|
The Perfect Bite
By Jason Tilmann
Fall is here and it is one of my most favorite times of year. Late summer harvest is in full swing; with corn, pumpkin, apples and all of the root vegetables coming on full strength. And, of course, this time of year represents the spirit of family and the holidays. We here at Triomphe are excited for you to join us this holiday season.
I grew up in Michigan and the holidays were always a showcase of our strong family ties. Big meals, full bellies, lots of laughing-all a recipe for bringing everyone together. This year, in Triomphe, I want to share that recipe with you through our amazing menu and ingredients. Farm-raised organic turkey breast, turkey thighs stuffed with sage stuffing, amazing turkey gravy, and all of the traditional fixings that make the meal so special. My side dishes have been inspired by our family dinners: caramelized brussel sprouts, cranberry compote slow cooked with cinnamon and citrus, acorn squash risotto and sweet potato bisque.
I invite you to come spend the holidays with us at Triomphe. Let us do the work while you sit back and relax, enjoying the dishes prepared by our kitchen family. I am proud to share this recipe with you and hope that it gives you the same great feel of home and family that it gives me.
Thanksgiving Recipe
Mom’s Custard Pie
Serves 6
5 eggs
¾ cup Granulated Sugar
2 ½ cups Whole Milk
1 tsp Vanilla Extract
½ tsp Ground Nutmeg
Pinch of Salt
1 Ready to Bake Pie Crust
Method:
Pre heat oven to 350 degrees
Mix all the ingredients in a large mixing bowl
Pour into pie crust and bake for about 1 hour (or until the custard has set)
Set on the counter to reach room temperature (about 1 hour)
Place in refrigerator until completely cool
Serve with whipped cream and fresh berries as a garnish
Thanksgiving at Triomphe
In case you are in the area viewing for the Macy’s Thanksgiving Day Parade, stop by and visit us for breakfast, from 7am to 10:30am
If you are seeking a refuge from the crowds, we are open for dinner from 2pm-8pm. Serving a traditional Thanksgiving meal, as well as some of Chef Tilmann’s reimagined favorites; we will have something for even the most discerning of guests.
Reservations are available at (212) 453-4233 or on our website http://www.triomphe-newyork.com/ Take a sneak peak at our holiday offerings at http://www.triomphe-newyork.com/menus/
|
Picking the Perfect Holiday Wine
With Thanksgiving quickly approaching, there is no better time to start planning your Thanksgiving dinner menu and selecting wines to complement the feast. The big question - which wines to go with the variety of tastes, textures and aromas that uniquely present themselves on Thanksgiving Day? The choice is entirely up to you, but here are some options to get you started.
Riesling: A white wine that may either be bone dry or fairly sweet, excellent with any dishes that are spicy, salty or sweet. Whether from Alsace, Germany or Washington – Riesling wines are a top pick white wine for pairing with Thanksgiving dinner. Riesling’s innate flavors of apple, apricot, honey and its clarifying acidity give it a significant pairing edge with the likes of sweet potatoes, turkey meat and spice-laden or herb-filled stuffing.
Gewurztraminer: This white wine tends to have the aromatic gusto and spicy palate appeal that give it a solid standing with turkey and gravy, bringing out the best in both. Gewurztraminer offers a delicious white wine option for Thanksgiving Day.
Pinot Noir: This red wine is a traditional favorite for Thanksgiving. Pinot Noir’s subtle earthy undertones and often mushroom inspired flavors surround the fruit features of the wine and tend to show well with the traditional flavors of turkey and stuffing.
Zinfandel: A fuller bodied red wine that ups the intensity from a Pinot Noir, but still maintains a balancing effect on many traditional Thanksgiving side dishes. This would be a great wine pick for those looking for a heartier red wine with the capacity to accommodate spice, bitter and sweet flavor profiles.
|
|
Meet the Staff
Theo Lieberman, Head Bartender, Lantern’s Keep
Theo Lieberman has had the honor of working at some of the best bars in New York City, training under Meaghan Dorman, Sasha Petraske, Michael McIlroy and Sam Ross. He has held the head bartender position at Lantern’s Keep in the Iroquois Hotel since it’s opening in April 2011. Currently, Theo shares his time between Lantern’s Keep and Milk and Honey. Having been a finalist in both the 2011 Cocktail World Cup and 2011 Canton Bartender of the Year, Theo strives to advance cocktails while keeping execution and simplicity his main focus. He has a keen interest in the history of cocktails and spirits, and strives to present a piece of history in each drink he serves. Theo is committed to working in establishments that focus on quality and professionalism while promoting a deep respect for spirits and cocktails.
|
|
Theo’s Thanksgiving Cocktail
Wildest Redhead (circa 2010, New York City)
Ice
¾ ounce fresh lemon juice
½ ounce honey
¼ ounce St. Elizabeth Allspice Dram
1½ ounces blended Scotch
¼ ounce Cherry Heering
In a cocktail shaker filled with ice, combine the lemon juice, honey, dram and Scotch and shake vigorously. Drizzle the Cherry Heering over ice (ideally one large cube) in a rocks glass and then strain the cocktail into the glass. Serve.
Please note, in observation of the Thanksgiving holiday, Lantern’s Keep will be closed. Be prepared to stop in for a cocktail after a long day of shopping on Black Friday!
|
