapenade
2 ounces cooked white beans
It was Boston’s first
3 ounces mache
Provence-themed
brasserie. In true Boston Heat oven to 400 degrees.
style, the window-filled Quarter the kuri squash and rub a little olive oil and rosemary
dining room provides a into the flesh. Bake for 20 minutes.

view of the Boston Tea Remove the squash from the oven and cool for 5 minutes before
scraping the flesh from the skin of the squash.
Party Ships & Museum. Blend the flesh in a food processor with a little olive oil until
Chef Michael Rostafin pureed. Adjust seasoning as needed.
focuses on local New In a hot saute pan add a little oil and sear the scallops until each
England ingredients side has a nice golden-brown color. Place scallops on an oven tray
and cook for another 4 to 5 minutes depending on your desired
prepared in a temperature.
contemporary Meanwhile, add olive oil, garlic and clam strips to a heated pan,
French style. saute quickly for 1 minute and set aside.
Arrange 3 small spoonfuls of the kuri squash on each service plate.
Place a scallop on top of each spoonful of squash. Add the clam
strips to the plate between each scallop.
Place a dollop of olive tapenade and chopped white beans on
top of each scallop. Garnish with the mache and drizzle a little
olive oil on top.

41 YO UR AAA | THE LIFE SERIES |

 Entrees

Slow-Roasted Beef Brisket

ZINC
NEW HAVEN, CONN.

Z
Chef/Owner Denise Appel
inc was one of Note: Brisket can be made a day in advance.
New Haven’s Once done, wrap completely in foil and refrigerate. To reheat,
first farm-to- cook brisket (covered with foil) in 350-degree oven for 5 to 10
minutes. Thinly slice across the grain. Serve with sauce and
table restaurants. To take vegetables.
advantage of the freshest
5-8 pound untrimmed, whole beef brisket
regional ingredients, the
2 white onions, roughly chopped
Asian-influenced menu 3 carrots, chopped
changes seasonally Chef 12-ounce bottle of dark beer
Denise Appel credits her ½ cup cider vinegar
grandmother for instilling ½ cup water
2 tablespoons Worcestershire sauce
in her a love of cooking.
Fo r s a u c e
2 tablespoons olive oil
18 pearl onions, peeled
1 tablespoon fresh jalapeno pepper, minced

Heat oven to 225 degrees. Place meat in a roasting pan

and add onions, carrots, beer, cider vinegar, water and
Worcestershire sauce. Cover pan completely with foil and
cook for 5-6 hours. (A meat thermometer should read 185
degrees). Remove from oven.
To make sauce, heat oven to 350 degrees. In a large saute
pan, heat oil, add onions and sear for 2-4 minutes. Transfer
to small roasting pan and cook in oven for 8 minutes.
Transfer to a stockpot and add minced jalapeno and
salt and pepper to taste.
Makes 10 servings.

42 YO UR AAA | THE LIFE SERIES |

 Entrees

Wagyu Beef Dumplings

MOOO....
BOSTON, MASS.

D
Chef/Owner Jamie Mammano
espite the playful-sounding
name, Mooo.... is located
less than a block from the
Massachusetts State House and
regularly plays host to visitors from
far and wide. The menu changes
seasonally and features beef, lamb,
duck, fresh fish and chops. Chef/
owner Jamie Mammano operates
other high-end restaurants in the
Boston area and has been with
Mooo.... since it opened in 2007. Grind the Wagyu beef, thyme, onion and salt and
pepper in a food processor. Emulsify mix with
several cubes of ice until creamy.
For the Wagyu Beef Dumplings
6 ounces Wagyu beef (secondary cut, chuck Sprinkle cornstarch on dry surface before placing
roll or shoulder will work) wonton wrappers onto it. Brush each wonton with
2 teaspoons fresh thyme, chopped egg yolk wash. Using a spoon, place 1 ounce of
1 tablespoon caramelized onion Wagyu mix into the center of the wrapper. Fold
Salt/pepper to taste over each wrapper into a semicircle and curl in
Cornstarch (for dusting) both ends (make sure the wrappers are well-
5 each round wonton wrappers brushed with sealed). Place wontons into boiling water and cook
egg yolk for 3½ minutes.

For the Wagyu Beef Dumplings Sauce To make the sauce: In a saute pan, combine the
1 teaspoon vegetable oil vegetable oil, ginger, soy sauce, Mae Ploy sauce,
1 teaspoon chopped ginger scallions and garlic bean sauce. Simmer for 3
2 ounces soy sauce minutes. Add the chicken stock (or vegetable broth)
1 tablespoon Mae Ploy sauce and simmer for 1 minute. Finish the sauce with
1 teaspoon chopped scallions, divided butter and scallions. Salt and pepper to taste.
1 tablespoon garlic bean sauce To plate: Spoon sauce onto warm bowl. Add
2 ounces chicken stock or vegetable broth steamed dumplings and place scallion and
1 teaspoon butter cilantro garnish atop the dumplings. For garnish,
Scallion, for garnish julienne one scallion, place in ice water to curl and
Cilantro, for garnish mix with cilantro.

43 YO UR AAA | THE LIFE SERIES |

 Entrees

Hall of Fame Chowder

BOAT HOUSE
TIVERTON, R.I.

