In this evolving food culture, the restaurant experience has become one of adventure, curiosity, and experience. To that end, we started a workshop series giving insider kitchen access to interested customers at Aureole New York. Calling it the Preshift Workshop, we invite these guests to observe and even participate in the dialogues that shape our menu offerings. By sharing the inspiration behind our dishes, we want our guests to understand how the creative elements come together in our kitchens. But it is also a collaborative experience. In that intimate setting, we are able to learn more about their expectations—what interests them about cuisine and the dining experience.
Collaborations turned out to be a major movement for us in 2019, and the old saying, “You are only as good as the company you keep” was very much on my mind. That’s why our new project, Willow by Charlie Palmer in Rhinebeck, New York, was particularly satisfying for me. Not only because it was a chance for me to return to the richly agricultural Hudson River Valley, as well as hire students from the Culinary Institute of America in nearby Poughkeepsie, but also because the Mirbeau team behind the project knows how to deliver a great experience in a friendly harmonious atmosphere, and it was a pleasure to be involved with like-minded partners.
Another meaningful collaboration for me is of showcasing chefs from our own collective. In November, we gathered in Napa, where each chef chose a recipe from my American Fare cookbook and put their own spin on it, explaining why they made the changes they did to reveal their background and personality. Then we asked sommeliers and managers from the collective to pair those dishes with wines from their restaurant, to demonstrate the reach of our wine lists. You will find those recipes and pairings in this issue, so you can try them out at home with your friends—another rewarding culinary collaboration.
Cheers,
Yes, those are certainly compelling factors. But it’s also because the Hudson River Valley is a truly beautiful place with a strong agricultural heritage. Multigenerational farms are still at work in this region, as well as emergent food artisans and craft distillers. So it’s old and new, which is interesting and exciting.
Chefs from the Charlie Palmer Collective each chose a recipe from the cookbook Charlie Palmer’s American Fare and added their own twist. The event was designed to uncover the many layers of American cuisine in a fun, competitive, and interactive, taste-around style event.
These are the original cookbook recipes with notes from the chefs who featured updated versions. Pairings are provided by a selection of Charlie Palmer Collective sommeliers according to offerings at each of their restaurants.
Ingredients
½ cup olive oil
6 large cloves garlic, sliced
2 onions, chopped
1 leek (with some green part), well washed and chopped
1 carrot, peeled and minced
1 red bell pepper, cored, seeded, and diced
Two 28-oz cans San Marzano tomatoes, cut into pieces, with their juice
1 can canned tomato sauce
2 tbs chopped fresh flat-leaf parsley, plus more for garnish if desired
2 tbs chopped fresh basil leaves
1 tsp dried thyme
1 tsp dried oregano
One 8-oz bottle clam juice
½ cup dry white wine
Salt and pepper
Red pepper flakes
1 lb firm-fleshed fish—such as bass, snapper, or halibut—cut into bite-size pieces
1 to 2 Dungeness crab, cracked into pieces
1 dozen clams
1 lb peeled and deveined shrimp
½ lb scallops
Parsley to garnish
Cioppino: Halibut, Scallop, Clams, Crab, Shrimp, Saffron Tomato Broth, Pernod Air.
Most restaurants open their dining rooms to diners in the early evening after many hours of prep work in the kitchen. What you see is a well-oiled machine that integrates food and graceful service at a pleasant place. But do you ever wonder what it’s like behind the scenes? Is it a kitchen nightmare, a scene straight out of a reality TV show, or smooth sailing? At Aureole, Executive Chef Chris Engel pulls back the curtain, beckoning you to take a peek and a seat at the prep table in his kitchen. And it won’t cost you a penny.
