Sunday, February 1, 2009

Duffy's got spring fever


Chatted up Avenues' Harley-ridin' chef de cuisine Curtis Duffy at the Cystic Fibrosis Foundation's annual Grand Chefs Gala last week about what’s next at the modern American restaurant inside the Peninsula.

He's excited about his brand-new spring menu, which will be revealed this week (the restaurant reopens after a monthlong hiatus) with a new emphasis on garden-fresh gourmet. He also gives us a preview on his blog:

"This time away from my regular schedule has given me the opportunity to brainstorm and conceptualize new dishes for the spring menu of 2009.

While being away from the kitchen, I composed one new dish a day. I have 31 new dishes finalized on paper and ready to execute in the kitchen."

New Avenues dish: Wagyu Beef Cheek Cannelloni, Kaffir lime, black sesame in forms, coriander blooms. (Photo: Avenues)

Thirty-one new dishes?! Wow. Some of the entrees to expect when Avenues reopens Feb. 4 include the Wagyu beef cheek cannelloni and Jidori chicken with sudachi sherbet.

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