Epicerie Boulud

JOB OPENINGS

admin — Mon, 13 Aug 2012 21:12:45 +0000

ON-CAMPUS RECRUITMENT

admin — Mon, 13 Aug 2012 21:12:10 +0000

On-campus recruitment

The Dinex Group welcomes applicants with excellent skills in our core competencies. While students can pursue a career with us via many avenues, we foster our partnership with specialized hospitality programs around the world, where we conduct recruitment Interviews on campus.

Opportunities for Hospitality Program Graduates Internships and externships during school may lead to permanent placement upon graduation. To begin this process, please feel free to contact your school as well as Elizabeth Rodriguez via email info@dinexemployment.com or fax 212.3963325. A minimum of three months on a full time basis is required.

Upon graduation, you may send a cover letter detailing your areas of interest along with your resume to info@dinexemployment.com or by fax to 212,7942958 to discuss how you might begin your career with our Restaurant Group.

MICHAEL MADRIGALE, HEAD SOMMELIE

admin — Tue, 07 Aug 2012 07:17:33 +0000

MICHAEL MADRIGALE, Head Sommelier

Michael Madrigale hails from a Philadelphia area family whose five butcher shops and shared love of eating well left their mark. His food-centric Italian-American upbringing clearly prepared him for a life in restaurants. Now Head Sommelier at Bar Boulud,he headed to New York City after graduating from La Salle University with a Bachelor of Science degree in Marketing. Michael initially waited tables while looking for a job that would start him on his career path. At the time, he found himself gravitating toward the wine cellar, eager to learn more about the vintages he was pouring. “I could smell the differences in the wines,” he says. “After work I would read books on the topic and taste everything I could – I made the decision then to immerse myself in the world of wine full time.”

He landed a coveted position as a consultant selling prized vintages to passionate private collectors through the Burgundy Wine Company. There he met a winemaker from Domaine d’Arlot who offered Madrigale the opportunity to work on the 2002 Nuits St. Georges harvest in Burgundy. The experience was a turning point that helped sharpen his focus on wine and vinification. “This was extremely important for me,” says Madrigale. “I needed to touch the grapes and be with the winemaker — In Burgundy I didn’t break open the books to learn, I went right to the soil.” During his time at Domaine d’Arlot, he met Daniel Johnnes, Wine Director for the Dinex Group(the restaurants of Chef Daniel Boulud). Their vineyard side conversations on wine and pairings were a precursor of things to come for Madrigale

Upon returning to the US as somewhat of a Burgundy expert, Michael Madrigale accepted positions with Michael Skurnik Wines, Clicquot, Inc., and later Henriot Inc., gaining experience in various sales and management positions. But when the terroir called Out to him, once again, Madrigale returned to France where he joined Butterfield 8 Robinson in Beaune to lead wine tours throughout the region.

Michael Madrigale joined The Dinex Group in 2007 as Chef Sommelier at db Bistro Moderne. He later moved on to the group’s more wine centric Bar Boulud to manage a cellar and list of over 500 selections largely dedicated to the Rhóne Valley and Burgundy regions.”Being in this business validates the way I grew up,”says Madrigale.”knowing that real happiness comes from eating and drinking with people you love.”

As of Spring 2011, Madrigale oversees the wine programs for Bar Boulud, the new Epicerie Boulud and Boulud Sud next door.

JONATHAN KIMSELLA, EXECUTIVE CHEF

admin — Tue, 07 Aug 2012 07:07:50 +0000

Jonathan Kinsella, Executive Chef

Who better to learn from in the kitchen than your own father, particularly if he happens to be a certified Master Chef on the Midwest Culinary Institute faculty, explains his proud son, Jonathan Kinsella, nostalgically recalling the German apple pancakes he and his father would make together in their Cincinnati home. My father has been my greatest mentor7 says Jonathan of the man who also happened to author Professional Charcuterie: Sausage Making, Curing, Terrines, and Pâtés. “He instilled a strong work ethic in our Irish immigrant family. When I needed money or wanted to borrow the car, he had me earn it in the kitchen. He’s been a major inspiration to my career as a chef.”

