Sean Kenniff

Brooklyn

Recipe Tester And Editor, NYT Cooking at The New York Times

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Articles

A South American Fish Yields a Stand-out Rib Entrée at Marcus Bar & Grille

3 weeks ago | plateonline.com | Sean Kenniff

It was about three years ago when Chef Gary Caldwell’s fish guy approached him with something he’d never seen before: fresh water, South American pacu. The fish is an omnivorous, far less bloodthirsty, and much heftier cousin to the piranha. It’s an invasive species in the United States, and the meatyness of the pacu reminded Caldwell of another fish he grew up catching and eating in southern Louisiana. “... Join for free to continue reading.
On Valentine’s Day, Tzuco Will Serve 300 Showstopping Rosa Desserts

2 months ago | plateonline.com | Sean Kenniff

In Chicago, at Carlos Gaytán’s fine-dining Mexican restaurant Tzuco, Pastry Chef Ana Paola Fernández’s Valentine’s Day dessert demands precision, timing, and flawless execution—especially tableside. On February 14, the Tzuco team expects 400 guests and will have 300 “Rosa” desserts prepped to fire, mostly for deuces with heart-eyes. For Fernández and her pastry collaborators, Jesús Escalera and Juan... Join for free to continue reading.
The Char Siu Duck Bun Is a Team Effort and Menu Star at The Noortwyck

Mar 27, 2024 | plateonline.com | Sean Kenniff

In 2014, Andrew Quinn started at Eleven Madison Park as a line cook. In 2019, after having served as executive sous chef, chef of private dining, and ultimately as part of the R&D team, he left to launch his own restaurant with fellow EMP alum sommelier Cedric Nicaise. He had an investor, a trusted partner, and the experience to make it work. One pandemic later, The... Join for free to continue reading.
This Beverage Director Also Oversees Sustainability at Plant-Based Little Saint

Jan 9, 2024 | plateonline.com | Sean Kenniff

Matt Seigel holds an unusual dual title: executive director of beverage and sustainability at Little Saint in Healdsburg, Calif. Before arriving in Sonoma County, Seigel worked at Eleven Madison Park and The Nomad in New York City, and then as executive bar director at Kyle and Katina Connaughton’s SingleThread. Now, he works with a team to make sure... Join for free to continue reading.
Beets Are the Base of This Jewel-Toned, Mediterranean-Informed Mole in Brooklyn

Sep 13, 2023 | plateonline.com | Sean Kenniff

Maria Fernanda Serrano’s mole rosa was pink long before this past summer’s “Barbie” movie mania. As executive chef of El Nico, which sits atop the new hotel Penny Williamsburg in Brooklyn, Serrano, a vet of both Pujol and Cosme, has put her lifelong love of sauces to work in the dish. Growing up outside Mexico... Join for free to continue reading.
How This Brooklyn Restaurant Uses Red Wiggler Worms for Composting

Jul 2, 2023 | plateonline.com | Sean Kenniff

While preparing for the opening of his Brooklyn restaurant, Café Camellia, Chef/Co-owner Roger Jacobsen thought about how he could subvert restaurant norms. Much to his surprise, he recruited 2,000 accomplices to his endeavor. Even better, they would arrive by mail and cost him just $65. Sure, they would have to live in the restaurant’s modest back-garden, but that would be a small price to pay compared to rent in fashionable Williamsburg... Join for free to continue reading.
This Pride Month Dessert Features Fermented Rice and a Lot of Heart

Jun 21, 2023 | plateonline.com | Sean Kenniff

“I felt like I needed to make the heart a lot bigger,” says Pastry Chef Nic Yang when considering the rainbow meringue that garnishes a Pride Month special at his Ando Patisserie in Manhattan’s East Village. He was compelled to go bigger because of the artwork that hangs opposite the coffee counter at Ando. Its large white canvas contains an off-center, brightly hued, if slightly misshapen, rainbow heart. The heart isn... Join for free to continue reading.
How Jesse Souza Got Creative with Staffing in Rural Maine

May 12, 2023 | plateonline.com | Sean Kenniff

Coming home isn’t always easy. For Jesse Souza, executive chef of the Lockwood Hotel in Waterville, Maine, moving his family from Seattle to the rural interior of his home state was the easy part. “I grew up in Bangor, but my parents are from the South Shore of Massachusetts. I don’t have a Maine accent. I don’t snowmobile. I grew up as an outsider. I learned,... Join for free to continue reading.
How This NYC Concept Pulls Off an Affordable Chicken Sando

Mar 16, 2023 | plateonline.com | Sean Kenniff

Even a pandemic couldn’t keep Americans out of fast fried-chicken concepts. From March 2020 to January 2021, physical visits to fast food restaurants fell 23 percent while fried chicken chains only experienced a 6 percent dip, according to fastcasual.com. Burger chain visits dropped by more than twice as much: 15 percent.