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Phil Lempert
PhilLempert
TODAY Food Editor
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In this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can save) by cooking these dishes at home.
THIS WEEK: Pomegranate and Balsamic Glazed Poussin from El Bizcocho at Rancho Bernardo Inn in San Diego.
Tired of the same boring chicken? Try cooking Pomegranate and Balsamic Glazed Poussin. Poussins (also known as spring chicken, coquelet and Cornish game hen) are young chickens and thus yield tender meat with extra flavor. The pomegranate and balsamic vinegar in the glaze adds a bit of tanginess to the thick sweetness of the honey required by the recipe. One poussin will serve one adult, if that's all you're serving. For those of you who like experimenting, this glaze works wondrously well on other dishes.
About the chef: A graduate of the New England Culinary Institute in Montpelier, Vermont, Gavin N. Kaysen has packed a lot of fine cooking into his 27 years. Following his graduation, he headed for Napa Valley, where he worked under chef Robert Curry at Domaine Chandon. From there, he headed for Lausanne, Switzerland, to work under Chef Jacky Vuillet at Auberge de Lavaux. Kaysen not only learned the French language, but also learned the classic underpinnings of French cuisine. From there, it was off to London to work at the L’Escargot under Marco Pierre White.
In 2002, Kaysen returned to the United States and began working under chef de cuisine Patrick Ponsaty at El Bizcocho at the Rancho Bernardo Inn. In 2003, Kaysen won the National Trophy of Cuisine and Pastry. With this honor, Kaysen represented the United States at the International Trophy of Cuisine and Pastry in Paris. He finished first in the fish category and third overall in the world.
Since being named in 2004 chef de cuisine of El Bizcocho, Kaysen has changed the direction of the menu to a more contemporary, fresh look. He is a frequent teacher at The Macy’s School of Cooking. Kaysen made his first appearance at the James Beard House in New York City in 2005. In 2006, he took first place at the Bocuse d’Or competition in Chicago and will represent the United States at the Bocuse d’Or 2007 in Lyon, France, competing against chefs from 23 nations.
Pomegranate and Balsamic Glazed Poussin is served at El Bizcocho at Rancho Bernardo for $36. This recipe is for a serving size of two.
El Bizcocho at Rancho Bernardo Inn
17550 Bernardo Oaks Drive
San Diego, CA 92128
858-675-8550
www.ranchobernardoinn.com
leftfalsefalse0falsefalse25Want to nominate your favorite restaurant dish for a "Steal This Recipe" feature? Just e-mail Phil at Phil.Lempert@nbc.com (or use the mail box below) with the name of the restaurant, city and state, and the dish you would like to have re-created. Want to know more about Phil and food? Visit his Web site at www.supermarketguru.com.