Behind the Scenes at Chef’s Dish

January

Sea scallop at Cafe Meze in Hartsdale.

You guys probably already know about the feature that runs every other Wednesday in Life&Style, right? Chef’s Dish highlights the region’s best chefs with a column they write and one of their recipes. We always have an added feature online (on the right column if you click that link) where we give you all a tour of the restaurants with an audio slide show. Well, for our next chef, we’re, as Emeril might say, kicking it up a notch. We’re going to video. And I have photos of the shoot.

Mark Filippo of Cafe Meze in Hartsdale is our next chef, and I hadn’t been to the restaurant in more than a year, so I headed over there on Wednesday night. Before I get to the video shoot, let me share a few of those photos. (Also, let me warn you: there’s a lot of food, but I shared each plate with my friend, and I didn’t finish it all. I couldn’t.)

Here’s the mache salad with fried chickpeas and truffled cheese. Those chickpeas are out of sight. The batter is so light, but it crisps up real nice. Then your bite turns to the soft pea inside. Bravo. (Excuse the bad photo.)

Then we had the tuna carpaccio with octupus.The contrast of textures and temperatures makes the dish very interesting, when it could be boring-old-tuna.

Here we have pan-seared sea scallop with potato gnocchi, sauteed arugula, mushrooms and white balsamic gel. Look at that plump scallop! I just kept saying mmmm.

Then we had this crazy-good dish. It’s linguine with lemon-garlic shrimp, toasted breadcrumbs and anchovies. Now wait: before you say, “eww, I don’t like anchovies,” know that they really only work as a under-flavor. You really don’t even know they’re there.

This pasta dish is the one Mark is giving as his first recipe (and the one JN and LoHud videographer Rory Glaeseman videoed him making) and believe me: you’re going to be psyched to have the recipe.

Then we tried the braised pork cheeks with Prosecco-braised endive and mustard oil.

Yes, I was starting to hit the wall big time, but it was so falling-apart and silky that I couldn’t pass up a taste.

For the finale, we had duo of grilled lamb tenderloin and braised osso buco with salsify, potatoes and pancetta:

I tasted each part, but was really full by this point. But also another winner.

So you can get a feel for the atmosphere, here are a few interiors:

And a few exteriors:

See how they redid the front? It used to have that green sign… now there’s a nice awning:

Chef Mark (with his eyes closed. Sorry!):

So then yesterday, I went back with Rory to help with the video.

Here’s Mark pouring the olive oil to start the pasta dish, and Rory with the video camera.

Rory gets the close-up:

And then we moved to the dining room for an interview and to shoot the food with the still camera. Rory sets up the lights:

And adjusts the sunlight:

And takes the photograph:

Boy that guy can light a dish, huh? Check this out… My photo and everything!

Aren’t you looking forward to the recipe? What other recipes might you like to see from the above photos? Mark’s still working on his other columns, so you might be able to influence his decision!

This entry was posted on Friday, January 26th, 2007 at 12:02 pm by Liz Johnson.
You can follow any responses to this entry through the RSS 2.0 feed.
Print This Post | Email

6 Responses to “Behind the Scenes at Chef’s Dish”

Steve C. January 26th, 2007 at 2:13 pm
ok that tuna plate with the pulpo (octopus) was just nasty looking. I almost lost my appetite. I say almost because well it always seems to find me again. ;-]
Steve C. January 26th, 2007 at 2:28 pm
BTW – tomorrow is Robert Burns Day. Haagis.
Liz Johnson January 26th, 2007 at 3:13 pm
Steve, obviously you’re not interested in the tonno (tuna). Which recipe would you like to have then?
Steve C. January 26th, 2007 at 3:55 pm
The osso buco looks good. but i think the lamb needs to be cooked a little deeper. i think its way too rare. i am just getting used to pork being slightly pink. ;-]
i am preparing eggs for scotch eggs. they are a chore!
Thor January 28th, 2007 at 2:27 pm
I’ll take Tuna carpaccio with octopus over Haggis any day…...

It is a condition of your use of the comment features associated with the blogs that you do not: Use the site to post or transmit any unlawful, threatening, abusive, libelous, defamatory, obscene, vulgar, pornographic, profane or indecent information of any kind, including without limitation any transmissions constituting or encouraging conduct that would constitute a criminal offense, give rise to civil liability or otherwise violate any local, state, national or international law. You alone are responsible for the material you post or send. Refer to the Terms of Service.