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CATCH OF THE DAY:

Amy Eubanks Get Se t : THE ULT IMATE MOTHER’S DAY MENU

Now Pouring: BOURBON F INDS A SOFTER S IDE

SPRING GR ILL : BU ILD ING THE PERFECT BURGER

Plus: CHEF’S BLACK BOOK : FAVORITE F INDS AND TOP K ITCHEN T IPS

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This advertisement prepared by: Ogilvy & MatherTo appear in: Chicago, Sunset, Cooking Light, Bon Appetit, Food & WIne, Food & Drink,

Flavours, Le Guide Cuisine, Standard PubsSize: P4CB Color: CMYK Scale: 1:1 Gutter: None

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At finer restaurants in Paris, London, New York and of course, Milan.

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A LETTER FROM THE CHEF

Dear Friends,

As a boy growing up in Montlucon, France, my first taste of spring was plump white asparagus served with

mustard vinaigrette at Sunday lunch. This dish truly heralded the end of winter and when it was brought to

the table I felt as if my heart would burst with excitement at the thought of spring’s bounty. To this day, I

longingly anticipate its arrival. Aside from the glorious sunshine, I look forward to rhubarb and fresh peas.

It’s a time of great creativity for me: all that tender produce bursting with flavor and the lighter fare I lovingly

prepare to savor it through.

There’s more to celebrate this season. It’s BLT Steak’s 3rd anniversary. What an exciting few years it has been.

In a relatively short time, one small restaurant’s instant success has inspired 5 more, creating a BLT culture of

eating. And we continue to grow...

Spring is a time for new beginnings, and our latest venture, BLT Market, is about to open at the Ritz-Carlton

Hotel on Central Park. Deeply devoted to seasonal produce, the menu there will change monthly. The dishes

will be created from a master list of the freshest seasonal ingredients. Diners can look forward to the same

congeniality and excellence in service we pride ourselves on at all BLT restaurants.

Our second issue of BLT Living magazine is bursting at the seams with succulent stories and mouthwatering

recipes. We’ve devised a truly spectacular Mother’s Day lunch menu to make this day one your mother won’t

soon forget.

So happy Mother’s Day, happy spring, and I look forward to hosting you at the new BLT Market very soon.

Bon appetit!

Laurent TourondelExecutive Chef

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Ad No.: SAN-06-2 Job No.: PEGPER.06016.K.011Ad Title: Classic Chic

This advertisement prepared by: Ogilvy & MatherTo appear in: Chicago, Sunset, Cooking Light, Bon Appetit, Food & WIne, Food & Drink,

Flavours, Le Guide Cuisine, Standard PubsSize: P4CB Color: CMYK Scale: 1:1 Gutter: None

Bleed: 9.125 in x 11.5 in Trim/Live: 8 in x 10.5 in Type Safety: 7 in x 10 inArt Director: C. Dronsfi eld Copywriter: None

Account Exec: M. Fein Print Producer: J. Gregorio Traffi c: B. RatzerEngraver: Extreme

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Catch of the Day Amy Eubanks

Chef de Cu is ine , BLT F ish

“Our fish is flown in from all over the world, some on the same day they’re caught, so they are super-fresh!

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Stateside, the family settled in Alabama where Amy’s fondness for deep fried food developed. After high school in Alaska, she accepted a scholarship to Carnegie-Mellon University in Pittsburgh. In 1999, with degrees in social history and anthropology, she returned to her first love and enrolled in a work/study program at Peter Kump’s New York Cooking School (now the Institute for Culinary Education) while working full time as the garde manger at La Fourchette under chef Marc Murphy (Landmarc).

After graduation, she was determined to find the right position: “I wanted to work the line. The only person who’d let me do that was a chef named Laurent Tourondel at a restaurant that had been open for only a month called Cello.” A month later, Cello received 3 stars from the New York Times, and within a year Amy had worked her way up to that station of prestige in any kitchen: Tourondel’s saucier.

But then it was back to the bottom again at Café Boulud, the intimate uptown bistro of celebrated chef Daniel Boulud. Amy quickly climbed the ranks and was appointed poissonier.

Last April, Amy became chef de cuisine at BLT Fish. “I come from a family of meat eaters,” she says, “but cooking fish is more intuitive for me.” If you’ve dined at BLT Fish, you’ll agree.

In Her Own WordsMENTOR CHEFS: No one tops Laurent Tourondel. I’ve cooked with him for 5 of my 7 years and his influence is profound.

Andrew Carmellini (A Voce) was the chef de cuisine at Café Boulud. When I made risotto, he taught me how to hold the grain in my fingers and press it to know when it’s done. He runs his kitchen like a university.

KITCHEN CONFIDENTIAL: We’re an open kitchen so it’s quiet and clean. No slouching, no dirty aprons and no joking around... Well, not when we’re busy anyway!