Most restaurants open their dining rooms to diners in the early evening after many hours of prep work in the kitchen. What you see is a well-oiled machine that integrates food and graceful service at a pleasant place. But do you ever wonder what it’s like behind the scenes? Is it a kitchen nightmare, a scene straight out of a reality TV show, or smooth sailing? At Aureole, Executive Chef Chris Engel pulls back the curtain, beckoning you to take a peek and a seat at the prep table in his kitchen. And it won’t cost you a penny.
t’s 5 p.m. on a Friday night, which is the witching hour for a restaurant about to go into full service swing for the dinner crowd. And yet, for the next hour or so, Chef Engel will dedicate his time to four random guests who scored a gratis spot simply by being the first to respond to a weekly email blast from the restaurant.
Watching him work, you might take his quiet confidence and focused gaze the wrong way. Perhaps he’s not that easy to talk to, or the conversation too technical? But even with four sets of eyes trained on his every move, his demeanor is inviting. He will talk to you, cook for you, pour you a glass of wine, laugh with you, and listen. In fact, for that next hour, you might think of Chef Engel as your new best friend who just happens to be an extraordinary cook.
Growing up in Germany, Engel worked in some of the best restaurants around Europe before heading to New York. While his passion lies squarely in the kitchen, there is no mistaking that he loves being with guests as well. “I always say I am much better in the kitchen, because it is my comfort zone, but I love to interact with people. This experience is an amazing opportunity for me to learn from my guests, as well as their chance to see the effort that’s needed to bring their food to their table.”
I met him shortly after he opened Dry Creek Kitchen. The restaurant approached us about putting our wines on their list. I had recently started my merlot program, and Charlie featured it in an article, which was amazing. Incidentally, they have poured my merlot by the glass ever since. Dry Creek Kitchen has an incredible wine program, and we have had many events there.
A. Rafanelli participates in Project Zin, an annual fundraiser that benefits the Down Syndrome Association of North Bay. Tell us about it.
When winemaker Clay Mauritson first approached me, I didn’t realize his son had Down syndrome. Not only is this a worthwhile cause and a great event, but it’s local, which we love. Also, it happens right before harvest, so it’s a fun unwind before the crazy season. Project Zin is set up to encourage mixing and mingling with guests, instead of just pouring our wines—which is not easy when you’re used to being a host! We usually donate verticals and library wines as well as Dry Creek experiences—for example, staying at our guest house and having dinner with the winemakers.
It might not sound out of the ordinary for a steakhouse concept to offer a Steak Dinner series. But Chef Charlie Palmer doesn’t typically err on the side of the ordinary when it comes to food. In this innovative showcase, steak takes center stage artfully to embolden the traditions of other meat regions in the world—Argentina, Australia, and Japan in particular.
It might not sound out of the ordinary for a steakhouse concept to offer a Steak Dinner series. But Chef Charlie Palmer doesn’t typically err on the side of the ordinary when it comes to food. In this innovative showcase, steak takes center stage artfully to embolden the traditions of other meat regions in the world—Argentina, Australia, and Japan in particular.
xecutive Chef Eduardo “Lalo” Saavedra has created a menu for each “destination dinner” that highlights cultural roots in food techniques. On December 13th, he turned Charlie Palmer Steak Las Vegas into a churrascaria. On the menu were all the culinary delights one would expect to find in Argentina, a country with a rich history of cattle ranching.
Think back to your history lessons about the cowboys of the Wild West and those long cattle drives that inspired iconic John Wayne movies. It was also a scene in the Pampa region of Argentina, the fertile lowlands where huge herds of wild cattle roamed until about the middle of the 1800s. There, gauchos—or colorful cowboys—developed a love of roasted meats, especially beef, called asado.
