Luxury Experience Created by: Debra C. Argen Chef Ben Zwicker Recipe - TBar Steak and Lounge, New York, NY, USA

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1 Chef Ben Zwicker Recipe - TBar Steak and Lounge, New York, NY, USA Executive Chef Ben Zwickerof TBar Steak & Lounge located on the Upper East Side of Manhattan in New York City, New York graciously shares a delicious "taste" of the upscale, chic restaurant with his recipes for Tuna Tartare, Seared Octopus Salad, andbanana Mille-Feuille to tempt your palate into making a trip to New York City to personally experience the restaurant. We had a wonderful dinner at TBar Steak & Lounge on October 5, 06 and got to know Executive Chef Ben Zwicker's culinary philosophy through his food. Later, he took time from the kitchen to catch up with Luxury Experience to discuss his influences, new favorites at the restaurant, culinary trends, and more. Executive Chef Ben Zwicker honed his culinary craft at the California Culinary Academy followed by stints working at BLUM Enterprises, LLC, Aureole, Petrossian, the Four Seasons Hotel in New York City, and the Mandarin Hotel Group in San Francisco, before joining TBar Steak & Lounge where he clearly shines. Chef Ben Zwicker You went to the California Culinary Academy. What did you major in? Savory, pastry, or both? I studied savory at the culinary school. I have never had the necessary patience for pastry. Who inspired you to become a chef? What type of food? Page of - Print date: 6 December 08 Luxury Experience

2 Cooking with my mother and older sister. We made food from all over the world. What are a few of your favorite items on the T-Bar Steak & Lounge menu? My favorites right now are the Roasted Beets and Endive with Goat Cheese and Pumpkin Seed salad, the Seared Spanish Octopus appetizer with Potatoes, Celery, and Olives, and the Grilled Berkshire Pork Chop with Parsnip, Brussels Sprouts, and Apple Glaze entrée. We had the Seared Spanish Octopus appetizer with Potatoes, Celery, and Olives and it was indeed delicious, a lovely mélange of flavors and textures. Thank you for sharing the recipe with Luxury Experience readers. Every chef has their favorite "to-go" items. What are yours? Bacon, vinegar, and onions. What culinary trend would you like to see on its way out? Soulless, over manipulated food served in too may courses. As a chef, who has most influenced and inspired you throughout your career? TBar owner Tony Fortuna is without a doubt the biggest influence. He has worked with some of the world's best chefs over the last few decades and has a tremendous knowledge of both cuisine and what our customers want. Judy Rogers of Zuni Cafe was another big inspiration for me; simple, clean intense flavors in an atmosphere that was so convivial, welcoming, casual, and elegant all at the same time. When not working in the kitchen, how do you like to spend your time? I have a wonderful 3-year old son whom I love being outdoors with. Executive Chef Ben Zwicker graciously shares three tasty recipes to provide a delectable "taste" of TBar Steak & Lounge until you can personally experience the restaurant. Page of - Print date: 6 December 08 Luxury Experience

3 Chef Ben Zwicker, TBar Steak & Lounge, New York City, NY, USA Menu Tuna Tartare Seared Octopus Salad Banana Mille-Feuille Tuna Tartare Makes 4 appetizer portions or tasting size portions Tuna Tartar Ingredients: Pound Tuna, sushi quality Shallots, minced Chives, chopped Teaspoons Ginger, minced 3 Olive Oil Page 3 of - Print date: 6 December 08 Luxury Experience

4 3 Teaspoons Soy Sauce Teaspoons Sesame Oil 0.5 Teaspoon Shichimi pepper, (Japanese spice mixture) Pinch Cumin Salt and Cayenne, to taste Method: Gently mix ingredients together, as if dressing a salad. Top with slivers of deep fried wonton or spring roll wrappers. Seared Octopus Salad Serves 4-6 Poached Octopus Ingredients: -4 Pound Spanish or Portuguese Octopus Page 4 of - Print date: 6 December 08 Luxury Experience

5 s Dry White Wine Bay Leaf Sprigs Thyme Lemon Teaspoon Chili Flakes Gallon Water Method: Add all ingredients except the octopus to a large pot and bring to a boil. To clean the octopus cut out the eyes with a sharp knife, push out the beak with your thumb and turn the head inside out. Holding the octopus by the head, dunk the legs into the boiling poaching liquid for 0 seconds until the legs start to curl, then rest on a tray until the poaching liquid returns to a boil. Repeat twice more. Lower the poaching liquid to a gentle simmer, add the octopus, cover and cook for 45 minutes to -hour until the octopus is easily pierced with a toothpick or knife tip. Remove and cool. Cut the tentacles from the center and cut the head into slices. Potato Salad Ingredients: 8- Small Potatoes, boiled, quartered Octopus Head, poached, sliced thin 3 Stalks Celery, with leaves, sliced thin Page 5 of - Print date: 6 December 08 Luxury Experience