NEW DISH INSPIRATION: I start with seasonal fruit and vegetables. My subway stop is in the middle of the Farmers’ Market at Union Square so I can see the produce on my way to work.

MOST OVERUSED INGREDIENT: Mayonnaise. I have to stop myself and say “Alright, can’t I do this another way?”

SPRING FAVORITES: Fresh peas

SEASONALITY: All our specials and side dishes are seasonal. Fresh fish is flown in from all over the world, like our Pink Snapper from New Zealand. It’s flown in the day it’s caught so it’s super-fresh!

CHEF’S TIP: Everyone tends to overcook fish. When you check for doneness, you’re not looking for the fish to be hot inside. Use a needle or a cake tester. It should go through easily and feel warm to the touch.

FAVORITE WAY TO SPEND A SPRING DAY: Sailing! I can’t wait to get out on the water.

THE HEART OF A CHEF

“I’ve been in the kitchen every night since I was three years old,” laughs Amy Eubanks, 31.

Born in Korea, into a military family, Amy’s exposure to international cuisine began early: by the age of seven she had visited

20 countries. “There was always an eclectic mix of foods on the table, but I was the pickiest eater. Every time we went out,

I’d order the chicken, but then I’d eat everybody else’s food.”

Catch of the Day Amy Eubanks

Chef de Cu is ine , BLT F ish

“Our fish is flown in from all over the world, some on the same day they’re caught, so they are super-fresh!

5

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Building the Perfect Burger

Chef Tourondel’s Classic BLT Burger was crowned “Best Dressed Burger” at the South Beach

Food and Wine Festival’s Burger Bash in February. This winning creation, selected from more than a dozen competitors, was

perfectly accessorized: topped with bacon, lettuce, and tomato, and capped off with mayonnaise, american cheese, onions and

ketchup. The judges’ decision was based on overall presentation, best use of toppings, and of course, its unique taste!

The award-winning burger is available at BLT Burger - the recently opened ‘rough-and-tumble’ member of the BLT family. In his

trendy West Village ‘burger joint’, replete with cozy leather banquettes, Chef Tourondel uses the best high-quality ingredients to

transform that most American of fast foods - into good food. The humble hamburger has never tasted quite like this before!

The build-your-own burger concept extends to a choice of five varieties of french fries – including hand-cut Idaho, country

sweet potato and chili cheese, plus an array of floats and milkshakes, ranging from classic to the spiked, for those in need of

a little more adventure...

Make sure it isn’t too big! It must be able to fit in your mouth, a size you can bite into and enjoy.

Use only top quality meat. At BLT Burger, it’s 100 % beef: short rib, sirloin, chuck and brisket cut. The patty

shouldn’t be too compact. Our burgers aren’t grilled. They’re pan seared on the griddle. The bun is buttered and

then also pan seared. It makes all the difference!

EASY BURGER TOPPINGS: Spicy mayo - mayo mixed with Sambal Sauce • Greek yogurt with chopped cucumber • Tomato and olives • Sautéed mushrooms or onions • Double smoked applewood bacon • Cheese of any kind • Tapenade • Green peppercorn sauce • Coleslaw • BBQ sauce

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Family Style DISH ING UP S IDES TO BE SHARED CREATES A CONVIV IAL D IN ING EXPER IENCE In all BLT restaurants, Chef Tourondel’s à la carte fare is proudly served family-style in beautiful cast iron cookware. It’s an element of setting that the chef takes very much to heart: creating a casual environment where delectable dishes can be shared at the table. “I took an American concept and refined it,” explains Tourondel.

Serving up sides in this fashion is also a personal nod to the very essence of the French countryside rustic cooking he grew up on. Tourondel made the choice to work with Staub in particular because of his long history with the cookware: “I first worked with Staub products in France,” he recalls, “and they’re still somewhat exclusive in the U.S.” He fell in love with the look and style of the many different pieces in the line. “Besides being extremely pleasing to the eye, they retain heat, moisture and flavor from stove-top to table top – and I love that they’re indestructible!”

Considered “the most ancient and most effective of materials,” all Staub-ware is made from enameled cast iron and ceramic. The iron elements distribute the heat evenly; the ceramic bottom allows the dishes to be used on all types of heating surfaces.

Produced by renowned cookware designer Francis Staub, his quirky detailing plays upon his own dramatic background. An actor at heart, this Alsatian native took over his grandfather’s business in 1974. Setting himself up in his garage in hometown Colmar, Francis was bent on creating a labor of love. Affectionately called La Cocotte, he designed Staub’s signature casserole pot, with its now trademark self-basting spikes under the lid that allows steam to condense and drip back on the food.

An international leader in culinary cast iron, Staub is now an essential item in the kitchens and restaurants of the world’s top chefs. With his unique creations Francis Staub hoped he would “wage a war against the world’s poor eating habits,” and in the case of BLT, the designer’s aspirations have been realized far beyond his expectations.