T
Chef Marissa Lo
he Boat House incorporates
local Rhode Island seafood in
an idyllic waterfront setting.
The restaurant features a large
exterior dining deck where the scenic
views dazzle in the spring, summer
and fall, with the experience shifting
inside for the winter.
3 ounces butter Melt the butter over medium heat in a large
1/3-pound ground chourico saucepot. Add the chourico and chili flakes and
saute until the chourico renders some of its fat.
1 teaspoon red chili flakes
Add the garlic, celery, onions, corn and bay leaf
2 garlic cloves, minced to the pot. Sweat until vegetables are soft and
¼ celery stalk, diced translucent, about 10 minutes.
1 white onion, diced Heat clam stock in a separate saucepot. Reserve
1 cup corn kernels and keep warm.
1 bay leaf Whisk the flour into the chourico-vegetable
3 cups clam stock mixture. Whisk, continuously and vigorously, while
1/3 cup all-purpose flour adding clam stock to the pot. Bring to a boil, then
reduce to a simmer for 10 minutes. Remove bay
1 pint heavy cream
leaf. Turn down heat slightly, and add cream,
1/2 cup baby Maine shrimp, cooked shrimp and chopped parsley. Season to taste
3 stems flat-leaf parsley, finely chopped with salt and pepper.
2 teaspoons kosher salt Serve hot, garnished with a heaping tablespoon
1 pinch black pepper of cornbread crumbles.
1/2 cup cornbread, crumbled Makes 4 servings.

44 YO UR AAA | THE LIFE SERIES |

 Entrees

Asparagus and
Wild Mushroom Arancini
THE PANTRY RESTAURANT AT THE VERVE CROWNE PLAZA
NATICK, MASS.

T
he Pantry features American Bring broth and water to a boil in a medium
fare in a modern setting, saucepan. Add asparagus and cook until crisp-
tender, about 2 minutes. Remove to a bowl with
offering a wide variety of a slotted spoon and set aside. Reduce the heat
cuisine from seafood to sandwiches under the liquid to maintain a gentle simmer.

and flatbreads. Heat oil in a Dutch oven over medium-low heat.

Add shallots, garlic and thyme. Cook, stirring
often, until it begins to soften, about 2 minutes.
4 cups vegetable broth
Add mushrooms and cook, stirring frequently until
1 cup water softened, about 3 to 4 minutes.
1 bunch asparagus (about 1 pound),
Add rice. Cook, stirring, for 1 minute. Add
trimmed, cut into 1-inch pieces
wine and cook, stirring often, until the wine is
1 tablespoon extra-virgin olive oil absorbed, about 2 to 3 minutes. Add 1½ cups
1/3 cup chopped shallots of the simmering broth and cook, stirring, until
3 cloves garlic, minced it is absorbed. Continue to cook on medium-
low, adding broth in ½-cup increments, stirring
1 tablespoon fresh thyme (or 1 teaspoon
frequently after each addition, until most of the
dried)
liquid is absorbed.
8 ounces shiitake mushrooms, stems
removed, caps sliced The risotto is done when all the broth is used
and the rice is creamy and just tender, 24 to 28
1 cup Arborio rice
minutes total.
1 cup cabernet sauvignon or other full-
bodied dry red wine Stir in the reserved asparagus and cook for 1
minute. Remove from heat and stir in cheese,
½ cup finely shredded Parmigiano-
parsley and pepper. Pour risotto onto a tray or
Reggiano cheese
container and cool in fridge until set, about 1 to
¼ cup chopped fresh parsley 2 hours. Once cooled, roll into 1-inch balls. Bread
¼ teaspoon freshly ground pepper each ball in flour, egg wash and then panko
Flour breadcrumbs.
Egg wash Heat fryer or 4” of oil to 325 degrees. Cook until
Panko breadcrumbs golden. Remove arancini and serve immediately.
Vegetable oil for frying Remove Arancini and serve immediately.

45 YO UR AAA | THE LIFE SERIES |

 Entrees

Grilled Whole Lobsters

LUKE’S LOBSTER
LOCATIONS THROUGHOUT THE NORTHEAST AND U.S

W
hen it comes to grilled– –whole
– – – – – –lobsters,
––
Luke always endorses charcoal over
gas, but either will work. About a
pound and a quarter lobster is the sweet spot for
the most tender, tastiest meat. If you want more of
a complement to a meal you can grill just the tails
– same method as below. Still cut them in half
lengthwise but skip the parboil.
1 whole lobster
4 tablespoons melted butter
2 tablespoons lemon juice
Pinch of salt
Pinch of freshly ground pepper (grinding it fresh
onto the lobster will make a huge difference)
1 teaspoon minced garlic (optional)

Parboil the lobster so you don’t end up with a nicely grilled

outside and raw inside. Drop the lobster in a pot of boiling water,
remove after five minutes and shock in an ice bath to stop it from
cooking any further.
Slice the lobster lengthwise all the way through into two halves. Clean
out the tomalley (green stuff) from the body. With the same knife, cut
small slits in the claws to vent while cooking. Brush the exposed meat
with a mixture of melted butter, lemon juice, a little salt and freshly
ground pepper, and if you want, some minced garlic.
Clean and lightly oil the grill and get your coals at medium heat.
Lay the lobster flesh side down and cook for about five minutes.
Then turn it over, brush on more lemon butter, and cook shell side
down for another five minutes. When finished the meat should be
firm and opaque all the way through.
Serve with more lemon butter on the side.
Makes 1 serving.

