Picholine Introduces a New Fall Menu; Chef-Proprietor Terrance Brennan Adds New Tasting Menus and a New Kitchen Brigade
New York, NY, November 19, 2008 --(PR.com)-- Terrance Brennan, Chef-Proprietor of Picholine, a two-Michelin star restaurant, introduces his most inspired fall menu yet, including a new seven-course Game Tasting Menu and a first-ever sixteen-course Chef’s Tasting Menu.
In 2007, Brennan sold Artisanal Premium Cheese, the wholesale and education center he founded in 2001, to refocus attention on his restaurants.
Working with a new kitchen staff that includes Chef de Cuisine Carmine DiGiovanni, who has worked with Chef Brennan since 2003, Chef Brennan is back in the kitchen more energized than ever.
“There’s never been a better time to be cooking,” Brennan said. “We’re applying contemporary techniques to create new flavors and textures while preserving the marriage of ingredients that Picholine is known for.”
The structure of the new multi-course tasting menus uncorks Chef Brennan’s creativity, and treats the diner to a series of innovative bites and presentations. For the Foie Gras “Shabu Shabu” dish, a Sweet and Sour Game Bouillon-- poured tableside-- cooks the raw delicacy, while warm Onion Kimchi is paired with paper-thin slices of Wagyu #10.
Since Picholine’s major renovation in September 2006, Chef Brennan has continued to evolve his contemporary, ingredient-driven French-Mediterranean cuisine with novel interpretations. Wild Scottish Hare served with Ginger Snap Mousse and Glazed Tokyo Turnips, and Chestnut Tagliatelle with Game Bolognaise and White Truffles are both available on the new Game Tasting Menu. The Chef’s Tasting Menu is a feast of delectable dishes such as Sweetbreads with Grape Chutney and Peanut Brittle; Beet Tartare, Caviar and Gribiche; and Maine Lobster served with Fried Vanilla Milk.
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Chef Brennan has also elevated the restaurant’s amuses with creations like Idiazabal Cheese Tempura standing in a tall bed of wheatgrass and served with tiny bowl of Black Olive Honey dipping sauce. A Concord Grape Cloud is cradled in a ceramic spoon and drizzled with a 50-year old balsamic vinegar and sprinkled with Chocolate Salt.
For guests looking for lighter fare, Picholine’s no reservations Cheese and Wine and Bar offers tasting plates, tasting fights, and half-portions of dishes from the dinner menu. This fall’s additions to the bar menu include Torchon of Sweetbreads with Heirloom Beets and Mustard-Caper Emulsion and Nantucket Sea Scallops bathed in a Cauliflower Silk and Grapefruit Grenobloise. After 9 p.m. the bar menu is available in the dining room.
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Picholine is located at 35 W. 64th Street in New York. For dinner reservations or additional information, please visit them online at www.picholinenyc.com or call 212-724-8585. For the past decade, Picholine has been the highest rated Mediterranean restaurant in the New York edition of Zagat Survey. The restaurant received a James Beard Foundation nomination for the country’s Outstanding Restaurant in 2007, and earned two stars in the 2008 and 2009 editions of Michelin Guide New York City.
In 2007, Brennan sold Artisanal Premium Cheese, the wholesale and education center he founded in 2001, to refocus attention on his restaurants.
Working with a new kitchen staff that includes Chef de Cuisine Carmine DiGiovanni, who has worked with Chef Brennan since 2003, Chef Brennan is back in the kitchen more energized than ever.
“There’s never been a better time to be cooking,” Brennan said. “We’re applying contemporary techniques to create new flavors and textures while preserving the marriage of ingredients that Picholine is known for.”
The structure of the new multi-course tasting menus uncorks Chef Brennan’s creativity, and treats the diner to a series of innovative bites and presentations. For the Foie Gras “Shabu Shabu” dish, a Sweet and Sour Game Bouillon-- poured tableside-- cooks the raw delicacy, while warm Onion Kimchi is paired with paper-thin slices of Wagyu #10.
Since Picholine’s major renovation in September 2006, Chef Brennan has continued to evolve his contemporary, ingredient-driven French-Mediterranean cuisine with novel interpretations. Wild Scottish Hare served with Ginger Snap Mousse and Glazed Tokyo Turnips, and Chestnut Tagliatelle with Game Bolognaise and White Truffles are both available on the new Game Tasting Menu. The Chef’s Tasting Menu is a feast of delectable dishes such as Sweetbreads with Grape Chutney and Peanut Brittle; Beet Tartare, Caviar and Gribiche; and Maine Lobster served with Fried Vanilla Milk.
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Chef Brennan has also elevated the restaurant’s amuses with creations like Idiazabal Cheese Tempura standing in a tall bed of wheatgrass and served with tiny bowl of Black Olive Honey dipping sauce. A Concord Grape Cloud is cradled in a ceramic spoon and drizzled with a 50-year old balsamic vinegar and sprinkled with Chocolate Salt.
For guests looking for lighter fare, Picholine’s no reservations Cheese and Wine and Bar offers tasting plates, tasting fights, and half-portions of dishes from the dinner menu. This fall’s additions to the bar menu include Torchon of Sweetbreads with Heirloom Beets and Mustard-Caper Emulsion and Nantucket Sea Scallops bathed in a Cauliflower Silk and Grapefruit Grenobloise. After 9 p.m. the bar menu is available in the dining room.
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Picholine is located at 35 W. 64th Street in New York. For dinner reservations or additional information, please visit them online at www.picholinenyc.com or call 212-724-8585. For the past decade, Picholine has been the highest rated Mediterranean restaurant in the New York edition of Zagat Survey. The restaurant received a James Beard Foundation nomination for the country’s Outstanding Restaurant in 2007, and earned two stars in the 2008 and 2009 editions of Michelin Guide New York City.
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Knight Communications
Wendy Knight
347-924-2812
wendyknight.com
Wendy Knight
347-924-2812
wendyknight.com
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