Whether you order Sautéed Porcini and Grilled Asparagus at BLT Steak, Parmesan Gnocchi and Roasted Tomatoes or Creamy Corn Succotash at BLT Prime, or Salt Crusted Sunchokes or Pommes Soufflé at BLT Fish, food and dish compliment each other in excellence. The result is a congenial atmosphere that keeps BLT diners coming back for more family-style feasts!

...a culinary classic and an essential item in the kitchens and restaurants

of the world’s top chefs.

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Bourbon

BLT Prime KENTUCKY BLUSH A mix of bourbon, maple syrup and strawberry puree. This is a refreshing cocktail made with the real Kentucky nectar.

NOW POURING

Bourbon is showing up in the least likely of places these days: from spiked milkshakes to home infusions. Could this classic be

losing the rough reputation it earned in the film It’s A Wonderful Life (1946) as “a hard drink for men who want to get drunk”?

BLT Living takes a look at the revival of this classic, all-American spirit.

Originating in Bourbon County, Kentucky, and first bottled in 1870, bourbon is whiskey distilled from sour mash which contains

at least 51 percent corn mixed with malted barley and rye or wheat. While technically bourbon can be made anywhere, it must

be distilled in the state of Kentucky in order to bear the prized Kentucky Straight Bourbon designation on the bottle. It must

also be aged for at least two years (although most are aged twice as long) in new, charred, white oak barrels. Nothing other

than water may be added to the bourbon to adjust its bottling strength.

BLT Steak THE MINT JULEP If you can’t make it to Louisville this year for the Kentucky Derby on May 5th, order its official cocktail. An always refreshing, often underrated cocktail that conjures images of the genteel South.

BLT Burger GRANDMA’S TREAT A spiked milkshake for just the right wicked kick with your burger. It’s vanilla ice cream, bourbon, caramel syrup, crushed Score bar and whipped cream.

“Bourbon has grown enormously popular over the past few years,” says BLT Prime’s Sommelier Colin Campbell. “Strong flavor profiles that can also be well balanced are great in the world of contemporary mixology.” Campbell is a fan of Michter’s. “I love their 10-year-old bourbon,” he raves.

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FROM THE VINE

BLT’s Sommeliers declare their top wine picks for the season... and reveal their favorite wind-down spots!

ROBERT HONEYCUTT Sommelier, BLT Steak The Ritz Carlton, San Juan, Puerto RicoSpring Pick: Pascal Jolivet, Sancerre This bottle makes you feel like it’s spring all year round. Sancerre is crisp and refreshing with hints of lime and lemon. The wine pairs well with the fish dishes on our menu, such as the Dover Sole and the Tuna. With all of its great characteristics: citrus fruits, great minerality, a long clean finish and a racy acidity, this Sancerre is definitely the way to go.

After-work Watering Hole: The Ocean Bar and GrillIt sits right on the beach. I just order a Mojito and take a seat overlooking the waves. The sight and sound of the ocean are the perfect ending to a long day.

MARK LUGO Sommelier, BLT Fish Manhattan, New YorkSpring Pick: Condrieu, “Lys de Volan” Alain Paret, 2005, Rhone Valley A Viognier co-produced by Alain Paret and Gerard Depardieu. Ripe apricot aromas with white truffle, almond, and mineral. A text book Condrieu, and an excellent one at that, conjuring up images of spring.

After-work Watering Hole: The Flatiron LoungeIf anyone needs to know what a cocktail is supposed to taste like, this is the place. My drink of choice is the Slope – rye whisky, bitters, and apricot liquor.

BRETT FEORE Sommelier, BLT Steak Manhattan, New YorkSpring Pick: Condrieu, Yves Cuilleron, “Les Challets”, 2005 Condrieu from the northern Rhone region of France strikes a chord with me. This is a gorgeous white wine that sings with floral and honey nuances. Yves Cuilleron sets the bar for quality Viognier across the globe and this wine is no exception.

After-work Watering Hole: Landmarc in TribecaGreat food and affordable wines across the board. Always a perfect place to bump into some industry buds as well. Good times!

COLIN CAMPBELL Sommelier, BLT Prime Manhattan, New YorkSpring Pick: Domaine le Galantine, “Le Longue Garde” Bandol, Provence For spring, I love wines from the Provence area of France. Places like Bandol produce lovely wines full of lush fruit and earthy, smoky flavors. The wines are complex and show well with game meats and spring vegetables. Domaine Le Galantine makes a wine from Bandol called “Le Longue Garde” — it’s fantastic. My favorite!

After-work Watering Hole: The Flatiron LoungeI recommend the Tombstone – bourbon, Demerara syrup, bitters, and twist of lemon.

