food
food

From the Sea: Barchetta Opens in Chelsea

The new restaurant focuses on local ingredients, especially seafood.

food/news
View Slideshow

David Pasternack

Photo By John Aquino

CHEF POINTS: DAVID PASTERNACK

Current ingredient:
“Savory. I use it a lot like I’d use rosemary or thyme. It has the combination of thyme, oregano and rosemary. It’s really good if you’re going to grill a piece of fish or chicken. In Italy you use it a lot in stews.”
 
Go-to meal: “Pasta with tomato sauce. What’s better than that?”

Toolbox: “I use cheap knives. So many of the cheap knives are very well made — like Dexter, which makes an excellent knife. If you use them a lot you’re going to wear them away, and you’re going to throw them away.”
 
On cooking fish: “The mistake most people make is they’ll cook it and go, ‘I think it’s done.’ And then they’ll cook it another five minutes because they’re not sure and then they’ll overcook it. When you think it’s done, it is done.”
 
Garden rule: “My rule of thumb is the first big tomato I pick is [for] a BLT.”

NEXT: Cocktail Recipe From Barchetta >>

View Slideshow
Page:  « Previous Next »
VIEW ARTICLE IN ONE PAGE
load comments

ADD A COMMENT

Sign in using your Facebook or Twitter account, or simply type your comment below as a guest by entering your email and name. Your email address will not be shared. Please note that WWD reserves the right to remove profane, distasteful or otherwise inappropriate language.
News from WWD
Newsletters

Sign upSign up for WWD and FN newsletters to receive daily headlines, breaking news alerts and weekly industry wrap-ups.

LatestPublications
getIsArchiveOnly= hasAccess=false hasArchiveAccess=false