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FALL INTO WINTER

The Great Escape A G E M AT T E R S

2006/2007

Laurent Tourondel’s Ultimate Weekend

SECRETS FROM A MEAT MASTER

A Seasonal Sensation White Truffle Indulgence T H E G R E AT S T E A K OUT

COOKING THE PERFECT RIBEYE

Plus: CHEF’S BLACK BOOK : FAVORITE FINDS AND TOP KITCHEN TIPS

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B A N C H E T

809 WAS H I N GTO N S T R E E T

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N E W YO R K, NY

T.212.989.1088

F L O W E R S

WWW.BANCHETFLOWERS.COM

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A LETTER FROM THE CHEF

Dear Friends, I can still remember the first meal I ever cooked. I was 10 years old and I prepared an entire dinner for my parents at our home in Montlucon in the Auvergne region of France. On the menu that night: a foie gras terrine, a roast duck in peppercorn sauce, and for dessert, a Peach Charlotte. What I remember most clearly is the sense of great satisfaction I felt watching them clean their plates. My father swiftly organized a job for me in the kitchen of a one-star restaurant where I peeled potatoes, cut lemons and cracked eggs. I was 11 at the time and I’ve been in the kitchen ever since. Even though the food I cook now is quite different - modern American with a touch of French flair, the satisfaction of seeing your empty plates still thrills me. What I am most passionate about is the experience you have when you dine at a BLT restaurant. You can eat here five times a week, and create your very own menu, mixing and matching entrees with sauces and savoring different seasonal side dishes from our blackboard which changes daily. At BLT, we encourage you to share. I believe the key to a successful restaurant is continuity. Nothing is more important than consistency and quality. This is what I fight for every day: to serve you top quality seasonal products prepared in such a way that their own magnificent flavors are released and experienced. Our latest serving, BLT Living Magazine, offers you a new way to experience the flavors of BLT. My partners, Jimmy Haber, Keith Treyball and I welcome you to the premier edition. We take you behind the scenes with in-depth features, delicious recipes to try at home and other juicy tidbits for your enjoyment. Our big news is the launch of three new BLT restaurants. This fall, BLT Steak opens in Washington DC and in Puerto Rico. In the spring, BLT Market opens its doors at the Ritz-Carlton Hotel in New York. As BLT goes global, you can expect the same standards of excellence that defined your dining experience today! I look forward to seeing you clean your plates again soon. Bon appetit! Laurent Tourondel Executive Chef

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Laurent Tourondel

THE HEART OF A CHEF

F r e n c h F l air, American Steakhouse

It’s a Friday afternoon

at BLT Prime in Gramercy Park; the autumn sun is streaming in onto designer

Michael Bagley’s luxurious ebony tables and suede banquettes as the staff bustles around preparing for a 5:30 PM opening. The popularity of BLT Prime, the newest of Executive Chef Laurent Tourondel’s three Manhattan restaurants, (following BLT Steak and BLT Fish), is testimony that New Yorkers just can’t get enough of the BLT experience.

With a watchful eye over the proceedings, Chef Tourondel shares his philosophy. “Eating at a BLT restaurant is not just about having a great meal, it’s about having an incredible experience.” Tourondel is a self-proclaimed perfectionist, a trait that in this industry is prized above all others. There is nothing he is more particular about than quality. He ardently believes that finding the right products and using exact techniques to prepare them is the only formula for success. From the delights of his mother’s French country cuisine where his passion for cooking was ignited, through culinary school in his hometown of Montlucon, France and into the kitchens of some of the world’s most renowned chefs (Troisgros, Robuchon, Maximin), Tourondel immersed himself in his métier, cultivating his burgeoning talent and mastering his craft. In the US, his classical French training, his refined palate and his openness to experimentation soon brought accolades. As Executive Chef of Claude Troisgros’s C.T. in New York he received 3 stars from Ruth Reichl. During his tenure at the Palace Court Restaurant, Caesar’s Palace, Las Vegas he was named Food and Wine’s Best New Chef of 1998. In 1999 he was lured back to New York to commandeer the kitchen at Cello, which received 3 stars from the New York Times, firmly establishing the already illustrious chef as a tour de force in New York dining circles.