rowing up in Reno was amazing. Not so much for the culinary scene back then as for all the activities the area offers—from skiing in the winter to events in and around Reno throughout the year. Burning Man, Hot August Nights, the Best in the West Nugget Rib Cook-Off, Street Vibrations, the Great Reno Balloon Race, National Championship Air Races, Artown the entire month of July, and the list goes on. Plus, you’re bound to find some form of culinary influence at most of these events.Admittedly, back then the food scene wasn’t great. Basque was and always has been a staple here, and I love the family style aspect of it. My favorite spot is Louis’ Basque Corner, a staple with an amazing following. A lot of my personal culinary experiences were shaped by the Army. I was stationed in Louisiana—and talk about a culinary scene, an amazing melting pot of so many different cultures. I also had the privilege of traveling to countries like Kosovo, Hungary, Bulgaria, Iraq, and Kuwait, where I made it a point to try local dishes. All this truly shaped my love of food. Today, eating out in Reno is a whole different story.Museum
of Art
the Performing Arts
the Performing Arts
Perhaps in the past, Reno was a place you stopped in to get gas on your way to Lake Tahoe for some righteous skiing. Today, the Biggest Little City in the World has definitely come into its own. As Chef Mahoney can testify, Reno’s dining scene far exceeds its humble Basque offerings, a reminder that this was once a preferred crossing point of the Truckee River for prospectors during the Gold Rush of the late 1840s.
Reno was officially established in 1868, and the University of Nevada was founded a few years later. The university was a defining part of the town’s identity and a cultural incubator, so much so that it’s reflected in Reno’s nickname. Reno was the first city to have a legal casino. And, don’t forget, Reno is the birthplace of copper-riveted blue jeans invented by Levi Strauss’s partner, Jacob Davis, at his tailor shop at 211 North Virginia Street. Today, the town offers entertainment options for the whole family. With more than 120 murals and a sculpture trail that encircles the city, there is plenty to see and do.
River White
Water Park
1.75 oz peppermint-infused gin (see preparation below)
0.75 oz crème de menthe
1.25 oz fresh ginger juice
0.5 oz simple syrup (equal parts water and sugar)
1.25 oz heavy cream
1 egg white
Place all ingredients in a shaker and dry shake for approximately 30 seconds. Add ice and shake again. Double strain into an 8-oz dessert wine glass. Top with club soda. Garnish with Starlite Peppermint Mint bits and a mint leaf.
Infused gin
yields 16 servings
1 bottle London Dry Gin
2 oz dry loose-leaf peppermint leaves
Place gin and peppermint leaves in a plastic container and let sit for about 15 minutes to infuse. Taste. Strain back into gin bottle and label.
6.5 oz nonalcoholic cider (see preparation below)
1.5 oz Barking Irons Applejack
Fill a mug with cider and add Applejack.
Nonalcoholic cider
yields 25 servings
1 gallon apple cider
Pinch freshly ground nutmeg
2 cinnamon sticks
1 star of anise
0.75 tsp cloves
3 lemon wheels (about ¹⁄8-inch thick)
1 orange wheel (about ¼ -inch thick)
1 apple, cored and sliced
8 oz can of Libby’s 100% Pure Pumpkin
1 tbs pumpkin pie spice
0.25 tsp vanilla extract
Heat all ingredients and bring to a boil, removing the citrus before the boil. Reduce heat and simmer for about 30 minutes. Strain product into a coffee urn to keep warm.
2 oz Goslings Black Seal Dark Rum
5 oz Nutella mixture (see preparation below)
1 tbs butter
Dollop of homemade whipped cream optional
(see preparation below)
Add 2 ounces of Goslings to a mug. Fill mug with Nutella mixture about ¼ inch from the top. Top with butter and whipped cream, if desired, for an extra decadent delight.
Homemade whipped cream
Combine heavy cream, sugar, and dark brown sugar and mix with mixer to desired taste and consistency.
Nutella mixture
yields 25 servings
1 gallon water
1.5 tsp cloves
5 star anise
2 tsp freshly ground nutmeg
2 cinnamon sticks
0.5 cup dark brown sugar
0.5 cup pure maple syrup
26 oz jar of Nutella
Bring water, spices, sugar and syrup to a boil. Lower heat and simmer for about 10 minutes. Add Nutella and stir until dissolved. Place in large coffee urn to keep warm.
