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Chef Christopher Eagle

by Michele Pesula Kuegler | May 3rd, 2012 | Chef Interviews
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From Brooklyn, we head to our final New York City destination, Manhattan.  This busy borough is what most people envision when they think of NYC.  Times Square, Fifth Avenue, and Central Park are all located here.  In addition to those landmarks, there are many, many fabulous restaurants at which to dine.  Today we are highlighting the spring menu at Peacock Alley, which is located in The Waldorf Astoria.

At the helm of this restaurant is Executive Chef Christopher Eagle.  As the chef of this fine dining restaurant, he delivers a menu that is sure to please discerning palates.  When dining here, one will enjoy both the food and the elegant location.  We were able to speak with Chef Eagle to learn more about their spring menu.

TT:  How many new dishes are on the menu?

CE:  We have added 12 new items on the spring menu for Peacock Alley.   The dishes were created with the hotel guests in mind, as well as those dining with us for business and as a local neighborhood favorite.  We have created a menu that is light, flavorful, fresh and quick to make.

TT:  Out of the new dishes, which is your favorite?

CE:  Of the new menu items, the Curry Crusted Diver Scallops with Cauliflower Mousseline, English Peas and Morel Mushrooms is my favorite.   The dish is very light considering all the ingredients.  Each of the components is very flavorful and complements each other. I like the combination of the scallops and the curry powder; the sweetness of the scallops contrasted by the spiciness of the curry powder.

TT:  Are any of the ingredients locally sourced?

CE:  Yes, we always buy local when possible. For example, we purchase local farm raised eggs (which are on the Nicoise salad), micro greens and salad greens are from Blue Moon Farms in Pennsylvania, smoked salmon is from the Catskills and beets are grown in New York State.

TT:  How will you be incorporating the, ramps, fiddlehead ferns and morels in the new menu?

CE:  The morels are used in the scallop dish; the ramps are implemented in another dish- the Filet of Beef with Olive Oil smashed Fingerling Potato and Seasonal Mushrooms.  Other seasonal ingredients are utilized in the daily specials we serve.

TT:  How long will these be available?

CE:  This menu will run until late June or early July. We change the menu at least four times a year, highlighting seasonal ingredients that are at their peak flavor.

TT:  What makes your spring menu unique?

CE:  The way I approach food.  I like to let the natural flavors of a product come out by cooking and seasoning it properly and adding flavors that complement the ingredient. I don’t like to mask a product, I let the natural flavor speak for itself.

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