46 YO UR AAA | THE LIFE SERIES |

 Entrees

Spicy Pork Meatballs

THE MEATBALL SHOP
LOCATIONS THROUGHOUT NEW YORK CITY

N
othing 2 pounds pork shoulder,
satisfies ground
1 1/3 tablespoons salt
quite like 4 hot cherry peppers,
a good meatball. minced (about 1/3 cup)

“They are delicious, ¼ cup pepper pickling liquid

4 slices of white bread,
unpretentious, minced (about 3½ cups)
everyone loves them 3 eggs

and they’re inherently 2 tablespoons olive oil

inexpensive. Perfect!” Heat the oven to 450 degrees.

Combine all of the ingredients
sums up Daniel except for the olive oil in a large
Holzman, chef and mixing bowl and mix by hand
until thoroughly incorporated.
owner of The Meatball Roll the mixture into round, golf
Shop in New York City. ball-size meatballs, making sure
to pack the meat firmly.
Perfect they are. And
Drizzle the olive oil into a large
who better to speak on baking dish, making sure to
the matter than the guy evenly coat the entire surface
(use your hand to help spread
who created an eatery the oil).
dedicated entirely Place the balls into the oiled
to spaghetti’s best baking dish such that all the
meatballs are lined up evenly
companion? in rows and are touching each
of their four neighbors in a grid.
With locations in Manhattan Roast until firm and cooked
and Williamsburg, The through (about 14 minutes).
Meatball Shop is only a train Allow the meatballs to cool for
5 minutes before removing from
ride away from wherever your
the tray.
craving may strike.
Makes about 24 golf ball-size
meatballs.

47 YO UR AAA | THE LIFE SERIES |

 Entrees

Retsyo Oyster Chowder

TOPPER’S AT THE WAUWINET
NANTUCKET, MASS.

W
Chef Kyle Zachary
ith the coveted AAA Five Diamond rating, Topper’s, located
inside the elegant Wauwinet Inn on Nantucket, features
impeccable service, a seasonally changing prix-fixe menu,
and a superb wine list. Chef Kyle Zachary credits an interest in cooking
from a young age, as well as his desire to create an unforgettable experience
for his guests, as his daily inspiration.

48 YO UR AAA | THE LIFE SERIES |

 Entrees

Te n d e r l e e k c o i n s Heat a water bath to 185 degrees. Cut the widest

2 leeks, cut into 1-inch coins sides of the top and bottom off the potatoes. Using
a 3/4-inch cylinder ring cutter, cut 5 cylindrical
3 tablespoons extra-virgin olive oil
forms out of each potato. Toss the potatoes with
3 thyme sprigs salt and white pepper and place in a boilable
Salt vacuum bag along with the lard and the thyme.
Heat a water bath to 185 degrees. Place the leek Vacuum the bag 100% and poach in the water
coins in a boilable vacuum pack bag along with bath for approximately 1 hour and 10 minutes.
the olive oil, thyme and a pinch of salt. Vacuum Cool completely in an ice bath and reserve
at 100%, ensuring the leeks are lying flat in a until service.
single layer.
Poach the bag in the temperature-controlled water O ys t e r c re a m
bath for approximately 15 minutes or until tender to 30 ounces shucked Retsyo oysters
the touch. Cool quickly in an ice bath and reserve (with liquid)
64 ounces heavy cream
Leek coins
2 thyme sprigs
1 tablespoon leek green puree
Bay leaf
3 potato confit cylinders
Salt and white pepper
3 Retsyo oysters, top shell removed
½ ounce royal white sturgeon caviar
Combine all ingredients in a saucepot and simmer
Garlic chive blossoms over low heat for 30 minutes. Remove bay leaf.
Micro celery Puree ingredients and pass through a fine sieve.
3 ounces oyster cream Season with salt and white pepper.

Leek green puree To m a ke t h e s o u p

6 ounces green leek tops, chopped Heat the oven to 350 degrees. Bake the oysters
and heat the leek coins and potato confit for
4 ounces vegetable stock
approximately 5 minutes or until warmed through.
½ teaspoon xanthan gum Remove the oysters from the shells and drain on a
Salt paper towel.
In the service bowl, place the oyster, caviar, leek
In a saucepot, bring salted water to a boil and add coins and potatoes. Garnish the dish with the leek
the leek greens. Boil until tender and chill quickly puree, garlic chive blossoms and micro celery.
in an ice bath. Puree the blanched leek greens with
the vegetable stock and the xanthan gum. Pass the In a small saucepot, slowly heat the oyster cream
puree through a fine sieve, season with salt, and and pour into a small pitcher. Allow your guests
store in a squeeze bottle until ready to serve. to pour the cream as they are ready to enjoy their
soup for maximum effect.
P o t at o c o n f i t Makes 6 servings.
2 large Yukon Gold potatoes
Salt and white pepper
¼ cup pork lard
2 thyme sprigs

49 YO UR AAA | THE LIFE SERIES |

 Entrees

Po’ Boy Sandwich

MATUNUCK OYSTER BAR
SOUTH KINGSTOWN, R.I.

