Cliff gets vegetables that are in season an uses them in creative dishes that are added to the menu. Seasonal Vegetables Are Opportunities
In the fall pumpkins, Brussels sprouts, and squashes are ripe and available. Sacred Chow chef-owner Cliff Preefer uses them in creative recipes that are added to the menu. He enjoys the opportunities to connect to the season through the foods he finds in the market and gets to be creative with for the people who will eat them. In mid October he used pumpkins in Danishes and a Latte.
House-Made: Maple Glazed Pumpkin Cheesecake Danishes. To make Danishes, we knead dough till it is firm & supple, then it is placed in a proof box and left to rise for 2 hours. During this period, the flavor & texture of the dough develops fully, into a yeasty, light pastry. The dough is then punched down & given another proofing, briefly for 20 minutes, and then it is rolled out into a large thin symmetrical square. The pumpkin cheesecake cream, by this time, has already been prepared. We use Japanese pumpkins as its texture is dense & creamy. The cream is spread over the thin dough, then gently rolled into a log, with its ends pinched closed, cut into individual pastries, proofed one last time, baked & glazed.
Harry Potter Inspired this Pumpkin Wine Latte. This amazing, warming brew is a mixture of pumpkin juice, brandy, white wine, spice blend, vanilla, & maple syrup. Frothing the heady swill creates a silky latte-like libation. The idea came to me while reading Harry Potter with my son. In “The Goblet of Fire,” Mad Eye Moody takes a drink from his flask, and Seamus asks Harry: “What do you suppose he’s got in there?” And Harry says, “I don’t know, but I don’t think it’s pumpkin juice.” Enjoy a swig of Sacred Chow’s, Pumpkin Wine Latte – And cheers to Hogwarts: It’s pumpkin juice!!!
Zagat Rated Vegan, Vegetarian, Organic, Kosher Restaurant in New York —-100% Plant based food.