While he first studied for an applied sciences degree in nursing. Jonathan knew his true calling was to follow his fathers footsteps. To gain professional cooking experience, at age 22, he ventured to Seattle in 2002 as chef de partie under Chef Daisley Gordon at the French restaurant,Campagne. Daisley Is amazing, and possibly the most underrated chef in the United States. He developed my ‘voice’ as a chef, explains Jonathan.Trips together to Pike Place Market, his emphasis on local and seasonal ingredients and the all hands on deck environment he created are all influences Jonathan credits with shaping his philosophy. After his stint at Cam pagne, Kinsella would return to Cincinnati in 2003 to attend the two year program at The Midwest Culinary Institute, where his father Is still a chef instructor today. Jonathan juggled his studies with working at The Maisonette, a local French restaurant that, at the time, boasted America’s longest running streak of Mobil Five Star Awards Just 23 years old, Kinsella was the restaurant’s youngest executive sous chef and assisted in menu planning and managing the staff of ten cooks. Alongside Executive Chef Bertrand Bouquin, he was imbued with a disciplined French approach to cooking It was not unlike what he would come to know in Chef Daniel Boulud’s New York kitchens, not surprisingly as Bouquin had previously been executive sous chef at Restaurant DANIEL in New York.

Upon graduating in 2005, Jonathan went to work as chef de partle at Chicago’s Tru. Under Executive Chef Rick Tramonto, he was proud to have some of his own dishes included on the seasonal chefs collection menu. In 2007, the Chicago’s Mobile Five Star Peninsula Hotel hired Kinsella as chef de cuisine for The Lobby Restaurant, the Bar end the
hotel’s room service. He also managed Plerrot Gourmet, The Peninsula’s European-style café serving sandwiches, salads and pastries The experience would prove valuable to the young chef who would eventually go on to New York’s eat-in/take-out market, Epicerie Boulud.

In August 2010, Kinsella joined Bar Boulud in New York City as executive sous chef, fulfilling a lifelong dream of going to work for Daniel Boulud’s family of restaurants. His first position in the group was with Bar Bouluds Executive Chef Damian Sansonetti,whom he so admires for the honesty” of his cooking.Damian loves simplicity. In his traditional croque monsieur or classic coq au yin, I look up to the technique and the unique way he expresses simple concepts prepared beautifully As for Daniel Boulud,Jonathan is inspired by the chef’s focus and drive -the same qualities he recognized in his own father.He is so passionate about what he does. I admire him for his accomplishment combined with the fact that he is so very hands on with us in the kitchen.

Barely a year after joining Boulud’s restaurant group,Kinsella is now Executive Chef at the new Epicerie Boulud, an Upper West Side eat-in and take-out market filled with signature house made charcuterie, artisanal cheeses, delicious soups, salads,sandwiches, fresh breads and pastries Look for the premiere of Jonathan’s Vietnamese Papaya Salad
with Malaysian Barbequed Beef, Cilantro, Sweet Basil, Peanuts and Thai Chili – inspired by his fiancée of Thai-Vietnamese heritage, he admits. His favorite sandwiches at the new market: the Báhn Mi with Thai Sausage, Country Pâté, Daikon Radish,Carrot Slaw and Chili -or- the Moroccan Meatloaf of Braised Lamb with Tomato, Harissa and Pickled Baby Vegetables — all pretty tasty for a boy from Cincinnati!