Tourondel set about changing the traditional approach to steakhouse dining. By improving the quality of the food and service, he could elevate the entire experience. “It is my take on the American steakhouse, with a twist, an injection of French flair.” A pot au feu or a pâté may appear on the menu but these are just highlights to food that remains distinctly modern American. The atmosphere is more inviting and definitely less macho than a traditional steakhouse. And most importantly, he reiterates, “It’s not fussy eating. There are no linen tablecloths here.” The signature BLT blackboard menu, which changes daily, carries the list of seasonal dishes and sides. “You create your own menu every time you come. Food is placed side by side and patrons serve themselves and share dishes. It’s casual and convivial, which is how I love to eat. It reflects my style.” New Yorkers love it too. BLT Steak received 2 stars from the New York Times, 3 stars from Crain’s and was named one of Esquire’s Best New Restaurants of 2004. BLT Fish followed based on the same concept. Downstairs, it’s a casual fish shack with a raw bar. The more elaborate upstairs dining room has a retractable skylight ceiling, which allows dining under the stars. Hot on the heels of more unanimous praise, came BLT Prime, with its impressive glassed-in dry aging room – a true destination for steak lovers.

After 20 years in fine dining, and with the success of Cello under his belt, Tourondel was ready to try his hand at something a little different. “The idea of a steakhouse was very appealing to me. There is no such thing in France,” says Tourondel, who would love to take the BLT concept to Europe in the future. “I envisioned an intimate restaurant where meat, fish and poultry take center stage, and where the focus is on simple food, skillfully prepared.” Expressing his deep love of American food, the BLT concept was born.

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Seasonality is of course a crucial component in his ingredient driven cuisine and also a rich source of inspiration for him. “The fall heralds the need for more substantial, heartier dishes to warm body and soul,” he explains. “I enjoy preparing richer foods with creamier textures, like risotto or potatoes. And of course it’s truffle season, my favorite!” An adventurer by nature, Tourondel has always found inspiration on trips around the globe. “Travel inspires me to try new things, to introduce new flavors.” He is known to incorporate touches of the exotic in his menus. After a trip to Argentina, a chimichurri was served as a side dish. His most recent vacation to Thailand yielded the appearance of a red curry sauce on the BLT Fish menu. Has his culinary wanderlust led to any strange taste adventures? “I tried turtle soup in the Cote D’Ivoire which was gamey, quite tasty actually. In Kazakhstan, I was served a goblet of warm horse blood.” Judging by the expression on his face, this item won’t be showing up on any BLT menu soon. His next trip? He’s yearning to go to India for a complete culinary immersion. Chef Tourondel has cooked for royalty (Queen Elizabeth II), world leaders (notably Bill Clinton) and a line up of Hollywood’s finest who pass nightly through the doors of his Manhattan restaurants. But he has yet to cook for his admired icon Mohammed Ali. “He’s a living legend, the greatest of all time. I’d like to serve the world champion a hearty dish like my braised short ribs in red wine.” As a young chef, Tourondel was known for his kitchen antics. One morning, he was clowning around with a huge knife in his hand, his toque starched, pillows stuffed in his jacket, impersonating legendary French chef Edouard Nignon. “Everyone was clapping and laughing,” he recalls. “Then Chef (Pierre Troisgros) walked in. ‘What are you doing?’ he bellowed. He thought I was imitating him.” The event earned Tourondel the nickname Nignon, which to this day has stuck. His kitchen persona has become decidedly less casual over the years. Tourondel is thankful to Troisgros, his great mentor, for teaching him discipline. “There is a formality in the kitchen, rules that have to be followed.” “I’m not a very patient person,” he admits. “If I need it I need it now and not tomorrow. In the kitchen I’m the same way. If I want a new soup on the menu because it’s cold outside, we’re going to make it now. That’s how I’m most effective, responding to the immediate.” Currently Tourondel is cooking up some very exciting new concepts that will realize his vision of expanding the BLT brand worldwide. “I live very much in the present moment. And in the future,” he smiles, clearly thinking ahead.

