Amuse Bouche

Sensational Summer Cocktails, Digging into Corn, Celebrating the Peak of Blueberry Season, and more.


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Now Ear This!


Enveloped in silk and the color of the sun, corn is synonymous with summer. Here are the places to get this star vegetable.

1. Haven (472 Bedford Rd, Pleasantville 914-747-4646; “I love the sweet corn that’s available locally this time of year,” Chef Dan Petrilli says. This summer, he’s offering grilled corn-and-saffron bisque with crabmeat garnish, and he’ll also combine spicy grilled corn, honeydew melon, and smoked bacon to accompany poached lobster with cilantro butter.

2. John-Michael’s (100 Titicus Rd, North Salem 914-277-2301; Chef John Michael Hamlet likes to capitalize on the natural milkiness of early sweet corn. His corn-and-leek soup “balances the luscious sweetness of the corn with the tender leeks in a light puréed soup,” he says. “I add only a little cream.”

3. Café of Love (38 E Main St, Mount Kisco 914-242-1002; Executive Chef Felipe Milanes will feature lobster-and-corn chowder, a light yet luxurious bisque topped with chunks of white wine-poached fresh lobster drizzled with dill oil. “Husking summer corn makes us all crave corn chowder,” he says. “Our version is velvety, smooth, and light because the corn is gently braised in its own liquid with a little bit of shallot and garlic, then puréed.”

4. One (1 Bridge St, Irvington 914-591- 2233; Chef Jeff Raider plans to serve an elegant dish of butter-poached langoustines with pancetta, sweet peppers, zucchini, and a roasted-corn emulsion. Roasting intensifies the sweetness of corn. “This is the time of year to go to your local farmers’ market and get fruits and vegetables directly from the passionate people who grow them,” says Raider.

5. Bungalow Restaurant (166 Stoneleigh Ave, Croton Falls 914-598-3008/ 845-669-8533; Chef John Reynolds mixes grilled or popping fresh kernels with the likes of barley, summer squash, mango, jicama, lime, or roasted-pepper rajas. Summery, “corny” entrées will include Asian tempura corn-and-scallion pancakes; sesame noodles with baby corn and spring vegetables; and goat cheese, corn, and red-pepper timbales.



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