DANIEL WARRILOW Sommelier BLT Steak Washington, DCSpring Pick: The Laurent Perrier “Cuvee Rosé” Brut non-vintage Champagne I think of Spring as a celebration period: the sun is shining, the birds are chirping, and I’m ready to party! What do we associate with celebration: Champagne! This Laurent Perrier Rosé has a wonderful bouquet of fresh red fruits, strawberries, raspberries and redcurrants. On the palette, refreshing crisp acidity, followed by strawberries and wild cherries. Its finish is opulent with great length, which will keep you going back for more.

After-work Watering Hole: The BrickskellerAfter a long hard day, there’s only one place I want to go. They feature a range of beer totaling somewhere around 1,500 bottles! My favorite pick is Schneider Weisse. It’s traditionally bottle-fermented in the method Champagnoise, unpasteurized and unfiltered, rich and medium-bodied and has a distinct amber color, with notes of citrus and clove.

A Toast to Spring!

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THE MENUIt’s Spring! Use the freshest ingredients available. Hit Union Square market. Order the lamb from your butcher. Befriend your local winestore staff for the best they have to offer.

Assign all tasks in advance; everything from the food shopping to who is writing a toast, buying the fl owers, selecting the music, and cleaning up. Everyone should pitch in to avoid Mom having to lift a fi nger!

THE TABLEDress up your table. It looks more elegant and is easy to clean.

For a home event, the right seating is crucial. Mom should be at the head of the table.

Separate Champagne, wine and water glasses are essential.

Place printed menus in the center of each setting. Each place will need an appetizer knife and fork, an entrée knife and fork, and a bread plate with a butter knife placed on it. The dessert fork and spoon should be placed after the entrée course has been cleared.

THE FLOWERSJulie suggests a low table centerpiece which allows for conversation.

“If there’s a color Mom loves, or a type of fl ower, get her those.”Julie’s favorite blooms are tulips. “And I expect them on Mother’s day!” she smiles. For fl ora, Julie recommends Verde Flowers, whose client list reads like a celebrity who’s who. Aside from being the fl orist for BLT and restaurants like Aquavit and Payard, they also happen to be Giorgio Armani’s personal fl orist. Vanessa Polanco at Verde recommends you discuss what’s in season, your color palette and your budget with the fl orist. “I think mixed arrangements with 2-3 different types of fl owers are great. Mother’s Day is wonderful

because there is so much in season.” Verde’s designer Michael Gonzalez is known for clean elegant lines in his lush masterpieces. Choose from lilacs, roses, tulips, peonies, sweet peas, daffodils and dahlias to name a few. “My mom loves Lily-of-the-Valley. They’re unusual but she doesn’t like anything cliché!” Verde works with a ceramic artist who custom designs vases for them - a great idea for a Mother’s Day gift, that remains after the fl owers... Because Mother’s Day is such a high volume holiday, if you’re buying your own stems Vanessa recommends choosing blooms that are not fully blown open. “They will last longer. They should be cut on an angle to drink well for longevity.”

THE MUSIC Mom’s mix... Make a selection of her favorite tunes and have them playing softly in the background.

THE GIFT“I don’t necessarily need gifts but something handmade is always lovely.” Compile a photo album of the event for Mom. In it place the printed menu, the Mother’s Day cards, a copy of the toast and of course, the pictures of the event as a keepsake for Mom.

FOR MOM’S SPA DAY:

BLISS, MARIO BADESCU,

CORNELIA DAY SPA

THE TOASTFor the Champagne cocktail, have a toast prepared. Keep it fun and light-hearted.

THE EVENT PLANNER’S GUIDE TO THE PERFECT LUNCH FOR

JULIE SHEPPARD, BLT’s event planner and mother of 2 boys, Cole (4) and Luke (1), has helmed, for the past 12 years, a host of

memorable functions, from corporate banquets and weddings to themed parties and intimate dinners. She’s a wiz at the A-Z of

entertaining, on everything from etiquette (yes, she consults Emily Post) to rentals. “My clients rely on my eye to catch everything.

They need me to be a control freak, so that they can relax!” Here are a few simple tips and planning strategies that will make your

Mother’s Day lunch an event to remember...

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Julie’s Party Planning Picks

Fish’s EddyPantone Collection

RosenthalMagic Flute by Bjorn Wiinblad

Crate & Barrel Estelle Napkin

Sur la TableGarnier Thiebaut

Pier 1 Pantiago Stemware

Barney’sKim Seybert

Corner Market Verde Flowers

CHINA

SOPHISTICATEDCASUAL VS.

LINENS

HOME

FLOWERS

Pantiago Stemware

GET MOM OUT OF THE HOUSE THE MORNING OF THE EVENT. THIS WILL GIVE YOU TIME TO PREPARE.