In His Own Words FIRST FOOD MEMORY: A potato pie made by my grandmother and rhubarb poached in syrup. CURRENT CONDIMENT OBSESSION: Sambal sauce, the Indonesian sauce made from chili peppers. I carry it around with me everywhere. And Tabasco. WHAT IS NO GOOD MEAL COMPLETE WITHOUT? Dessert. I have to have dessert. At lunch today I ordered three. I’m just a sweet guy! I started my career as a pastry chef and love to design the desserts in my restaurants. It’s a passion of mine. It gives me the opportunity to be really creative. PERFECT FALL DESSERT? Apple pie, or cranberry and pear. Of course, pumpkin pie is always wonderful. COMFORT FOOD: Besides BLT food? Pizza. I make my own crust. I’m obsessed with it. I add raw tomatoes, garlic, fresh oregano, a mixture of fresh mozzarella and fontina cheese and a dash of pesto. Sometimes, some arugula and proscuitto. BEST RESTAURANT OUTSIDE OF THE US: Brasserie Lipp in the St.Germaine des Pres, Paris. They are famous for their charcuterie. I always order the andouillettes frites. A French delicacy, these are chitterling sausages, made from pigs’ colon and stomach. GUILTY PLEASURES: EBay! I collect vintage water skis, beautiful lacquered antique wood skis. They look great on my wall. I keep finding more on EBay and buying them. I have six pairs coming in today! YOUR LAST MEAL ON EARTH: My mom’s Beef Bourguignon. No one can make this dish the way she does. She gets potatoes from the garden 5 meters from her kitchen, the beef is from the local butcher who has half a cow to sell, the mushrooms my dad has foraged for, and she puts it all in a pressure cooker with wonderful country wine. It’s to die for! TREASURED COOKBOOK: A first edition of The Physiology of Taste by Brillat-Savarin (1825) bought on street in Moscow for 25 kopek, now worth considerably more! PREFERRED MODE OF TRANSPORT: I have a Vespa right now. I’ve been riding motorcycles for the last 30 years. CHRISTMAS WISH LIST: An Aston Martin DB6!

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On Mohammed Ali:

“I’d like to serve the world champion a hearty dish like my braised short ribs in red wine.”

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WINE

Peeling Back the Label

One of New York’s Top Sommeliers Uncorked

When you ask Fred Dexheimer, BLT’s Beverage Director to talk about wine, he smiles, “We could be here all day!” His passion and knowledge of all things oenological belie his youth. At 29, at the top of his game, he’s come along way from the first bottle of wine he served at a restaurant in Vermont. “I not only butchered the name, a Louis Jadot Beaujolais Villages but there were bits of cork all over the floor,” he recalls. After a friend returned from the lucrative summer season in Nantucket, Fred immersed himself in the world of wine. Only 20 at the time, he couldn’t buy wine. “I’d call friends who were older and say ‘Hey, I saw this bottle of Mondavi Cab or this Jacob’s Creek Australian Shiraz, could you buy that for me so I can taste it?”’ In Nantucket the following summer Fred was assistant sommelier at The White Elephant by night and managed the cellar at Wauwinet by day, under early mentor Craig Hannah. He also worked the season in Vermont and Jackson Hole, Wyoming, where he was discovered by NY sommelier Jean-Luc Le Du. At 23, he headed east, thirsty for knowledge and experience. The restaurants he has worked in read like a whistle stop tour of New York’s finest: Daniel (under Le Du), Gramercy Tavern (under Paul Grieco, another mentor), Cello (where he met Tourondel who was the executive chef ), L’Impero (with Chris Cannon), and Jean-Georges, 66 and Spice Market (with Chuck Simeon). Then Tourondel offered him the opportunity to open BLT Steak. “I thought he was crazy. Here was this excellent fish chef opening a steak house. Thankfully I came to my senses and said yes.” His philosophy at BLT is what drives him. “With the a la Carte service and the encouraged sharing of sauces and sides, it’s more about finding the right wine for the table than the perfect pairing for each dish, a wine that suits the personality of the guests and the kind of experience they’re after. Something comfortable or maybe something more fun and interesting and unknown.”