M
Executive Chef Jeff Cruff
atunuck earned the
AAA Inspectors’
Best of Award for
2018, with inspectors writing,
“If you only get one chance to
dine in Rhode Island, come
here. The seafood-focused
menu, fresh muddled cocktails
and pond views make it a winner.” That’s a powerful statement,
but it rings true here at Matunuck, where the views and locally
sourced seafood make it the classic Rhode Island experience.
Executive Chef Jeff Cruff has been with Matunuck for over a decade.
Canola oil for frying Heat the canola oil to 350 degrees. Season the
Drum Rock Fis-Chic batter mix batter with salt, pepper and Cajun seasoning.
(or other fry batter mix) Slice the bread in half the long way, and toast on a
Salt and pepper, to taste grill or in the oven. Remove some of the center to
1 teaspoon Cajun seasoning make space for the oysters.
One 6-inch French baguette Coat the oysters with the dry batter thoroughly
12 shucked Matunuck oysters and shake off remaining batter.
Remoulade sauce Fry for 1-3 minutes or until golden and crispy.
Romaine or iceberg lettuce, Lightly season the oysters with salt and Cajun
shredded seasoning after removing them from the oil.
Sliced dill pickles Put some remoulade sauce on the top and bottom
Vine - ripened tomatoes, of the baguette. Then add the shredded lettuce,
sliced thin oysters, pickles and tomatoes.
Makes one 6-inch sandwich.

50 YO UR AAA | THE LIFE SERIES |

 Entrees

Sea Scallop Sandwiches

With Citrus Juices
AUREOLE
NEW YORK, N.Y.

A
Executive Chef Marcus Gleadow-Ware
warded the AAA Inspectors’ Best of Local Hangout Award
for 2019, Aureole is a well-known spot in the heart of midtown
Manhattan. The restaurant features two destinations:
The Aureole Liberty Room (the livelier option) and the Aureole Dining
Room (the more relaxed, elegant option). The menu varies seasonally and
ranges from seafood to prime rib and more. Chef Marcus Gleadow-Ware
has worked in restaurants around the world and became the executive
chef of Aureole in 2011.

51 YO UR AAA | THE LIFE SERIES |

 Entrees

1 cup chicken stock Use the remaining potatoes to cover each of the
12 large, fresh sea scallops scallop-­covered mounds evenly. Season lightly
with salt and pepper. Dust each sandwich with
4 large baking potatoes, peeled, washed
remaining flour. Do not press layers down.
and dried
2 tablespoons superfine flour (such as Line a sheet pan with double layers of paper towel.
Wondra) Set aside. Strain citrus juices through a fine sieve.
Set aside.
Coarse salt and freshly ground white
pepper Place 1 cup of oil in each of 2, 10- to 12-inch
¼ cup fresh lemon juice nonstick saute pans. Place pans over medium-
high heat and heat for about 2 minutes, or until
¼ cup fresh orange juice
oil is almost smoking. Using a spatula, carefully
2 cups safflower (or other vegetable) oil place 4 sandwiches in each pan, making sure
3 tablespoons unsalted butter they hold their shapes. Lower heat slightly
1 tablespoon fresh chervil, chopped and cook for approximately 5 minutes, or until
bottoms are golden-brown and crisp. Carefully
1 tablespoon fresh chives, chopped
turn and brown the other sides. When well-
browned and crisp, remove from pans onto lined
Heat oven to 275 degrees and line a sheet pan sheet pan to drain. When well-drained, place on
with parchment paper. Set aside. unlined sheet pan and then into preheated oven,
with door open, to keep warm.
Place stock in a small saucepan over medium-high
heat. Bring to a boil. Continue boiling for about 5 To prepare sauce, add citrus juices to reduced
minutes, or until reduced to ⅛ cup. Set aside. chicken stock. Place over medium-high heat and
bring to a boil. Continue boiling for about 4 minutes,
Slice each scallop, crosswise, then into ½-inch
or until sauce coats the back of a spoon. Whisk in
discs. Pat dry.
butter, a bit at a time, until well incorporated and
Shred potatoes, lengthwise, on a mandolin or other smooth. Check seasoning. Add salt and pepper, if
vegetable slicer set to a very fine thickness. Place in necessary. Stir in herbs.
a clean, thick, cotton kitchen towel. Pull up corners
Spoon an equal portion of sauce onto each of 6
of towel and tightly squeeze until all the water
warm serving plates, making a circle in the center of
has been pulled from the potatoes. Fluff up the
the plate. Lean 2 sandwiches up against each other
potatoes and divide them in half. Use one half to
in the center of the sauce. Serve immediately.
make 12 small mounds on the prepared sheet pan.
Dust each mound with a bit of the flour. Makes 6 servings.
Slightly overlap 2 scallop discs on top of each
mound. Season liberally with salt and pepper.

