michelin guide

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Homepage http://www.gourmetnyctv.com Facebook https://www.facebook.com/pages/GourmetNYCTV/137133156396590?sk=wall http://www.giltnewyork.com Dishes in this episode. (In order of appearance) · Shellfish Escabeche with Meyer Lemon, Celery, Espelette · North Atlantic Fluke Tartare with Green Apple, Beet, Quinoa, Dill · Monkfish Loin with Charred Eggplant, Cauliflower, Harissa · Dry Aged Niman Ranch Strip Loin with Smoked Bone Marrow, Alliums, Salsify · Chocolate dessert http://www.giltnewyork.com/ The video produced by Pure Soul Productions Inc. http://www.puresoulprod.com Dishes in this episode. (In order of appearance) · Shellfish Escabeche with Meyer Lemon, Celery, Espelette · North Atlantic Fluke Tartare with Green Apple, Beet, Quinoa, Dill · Monkfish Loin with Charred Eggplant, Cauliflower, Harissa · Dry Aged Niman Ranch Strip Loin with Smoked Bone Marrow, Alliums, Salsify · Chocolate dessert ABOUT GILT In the heart of Midtown Manhattan, just beyond the wrought iron courtyard gates of The New York Palace's historic Villard Mansion lies New York's golden treasure, GILT. Featuring an extraordinary wine list with great vintages of the world and an innovative New American menu. GILT's intimate 52-seat dining room offers three- and five-course prix fixe menus, in addition to a grand seven-course tasting menu. GILT bar provides a vibrant atmosphere to enjoy a signature cocktail or lighter fare from its eclectic lounge menu. Chef Justin Bogle Justin Bogle makes his own mark at GILT as Executive Chef, winning Two Michelin Stars for the restaurant in 2009, just one of six in Manhattan to do so. At just 28 years-old, Chef Bogle's star is on the rise as the youngest chef in the city to earn this coveted distinction. A graduate of The Restaurant School at Walnut Hill College in Philadelphia PA, Bogle made his start at the highly praised Alma de Cuba as the Sous Chef under Executive Chef Douglas Rodriguez in Philadelphia. He eventually moved to Striped Bass were he worked side by side with Chef Christopher Lee in developing one of the most successful restaurants in Philadelphia. Equipped with an extensive resume, Bogle joined GILT as the Executive Sous Chef in 2006, where he continued to collaborate with Lee garnering several high profile ratings, most notably two stars from the MICHELIN Guide in 2008. "I'm thrilled to be a part of GILT's impressive portfolio of celebrated chefs," said chef Bogle. "It is an honor and a privilege to design GILT's cuisine and create memorable experiences for our guests." Bogle's Modern American menu continues to raise the culinary bar, incorporating seasonal ingredients and continuing to place service at the forefront of every dining experience. Bogle's portfolio of dishes includes: Foie Gras Pancetta Spice, Orange Mostarda, Candied Black Olive, Fennel, Pine Nut; Black Cod Tandoori Spiced, Roasted Eggplant, Lentils, Mustard Greens, Toasted Coconut; Rib-Eye Blue Cheese, Heirloom Tomatoes, Bordelaise; and Sturgeon Flavors of Borscht, Horseradish, Caviar, Dill.