In His Own Words FOR THE ADVENTUROUS: Try Lagrein from Alto Adige region in Northern Italy. It’s a black inky grape. From Germany, there are some great Pinot varietals. Look out for Weissburgunder and Spatburgunder on the BLT Fish list. MOST MEMORABLE WINE: 1950 Lafleur. ‘47 is considered a far better vintage but that ’50 was slamming! OBSCURE VINTAGES: I like the underdog. In the harder years, the wines are more interesting. It’s the struggle – the best wines have to struggle with climatic conditions, with topography. Just like people, the more interesting ones have struggled. ARE THERE ANY CARDINAL SINS WHEN IT COMES TO WINE? None. If you pay for something you should do whatever you like with it. I believe the wine should be served at its correct temperature. But if you want to throw ice cubes in your red wine, I’ll get over it! FALL COCKTAIL RECOMMENDATION: The Concord Swizzler: Concord grapes, grape vodka and cognac. HANGOVER CURE: Advil, lots of water, greasy food and a beer! GUILTY PLEASURES: Champagne. It’s refreshing and matches a myriad of dishes. There’s nothing like glass of Paul Goerg with Chef’s duck liver paté. Sublime!

Fred has trained the 3 sommeliers who are on the floor at BLT outposts every night, imparting the excitement and knowledge gleaned from their mentor. “I still do all the lists and I’m on the floor somewhere every night.” No doubt encouraging patrons to try something unusual that he’s impassioned about!

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11/13/06

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Page 1

Add a star to your rating.

Because every ingredient is crucial when it comes to great dishes, top chefs have been adding FIJI Water to the kitchens of their restaurants. Since FIJI comes from an unspoiled, virgin ecosystem, and is drawn from a preserved and protected aquifer, it has a smooth taste and soft feel that is simply unparalleled. Which naturally makes it a perfect starting ingredient. Natural Artesian Water

www.fijiwater.com 1.888.426.3454 Š 2006 FIJI Water Company LLC. All rights reserved.

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Project: Borromeo / Star Rating Live: 7.875" x 10.375" None

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SEASONAL INGREDIENTS

Fall’s Fresh Shave white truf f les

Rich in MYTHICAL history and deeply aromatic, truffles are a SENSATIONAL fall ingredient that can be found at all BLTs. White truffles, in particular, are only in season from September to December. “I love working with truffles,” exclaims Chef Laurent Tourondel. “Because they are actually never cooked, they retain a naturally delicate yet BOLD flavoring.”

Tasting truffles at BLT: Mushroom Risotto with Shaved White Truffles A perfectly cooked, slightly crunchy and creamy combination of wild porcinis and shaved truffles that permeates the senses. Croque Monsieur with Shaved White Truffles A decadent twist on a classic standby. Golden-brown and bubbling, topped off to perfection with shaved white truffles. Sunchoke Soup with Truffle Velouté The ideal soup of the season, pairing the smooth nutty flavors of the sunchoke with the elusive earthy and woody scents of the white truffle.

TRUFFLE TREASURE-CHEST

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WHEN IN SEASON:

TRUFFLE TASTE ALL YEAR ROUND:

Find these DIAMONDS OF THE CULINARY WORLD at Dean & Deluca. Purchase by the ounce. www.deandeluca.com 560 Broadway or 1150 Madison Ave. New York, NY 10012 New York, NY 10028

Il Tartufato Bianco-White Truffle Oil

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An infusion of extra virgin olive oil and EARTHY, PEPPERY truffle extract. See www.gourmetoil.com for details.