6 Shallot, sliced thin 4 Sundried Tomatoes, sliced thin 0.5 Olives, Lucques and Niçoise, crushed Olive Oil Fresh Lemon Juice Salt, Pepper, and Crushed Chili Method: Toss the ingredients and season generously with olive oil, lemon juice, salt, pepper and chili. Herb Oil Ingredients: Basil Leaves, blanched, chopped, squeezed dry Parsley Leaves, blanched, chopped, squeezed dry Grapeseed Oil Method; Combine all ingredients in a blender and puree. It is best to infuse the oil overnight and then strain through a coffee filter. To Finish: 8 Octopus Legs, poached Tablespoon Grapeseed Oil Clove Page 6 of - Print date: 6 December 08 Luxury Experience

7 Garlic, chopped Parsley, chopped Pinch Crushed Chili Lemon, cut in half Method: In heavy sauté pan, sear the octopus legs over high heat until crisp on both sides, add a little more oil, and toss with garlic, parsley, chili, and lemon juice. Presentation: Make a mound of salad on each plate, top with octopus, and drizzle with herb oil. Banana Mille-Feuille Serves 8 Coconut Tuiles Ingredients: 0.6 Sugar s Coconut Macaroons Page 7 of - Print date: 6 December 08 Luxury Experience

8 3 Eggs Method: Mix the sugar and the coconut macaroons together, then add the eggs and combine thoroughly. At this point you can put the tuile batter in tightly sealed container and refrigerate for up to five days. To make the tuiles bring the batter to room temperature. Cut out a stencil that is -inches x5-inches from a milk carton, or something of about that weight. Place a Silpat directly on the countertop and place the stencil in one corner, measure teaspoons of tuile batter, and spread it into the stencil with an offset spatula. Repeat until you have the desired number of tuiles (you will need two per order). Pick up the Silpat and place on a half sheet pan and bake for 5 minutes at 75 F, turn once after 7 minutes. If the tuiles are not golden brown after 5 minutes, continue baking for another 3 to 5 minutes. Remove from the oven, and allow to cool. Once cool, remove from the Silpat with the offset spatula; they should come off very easily and set them aside. Once cool they can be kept for or 3 days in the fall, spring, or winter, and about or 3 minutes in the summer. Caramel Sauce Ingredients: Sugar 0.3 Corn Syrup Ounces Butter ( ounces = 4 tablespoons) 0.5 Cream Method: Add the sugar and corn syrup to a saucepan and caramelize over medium high heat. Once caramelized, add the butter, cook briefly until incorporated, remove from the heat and whisk in cream. Once cooled the sauce can be held for 5 days. Gently reheat in a double boiler to serve. Coconut Crème Anglaise Ingredients: Can Page 8 of - Print date: 6 December 08 Luxury Experience

9 Coconut Milk s Cream Cream 0.3 Sugar 6 Egg Yolks Method: In a sauce pan combine the coconut milk and cream and reduce by one-quarter over low heat, 0 to 5 minutes. In a mixing bowl, whisk together the egg yolks and sugar then slowly add the reduced cream and coconut mixture while still quite warm. Return the mixture to the sauce pan and cook gently over quite low heat with a wooden spoon or rubber spatula until the sauce has thickened and coats the back of the wooden spoon, about 5 minutes. Cool the sauce; it will keep refrigerated for 4 days. To Finish: Coconut Tuiles Banana, sliced thin Coconut Crème Anglaise Caramel Sauce Sugar in the Raw Page 9 of - Print date: 6 December 08 Luxury Experience

10 Vanilla Ice Cream Presentation: Form a piece of ice cream to the size and shape of the tuile and freeze until ready to use. Arrange the thinly sliced banana like "fish scales" covering one of the tuiles. Important Note: Make sure that no tuile shows through the banana because it will burn easily. Place the banana covered tuile on a cookie tray or other heatproof dish and sprinkle with the raw sugar and brûlée holding the torch about 6 inches away. Repeat one more time, lightly sprinkling with sugar and brûlée. On the serving plate make a design with the two sauces. Make a sandwich with the plain tuile on the bottom topped with the ice cream and the brûléed banana tuile and place in the center of the plate. Since its opening in 007, TBar Steak & Lounge has attracted Upper East Side locals with its enticing food, comfortable yet upscale attractive ambience, and excellent service. TBar Steak & Lounge TBar Steak & Lounge is open for Lunch Monday through Friday from :30 am until :30 pm, for Brunch on Saturday and Sunday from :30 am until :30 pm, for Dinner Monday through Saturday from 5:00 pm until 0:30 pm, and for Dinner on Sunday from 5:00 pm until 9:30 pm. Read about our dining experience at TBar Steak & Lounge in the Restaurantssection where we provide an in-depth look and "taste" of the restaurant. TBar Steak & Lounge 78 Third Avenue (between 73rd and 74th Streets on the Upper East Side) New York, New York 00 United States Page 0 of - Print date: 6 December 08 Luxury Experience

11 Telephone: Website: Facebook: Follow TBar Steak & Lounge on Facebook: Follow Luxury Experience on Facebook. Follow Luxury Experience on Twitter: October 06. Luxury Experiencewww.LuxuryExperience.com All Rights Reserved. Page of - Print date: 6 December 08 Luxury Experience