Celebrity chefs unveil dishes to be served at this year’s U.S. Open
Culinary maestros David Burke, Tony Mantuano and ‘Iron Chef’ Masaharu Morimoto dish up salads, steaks and sushi at the country’s premier tennis tournament
Celebrity chef David Burke shows off his Grilled Portobello Burger. It will be served at the U.S. Open.
A trio of celebrity chefs is hoping to score with international tennis fans at this year’s U.S. Open by serving up a variety of dishes featuring local flavors.
Culinary superstars David Burke, Tony Mantuano and “Iron Chef” Masaharu Morimoto have prepared a variety of high-end — and pricey — salads, steaks and sushi at the restaurants they are helming for the duration of the 15-day tournament.
The country’s premiere tennis competition starts on Monday in Flushing Meadows-Corona Park.
“We’ll be serving dinner for basically over 700,000 people,” said Chef Jim Abbey, who oversees the food at the Open. About 40% of the produce used is locally sourced from the region, he said.
Celebrity chef David Burke's Grilled Portobello Burger. The gluten-free dish will be served at the U.S. Open.
Mark Bonifacio/New York Daily News
Celebrity chef David Burke's Grilled Portobello Burger. The gluten-free dish will be served at the U.S. Open.
And this year, the Open will offer an oyster bar, three new Heineken House bars, a fresh salad and sandwich market.
New food stands include Hill Country BBQ, which is known for its chopped brisket sandwiches and miniature pies, and Fresca Mexicana, which offers south-of-the-border sandwiches.
About 225,000 hamburgers and hot dogs, 7 1/2 tons of seafood and 85,000 pounds of poultry are expected to be served at the event.
Burke, who owns a string of award-winning steakhouses, unveiled a gluten-free dish to be served at the Open’s Champions Bar & Grill. The finely diced ratatouille is topped with cheese and sandwiched between two portobello mushrooms.
Celebrity chef Tony Mantuano explains what he will serve customers at the U.S. Open.
Mark Bonifacio/New York Daily News
Celebrity chef Tony Mantuano explains what he will serve customers at the U.S. Open.
“This should be a winning dish,” Burke said. “It’s light. It’s healthy.”
Sushi maestro Morimoto showed off his intricate shikai maki roll, which layers tuna and egg in a diamond-shaped delicacy with curved cucumber wedges.
“It looks better than it tastes,” he joked. “Someone called this the stained-glass door.”
Pascada a la plancha is one of the dishes that will be offered at the U.S. Open.
Mark Bonifacio/New York Daily News
Pascada a la plancha is one of the dishes that will be offered at the U.S. Open.
It’s fancy fixin’s, but not everyone was a fan.
Local food blogger Jeff Orlick, of www.iwantmorefood.com, said the fare “was fine” — but didn’t represent the ethnic eats that have come to put Queens on the culinary map.
“It’s Manhattanite celebrity chef fare,” Orlick said. “If you’re looking for an authentic Mexican dish, this is probably not your first stop.”
But he believes the cuisine will please the legions of tennis aficionados who turn out for the Open.
Italian cuisine maven Mantuano, who told the Daily News that he occasionally sneaks away from his wine bar to see his favorite tennis stars, said dishes have to be simplified to quickly — and deliciously — feed the hordes of hungry fans.
“I love the fact that it’s the best of the best,” he said of the sporting event. “People who are here know great food.”
ctrapasso@nydailynews.com
Read more: http://www.nydailynews.com/new-york...fans-u-s-open-article-1.1434348#ixzz2cnbucFAa
Culinary maestros David Burke, Tony Mantuano and ‘Iron Chef’ Masaharu Morimoto dish up salads, steaks and sushi at the country’s premier tennis tournament
Celebrity chef David Burke shows off his Grilled Portobello Burger. It will be served at the U.S. Open.
A trio of celebrity chefs is hoping to score with international tennis fans at this year’s U.S. Open by serving up a variety of dishes featuring local flavors.
Culinary superstars David Burke, Tony Mantuano and “Iron Chef” Masaharu Morimoto have prepared a variety of high-end — and pricey — salads, steaks and sushi at the restaurants they are helming for the duration of the 15-day tournament.
The country’s premiere tennis competition starts on Monday in Flushing Meadows-Corona Park.
“We’ll be serving dinner for basically over 700,000 people,” said Chef Jim Abbey, who oversees the food at the Open. About 40% of the produce used is locally sourced from the region, he said.
Celebrity chef David Burke's Grilled Portobello Burger. The gluten-free dish will be served at the U.S. Open.
Mark Bonifacio/New York Daily News
Celebrity chef David Burke's Grilled Portobello Burger. The gluten-free dish will be served at the U.S. Open.
And this year, the Open will offer an oyster bar, three new Heineken House bars, a fresh salad and sandwich market.
New food stands include Hill Country BBQ, which is known for its chopped brisket sandwiches and miniature pies, and Fresca Mexicana, which offers south-of-the-border sandwiches.
About 225,000 hamburgers and hot dogs, 7 1/2 tons of seafood and 85,000 pounds of poultry are expected to be served at the event.
Burke, who owns a string of award-winning steakhouses, unveiled a gluten-free dish to be served at the Open’s Champions Bar & Grill. The finely diced ratatouille is topped with cheese and sandwiched between two portobello mushrooms.
Celebrity chef Tony Mantuano explains what he will serve customers at the U.S. Open.
Celebrity chef Tony Mantuano explains what he will serve customers at the U.S. Open.
“This should be a winning dish,” Burke said. “It’s light. It’s healthy.”
Sushi maestro Morimoto showed off his intricate shikai maki roll, which layers tuna and egg in a diamond-shaped delicacy with curved cucumber wedges.
“It looks better than it tastes,” he joked. “Someone called this the stained-glass door.”
Pascada a la plancha is one of the dishes that will be offered at the U.S. Open.
Pascada a la plancha is one of the dishes that will be offered at the U.S. Open.
It’s fancy fixin’s, but not everyone was a fan.
Local food blogger Jeff Orlick, of www.iwantmorefood.com, said the fare “was fine” — but didn’t represent the ethnic eats that have come to put Queens on the culinary map.
“It’s Manhattanite celebrity chef fare,” Orlick said. “If you’re looking for an authentic Mexican dish, this is probably not your first stop.”
But he believes the cuisine will please the legions of tennis aficionados who turn out for the Open.
Italian cuisine maven Mantuano, who told the Daily News that he occasionally sneaks away from his wine bar to see his favorite tennis stars, said dishes have to be simplified to quickly — and deliciously — feed the hordes of hungry fans.
“I love the fact that it’s the best of the best,” he said of the sporting event. “People who are here know great food.”
ctrapasso@nydailynews.com
Read more: http://www.nydailynews.com/new-york...fans-u-s-open-article-1.1434348#ixzz2cnbucFAa