PICNICS

admin — Tue, 07 Aug 2012 06:00:33 +0000

Coming Soon

CHEESE

COMTE

- PER 1/4 POUND -

JAMBON DE PARIS

Sliced housemade cooked ham

COMPOTE DE BOEUF

Shredded beef, onion confit & pistachio

POULET AU PIMENT

Braised Amish chicken red bell pepper spiced gelée

JAMBON PERSILLÉ

Terrine of diced jambon de Paris & parsley gelée

PÂTÉ EN CROÛTE DE CANARD AUX FIGUES

Duck & fig terrine in a pastry crust

PÂTÉ GRAND PÈRE

Coarse country pate, duck foie gras truffle juice & port

PÂTÉ BOURGUIGNON

Guinea Hen, bacon, pearl onion mushrooms & red wine

FROMAGE DE TÊTE

Head cheese terrine Gilles Verots award-winning specialty

- INDIVIDUAL -

JAMBONNEAU

Pork shank coated in breadcrumb

PÂTÉ DE CAMPAGNE

Country pâté of pork, pork liver onion, parsley & calvados

TERRINE DE CANARD AU POIVRE VERT

Duck terrine with green peppercorn

RILLETTE DE PORC

Shredded confit pork shoulder

FOIE DE CANARD

Duck liver terrine

MOUSSE DE FOIES DE VOLAILLE

Chicken liver mousse with cognac

PETIT PÂTÉ EN BRIOCHE

Lyon specialty sausage pistachio, black truffle in brioche

- SAUSAGES -

BEAUJOLAISE

Pork belly, bacon, pearl onion, red wine

VERMONT

Pork, cheddar, caramelized onions

THAI

Pork, lemongrass, red curry

MERGUEZ

Lamb, mint, harissa

BOUDIN BLANC

truffled white pork sausage

BOUDIN BASQUE

spicy blood & pig’s head sausage

BOUDIN NOIR

Pork blood sausage, onions

- HORS DOEUVRES -

Marinated Vegetables to accompany Charcuterie

MARINATED OLIVES

HOUSEMADE PICKLES

CATERING AND GIFTS

OYSTER & WINE BAR

admin — Sat, 04 Aug 2012 06:51:46 +0000

OYSTER BAR NOW OPEN

TUESDAY – SATURDAY 4-11PM

SUNDAY & MONDAY 4-10 PM

Join us for a daily selection of East and West coast oysters with a variety of draught beer and wines by the glass

CATERING AND GIFTS

PASTRY & GELATO

admin — Sat, 04 Aug 2012 06:50:32 +0000

- PASTRIES -

ST HONORE

Pate a Choux, raspberry jam, fresh raspberries,
pastry cream and vanilla whipped cream

FLOURLESS CHOCOLATE CAKE

HAZELNUT CHOCOLATE SANDWICH

Devils Food Cake, Hazelnut Praline Gelée
Chocolate Mousse

PEAR HAZELNUT TART FINE

Puff pastry, hazelnut almond cream,
poached sliced pears

CARAMELIZED APPLE CRANBERRY TART

Almond cream, fresh cranberrries, caramelized
apple compote, honey, vanilla cream

YUZU LEMON TARTE

Yuzu Curd, Carmelized Meringue

CHOCOLATE ECLAIR

Chocolate Cream
Filled with Chocolate Glaze

COFFE ECLAIR

Coffee Cream
Filled with Coffee Glaze

DULCE DE LECHE ÉCLAIR

Dulce de Leche Cream
Filled with Dulce de Leche Glaze

BABA AU RHUM

Rum-Soaked Brioche Cake
with Vanilla Chantilly

GATEAU BASQUE

Almond Sweet Dough Tart
filled with Vanilla-Kirsch Pastry Cream

POUND CAKE

Lemon and a Seasonal Selection

MACARON

Chocolat, Pistachio, Raspberry
and a Seasonal Selection

PATE DE FRUIT

Raspberry

- GELATO -

please visit the store for seasonal flavors

PISTACHIO-BLACK CHERRY SWIRL
SPECULOOS
DARK CHOCOLATE
WILD PEACH
BLUEBERRY LEMONADE
DULCE DEL LECHE & SEA SALT
MELON

CATERING AND GIFTS

SOUPS & SALADS

admin — Sat, 04 Aug 2012 06:45:04 +0000

- LES SOUPES -

8 OUNCE | 12 OUNCE | 16 OUNCE

COLD: SOUP DU JOUR

Daily Special

. . . . .

- LES SALADES -

SALADE DU MARCHÉ

Baby mixed lettuce, cooked and raw vegetables lemon dressing

ROCKET

Arugla, Iberico ham, heirloom tomatoes croutons, almonds, olives balsamic vinaigrette

ROTISSERIE CHICKEN COBB

Amish chicken, bacon, egg, tomato blue cheese, avocado, red onion tarragon-buttermilk dressing

TUNA NIÇOISE

Albacore tuna, white anchovies, potato boiled egg, haricots verts, olives, tomato radish, mustard vinaigrette

MAINE LOBSTER CHEF’S SALAD

Poached Maine lobster, romaine and treviso,
hearts of palm, haricots vert, egg, avocado,
red and green peppers, grape tomatoes,
red onion, chickpeas, Russian dressing

ROASTED BEET AND BLOOD ORANGE

Baby mix greens and frisee lettuce, roasted golden beets, shaved fennel,shaved raw baby beets goat cheese, candied hazelnuts, blood orange segments, Banyuls wine vinaigrette

AMISH CHICKEN

Sweet gem lettuce, tomatoes, red onion button mushrooms, croutons, parmesan anchovy dressing

VEGETABLES DU JOUR

Daily Selection of Seasonal Vegetable Salads

CATERING AND GIFTS