Corine
Cohen: Where did you study to become a Chef?Like a lot of chefs I grew up surrounded by food. My Sicilian family ran a large wholesale/retail fishing business in Mamaroneck NY and at an early age I found myself in virtually every kitchen in every restaurant, club and hotel in Westchester. My family's fishing tradition goes back almost 500 years so I guess it's in my blood. Though I consider myself self-trained (I did not attend Culinary school) my formal training came from a traditional French style apprenticeship which lasted for over four years in the kitchens at the four star Mayflower hotel in Washington DC. There I worked and cooked under the direction of Executive Chef Norman Wade and Chef de Cuisine (Master Chef) Agnostino Buggio to whom I credit my career. Of course, I owe a lot to my Mom and Grandmother as well.
Thank
you for hosting the Drama Desk VIP party. We are very excited about
the event. Can you share anything about the menu?Functions like the Drama Desk Party are always fun to plan because it's such a challenge to satisfy so many people in a short period of time! I'm hoping to provide an eclectic blend of lighter passed canapes featuring seasonal ingredients as well as some substantial carving stations. I understand many of the attendees might be a little nervous so I hope I can do my part in helping them to relax!
Tell me about your award winning Ceviche.
I came up with the Ceviche recipe for a company called "Australis" which is promoting the incredible Australian fish "Barramundi." The recipe came from early memories I had from two Peruvian brothers who worked for my Father as Fish butchers. At lunch they would take the simplest, freshest ingredients and combine them to make the most unbelievable Ceviche I ever had. To this day I can still taste it. I based the recipe on the freshest citrus I happened to have in my walk-in that day. The results worked!
It looks wonderful! Thank you, Steve for your time!
Steve invited us to dine at Trump Grill. He really impressed us with his gorgeous cuisine. We tasted three appetizers and five entrees. Check out Trump Grill. You wont be disappointed. It was one of the most incredible meals I have ever eaten.
Corine's Favorite Dish: The Tuna Loin in rice pearls. A work of art.
Sushi quality tuna with wasabi glaze and rice pearls. It is exceptional.
Cornflake crusted crab cake. Corine's Pick.
Lobster with spring veggies
Baramundi
Corine's Pick: Duck
Corine's Pick: Sugar Cane Shrimp
Kobe Beef
- 725 Fifth Avenue between 56th and 57th Streets - (212) 715-7290
Photo of Chef Steve Mandracchia and Steve's Ceviche by: Vishnu Hoff
Interview conducted by Corine Cohen