BUY HER A SPA TREATMENT AS PART OF HER GIFT SO SHE’LL FEEL WONDERFULLY RELAXED AND PAMPERED.

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COCKTAIL: Passion Fruit Champagne

A little bubbly sets the celebratory mood.

Raise a flute to Mom!

TO START: Popovers

A signature BLT classic for you to try at

home. They’re puffy, chewy, Gruyere-

topped, comically misshapen, and on

Saveur Magazine’s 100 greatest food

items in the world.

APPETIZER: Blanched White Asparagus

Wrapped In Prosciutto with Lemon Pesto

One of Chef Tourondel’s favorite spring

vegetables: succulent, plump and

perfectly dressed in a medley of seasonal

flavors that awaken the taste buds.

WINE PAIRING: Serve a crisp and

citrus-y Sauvignon Blanc from Italy with

aromas of grapefruit and elderfruit.

Sauvignon, “Preadium”

Colterenzio, 2004

Alto Adige, Italy

MOTHER’S DAY MENU with Wine Pairings

PopoversMakes 12

4 cups all purpose flour

1 tablespoon plus 2 teaspoons salt

4 cups milk

8 large eggs

non-stick vegetable oil spray

10 ounces grated Gruyere (2-1/4 cups)

Preheat the Pan: Place the popover pan in

the oven. Heat the oven and pan to 350° F

Make the Batter: Place the flour and salt in

a fine sieve and sift it onto a piece of wax paper.

In a small saucepan, heat the milk until small

bubbles appear around the edges.

In a large bowl, whisk the eggs until frothy. Slowly

whisk in the hot milk so as not to cook the eggs.

Set aside.

Gradually whisk the dry ingredients into the egg

mixture stirring until almost smooth.

Fill the Pan: Remove the popover pan from the

oven and spray it with non-stick vegetable spray.

While the batter is still slightly warm or room

temperature, fill each cup at least three-quarters

full.

Top each popover with some of the grated Gruyere.

Place a baking sheet on the rack below the pan to

catch any drips.

Bake the Popovers: Bake 15 minutes. Rotate

the pan 180° so that the popovers will rise evenly.

Bake for 35 minutes more or until golden brown.

To Serve: Invert the pan and remove the popovers.

Serve immediately.

ENTRÉE: Lemon Confit and

Rosemary Crusted Lamb

Marinated, roasted, seasoned with

rosemary, garlic and thyme and

breadcrumb encrusted, this tender

rack of lamb dish is the real piece

de resistance. Be prepared to serve

second helpings!

WINE PAIRING: Serve a classic

style Bordeaux from the commune of

Margaux with aromas of black currants

and soft tannins.

Margaux, Chateau Prieur Lichine,

2001, Bordeaux, France

SIDE: Spring Peas with Sweet

Cream Butter and Fresh Mint

The pure taste of the season

on the side...

DESSERT: Raspberries Foster

A delightful blend of tart and sweet, with

a hint of Kirsch and a citrus tang, makes

this a divine ending to a perfect meal.

Serve over vanilla ice cream.

WINE PAIRING: Serve an effervescent,

slighty sweet, red dessert wine with

aromas of fresh picked strawberries

and rose petals.

Brachetto d’Acqui Braida, 2005

Piedmont, Italy

Lemon Confit and Rosemary Crusted LambServes 4-6

2 lamb racks (2 1/4 lbs each),

well trimmed and deboned

2 tablespoons olive oil

1 tablespoon freshly chopped rosemary

1 tablespoon freshly chopped garlic

1 tablespoon freshly chopped thyme

For the crust

6 oz butter

10 tablespoons fresh breadcrumbs

4 tablespoons rinsed diced finely preserved lemon

3 tablespoons diced finely onion

1 tablespoon chopped fresh rosemary

salt & pepper

Marinate the Lamb: Place the lamb in a nonreactive

dish just large enough to hold it. Combine the olive

oil, rosemary, thyme and garlic. Pour over lamb and

marinate in the refrigerator, covered for at least 4

hours.

Prepare the Crust: In a bowl, combine the butter,

bread crumbs, lemon, chopped onion, second tbls

rosemary and salt and pepper to taste. Mix well to

form a thick paste.

Brown the Lamb: Preheat oven to 400 degrees.

Remove the lamb from the marinade and scrape off

the herbs and garlic. Season the lamb all over with

salt and pepper. Heat a skillet large enough to hold

the lamb. Sear until all sides are brown, about 5

minutes.

Roast the Lamb: Place the lamb in the preheated

oven and roast until medium rare, about 12-15

minutes

Remove the Lamb from the Oven: Turn on the

broiler. Let the lamb rest 5 minutes in a warm place.

Place the crust on the meat and gently pat to make

it adhere. Run the meat under the broiler briefly until

the crust is lightly toasted, about 1 or 2 minutes.