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All Day Decadence : From dawn to dusk, every

meal can be rich with FRAGRANT TRUFFLE FLAVORS.

BREAKFAST

LUXURIOUS LIGHT LUNCH

Place truffles in an airtight jar with a few eggs. Keep in the

Truffles pair perfectly with simpler foods. Shave over

refrigerator overnight. Scramble eggs in the morning and

a Mâche salad with vegetables and taste the three-

serve with crème fraiche and chives.

dimensional flavor.

DINNER

Spaghettini with Shaved White Truffles Serves 6 CHICKEN JUS

SAUCE & PASTA

5 lb chicken wings

1 tablespoon unsalted butter

1 cup shallots, sliced

2 tablespoons finely chopped shallots

10 black peppercorns, crushed 2 tablespoons canola oil 5 sprigs thyme 1 cup white wine 2 cans (14oz each) Chicken Broth, reduced salt

Prepare Jus: In a large, round sauce pot, heat the oil until hot. Add the chicken wings and slowly cook over medium heat until golden brown. Add the shallots, peppercorns and thyme and cook until the shallots are soft. Deglaze with white wine and reduce until nearly dry. Add the chicken stock and continue cooking at a gentle simmer until the sauce coats the back of a spoon, approximately 30 minutes. Season with salt and pepper and strain through a fine mesh sieve. Yields 3/4 cup.

6 tablespoons vermouth 6 tablespoons white wine 1 cup heavy cream 4 tablespoons chicken jus 1 lb thin spaghetti 1/2 ounce white truffle Cook Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook 5 to 6 minutes, until al dente. Drain and add to the cream sauce. Toss the spaghetti until thoroughly coated in the sauce. To Serve: Divide pasta evenly among 6 warm plates. Drizzle the cream sauce over the pasta, and then drizzle extra chicken jus around the plate. Shave the white truffles over the pasta and serve immediately.

Make the Sauce: Melt the butter in a medium sauce pot. Add the shallots and sweat until soft, with no color. Add the white wine and vermouth and cook for 3 minutes until the liquid is mostly reduced. Add the cream and chicken jus and continue cooking until the cream is reduced by half.

CHEF’S TIP : Always best freshly shaved onto dishes immediately before serving. FALL INTO WINTER

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SIGNATURE DISH

The Great Steak Out Cooking the Perfect Ribe ye

Bone In Ribeye Steaks with Roasted Marrow Serves 6

6 Bone In Ribeye Steaks, 16oz each 6 tablespoon unsalted butter, softened Sea Salt Freshly ground black pepper 6 Marrow Bones, 1 1/2 to 2 inches each (soaked in cold water for 2 hours) 2 Bay Leaves 6 sprigs Thyme 1 teaspoon whole black peppercorns 1 cup of water (or enough to cover the bottom of the roasting pan) 1 tablespoon olive oil Preheat the oven to 400°F. Roast the bones: Remove the bones from water and using a paring knife, trim the bone of any excess sinew. Season them with salt and pepper and place in shallow roasting pan with bay leaves, thyme, peppercorns, water and oil. Cover with aluminum foil and bake for 20 to 30 minutes until the center or marrow and soft and warm. Season the Steak: Brush the softened butter on the steaks and season both sides with salt and pepper.

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Grill the Steak: To cook the steak, sear on a hot grill for 5 minutes, turn over and cook for another 4-5 for medium rare. To check for doneness, insert an instant reading thermometer in the thickest part of the meat. The temperature reading should be 130 to 135°F for medium rare.

WINE SUGGESTION

To Serve: Transfer the steak to a cutting board and allow to rest for 10 minutes. Serve the steaks with the marrow bones on the side.

A spicy and smoky Syrah with aromas of black cherries, sweet

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Syrah Cuvee D’Honneur, Neyers, 2002 Carneros, California. spices like cinnamon and nutmeg, and black pepper.

