Category: Local Food and Seasonal Ingredients

A collection of local food and seasonal ingredients, recipes, food and culinary exploration within New York and around the world.  With a focus on using local, seasonal ingredients or cultural specialties, Full Access is excited to highlight some of our favorite dishes for you.

Local Food and Seasonal ingredients include ramps, fiddlehead ferns and asparagus in the spring.  Summer is filled with stuffed squash blossoms and the transition into fall brings venison and slightly heavier fare.  Our winter recipes are filled with stews, soups and filling risottos.

Additionally, our category will highlight growing your own food in local community gardens, baking your own bread and getting a taste of the city.

Chestnut Soup Viennese Mélange

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This recipe is by Kurt Gutenbrunner, Wallse, 344 W 11th Street New York NY 10014.

Summer Restaurant Week at Aureole

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Restaurant week is an opportunity to sample new cuisines, broaden culinary palates or simply get into higher end restaurants without breaking the bank. 
 
I visited Aureole in midtown Manhattan for a weekday lunch.  The restaurant wasn’t too crowded but it’s always good to make reservations in advance.  A new element to restaurant week is the ability to have a meal with or without dessert (difference in price is $26 vs. $32 for lunch.) 

Cinnamon Raisin Sourdough French Toast

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Making sourdough bread in my apartment has become a weekly Sunday activity. I currently have a 2 year old wild yeast starter and a recipe I am comfortable using.

One Sunday I wanted to slightly change the game plan and make french toast using my sourdough. But what sounded even better was a cinnamon raisin sourdough that I would then turn into french toast.  Sounded like a winner…..and it was.

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