1.75 oz peppermint-infused gin (see preparation below)
0.75 oz crème de menthe
1.25 oz fresh ginger juice
0.5 oz simple syrup (equal parts water and sugar)
1.25 oz heavy cream
1 egg white
Place all ingredients in a shaker and dry shake for approximately 30 seconds. Add ice and shake again. Double strain into an 8-oz dessert wine glass. Top with club soda. Garnish with Starlite Peppermint Mint bits and a mint leaf.
Infused gin
yields 16 servings
1 bottle London Dry Gin
2 oz dry loose-leaf peppermint leaves
Place gin and peppermint leaves in a plastic container and let sit for about 15 minutes to infuse. Taste. Strain back into gin bottle and label.
6.5 oz nonalcoholic cider (see preparation below)
1.5 oz Barking Irons Applejack
Fill a mug with cider and add Applejack.
Nonalcoholic cider
yields 25 servings
1 gallon apple cider
Pinch freshly ground nutmeg
2 cinnamon sticks
1 star of anise
0.75 tsp cloves
3 lemon wheels (about ¹⁄8-inch thick)
1 orange wheel (about ¼ -inch thick)
1 apple, cored and sliced
8 oz can of Libby’s 100% Pure Pumpkin
1 tbs pumpkin pie spice
0.25 tsp vanilla extract
Heat all ingredients and bring to a boil, removing the citrus before the boil. Reduce heat and simmer for about 30 minutes. Strain product into a coffee urn to keep warm.
2 oz Goslings Black Seal Dark Rum
5 oz Nutella mixture (see preparation below)
1 tbs butter
Dollop of homemade whipped cream optional
(see preparation below)
Add 2 ounces of Goslings to a mug. Fill mug with Nutella mixture about ¼ inch from the top. Top with butter and whipped cream, if desired, for an extra decadent delight.
Homemade whipped cream
Combine heavy cream, sugar, and dark brown sugar and mix with mixer to desired taste and consistency.
Nutella mixture
yields 25 servings
1 gallon water
1.5 tsp cloves
5 star anise
2 tsp freshly ground nutmeg
2 cinnamon sticks
0.5 cup dark brown sugar
0.5 cup pure maple syrup
26 oz jar of Nutella
Bring water, spices, sugar and syrup to a boil. Lower heat and simmer for about 10 minutes. Add Nutella and stir until dissolved. Place in large coffee urn to keep warm.
Michael Goldman
Editor-in-Chief
Pamela Jouan
Design Director
Seton Rossini
Managing Editor
Christian Kappner
Assistant Editor
Stephane Henrion
Senior Copy Editor
kelly suzan waggoner
Contributing Writer
Pamela Jouan
Photography
American Fare original recipe
photography by Robyn Lehr
American Fare 2.0 recipes
by Damion Hamilton
P3 photo by Paige Green
p16, 17 & 25 photos by
Hannah Lobel
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Aureole, New York, NY
aureolenewyork.com
Upper Story Events by Charlie Palmer, New York, NY
upperstoryny.com
Spyglass Rooftop Bar, New York, NY
spyglassnyc.com
charliepalmersteak.com/locations/new-york
Crimson & Rye, New York, NY
crimsonandrye.com
Charlie Palmer at The Knick, New York, NY
charliepalmer.com/location/charlie-palmer-steak-at-the-knick
St. Cloud, New York, NY
charliepalmer.com/location/st-cloud
Charlie Palmer Steak, Washington, DC
charliepalmersteak.com/locations/washington-dc
Aureole, Las Vegas, NV
charliepalmer.com/aureole-las-vegas
charliepalmersteak.com/locations/las-vegas
Charlie Palmer Steak, Reno, NV
charliepalmersteak.com/locations/reno
Dry Creek Kitchen, Healdsburg, CA
drycreekkitchen.com
Spirit Bar, Healdsburg, CA
charliepalmer.com/spirit-bar
Charlie Palmer Steak, Napa, CA
charliepalmersteak.com/locations/napa
Sky & Vine Rooftop Bar, Napa, CA
skyandvine.com
Willow by Charlie Palmer, Rhinebeck, NY
willow.mirbeau.com