52 YO UR AAA | THE LIFE SERIES |

 Entrees

Hickory Smoked
Pulled Duck Sliders
TWENTY8
PATRIOT PLACE, FOXBOROUGH, MASS.

W
ith a location H i c ko r y S m o ke d Cilantro-lime slaw
Duck
adjacent 4 duck breasts
1 head cabbage,
thinly sliced
to Patriot 4 duck legs 1 carrot, julienned
Stadium, Twenty8 Hickory wood chips 1 jalapeno pepper,
(as needed)
focuses on comfort food julienned
Heat oven to 250 degrees. ¼ cup sliced scallions
with a New England- Smoke duck for 3 hours,
¾ cup mayonnaise
influenced atmosphere. adding new wood chips to
1 tablespoon lime
the smoker every 15 minutes.
The menu includes juice
While the duck is still hot, pull
traditional breakfasts, the meat from the breast
1 tablespoon apple
cider vinegar
pizza, sandwiches and and legs and shred the meat
Pinch of ginger powder
using two forks.
desserts. Salt and pepper,
Recipe yields 3 cups of
to taste
shredded duck meat.

Ko r e a n b a r b e c u e In a mixing bowl, combine

sauce all ingredients until fully
½ cup ketchup incorporated.
½ cup of hoisin To serve: Place hickory-
sauce smoked duck onto bottom
½ cup teriyaki half of brioche buns.
sauce Cover with Korean BBQ
sauce, cilantro-lime slaw
¼ cup Coca-Cola
and top bun.
1 tablespoon sliced
scallions Makes 16 sliders.
In a mixing bowl, combine
all ingredients until fully
incorporated.

53 YO UR AAA | THE LIFE SERIES |

 Entrees

Turkey and Bacon Sandwich

With Arugula Mayonnaise
JEAN-GEORGES’ NOUGATINE
NEW YORK, N.Y.

N
ougatine is the casual sister of Jean-Georges restaurant, with
a lively bar scene in the evenings. The dining room features an
open kitchen and outdoor patio with spectacular views of Central
Park. Chef Jean-Georges Vongerichten operates restaurants in major
cities around the world, many of which are Michelin-starred.
1 large egg yolk Whisk together the yolk, mustard and ¼ teaspoon
salt in a medium bowl until well blended. Continue
2 teaspoons Dijon mustard
whisking while adding the oil in a slow, steady
Kosher salt and freshly ground black stream to emulsify the mixture. Whisk in 2
pepper teaspoons of the lemon juice until well blended.
Stir in the sliced arugula, basil, chives and
1 cup grapeseed or other neutral oil
remaining ½ teaspoon lemon juice. Season to
2½ teaspoons fresh lemon juice, taste with salt and pepper.
divided
Toast the ciabatta and spread a generous layer
2 ounces arugula, sliced of the arugula mayonnaise on the cut sides. On
(1½ cups), plus 2 ounces whole the bottom of each roll, stack the turkey, whole
arugula leaves (1¾ cups) arugula, bacon, tomato and jalapeno. Cover with
the roll tops, slice each sandwich in half, and serve
¾ cup fresh basil leaves, sliced
immediately.
⅓ cup finely chopped fresh chives
Makes 4 sandwiches.
4 large ciabatta rolls, split
1 pound sliced roasted turkey
3 slices bacon, cooked until crisp
12 slices of tomato (from about 3
tomatoes)
24 slices jarred pickled jalapeno

REPRINTED FROM “HOME COOKING WITH JEAN-GEORGES”

BY JEAN-GEORGES VONGERICHTEN. CLARKSON POTTER, 2011

54
 Desserts

Original New York Cheesecake

JUNIOR’S RESTAURANT
BROOKLYN, N.Y. ( WITH LOCATIONS IN MANHATTAN, CONNECTICUT AND NEW JERSEY)

O
ften imitated but never
quite duplicated, Junior’s
Restaurant is known
for producing New York-style
cheesecake at its finest.

55 YO UR AAA | THE LIFE SERIES |

 Desserts

Since the day owner Harry Rosen debuted his restaurant

on Flatbush Avenue in Brooklyn in 1950,
the recipe has never changed.

