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Burrata Salad with Peaches:: Pickled Peppers and Pea Tendrils Beauty + A150402 Food & Wine + Best New Chefs + July 2015

Burrata Salad with Peaches, Pickled Pepper and Pea Tendrils

This summery salad from chef Ori Menashe will become your go-to this season. It’s sweet and savory, tart, crisp and creamy, rich and refreshing, all in perfect balance.

Preparation: 30 Minutes            Total Time: 1 Hour 45 Minutes               Yield: Serves 4

How to Make It

Step 1    Make the pickled pepper

Place the pepper rings in a small heatproof bowl. In a small saucepan, boil the vinegar and salt, stirring, until the salt dissolves; pour over the pepper rings. Let stand at room temperature for 90 minutes. Drain.

Step 2    Meanwhile, make the dressing

In a small bowl, combine the vinegar and shallot and let stand for 30 minutes. Slowly whisk in both oils until incorporated. Season with salt and pepper.

Step 3    Make the salad

In a food processor, puree 1 ball of burrata until smooth and spreadable. Spread the burrata puree in shallow bowls. In a medium bowl, toss the mint, pea tendrils, purslane and pickled pepper rings with the dressing. Season with salt and pepper and toss to coat. Mound the salad in the bowls. Tear the remaining burrata into small pieces and arrange in the salads along with the peach wedges.

Make Ahead

The drained pickled pepper rings can be refrigerated for 1 week.

Suggested Pairing

Pair this salad with a minerally, strawberry-scented rosé.
Written By: Ori Menashe
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Old Fashioned Mom Magazine hosted a VIP Soiree at The Skylark.

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This intimate gathering included, Sabrina Baldieri, Lauren Lawrence, Alessandra Emanuel, Joy Marks, Elizabeth Washer, Laura Bounin and Michelle-Marie Heinemann.

The Septet celebrated the OFM lifestyle brand at The Skylark which provided the most fantastic views of the City.

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Set thirty stories up in the heart of Times Square South, The Skylark delivers a classically-styled cocktail lounge with expansive panoramic views of the Hudson River, Hudson Yards, Times Square, The Empire State Building, and the best of Midtown Manhattan.

With its multi-level indoor spaces, open-air rooftop terrace and warm furnishings — designed by Meyer Davis Studio — The Skylark is a truly all-season destination. In cooler months, guests can enjoy breathtaking city views from the main lounge’s floor-to-ceiling windows. Warmer days deliver an experience that flows naturally between the indoor and outdoor spaces.

Drinks and food at The Skylark are as distinctive as the space itself. The exclusive mixologist’s cocktail menu is based on classic inspirations that are rendered using only the freshest ingredients. The light fare options include a variety of small plates – perfect for an after-work or evening bite.

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I throughly enjoyed several of these Harvest Cobbler’s handcrafted by master mixologist Johnny Swet. It includes; Titos Vodka, Marilde Pear Liquor, Pear and Rosemary.

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The Skylark was developed by hospitality veteran David Rabin together with Jim Kirsch and Alison Awerbuch of Abigail Kirsch.

…..until the next OFM Soirée!

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~The Skylark~

212-257-4577

200 West 39th Street

30th Floor

www.theskylarknyc.com