Take advantage of sweet corn this season. Chef Michael Romano, of New York City’s Union Square Cafe, shares a few summer recipes, including fettuccine with sweet corn, pancetta and gorgonzola cream, sweet corn and potato vichyssoise and seared salmon with sweet corn, shiitake mushrooms and balsamic vinegar butter sauce. After one taste, you'll add sweet corn to your next grocery list.
About chef Michael Romano
Michael Romano joined Union Square Cafe in 1988 (it opened in 1985), preparing his unique style of American cuisine with an Italian soul. A short year later “The New York Times” elevated it to three stars. In 1993, Michael became Danny Meyer's partner. Under his leadership, Union Square Cafe has earned Zagat Survey's No. 1 ranking as New York's Most Popular Restaurant for an unprecedented seven years (1997, 1998, 1999, 2000, 2001, 2002, 2004), and has been No. 2 for four years (2003, 2005, 2006, 2007). USC has twice garnered “The New York Times” three-star rating. Michael has co-authored two cookbooks with Danny Meyer, “The Union Square Cafe Cookbook” and “Second Helpings.” This spring, Michael opened a sister restaurant, Union Square Tokyo.