TODAY Food Editor
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: Tasty Temptations: Salmon Tartare with Potato Croquette, Steamed Hong Kong Dumplings and Crispy Chicken Wings with Sweet & Sour Sauce, from Wine Spectator Greystone Restaurant at the Culinary Institute of America in St. Helena, Calif.
With all the great weather and not-so-cold night air, let the parties start! We've "stolen" three tasty temptations for you to try, from executive chef James Corwell of Wine Spectator Greystone Restaurant at the Culinary Institute of America. These little hors d'oeuvres are amazing as a prelude to a dinner party but are also delicious on their own. For something a bit different, how about a cocktail party or a wine tasting? And since our recipes come from the heart of Wine Country, this feature wouldn't be complete without some wine recommendations. Restaurant sommelier Traci Dutton suggests the following wine pairings to capture that beautiful part of Northern California: Steamed Hong Kong Dumplings paired with Runquist Zinfandel "Z" 2004, Amador County; Salmon Tartare with Potato Croquette paired with Gloria Ferrer Brut "Royal Cuvee" 1996; and Crispy Chicken Wings with Sweet and Sour Sauce paired with J Pinot Gris, 2005, Russian River Valley. But feel free to experiment with these delectable temptations.
1PfalsefalseAbout the chef: Executive chef James Corwell brings extensive culinary experience, as well as business and research background, to the Wine Spectator Greystone Restaurant. One of fewer than 60 Certified Master Chefs (C.M.C.) in the United States (the Certified Master Chef examination is considered the world’s most difficult culinary accomplishment), Corwell has been in a culinary apprenticeship role since age 13, having sought out and worked with noted C.M.C.s throughout the country.
Corwell was an executive chef at the Dunes Golf and Beach Club (Myrtle Beach, S.C.), the Potage Country Club (Akron, Ohio), and the Cherokee Country Club (Atlanta, Ga). He moved to California to become Director of Culinary Content for Tavolo (a Web-based food and wine organization), then joined the teaching faculty of the Culinary Institute of America at Greystone in 2002, where in addition to his teaching responsibilities he authored many recipes and instructional courses that have been featured on AOL.com and CNN.com. Corwell has represented the United States twice in the Culinary Olympics.
Tasty Temptations: Salmon Tartare with Potato Croquette, Steamed Hong Kong Dumplings and Crispy Chicken Wings with Sweet & Sour Sauce is served at Wine Spectator Greystone Restaurant at the Culinary Institute of America as part of a five-dish plate for $8.95 per individual. These recipes are for serving sizes of 8 as an appetizer. Each recipe makes approximately 24 wings/croquettes/dumplings.
Wine Spectator Greystone Restaurant at the Culinary Institute of America
2555 Main Street
St. Helena, California 94574
Want 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.