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BUTCHER’S BLOCK

Marc Sarrazin is President of DeBragga and Spitler, fine purveyors of quality meat since the 1920’s. Sarrazin succeeded his father, a French-born butcher turned businessman, who retired in 1992. Under Sarrazin fils, the highly regarded company continues to prosper. Ten delivery trucks constantly carry meats, poultry, provisions and game to the finest hotels, clubs and restaurants in the New York City metropolitan area. Shipments go by air and sea to the best resorts in Bermuda and the Caribbean. DeBragga and Spitler are proud to supply BLT Steak.

Age Matters

Secrets from a Mea t Master

On top quality cuts:

On Kobe Beef:

Laurent is a big believer in top quality products. So are we. He uses USDA Prime and certified Angus beef. We source the products that suit his needs. Once we find it, it goes through a dry age process before we sell it to him. At BLT Prime they do their own dry aging. I helped set up the room for him.

Kobe is a region in Japan where cattle from the Waygu breed are raised and fed for a certain number of days to produce a very high marbling score. This gives the meat a rich concentrated flavor.

On the dry aging process: Dry aging is the act of shrinking the product and removing its moisture. By doing that you intensify the protein and lipid flavor in the product, which gives it that nutty, gamey quality people love. When you dry age you have to use meat that has enough marbling in it, which refers to the fat in the muscle. If there’s not enough marbling you end up with a piece of meat that has the dry aged flavor but not a lot of juiciness to it. The key is to have the right quality product aged the right way. Laurent is very fussy about this and I don’t blame him. Good quality is the key to his success, and ours.

We sell American Kobe or Kobe-style beef. It’s the right animal, the Waygu breed, raised in a similar manner, fed the same way, treated similarly, although they are not fed beer, or massaged with sake as they are in Japan. It’s a close approximation, more so than regular USDA Prime. It’s a great alternative. It diversifies the menu and allows chefs to offer their customers something different. Our sources are very wide. We buy from a packer in Alaska, from Pennsylvania and from as far afield as Australia.

Quality guaranteed: Laurent is a great chef and his BLT concept is brilliant. He never gives up the quality end of it, and neither do we. We make sure Laurent can be very proud to serve our meat.

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TRAVEL

Pack Your Bags

FOR A GREAT ESCAPE

The island paradise of PUERTO RICO has become Chef Laurent Tourondel’s great escape! From take-off to touchdown, he has the 3-day round-trip down to a science.

GETTING THERE IN A BREEZE “I like to fly direct to San Juan on the early morning flight,” Laurent explains. “That way I avoid the traffic on the way to JFK and I get to Puerto Rico early enough to enjoy the whole afternoon.” Airline of choice: Jet Blue Airways. “I like the design of the airline, with its great, comfortable leather seats and a fair amount of leg-room.” His guilty pleasure on-board: “TV!” he laughs. “The real reason I love this airline is because I get to watch TV, which is something I NEVER have the time to do!”

STAY IN LUXURY Best hotel: “The Ritz Carlton-of course! The service is impeccable and if you need yet another reason to stay there, they have this great new restaurant opening up at the end of November. I think it’s called BLT STEAK!”

ADVENTURE OUT “So much to do,” Laurent sighs. His favorites, though, include taking a boat up and along the rainforest and shore fishing. “I love fishing and being out in the open waters. I definitely try to go every time I’m in Puerto Rico.”

EAT LIKE A LOCAL Home Cooking For local flavors, Laurent’s favorite eats are found at Metropol, a constantly packed place for the best of Puerto Rican and Cuban cuisine: chuletas (pork chops), churrasco (skirt steak), and the pollo frito (fried chicken). Laurent admits to a soft spot for the rice and beans, and the maduros, or sweet fried plantains. “If you have enough room left to squeeze in dessert, then indulge in the Tres Leches Flan (three milk custard). I would love to have the recipe!”

