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The Perfect Bite: A PhilosophyBy Jason TilmannAllow me to say a warm hello. I would like to take a moment to say thank you for this wonderful opportunity to cook for you here at Triomphe. My philosophy on food is very straight forward and simple…..I believe in The Perfect Bite. Have you ever taken that one perfect bite that makes the world stand still, awakens all your senses and makes you involuntarily say “mmmmmm!”? The perfect bite is like a great song. It takes you back to that moment so ingrained in your memory you’ll never forget it. You remember everything about that moment: the environment & ambience, the smile on your dining partner’s face, every detail of the conversation, the feel of the fork perched against your fingers, the aroma, and oh…exactly what your taste buds experienced! Everything on the plate has a purpose. Whether each component is there for flavor, texture or visual; by putting all components on your palate at the same time you get the perfect bite. So dig in! The menu has been changed for the summer season. Have no fear, I have kept all the favorites you know and love, but have added my signature on the remainder of the menu. The menu focus will continue to be seasonal, but I have to admit—summer is my favorite. Abundant greens and fresh farm vegetables dominate my menu—heirloom tomatoes, fresh peas, asparagus, watermelon, and of course that fresh, sweet corn. Stop in and say hello. I want to know what your culinary needs are and I want to share my enthusiasm for great food. I encourage you all to follow myself and Triomphe on twitter, Facebook, and our website for updated menus and seasonal recipes, for you and your family. Late Summer RecipeFor the heart of the summer, I encourage you to try a tomato and watermelon salad that is easy and very tasty. Quick, with very little prep time required, this is a great option for your busy family. Tomato Watermelon Salad, Red Onion, Boursin, Basil Vinaigrette Serves 6
Method: In a small mortar and pestle, place all but 10 leaves of basil and begin to press with olive oil until smooth Season the basil oil with salt and pepper and set aside Slice the tomatoes and the watermelon into similarly sized cubes Arrange the tomatoes and watermelon on a serving plate Divide the boursin cheese onto the tomato watermelon mixture Top with sliced red onion, and the remaining basil leafs finely chopped Pour basil mix on top to taste, and drizzle with the red wine vinegar Season with salt and black pepper Breakfast—The Most Underrated Meal of the DayRecently, Triomphe has expanded their breakfast options. Gone is the continental buffet with a handful of a la carte items. We blew it up to be the ultimate power breakfast. Options are plentiful here. Are you looking for foie gras on your French toast? Check. Do you want orange juice that is squeezed to order? Check. Have you been looking for the ultimate steak and eggs? Well, we have that too. Recently, TV personality Jeffrey Saad found his way to Triomphe. As the host of The Cooking Channel show “United Tastes of America”, he has been privy to some amazing food. He enjoyed his blackened beef tournedos, creamed spinach, sunny side up eggs so much he returned to film a cooking segment with Chef Tilmann. Keep and eye out for its debut soon. Mid town has many breakfast options, but one could argue few are as diverse and as high end (without being labeled pretentious). Sure, there’s the local diner, or corner coffee cart. There is a time and place for those. When you are looking for exceptional service in a jewel box setting, there are none like Triomphe. The food really speaks for itself. Take a moment to see our full menu at www.Triomphe-NewYork.com. Lantern's KeepA new cocktail experience is Lantern’s Keep cocktail salon: not a bar, a lounge, a lobby or an offshoot of a restaurant. It’s an entity all to itself. It’s a salon devoted to the art and enjoyment of great cocktails in a transporting experience thanks to the design team at RKIT (Allen & Delancey, Bar Bao…). The room has the feel of a French arts or poets salon, with blue velvet and marble and period paintings of ballerinas and tutus (that have nothing to do with Black Swan, we assure you). The cocktail selection reflects the lore that has been diligently sifted through, much like an anthropologist of cocktails of that period during Temperance movement explosion in the US and the subsequent plight of American bartenders to friendlier destinations in Europe. With this they brought their America, eons before Harry’s and the second wave of cocktail refugees fleeing prohibition. For Lantern’s Keep 24 seats, they offers four kinds of ice, lovely period glassware and a tight list of 10 cocktails: Boulevardier (bourbon, sweet vermouth, campari), Poet’s Dream (orange bitters, benedictine, dry vermouth and gin) and a Maison Charles (mint, lime juice, simple syrup, white rum, sugar rim), French 75 (gin, lemon juice, simple syrup, champagne). Small plates complements of Chef Jason Tilmann round off the experience and start at $8, while the cocktails are a reasonable $14. A wine and beer selection with always be on hand for the oenophile and such. antern’s Keep is open from 5:00pm to midnight, with the kitchen closing at 10 p.m., Tuesday to Saturday, weekly. Look for the Lantern on the street entrance to The Iroquois New York. If the Lantern is lit, they are open for service. Should it be dark, they would love to have you back another time. Be sure to view their website which features the Lantern in real time. Reservations are recommended (212) 453-4287 www.lanternskeepnyc.com August CocktailBarkeeper’s History Lesson: "It’s from 1901 and it was born in New York City. It was named after these girls in a Broadway show, known as the Floradora girls. The story is that one would not drink, and they’d all go out, and the men would want to buy them all cocktails. The one that wouldn’t drink finally said that she would – as long as she could have something different. So, the bartender made her a gin and ginger ale, with fresh raspberries. This is along those lines….The girls were really well-known, and as the story goes; they all ended up marrying well." Appropriate For: Husband hunting; when you want to pretend you’re not a lush even though you know you are. Recipe:
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