5. The Classic American Picnic - Chef Jaz Charles
Goat’s milk fried chicken. Fresh corn biscuits. Rhubarb-berry cobbler. This meal checked every box for “classic American summer” and then some. Bonus points for fresh ice cream-custard hybrid to go with dessert, and the cheesiest, crouton-iest mac and cheese ever seen at Kitchensurfing HQ.
See the full menu Here.
4. Scotch Tasting In Boston - Chef Nathan Moore
Our Boston Lobster Roller Champion took on quite the challenge. Bold flavors, subtle flavors, earthy flavors, boozy flavors. A meal paired with Scotch needs some fortitude. You know what has fortitude? Smoked prawns and hanger steak are what.
But those are just two of the courses. Chef Nathan crafted a five course tasting menu and a dessert to match five scotches, from peppery to sherry-like, smokey to peaty. Not one to shy away from wordplay, he even managed to work in a butterscotch custard with salted chocolate for dessert. Clever.
See the full menu.
3. Most Popular Menu - Chef Elyse Bekins
Chef Elyse Bekins’ Tapas Party menu is proving to be a summer hit among Kitchensurfing users in NYC, and it’s easy to see why.
The menu includes several popular summer items, including lamb meatballs with romesco, fresh scallops, and small bites of fresh summer ingredients like crostini with fava beans and local microgreens. Just add a bottle of cava and you have the perfect summer meal.
2. Backyard Luau for an 80th Birthday - Chef Chris Hallahan
As a chef in Boston, you don’t get to take on a luau very often. In fact, the closest you can come is probably a “Hawaiian slice,” from the local pizza joint. Which is to say, not close at all.
Not to be deterred, Chris Hallahan signed up for an 80th birthday party for a crowd of 70, Hawaiian style. Kalua pig traditionally means a whole pig, slow-roasted in an underground fire pit (more info here). After roasting for 6-7 hours, the pork is shredded, giving it an appearance not unlike Mexican carnitas.
Chris’ take on traditional Kalua comes without the fire pit, but with all the flavor intact. The final dish is closer in flavor to a shredded char siu, and is served with a jicama slaw. Sounds perfect for a luau.
See the full menu here.
1. Arrested Development Brunch - Chef Mirijana Ujkic
Memorial Day Weekend saw the much-anticipated return of Arrested Development to much fanfare and many creative celebrations.
In Brooklyn, chefs Mirijana Ujkic and Keith Knott, themselves big fans of the show, had the opportunity to prepare a themed brunch in advance of a binge watch of the new season. The menu featured culinary favorites from the show, leading up to (of course) the frozen banana, Bluth-style.
Here’s the full menu:
Dead Dove and Eggs – Fresh Doves from a free range farm on Long Island, broiled and served with fresh free range eggs.
Magician Alliance Rabbit and Sausage – Fresh Hudson Valley Boneless rabbit served with housemade lamb sausage
George Michael’s Mayo Egg on Brioche – Farm fresh egg salad with organic mayo on fresh brioche
Copper River Salmon Rolls – The very best Salmon served wrapped around fresh farmers cheese and herbs
Cornballs – with house cured pancetta and fresh corn, rolled and air fried.
Chocolate Covered Bananas – with fine Belgian Chocolate. Served Bluth style, frozen on a stick.