Since the day owner Harry Rosen with the paddle attachment, beat 1 package of
debuted his restaurant on Flatbush Avenue the cream cheese, 1⁄3 cup of the sugar and the
cornstarch together on low until creamy, about 3
in Brooklyn in 1950, the recipe has never
minutes, scraping down the bowl several times.
changed. Light and fluffy, creamy but not Blend in the remaining cream cheese, one package
dense, richly flavorful, sometimes swirled, at a time, beating well and scraping down the bowl
sometimes fruit-topped and baked upon after each.
a light spongecake crust, some might say Increase the mixer speed to medium and beat in
there’s no need to improve upon perfection the remaining sugar, then the vanilla. Blend in the
eggs, one at a time, beating well after each. Beat
For more about Junior’s, visit Your AAA.
in the cream just until completely blended. The
The Junior’s Restaurant way is to always filling will look light, creamy, airy and almost like
bake the cheesecake in a water bath. It keeps billowy clouds. Be careful not to overmix! Gently
the heat in the oven moist and helps the cake spoon the batter over the crust.
bake slowly, gently and evenly. It also helps Place the springform cake pan in a large shallow
ensure that your cake will have a smooth top, pan containing hot water that comes halfway
(about 1 inch) up the side of the springform. Bake
with no large cracks.
until the edge is light golden brown, the top is
light gold, and the center barely jiggles, about 1¼
J u n i o r ’s R e s t a u ra n t s p o n ge c a ke hours. If the cake still feels soft around the edges,
c r u s t ( r e c i p e b e l ow ) let it bake for 10 more minutes (the cooking time
will be about the same for both 8- and 9-inch
Three 8-ounce packages Philadelphia cheesecakes).
cream cheese (full fat), at room
Remove the cheesecake from the water bath,
temperature
transfer to a wire rack, and let cool for 2 hours
1 1/3 cups sugar, divided (just walk away – don’t move it). Then, leave the
3 tablespoons cornstarch cake in the pan, cover loosely with plastic wrap,
1 tablespoon pure vanilla extract and refrigerate until completely cold before
serving, preferably overnight or for at least
2 extra-large eggs
6 hours.
2⁄3 cup heavy whipping cream
On serving day, release and remove the side of
the springform, leaving the cake on the bottom of
The day before you plan to serve the cheesecake: the pan. Place on a cake plate. Refrigerate until
ready to serve. Slice with a straight-edge knife, not
Heat the oven to 350. Make and bake the cake
a serrated one, rinsing the knife with warm water
crust as directed and leave it in the pan. Keep the
between slices. Refrigerate any leftover cake,
oven on.
tightly covered, and enjoy within 2 days, or wrap
In a large bowl, using an electric mixer fitted and freeze for up to 1 month.

56 YO UR AAA | THE LIFE SERIES |

 Desserts

Junior’s Restaurant spongecake crust egg yolks on high for 3 minutes. With the mixer
running, slowly add 2 tablespoons of the sugar
Softened unsalted butter, for buttering and continue beating until thick light-yellow
the pan ribbons form in the bowl, about 5 minutes more.
Beat in the extracts.
¼ cup sifted cake flour
½ teaspoon baking powder Sift the flour mixture over the batter and stir it in
by hand, just until there are no remaining white
Pinch of table salt
flecks. Blend in the melted butter.
2 extra-large eggs, separated
In another clean bowl, using clean, dry beaters, beat
¼ cup sugar, divided
the egg whites and cream of tartar together on high
¾ teaspoon pure vanilla extract until frothy. Gradually add the remaining sugar and
2 drops pure lemon extract continue beating until stiff peaks form (the whites
2 tablespoons unsalted butter, melted will stand up and look glossy, not dry). Fold about
one-third of the whites into the batter, then the
¼ teaspoon cream of tartar
remaining whites. Don’t worry if you still see a few
white specks; they’ll disappear during baking.
Makes one 8-inch cake crust
Gently spread the batter over the bottom of the
prepared pan and bake just until set and golden
Heat the oven to 350 degrees. Generously
(not wet or sticky), about 10 minutes. Touch the
butter the bottom and sides of an 8- or 9- inch
cake gently in the center. If it springs back, it’s
springform pan (preferably nonstick). Wrap the
done. Watch carefully and don’t let the top brown.
outside with aluminum foil, covering the bottom
Leave the crust in the pan and place on a wire rack
and extending it all the way up the side.
to cool. Leave the oven on while you prepare the
In a small bowl, sift the flour, baking powder and batter for the cheesecake.
salt together.
Makes one 8-inch cheesecake about
In a large bowl, using an electric mixer, beat the 2½-inches high

57 YO UR AAA | THE LIFE SERIES |

 Desserts

Flour’s Famous Banana Bread

FLOUR BAKERY AND CAFE
EIGHT LOCATIONS IN BOSTON/CAMBRIDGE

F
Chef Joanne Chang
lour has all 1 1/3 cups (190 grams) all-purpose flour
1 teaspoon baking soda
types of delicious
¼ teaspoon ground cinnamon
goodies, both sweet ½ teaspoon salt
and savory. Its claim to 1 cup plus 2 tablespoons (230 grams) sugar
fame is sticky buns; on 2 eggs
the menu since Flour’s ½ cup vegetable oil
3½ very ripe medium bananas
original location opened (about 340 grams or 1 1/3 cups mashed)
on Washington Street in 2 tablespoons creme fraiche or sour cream
Boston’s South End in 1 teaspoon vanilla extract
2000, they are what many 3/4 cup (70 grams) walnut halves,
toasted and chopped
are willing to wake up
early for, wait for, and Heat the oven to 325 degrees. Sift together the flour, baking
even travel far and wide soda, cinnamon and salt. Set aside.

to get a taste of. In the bowl of a stand mixer fitted with a whip attachment,
beat the sugar and eggs on medium speed until light and
fluffy, about 5 minutes.
With the mixer on low speed, slowly drizzle in the oil. Be sure
not to pour the oil in all at once; add it slowly so that it has
time to incorporate into the eggs and doesn’t deflate the air
you’ve just beaten into the batter.
Add the mashed bananas, creme fraiche and vanilla and mix
on low speed until just combined. Fold in the dry ingredients
and nuts by hand until thoroughly combined.
Pour the batter into a buttered 9-by-5-inch loaf pan and
bake for 60 to 75 minutes, until the top of the banana bread
is golden brown and springs back when you poke it in the
middle. If your finger sinks when you poke it, it needs to bake
a little longer. Let cool for at least 30 minutes. Keeps for 2
to 3 days at room temperature, tightly wrapped. Or store in
the freezer, tightly wrapped in plastic, for up to 2 weeks and
defrost overnight at room temperature. Makes one 9-inch loaf.