Watch it carefully so that it does not brown.

Raspberries FosterServes 4

3 tablespoons butter

1/2 cup dark brown sugar

1 teaspoon vanilla extract

3 tablespoons of Kirsch

1 tablespoon of Grand Marnier

1 medium orange, zested

Place half of the raspberries and all the sugar in a

large non stick skillet over medium heat. Sauté for 2

minutes until the sugar is completely melted and the

raspberries begin to break down.

Deglaze with the Kirsch and Grand Marnier and

flambé until the alcohol has burned off. Add the

orange and lemon zests, orange juice and vanilla. Add

the other half of the raspberries and the butter slowly.

Stir the butter in slowly with a wooden spoon. Remove

from heat and pour on top of vanilla ice cream.

1/2 small lemon, zested

3/4 cup orange juice

12 oz raspberries

1 pint vanilla ice cream

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SEASONAL INGREDIENTS Luscious LeeksNO LONGER THE WELL-KEPT SECRET OF CHEFS IN ELEGANT RESTAURANTS,

LEEKS ARE TAKING THEIR PLACE AS THE GOURMET’S ONION.

Leek Vinaigrette/Fourme d’AmbertServes 6

6 large leeks

salt

1/2 cup walnut oil

4 tablespoons sherry vinegar

3 tablespoons chopped chives

Prepare the Leeks: Clean well (see

above). Tie the leeks together, 3 in a bunch,

with kitchen twine so they hold their shape

when cooked.

Boil the Water: Bring a large pot of salted

water to a boil. Add the leeks. Simmer

the leeks until tender when pierced with

a knife, about 15 minutes. Drain and

shock by plunging them into a bowl of ice

water. Drain well and squeeze the leeks

gently in a paper towel to eliminate excess

water. Remove the strings. Cut the leeks

crosswise into 3/4-inch slices.

To Assemble: Arrange the leek slices with

cut sides down on serving plates. Season

them with salt and pepper and drizzle with

the vinegar and oil. Sprinkle with chives.

To Serve: Place a little of the cheese on

each piece of leek. Scatter the sliced

walnuts over all. Serve immediately.

These root vegetables resemble giant scallions and are milder and mellower in flavor than their onion relatives. They are

potassium-packed, full of fiber and add a delicate aroma to dishes without overpowering the other flavors. Leeks can be

poached, steamed or braised whole, or chopped into stir fries, vegetable dishes, casseroles and soups. Laurent Tourondel

is a self-confessed leek fanatic. “I love their flavor and their color. I use them in quiches as well as in hot and cold soups,

and sometimes I enjoy them as they are in a warm vinaigrette.”

freshly ground pepper

6 ounces Fourme d’Ambert, Gorgonzola

or other creamy blue cheese

1 recipe caramelized walnuts

(see below), sliced

Caramelized WalnutsMakes about 1-1/2 cups

2/3 cups sugar

1/4 cup water

1 cup walnut halves (4 oz)

Butter a small sheet pan.

Combine the sugar and water

in a medium saucepan.

Stir over medium heat until

the sugar dissolves.

Stop stirring and boil the

syrup until it turns a rich

golden brown. Remove the

pan from the heat and stir

in the walnuts. Spread the

walnuts in a single layer in

the prepared pan. Let cool.

TIPS FOR CLEANING LEEKS: Fill a deep pot with cold water. Trim the root end of the leek, making sure not to take off too much so that the leek still holds together. Trim off a few inches of the dark green part as this is usually dry and tough. Place the leek on a cutting board. Starting just above the tip of the root, cut into quarters lengthwise. The leek should still be held together at the root but the leaves separate now to allow all dirt to be removed. Hold the leek under cold running water and remove as much grit and dirt as possible. Then soak the leek upside down in the pot full of cold water. Any excess dirt will fall out.

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<#> S P R I N G 2 0 0 7 • B L T16

WHY I LOVE THIS PLACEDONNY DEUTSCH

What keeps you coming back? Amazing food and incredible service.

Do you have a favorite dish/dessert? The popovers, braised short ribs & key lime pie

What’s your poison/beverage of choice? Grey Goose Vodka with a splash of pineapple.

Do you have a favorite table? There’s not a bad seat in the place!

If you could treat anyone to dinner at BLT, who would it be?My dad, David. He loves a great steak!

Do you cook / What’s your favorite dish to prepare? I do not cook but I make a mean popcorn!

What did you want to be when you were little? A firefighter.

What makes you laugh? My bulldog, Betty.

What’s been your best interview? I recently interviewed Bill Gates and he was great. And Donald Trump is great too. He’s just good TV.

What’s the one interview you would like to do? Bill Clinton.

What are you reading currently? I just finished reading The Tipping Point by Malcolm Gladwell.

What do you do to relax? I like to run and workout.

What’s the newest addition to your ipod? Billy Joel’s new song, All My Life.

