#market table

[grimadornments]

Table setup from the last event I vended at 𓃹

[halsteadproperty]

AN INSIDE LOOK: HEATING UP THE WEST VILLAGE 

An Exclusive Interview with NYC Celebrity Executive Chefs Mikey Price & Joey Campanaro

Your best dish MP: At The Clam, it would have to be The Clam Spaghetti as it isn't your typical spaghetti ± it's made with a red sauce to which we add a splash of Soy sauce which adds something a little special that our diners can never quite put their finger on! JC: At The Little Owl, I'd say the Pork Chop & Butter Beans with parmesan and wild dandelion.

Classic dishes on your menus MP: We have a great Roasted Chicken at Market Table and also the Clam Chowder at The Clam is a real favorite. JC: Both are absolute classics, but with a lil' spin.

A great meal in 30 minutes MP: My favorite dish prepared in under 30 minutes would be a great Chicken Picatta. Simply dredge the chicken in flower and sauté quickly, deglaze with capers, butter, lemon juice, parsley, and pair with a rice pilaf. A super easy dish, and who doesn't love Chicken Picatta. JC: Agreed, but I'd switch out the rice pilaf for a broccoli and parmesan butter noodles!

New dish Inspirations MP: The biggest things are seasonality and the internal desire to learn about an ingredient. I go to Union Square twice a week to see what's in season and what's coming around the corner. I love eating out at restaurants to see what other chefs are doing but it's important not to be influenced by flash in the pan trends. I love classic cookbooks such as Jacque Pepin who was a big influence in my life when I was growing up. JC: I get my inspiration from produce that is in season and from ingredients that are crave-able.

Advice for a home cook JC: Always make sure to use a kitchen towel when holding a sauté pan handle, and wash your hands often. MP: Don't over complicate matters; cook simply and cook within your means.

Favorite late-night snack MP: Either leftovers of whatever my wife has cooked at home for my family or a Falafel Shawarma from Mamoun's on MacDougal where I have been eating forever. JC: Ramen. It's all I want when I finish a long day in the kitchen

Next food world trend JC: Salisbury steak ... MP: Ha! Joey knows of my severe dislike of a Salisbury steak! I think we will see a lot more restaurants with delivery only service. Delivery is not going anywhere.

Signature spring/summer dish MP: If I picked one from The Clam, it would be the Sautéed Skate Wing with fingerlings, Carolina shrimp, asparagus and grainy mustard. JC: And mine would have to be a Softshell Crab with a corn risotto and salsa fresca.

The crowd pleaser for a home dinner party? JC: Whether the dinner party is at The Little Owl or home, my gravy meatballs are always a crowd pleaser. MP: A big Bouillabaisse of fresh local seafood delicacies is my winning dish.

Mikey Price & Joey Campanaro are both the Executive Chefs and Co-Owners of The Clam and Market Table in the West Village. Joey also owns The Little Owl.

To view the Online version of the Spring/Summer Halstead Portfolio magazine click here.

[tedwardwines]

David Giuliano on Voice & Wine at The Clam

David Giuliano on Voice & Wine at The Clam

David Giuliano of The Clam

“Selling wine is about story telling. Everything that happens before you put it in the glass is more interesting than what’s actually in the glass. That’s me,” said David Giuliano, Beverage Director at The Clam, Market Table and The Little Owl. “That’s the way I like to train my staff. And for my very adventurous, interesting and eclectic West Village clientele, they…

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[tedwardwines]

David Giuliano on Voice & Wine at The Clam

David Giuliano on Voice & Wine at The Clam

David Giuliano of The Clam “Selling wine is about story telling. Everything that happens before you put it in the glass is more interesting than what’s actually in the glass. That’s me,” said David Giuliano, Beverage Director at The Clam, Market Table and The Little Owl. “That’s the way I like to train my staff. And for my very adventurous, interesting and eclectic West Village clientele, they…

View On WordPress

[dee5eeresearch]

Philippe Malouin - Market Table

[afterthecups]

Pear and almond galette at Market Table.

[babytakesmanhattan]

Market Table

Last night the wait at Locanda Verde was 1.5 hrs, so we decided instead to go to Market Table. I've passed by it countless times and made a mental note of going there, but never got around to it. It was delightful! The most amazing brussels sprouts ever!! Everything was delish (scallops, bites of my friend's monkfish and carrot risotto, calamari salad) and we rounded off the night with pumpkin brulee. How could you go wrong? Nothing better than a fun night out with a girlfriend, good conversation, lots of laughs and delicious food!

I haven't forgotten about Locanda Verde though..still on my list!