58 YO UR AAA | THE LIFE SERIES |

 Desserts

Pumpkin White
Chocolate Souffle
DEUXAVE
CAMBRIDGE

D
Chef Chris Coombs
euxave’s head chef
and co-owner Chris
Coombs was named
one of Forbes’ “30 under 30” in
2012, which thrust him into the
national spotlight- appearing
on Food Network’s “Chopped”
and in Food and Wine
Magazine. He prides himself
on using local, Northeast-
sourced ingredients. Under
Coombs’ leadership, Deuxave
is consistently on lists of
the nation’s best restaurants
and has earned AAA’s Four
Diamond award. Coombs also
oversees two other Boston
restaurants – Boston Chops,
a steakhouse, and dbar,
an American bistro.

59 YO UR AAA | THE LIFE SERIES |

 Desserts

Souffle base Once the mixture is thick, add the white

½ cup whole milk chocolate, butter and vanilla extract.
Whisk together.
¼ cup plus 1 tablespoon pumpkin puree
1/8 teaspoon salt Transfer the souffle base to a container.
Cover with plastic wrap, placing the plastic wrap
1/3 teaspoon ground cinnamon
directly on top of the base to prevent a skin from
1/8 teaspoon ground allspice forming. Chill in the refrigerator for 2 hours.
1/8 teaspoon ground nutmeg
Note: The base can be made ahead of time.
1/8 teaspoon ground cardamom It will keep for 3 days covered in the refrigerator.
1/8 teaspoon ground cloves
To make the souffles:
2 egg yolks
Heat oven to 350 degrees. Using a pastry brush,
1¼ tablespoons sugar
brush the room temperature butter on the
1¼ tablespoons cornstarch insides of the souffle molds. For extra rise, brush
¼ cup plus 3 tablespoons high-quality the butter up on the sides. Add granulated sugar
white chocolate to the insides of the molds and turn to coat,
1¾ tablespoons unsalted butter pouring out any excess sugar. Discard the sugar
after coating all the souffle molds.
¼ teaspoon vanilla extract
Remove souffle base from the refrigerator.
Souffle mix Measure out 2 cups and 2½ tablespoons into
1/3 cup sugar a medium mixing bowl.
½ tablespoon powdered egg whites Place sugar and powdered egg whites in a small
6 egg whites bowl and whisk together.
Room-temperature butter Place egg whites in the bowl of a stand mixer
Granulated sugar with a whisk attachment. Add ¼ of the sugar
and powdered egg whites to the bowl and begin
Powdered sugar
whisking. Once the whites begin to froth, slowly
add the remainder of the sugar and egg white
mix. Whip the whites to soft peaks.
For the souffle base:
Add a small amount of the whipped whites to
Place the milk, pumpkin puree, salt, cinnamon,
the souffle base and fold together using a rubber
allspice, nutmeg, cardamom and cloves in a pot
spatula. In small additions, keep folding the
and place on medium heat. Bring to a boil.
whites into the base until it is all combined.
In a bowl, whisk the egg yolk with the sugar. Add A few small lumps are OK.
cornstarch and whisk to incorporate.
Pour the souffle mix into the prepared souffle
Once the milk and pumpkin mix has boiled, slowly molds. Level off the top with a small offset
pour ¼ of it into the egg mix and whisk. Add spatula or the back of a butter knife. The
another ¼ of the hot liquid to the yolks and whisk. ramekins should be completely full and level.
At this point the egg mix should be warm. Add the
Bake for 12-15 minutes. Remove from the oven
egg mix back to pot with the milk and pumpkin
and dust with powdered sugar.
and whisk to incorporate. Whisk continuously over
low-medium heat until the mixture has thickened, Makes 5 souffles.
3 to 5 minutes.

60 YO UR AAA | THE LIFE SERIES |

 Desserts

Pumpkin Whoopie Pies

HENRIETTA’S TABLE
THE CHARLES HOTEL, CAMBRIDGE, MASS.

H
Chef Peter Davis
enrietta’s Table 1¼ cups sugar
½ cup oil
prides itself
3 eggs
on “Honest to 2 cups all-purpose flour
goodness home cooking.” 1 ½ teaspoons baking soda
Located only a couple ¼ teaspoon baking powder
of blocks from Harvard ¼ teaspoon salt
½ teaspoon cinnamon
University, Henrietta’s table
¼ teaspoon ground cloves
still has an outdoor patio ½ teaspoon nutmeg
that is accessible during 1 cup fresh pumpkin puree
spring and summer. Chef ½ pint heavy cream
Peter Davis has close ties ½ tablespoon powdered sugar
¼ teaspoon cinnamon
to New England’s farming
and fishing communities. Heat oven to 325 degrees. Mix sugar and oil together in
a medium-size bowl until thoroughly blended. Add in
eggs slowly.
Sift flour, baking soda, baking powder, salt, cinnamon, cloves
and nutmeg together into a medium-size bowl. Mix into sugar
and egg mixture. Incorporate pumpkin puree.
Chill in refrigerator for about 1 hour. Using an ice cream
scoop, place 24 balls – approximately twice the size of a
marble – onto a cookie sheet. Press with hands to give a
rounder shape.
Bake for 12 minutes or until a toothpick comes out clean.
Whip cream to stiff peaks, adding powdered sugar and
cinnamon while whipping. Add a medium-size dollop of
cream between 2 pumpkin cakes, creating a sandwich.
Sprinkle with powdered sugar and serve.
Makes 12 pies.