Where was your last vacation? St. Barths.

What’s your favorite way to spend a perfect spring day? Going to Yankee Stadium.

What’s your motto? Do! We all spend our time wanting things to happen. Wishing. But it doesn’t happen that way. You have to DO! That doesn’t mean you’re to going to achieve your goal simply because you pursue it; but if you don’t try, it definitely won’t happen.

As Chairman of Deutsch Inc., Donny Deutsch implemented his

“leaner, meaner, faster, smarter” philosophy to transform a small

advertising shop into one of the nation’s top 10 agencies. Currently,

Donny is the host of CNBC’s hit show “The Big Idea with Donny

Deutsch” featuring hot topics, trendy talk and a fearless approach

to the big issues of the day. Here we turn the tables and ask

Mr. Deutsch to be the interviewee:

Which is your favorite BLT restaurant and why?BLT Steak, I love the atmosphere and the energy.

How often do you come? Once every 3 weeks.

BLT Vol2.indd 16 4/2/07 3:14:39 PM

S P R I N G 2 0 0 7 • B L T <#>17

Black Book Laurent Tourondel’s Tips for Dining, Shopping and Cooking

KITCHEN TIPS Order delivery from BLT Burger and save yourself the cleanup! 6th Ave (bet 11th and 12th) Call: 212 243 8226

Spring Awakening

The Best Way To Spend A Spring Day:

At Madison Square Park

Walking across the Brooklyn Bridge

In my Jeep on the way out to the Hamptons

BEST OUTDOOR CAFÉ:

Brasserie Ruhlmann

45 Rockefeller Center

BEST PLACE FOR CHOCOLATE:

Payard Patisserie & Bistro

1032 Lexington Avenue

FOOD TRENDS TO WATCH FOR:

Noodle Bars

South American Street Food- kabobs,

empanadas, fruit drinks made from

tropical fruits

SPRING BREAK With the gentle lapping of the waves on Miami Beach by day and the frenetic Latin rhythms of Little Havana by night, Miami makes for an ideal spring getaway.

CHEF TOURONDEL’S TOP PICKS IN MIAMIWHERE TO STAY: Delano Hotel, South Beach Sagamore, Miami Beach Betsy Ross Hotel, South Beach

WHERE TO EAT: Joe’s Stone Crab Bouchon de Grove in Coconut Grove La Goulue Christian Delouvrier in Bal Harbour

HAPPENING ‘HOODS: Little Havana - Versailles in Little Havana has the best coffee and Cuban sandwiches in the whole city.

Española Way - Bohemian chic with great architecture, art galleries and stores. Friday night is Champagne Night at A La Folie!

Laurent Tourondel and Rachael Ray at the South Beach Wine and Food

Festival Burger Bash

Art Picks

International Center of Photography See the extraordinary images of

Henri Cartier-Bresson at the ICP.

1114 Avenue of the Americas at 43rd St.

Through April 29th. Closed Mondays.

El Museo Del BarrioIt’s in my neighborhood so I like to stop by...

1230 5th Ave at 104th St.

Master Classes Don’t miss out on the rare opportunity to watch Chef Tourondel in action!

May 2nd – Chef Tourondel’s cooking class at DeGustibus at

Macy’s, New York City.

June 2nd – Chef Tourondel hosts a cooking class at the

new BLT Market in the Ritz-Carlton Hotel, Central Park.

BLT Vol2.indd 17 4/2/07 3:14:42 PM

<#> S P R I N G 2 0 0 7 • B L T18

BLT Steak106 East 57th St. New York, NY 10022 Tel: 212.572.7470 www.bltsteak.comOpen for Lunch (M–F) and Dinner

BLT Steak DC1625 Eye Street, NWWashington, DC 20006Tel: 202.698.8999Open for Lunch (M–F) and Dinner BLT Steak San JuanRitz Carlton Hotel6961 Avenue of the GovernorsIsla VerdeCarolina, Puerto Rico 00979

BLT Fish 21 West 17th St. New York, NY 10011 Tel: 212.691.8888 www.bltfi sh.comOpen for Dinner

BLT Prime 111 East 22nd St. New York, NY 10010 Tel: 212.995.8500 www.bltprime.comOpen for Dinner

BLT Burger470 Sixth AvenueNew York, NY 10010Tel: 212.243.8226Open 7 days a week11:30am - 11pm

Opening Soon1430 Avenue of the AmericasNew York, NY 10019Open 7 days a weekBreakfast, Lunch and DinnerSunday Brunch

BLT LOCATIONS

Haute Notes is about the discovery of all things innovative and exciting in food and wine, art and design, and style and

travel. Spring is here and with the season comes many inviting reasons to celebrate: festive meals with family and

friends; fresh markets and new seasonal ingredients; and of course, the warmer weather! Spring affords us the perfect

opportunity to raise a glass and make a toast for all the reasons we enjoy the season. On that note we’d like to share

our favorite fi nds:

