Coping through Cooking — Batch no. 3
At Home with SixPlus Venue Partners
Days and time are running into each other. Who knows if it’s a Monday, Tuesday or Sunday. Morning, noon and night blur as our daily habits continue to change. Don’t worry, we won’t tell if you start your day with the sweet stuff and end with breakfast for dinner, or even if you’re finding wine in your glass a few hours earlier than before. Cheers to you!
What we know for sure is that it’s Coping through Cooking time. Here is Batch no. 3 of our Venue Partners recipes and some added treats. Fill up that glass, it’s time to…
… GET BAKING
All the Sweets
- Orange and Fig Pound Cake from Chef Daniel Boulud
- Turron | Hazelnut Cake with Caramelized Hazelnuts from Boqueria
- Orange Layer Cake from Chef Ris Lacotse
- Miso Chocolate Chip Cookies from Chef Nora Haron
- Banana Bread from Chef Charlie Palmer
If you’re feeling uninspired to bake yourself order a pie or two from Bubby’s in NYC, and yes, all the sweets from One65 Patisserie & Bistro in SF.
For the in-between, just call it linner
- Caramelized Beef, Brocolini, Spinach, Shitake Mushrooms + Wasabi Oil by Chef Alain Verzeroli of Shun
- Fish Tacos from Seamore’s
- Italian Chicken Salad from Obica
- Fennel Gazpacho from Harvest
- Trout Meuniere w. Dried Apricots from Dirty French
- Roasted Green Beans w. Lemon, Pine Nuts + Parmesan from Chef Ris Lacoste
- The amazing Cast Iron Chicken Recipe from Vinegar Hill House
or Eggs Three-Ways
- Pickled Vegetable Salad w.Soft Boiled Eggs from Chef Barbara Lynch
- Roasted Delicata Squash Salad w. Eggs Sunny Side Up from Chef Will Gilson of Puritan & Co
- Croque Monsieur or Madame from Chef Laetitia Rouabah of Benoit
Get Drinking, Get Snacking <> cocktails + treats to make or cases to buy!
- Commodore Daiquiri from The Polynesian
- ngo-groni from Bartender Team at Crimson & Rye
- A Margarita and an Old Fashioned from Behind the Bar at Gran Morsi
- Melon con Jamon from Boqueria
- Watch Chef Greg Braxtom fry up some Beer Battered Squash Rings
- Pimento Cheese from Chef Michael Ellis of Charlie Palmer Steak DC
- Truffled Gruyere Cheese Fondue from 25 Lusk
Throw yourself a party and order a case of Dirty French Rosé from… Dirty French, or if you are local in DC, put together your own case from Fiola Mare — bonus, if you spend over $250, you will receive a free Glasvin Hand-blown Wine Glass ($50 value).
SAVE RESTAURANTS
The Independent Restaurant Coalition (IRC) came together with their peers mid-March and has been tirelessly working to give a voice to all independent restaurants across the country. Once the PPP was announced, it was quickly understood that restaurants wouldn’t benefit from this plan the same way other small businesses would. Knowing intimately what is needed, the IRC has been communicating to congress what will save restaurants. They still need more voices.
Please help by clicking on the button below to tell congress that a restaurant stabilization fund is needed. Without it, independent restaurants won’t make it through. Let’s not imagine your favorite restaurants no longer able to welcome you, your friends, your guests, your families into their home. Let’s know that together we will once again be able to break bread, share stories, and celebrate personal and professional milestones.