Diamond in the Rough Another local gem? La Casita Blanca: a rough and tumble restaurant with the best Machuca with Churrasco. “This is a dish of plantains mashed with onions and garlic and sometimes pork. Then the whole thing is topped with a great cut of beef that has been marinated with tropical fruits like mango and pineapple.”

A la Carte “And don’t miss the great culinary treat of walking around Old San Juan to sample skewers of chicken and pork from the street vendors.” Laurent also divulges his favorite local ingredient: “You mean aside from the Rum?” he jokes. “Probably the plantains since they can be used in both savory and sweet dishes. I like to sauté them in rum and brown sugar for dessert.”

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��� New York 663 Fifth Avenue 212.421.4488 Beverly Hills Chicago Boston Bal Harbour South Coast Plaza Las Vegas Vancouver zegna.com FALL INTO WINTER

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WHY I LOVE THIS PLACE

ROBERT SIEGEL, Chairman and CEO of Lacoste USA, has been a regular at BLT Steak since it opened.

What are you reading? 1968 in America by Charles Kaiser. A great non-fiction read.

On your ipod: U2 is uplifting, Jon Mayer when I feel mellow and a little Dave Matthews.

Last vacation? Nevis in the Caribbean.

If you could treat anyone to a BLT Steak

Regular order: I love the steak. Sirloin is my preferred cut. But I do have to watch my red meat intake so usually I get the grilled tuna, which is always cooked to perfection. Then I eat the leftover steak off everyone else’s plates!

dinner who would it be?

What’s your poison?

Besides the food? Well, the service level is outstanding. Ian (Medwin) has been the host since it opened and he’s delightful. I enjoy the whole experience of it.

Grey Goose on the rocks to start and then I switch to a Bordeaux.

Do you leave room for dessert? I love dessert but I’m usually too full after all these delicious goodies. Have you tasted the popovers? They’re the size of cantaloupes and they arrive buttered and piping hot and melt in your mouth! Irresistible!

Bono. I really admire him giving back while always remaining true to his music.

What keeps you coming back to BLT Steak?

And so do my clients and customers. My French colleagues especially love everything about it: the atmosphere, the French touches on menu and the abundance of amazing food!

WHERE THE STARS COME OUT TO DINE

Steven Spielberg

Susan Sarandon

Andre Agassi

Chris Noth

Bobby Flay

Braised Short Ribs

A Lobster Roll in the Shack

Uma Thurman

Stone Phillips

Stephanie March

Lucy Liu

Roger Federer

Kelis & Nas

Michael Kors

Crispy Red Snapper with Risotto

Jimmy Fallon

Nate Berkus

Ben Stiller &

Chip & Pepper Foster

Liza Minnelli Soft Shell Crab appetizer and Dover Sole entrée

Tom Hanks Rib Eye (Recipe on page 12)

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Bridget Monaghan Pink Snapper with Grilled Asparagus

Christine Taylor Eva Mendez

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Black Book

Laurent Tourondel’s Tips for Dining, Shopping and Cooking in NYC

BEST $10 MEALS IN NYC La Fonda Boricua 106th between 3rd and Lex

Kitchenware

FOR PORK, RICE AND BEANS

Sur La Table

Republic

75 Spring Street

CURRY DUCK NOODLES OR THE GRILLED PORK CHOP WITH BROKEN RICE

Chef Tourondel occasionally makes in store appearances here in

Saigon Grill

next tasting or book signing of his latest cookbook “Go Fish.”

Multiple locations

GO FISH: Fresh Ideas for American Seafood by Laurent Tourondel and Andrew Friedman John Wiley and Sons Inc, 2004.

37 Union Square

PHO SOUP & GREEN PAPAYA SALAD

conjunction with his favorite Staub Cookware. Look out for his

KITCHEN TIPS

Instead of lemon, SQUEEZE a little ginger juice over a simple tomato salad for flavor. To chop garlic without getting its strong scent on your chopping board, WRAP IT IN PLASTIC and pound it with a knife.

