Riverpark Kudos and Truffle Butter Celebrations

Dined at Riverpark last night.  This is one of Tom C's restaurants, a high-ceilinged, glass-walled beauty with polished yet friendly service.  No matter how captivating the food, with its magical pairings, intense flavors, and artful presentation, the East River was a riveting distraction.  Tugboats, cargo ships, police helicopters and swift currents led to discussion of an Italian Christmas Eve tradition:  Sleeping with - er, the Feast of - the Fishes.  

The short rib ravioli was to die for - intense and meaty.   Octopus yields to the tooth perfectly, enrobed in a tangy little sauce.  Juicy diver scallops are adorned with roasted hen of the woods.  Sturgeon - rarely seen on menus - are garnished with Jerusalem artichokes and middle eastern spices.  Two succulent, generously sized lamb chops; an amazing escabeche of mackerel; truffled potato gratin; and clean and simple chocolate tarte - make for a perfect meal. 

                     
We at Transatlantic Foods wish all of you a happy, warm, and delicious holiday.  Here are a few ideas for feasts in the making. 
   
Hot buttered rum : add a dollop of black truffle butter just before serving.
Cheese fondue: nothing like white truffle butter to turn fondue into a glamorous meal.
Canapés:  slather toast with truffle butter, then a thin slice of radish or prosciutto. 
Vegetables: melt a pat of truffle butter over roast squash, mash into parsnips and potatoes.
Gravy:  swirl black truffle butter into a pan sauce or gravy just before serving.
Hand roll: shred duck confit and tuck into wonton wrappers with julienned veggies.
Salad:  serve one drumette confit with a lemon-dressed salad.

for more recipes go to our recipe page.