Angus Burgers & Shakes and Sozo American Cuisine are rebuilding and getting better after the flood that affected South Kearney in July. Angus will re-open quickly, and Sozo will take longer, as the damage was more significant and it’s miles from converting to an Italian restaurant.
For consumers who common Manhattan’s finest eating places, five-star delicacies are now to be had on personal yacht charters at a comparable price. With resumes rivaling many pinnacle chefs, Robert Stecker and Jorge Feliciano of Culinary Visions Catering, primarily based in Long Island, New York, are serving expanding consumers at the water which include celebrities, Fortune 500 executives, politicians and heads of the kingdom. Will Smith, Tom Cruise, Donald Trump, and Steven Spielberg have all sampled their fare.
Mr. Stecker and Mr. Feliciano started out their exploration of non-traditional dining aboard the charter yacht Lexington in downtown Manhattan all through the post-Sept. 11 enterprise recovery. They now provide French/American delicacies on over 30 luxury yachts to be had via Prestige Yacht Charters. The ships depart from marinas and clubs in the course of the New York Metro place.
Creative gourmand alternatives are inspired through the seasons due to the fact the chef hand-selects each aspect. They prefer components along with venison, pomegranate, and black muffins in the wintry weather; sea bass, cherries, and morels in spring; lobster, peaches, and watercress in the summertime; and wild-sport birds, butternut squash, and white cakes in the fall. The cooks regularly present their preparations in my view on superbly organized plates.
The following specialties come pretty highly endorsed: butter-poached Maine lobster with roasted wild mushrooms, gnocchi, and cucumber blossoms; honey-glazed duck with fig, daikon radish, and black currant; and Japanese Kobe filet with seared foie gras, spinach, and Pinot Noir sauce. The recipe for one of their signature dishes, “Crisp Paupiette of Sea Bass with Braised Leeks,” is included underneath.
After ingesting their fill, and perhaps taking part in tableside dessert displays for crème brulée or cherry jubilee, diners can stroll off their meal with the aid of on foot alongside the decks, enjoy panoramic vistas, or simply relax under the stars, paying attention to the water gently lapping towards the hull. The period of the complete experience is similar to pinnacle restaurants, approximately 3 hours.
The owner of Prestige Yacht Charters, David Hackert, lets diners pick from an extensive range of “host” ships by viewing profiles indoors and outside on his organization’s website. All yachts are climate-controlled with enclosed dining areas in case of inclement weather. Make every fillet as square as possible (approximately 5 inches by way of 2 inches) by trimming off uneven edges with a sharp knife. Salt and pepper the fillets, and sprinkle them with a teaspoon of chopped thyme.
Using a knife, form every potato lengthwise using slicing off the rounded outer flesh to shape 4 rectangular slices (do not cut off the tips of the potatoes). Using a vegetable slicer or mandolin, cut each potato lengthwise into very skinny, lengthy slices. Each potato ought to yield approximately sixteen slices (eight slices are needed to wrap 1 fish fillet). Do not rinse the potato slices as their starch will assist the wrapped slices to stick together. Toss the potato slices in 1 tablespoon of melted butter, and add a pinch of salt.
Place a 10-inch square piece of parchment paper on the counter. Choose eight potato slices of approximately the same length. Place a fillet of fish horizontally on the pinnacle of the parchment paper so you can healthy the length of the potato wrap to the length of the fish. Place the primary slice of potato perpendicular to the fish, starting on the left facet. Place a 2d slice overlapping the first one by way of approximately three/8 inch from the left aspect.
Continue overlapping the potato slices till you have got blanketed a place equal to the length of the fillet of fish. Center the fish horizontally inside the center of the potato wrap, and fold the rims of the potatoes over the fish to enclose it entirely. Repeat the identical system for the remaining fillets and refrigerate.
For the Leeks:
Melt the butter in a pan over medium heat. Add the leeks and sweat until tender, approximately four minutes. Salt and pepper to taste. Keep warm on the facet.
For the Sauce:
Heat the oil in a pot over high heat. Add the preserved sea bass bones, shallots, mushrooms, and thyme sprigs, and roast for eight to ten minutes while stirring often. Add the fowl inventory, bring to a boil, and prepare dinner till completely reduced.
Add Pinot Noir, bring to a boil, and decrease by 1/2. Remove and discard the fish bones with a mesh skimmer. Reduce the sauce to 2 tablespoons. Add heavy cream, stir, and bring to a boil over low heat. Whip in butter, sugar, salt, and pepper to flavor. Strain the sauce with the best mesh strainer, and preserve the heat on the side. (If the sauce is just too thick, upload a little water to thin it.)
To prepare dinner the paupiette of sea bass, preheat the oven to 425 ranges F. Melt the last 2 tablespoons of butter in a big nonstick pan over excessive warmth. Add the paupiettes of sea bass, and sauté until golden brown, about three to five minutes on every facet. If the fish is very thick, finish cooking in the oven for four to five minutes.
