Results tagged “country”

For those New Yorkers not fortunate enough to have snagged U.S. Open tickets (and to nibble on the fancy food options out in Flushing), American Express has set up an alternate viewing and eating spot -- no 7 train necessary.

There was some surprise when Geoffrey Zakarian’s three star restaurant Country (pictured) was shut down by the Department of Health last Friday. But it turns out that fruit flies, mouse droppings and a fly in the Maker’s Mark were the least of its problems – the main infraction was the restaurant’s unapproved sous vide method, which Country utilizes to vacuum-seal raw meat in plastic for slow cooking at low temperatures.

ART: The Museum Mile Festival is taking place this evening, meaning you can lay your eyes on the masterpieces without paying a dime. Amongst the establishments that will open their doors free of charge are The Met, The Guggenheim and the Museum of the City of New York. This is the 30th year of the fest, and they'll be kicking things off with an opening ceremony on the steps of the Cooper Hewitt National Design Museum. On top off all the art, you'll be able to enjoy 23 car-free blocks filled with music and other entertainment, as well as art-in-the street.

      

Ever since he started buying whole animals, Willis Loughhead, the new executive chef at Country, has been turning out some top-flight charcuterie, as well several dishes that incorporate offal. Loughhead gets his meat from Fleisher's Grass-fed and Organic Meats in Rhinebeck, N.Y. As you can see here, he’s wasted no time curing meats. Hanging in the wine cellar at Country’s Dining Room are, from left to right, lamb pancetta, pork pancetta, house-cured pigs’s leg prosciutto style, house-cured pig’s leg Serrano-style, Bresaola-style beef tenderloin and lastly imported Serrano with hoof.

A bit of breaking food news: Doug Psaltis has left the Executive Chef position at Country restaurant after three years. Word has it that the 33 year-old chef has parted ways with chef/owner Geoffrey Zakarian to pursue other restaurant plans. While there’s no official word from the chef yet, chances are his next kitchen won’t be doing molecular gastronomy: Psaltis told Metromix in September that “I think we are getting too far away from our...