June Earth to Table Dinner with Chef Ed Brown

Saturday June 5, 2010 6:30pm

Appetizers

Toy Box Tomato Salad, Tomato H2O, Rainbow Basil Mix

Outrageous & Red Rose Romaine Caesar Salad, Crispy Oyster Croutons

Fresh Herb Pasta, English Peas, Fiddlehead Ferns and Tom Thumb Lettuce

Jumbo Green Asparagus and Braised Morels with Soft Boiled Hen Eggs, Ruby Crystal Lettuce

Entrees

Braised Brown Eye Peas with Smoked Pork Belly, Bowtie Arugula

Slow Roasted Organic Lemon Chicken

Chef’s Garden Earth to Table Vegetables

Roasted Dragon & Cobalt Carrots and Artichokes Barigoule

Potato Salad, Tomato Confit, Chive Blossom, Onion, and Parmesan

Roasted Cauliflower, Capers, Shallots and Herbs, Pearl-stemmed Gold & Green Spinach

Dessert

Chocolate Banana-Cream Cake, Anise Hyssop

 

$55 per person plus tax and gratuity

http://www.empirehotelnyc.com/eat-cc.php 

About Chef Ed Brown

A graduate of the Culinary Institute of America, Brown has been sharpening his culinary prowess in kitchens across the world for more than 25 years, over which time he has fine-tuned his passion and knowledge for all things seafood related.

After graduating from the CIA in 1983, Ed joined New York’s Le Parker Meridian as sous chef at its three-star Maurice Restaurant where he worked beside Chef Christian Delouvrier and Chef/Maitre Cuisinier Alain Senderens.  Two years later, he traveled with Senderens to Paris to work at the famous Michelin three-star Lucas Carton as Chef de Partie Tournant.  It was during this time that he was introduced to the cuisines of the world and the variety of techniques that are still evident in the combinations, flavors and simplicity of his cooking style today. 

In 1990, Ed joined the venerable Restaurant Associates (RA) to open Tropica, the organization’s first project in New York’s MetLife building complex, eventually overseeing the culinary programs at all of RA’s restaurants in the building.  After a brief stopover at Judson Grill, Ed returned to the RA family in 1994 to serve at the helm of The Sea Grill. During his 14 years as Executive Chef of The Sea Grill, Esquire magazine called it “one of the best restaurants in the world” and Brown, “perhaps the most impressive talent in his field.”  Ed has earned an impressive collection of stars from The New York Times, 14 in all for such properties as Marie Michelle, Tropica, Judson Grill and The Sea Grill.

Ed’s well-respected status – earned in part from his gentlemanly nature, and from his extensive knowledge of agricultural practices – puts him at the top of his purveyors’ lists and ensures that he is the first person they call when an exciting new ingredient of any kind becomes available.

In 2009 Brown teamed up with restaurateur Jeffrey Chodorow to pave the way for Ed’s Chowder House, a casual yet authentic seafood eatery showcasing the bounty of the East Coast. Brown developed the menu, which features a few of his signature dishes such as the Scallop Ravioli, and has a continued presence both in the kitchen and on the floor to ensure Ed’s Chowder House remains as consistent and delicious as he set out for it to be.

Prior to Ed’s Chowder House, Chef Brown opened eighty one in 2008, fulfilling a lifelong dream of owning his own restaurant – a dream he’d spent years preparing. Having earned himself high acclaim throughout his career, Brown is a master of all things seafood and will undoubtedly have fans of eighty one follow him down the road to his new spot.   During eighty one’s tenure, Brown and his team earned a highly coveted Michelin star.  In March 2010, in light of a tumultuous economy and shifting demands from the neighborhood, Brown made the decision to close the doors to eighty one.

Ed’s star status is not limited to the confines of a restaurant. He also shines in the media world with frequent appearances on NBC’s The TODAY Show and numerous contributions to culinary publications. In addition, Ed authored The Modern Seafood Cook (Clarkson Potter, 1995), a comprehensive look at how to buy, handle and prepare seafood.  He also participated as a contributing author for the new Joy of Cooking (Scribner, 1997), updating its fish and shellfish section, and wrote the forward for celebrated Chef Pierre Franey’s last edition of 60 Minute Gourmet (Clarkson Potter, 2000).