TAY TEAS

Founded by tea connoisseur Nini Ordoubadi, TAY specializes in exclusive hand blended artisanal teas. They grow many of the herbs and botanicals right on their organic farm in upstate New York. Our favorites include Nini’s signature Persian Rose black tea blend; Berber, an energizing and refreshing green tea blend with wild Moroccan spearmint; and the fl oral and fruity ‘A Day in Provence’. www.taytea.com

ARDBEGAIRIGH NAM BEIST

As the story goes, there is small hill loch high above the Ardbeg Distillery, called Airigh Nam Beist (‘arry-nam-bayst’) which in Gaelic means ‘shelter of the beast’. Hence the inspired name of this Islay Single Malt Scotch Whisky. We found Airigh Nam Beist to be a brillantly creamy, smoky malt, with notes of fennel and pine nuts, topped with tingling limes. Slainte! www.ardbeg.com

CHAMPAGNE PAUL GOERG BLANC DE BLANCS BRUT

This Blanc de Blancs shows off a brilliant golden color with a nose that is deep with aromas of orange blossom, brioche, butter, sweet spices and ripe fruits. The fl oral aspect of this Blanc de Blancs Brut makes it the perfect accompaniment to celebrate spring, and especially Mother’s Day.

HAUTE NOTES

Publisher MICHAEL GOLDMAN

Editor-in-Chief PAMELA JOUAN

Design Director JANA POTASHNIKBAIRDesign, Inc.

Managing Editor STEPHANE HENRION

Assistant Editor CHRISTIAN KAPPNER

Senior Copy Editor JENNIFER MURPHY

Copy Editor NORMA SOLOMON

Contributing Writers BARBARA RUBINGABRIEL ASHERJEAN-PHILIPPE DOSETTO

Photo Director CHARLES HARRIS

Advertising Sales Director ROBERT BASINGER 718.858.1187

Marketing Director KATHRYN PAYNE

Photography: Cover, Laurent Tourondel, Snapper, Sides: QUENTIN BACONBurger: JASON LINDBERGPopover: ELLEN SILVERMAN

Haute Life Pressa division of C-BON MEDIA, LLC.321 Dean StreetSuite 1Brooklyn, NY 11217

www.hautelifepress.cominfo@hautelifepress.com

Subscription Inquiries718.858.1187

subscriptions@hautelifepress.comor visit www.hautelifepress.com

Printed and bound in the U.S.A

HauteLifePress makes every effort to insure that the information it publishes is correct but cannot be held responsible for any errors or omissions.

© 2007 All rights reserved. Reproduction without permission is strictly prohibited.

BLT Vol2.indd 18 4/2/07 3:14:50 PM

BLT Steak106 East 57th St. New York, NY 10022 Tel: 212.572.7470 www.bltsteak.comOpen for Lunch (M–F) and Dinner

BLT Steak DC1625 Eye Street, NWWashington, DC 20006Tel: 202.698.8999Open for Lunch (M–F) and Dinner BLT Steak San JuanRitz Carlton Hotel6961 Avenue of the GovernorsIsla Verde Carolina, Puerto Rico 00979

BLT Fish 21 West 17th St. New York, NY 10011 Tel: 212.691.8888 www.bltfish.comOpen for Dinner

BLT Prime 111 East 22nd St. New York, NY 10010 Tel: 212.995.8500 www.bltprime.comOpen for Dinner

BLT Burger470 Sixth AvenueNew York, NY 10010Tel: 212.243.8226Open 7 days a week11:30am - 11pm

Opening Soon1430 Avenue of the AmericasNew York, NY 10019Open 7 days a weekBreakfast, Lunch and Dinner Sunday Brunch

BLT LOCATIONS

Toll Free 866 STAUB US www.staubusa.com infostaub@staubusa.com

B e a u t y & T a s t e

BLT Vol2.indd 19 4/2/07 3:14:53 PM

Because every ingredient is crucial when it comes to great dishes, top chefs have been adding FIJI Water to the kitchens of their restaurants. Since FIJI comes from an unspoiled, virgin ecosystem,

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Add a star to your rating.

Job Number: FW5305 Project: Borromeo / Star Rating

Trim: 8.25" x 10.875" Live: 7.875" x 10.375" None

Date: 11/13/06 Round: 01 Pubs/Insert/ColorSpec: 4 color

TRIM, LIVE, BLEED LINES DO NOT PRINT PRINTOUT IS 100%

Natural Artesian Water

www.fijiwater.com 1.888.426.3454© 2006 FIJI Water Company LLC. All rights reserved.

FW5305_Borrome_8.25x10.875_StarRating_f 11/13/06 5:20 PM Page 1

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