Even if a recipe calls for tomatoes to be peeled, I never do. I throw them into sauces, peel and all.

LIFE’S TOO SHORT TO PEEL TOMATOES!

MOST EXTRAVAGANT MEAL

DIVINELY DECADENT

Masa

La Maison du Chocolat

10 Columbus Circle “It’s such an experience to watch chef Masa Takayama

1018 Madison Ave and Rockefeller Center

work. Here nothing is mediocre. It’s calculated,

“Try their Roches. They’re balls of milk

meticulous, flavorful. He takes traditional Japanese

chocolate praline – to die for!”

cuisine to new heights. Unbelievable and brilliant!” KNIVES OF CHOICE

Misono “These great Japanese carbon steel knives last a lifetime!” Available at www.jbprince.com

Best Market

The Vinegar Factory 431 East 91st Street “They dry age their meat on the premises. I can also indulge my current obsession: parmesan cheese.” CAN’T LIVE WITHOUT: A HAND BLENDER AND A FOOD PROCESSOR

BEST FRESH PRODUCE: ROADSIDE FARM STALLS IN THE HAMPTONS FALL INTO WINTER

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BLT LOCATIONS

BLT CALENDAR

What’s Happening

BLT Steak 106 East 57th St. New York, NY 10022 Tel: 212.572.7470 www.bltsteak.com Open for Lunch (M–F) and Dinner

2006

2007

BLT Steak DC 1625 Eye Street, NW Washington, DC 20006 Tel: 202.698.8999 Open for Lunch (M–F) and Dinner

NOVEMBER

JANUARY 31 - FEBRUARY 4

BLT GOES GLOBAL with the opening of BLT STEAK in Washington DC & BLT STEAK in Puerto Rico.

Chef Tourondel participates in the BON APPETIT BEAVER CREEK CULINARY CHALLENGE – Held in Colorado’s Vail Valley, the festival features a Master Chef Challenge, a Grand Tasting and a Celebrity Chef Ski Race!

NOVEMBER 23 THANKSGIVING CELEBRATIONS at BLT Steak & BLT Prime.

DECEMBER 31 NEW YEAR’S EVE celebrations at all BLT restaurants.

NOVEMBER 7 BLT BURGER OPENS IN NYC

DON’T MISS! FEBRUARY 22 - FEBRUARY 25 Chef Tourondel will be featured in the SOUTH BEACH WINE AND FOOD FESTIVAL Hosted by the Food Network and Food and Wine magazine, this national, star-studded, four-day weekend destination event showcases the talents of the world’s greatest culinary personalities.

FEBRUARY 27 – MARCH 1 MONTREAL HIGHLIGHTS FESTIVAL This year the Wine and Taste series of the festival will pay tribute to the city of New York. Chef Tourondel joins a delegation of New York chefs whose contribution has helped New York acquire its famous reputation in the gastronomic world.

SPRING 2007 The awaited opening of BLT MARKET at the Ritz-Carlton Hotel, NYC.

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BLT Steak San Juan Ritz Carlton Hotel 6961 Avenue of the Governors Isla Verde Carolina, Puerto Rico 00979

BLT Fish 21 West 17th St. New York, NY 10011 Tel: 212.691.8888 www.bltfish.com Open for Dinner

BLT Prime 111 East 22nd St. New York, NY 10010 Tel: 212.995.8500 www.bltprime.com Open for Dinner

BLT Burger 470 Sixth Avenue New York, NY 10010 Tel: 212.243.8226 Open 7 days a week 11:30am - 11pm

Publisher: Haute Life Press

MAY 2007

Editorial Director: Evyn Block

2ND ANNUAL BLT FISH CRAB FESTIVAL Not to be missed!

Photography: Quentin Bacon, Ellen Silverman, Getty Images

Editor and Writer: Barbara Rubin

Design: BAIRDesign, Inc, Maya Press

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Š 2006 NestlÊ Waters North America Inc.

At finer restaurants in Paris, London, New York and of course, Milan.

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BLT Living F06