61 YO UR AAA | THE LIFE SERIES |

 Desserts

Castle Hill Chocolate

Chip Cookies
THE DINING ROOM AT CASTLE HILL INN
NEWPORT, R.I.

A
Executive Chef Lou Rossi
warded the AAA 1 pound butter, softened
Inspectors’ Best of 10½ ounces granulated sugar
10½ ounces light brown sugar
Scenic View Award
4 eggs
for 2019, The Castle Hill 2¼ teaspoons vanilla extract
Inn has breathtaking views 17¼ ounces bread flour
of Narragansett Bay and 2¼ teaspoons salt
the Newport Pell Bridge. ¾ teaspoon baking soda
2¼ teaspoons baking powder
Guests enjoy modern New
7 ounces dark chocolate chips
England cuisine with a 7 ounces milk chocolate chips
seasonally changing menu 7 ounces white chocolate chips
in a historic 1874 building 10½ ounces pecans, chopped
that was once the summer
house of Alexander Agassiz. Heat oven to 350 degrees. Cream softened butter, granulated
sugar and brown sugar in mixing bowl until light and fluffy
Executive Chef Lou (about a minute). Add eggs, one at a time, and vanilla extract.
Rossi credits his Italian Scrape down bowl. Mix on high for a few minutes.

upbringing with developing Sift together bread flour, salt, baking soda and baking powder.
Add to butter, sugar and egg mixture until combined.
his interest in cooking. Add chocolate chips and pecans. Mix to combine.
With an ice cream scoop, portion cookies onto parchment-
lined cookie sheet. Chill thoroughly in refrigerator.
Bake for 8 to 10 minutes or until light golden brown for soft,
chewy cookies; bake longer for crispy cookies.
Note: Rotate pan halfway through baking for best results.
Makes roughly 30 to 40 cookies.

62 YO UR AAA | THE LIFE SERIES |

 Desserts

Apple Tart
MIEL
BOSTON

L
Chef Michael Rostafin
ocated inside the 12 apples, peeled and cut into wedges
2 teaspoons cinnamon
Intercontinental
4 tablespoons sugar
Hotel on the 2 tablespoons butter
Boston waterfront, Miel 1 teaspoon spiced rum
has a distinctively French Caramel sauce, store-bought
or DIY
atmosphere. It was Boston’s
Puff pastry, cut into 2-inch circles
first Provence-themed
brasserie. In true Boston Heat oven to 375 degrees. Saute apples with cinnamon,
style, the window-filled sugar and butter. Cook until soft. Add spiced rum and half
of the caramel sauce.
dining room provides a
Spread the remaining caramel sauce onto a tart pan.
view of a Boston Tea Party- Arrange cooked apples on top and cover with puff pastry.
themed ship. Chef Michael Bake for 14 to 17 minutes until pastry is golden brown.
Rostafin focuses on local Let cool, remove from pan and serve.

New England ingredients

prepared in a contemporary
French style.

63 YO UR AAA | THE LIFE SERIES |

 Desserts

Golden Raisin
Bread Pudding
PANE E VINO
PROVIDENCE, R.I.

“P
ane e Vino” in Italian 2 loaves bread
means “bread and 8.6 ounces sugar
7 eggs
wine”, which is very
11 ounces heavy cream
fitting for this restaurant 2 ounces golden raisins
on Atwells Avenue in ½ ounce brandy liqueur
Providence, which offers ½ ounce vanilla extract
Italian specialties in a
Grease the pan and heat the oven to 350 degrees.
casual setting. Chef Joseph
Whisk the eggs. Then add the heavy cream and whisk until
DeQuattro uses local smooth. Add the raisins, brandy and vanilla to the eggs and
ingredients for the sauces cream.

and pastas. Add the bread to the wet mixture and mix until incorporated.
Pour the mixture into the baking pan. Press down to create
The bread Pane e Vino uses is the
an even surface.
durum loaf from the local Seven
Bake uncovered for about 40 minutes or until the top
Stars Bakery. If this isn’t an option,
is browned.
you may substitute the loaf with
Once top is browned, cover and bake approximately
bread that has a greater density
10 more minutes or until the custard is set. It should still
(nothing too fluffy) so that it will jiggle a little bit. Let the pudding rest for at least 15 minutes
hold up to the eggs and cream. before serving.

64 YO UR AAA | THE LIFE SERIES |

 Resources

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65 YO UR AAA | THE LIFE SERIES |