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Chef Corey Samuel's New Winter Menu at Dizzy's Club Coca-Cola | Great Performances

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JAN
19
2018
Chef Corey Samuel’s New Winter Menu at Dizzy’s Club Coca-Cola
Venues
by Beth Kaiserman

Corey Samuel is Chef de Cuisine at Dizzy’s Club Coca-Cola at Frederick P. Rose Hall, home of Jazz at Lincoln Center in the Time Warner Center at Columbus Circle.He started this role in October, and has just launched a new seasonal winter menu and casual late-night menu featuring elevated Southern cuisine. A special Valentine’s Day menu will also be served for lovers of food and music.

Corey Samuel was born in Newark, NJ and grew up in Spartanburg, SC, where his family moved when he was seven years old. He arrived in New York City in 2015 and worked at STK Downtown and Tommy Bahama in Midtown, before helping open Phil and Anne’s Good Time Lounge, Anne Burrell’s restaurant in Brooklyn’s Cobble Hill, where he was Sous Chef.

Corey has loved food since he was a kid and started working at a pizzeria as a teenager, preparing sauce and dough from scratch. He went on to Outback Steakhouse for nine years, where he split time as Kitchen Manager and Service & Beverage Manager. Then it was Brio Tuscan Grille in Raleigh, NC, followed by restaurants in Florida and Colorado. These experiences shaped his food philosophy.

“I asked people what they thought about Southern food, and perception wasn’t good. I started wondering if I could elevate this and showcase what I’ve experienced on a higher level,” he said.

The new winter menu at Dizzy’s features dishes like Opelousas Oxtail Toast and Creole Catfish Stew, both usually confined to more informal settings – oxtail at grandma’s kitchen table and the stew a staple of local hole-in-the-wall eateries in South Carolina. 

With this menu, Corey hopes to give guests a new perspective on Southern cuisine in a refined atmosphere, with the spectacular backdrop of the sights of New York City as seen through Dizzy’s massive window and the seductive rhythms of live jazz guiding the meal. The menu will also highlight a different seasonal ingredient each month, like February's Creamy Coconut Beet Bisque.

Winter 2018 Menu

Starters

Winter Citrus Salad
avocado, winter greens, toasted pecans

Blue Crab Salad
little Gem lettuce, apple, radish, shellfish aioli

Creole Catfish Stew
tomato, okra, scallions

Opelousas Oxtail Toast
bunched greens, garlic, parsley

Louisiana BBQ Shrimp
Anson Mills grits, scallions

Mains

Market Fish
stewed butter beans, Tasso, winter kale

Bayou Risotto
Carolina Gold Rice, field peas, wild mushrooms

Cajun Salmon
garlic roasted fingerlings, parsnip, spinach  

Brisket Blend Burger
house tomato jam, Grafton cheddar, sesame bun

Grilled Hanger Steak
caramelized shallots, white wine, fries

Fried Chicken
cornbread, habanero-infused honey butter, black eyed peas, collards


Sides

Mac N Cheese

Corn Bread

Black Eyed Peas & Collards

Roasted Brussels, Bacon & Benne 

Stewed Butter Beans

Fries

Desserts

Marjolaine Cake
chocolate ganache, coffee buttercream

Turtle Sundae
praline, butterscotch, hot fudge

Meyer Lemon & Gingered Benne Wafers
meringue kisses, raspberry

Artisanal Cheese Plate
seasonal accompaniments

Hang Set Menu

Honey Roasted Mixed Nuts

N'awlins Fry

Hushpuppies

Catfish Po' Boy

Fried Chicken


Valentine’s Day Menu 2018

Starters

Creamy Coconut Beet Bisque

Warm Hudson Valley Foie Gras

Sweet Pickled Pear, Maple Glaze

Pan Seared Diver Scallop

Spiced Citrus Purée, Wild Berry Gastrique

Mains

Pan Roasted Local Chicken
sunchoke purée, roasted root vegetables, chicken jus

Gently Cooked East Coast Halibut 
Carolina Gold Mushroom Risotto, Verjus Buerre Blanc

Pan Roasted Hanger Steak
celeriac purée, swiss chard, natural jus

Wild Mushroom and Leek Tartlet
rooftop greens, goat cheese, aged balsamic

Desserts

Fig Tart
spiced port, almonds

White Chocolate Raspberry Cheesecake

More info: http://www.jazz.org/dizzys/events/7262/

Food photos by ©Chip Klose Creative


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