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Fricassee

4 tablespoons extra virgin olive oil, divided

2 cups sliced spring onions or scallions, cut on the bias

2 tablespoons minced shallots

2 tablespoons thinly sliced kokum

2 bunches pencil asparagus, cut into 1-1/2-inch pieces

2 cups sliced spring garlic, about 1 head (if unavailable, use leeks)

2 cups sugar snap peas (about 7 ounces), cut in half on the bias

2 tablespoons minced ginger

1 teaspoon sliced chiles

Cilantro, chiffonade

Chives, chopped

Salt and pepper to taste

Leafy greens to garnish

To make the Fricassee: Place a large nonstick sauté pan over moderate heat and add 2 tablespoons oil. Add the onions and shallots, and stir-fry until translucent; add the kokum and cook for 1 minute more. Remove from pan and set aside.

Place a large heavy-bottomed stewpot over moderate heat. Add the remaining oil and, when warm, add the asparagus and garlic, sautéing while stirring constantly for 4 minutes. Add the sugar snap peas, stir-fried mixture, ginger, and chiles. Continue to cook for 3 to 4 minutes, stirring constantly. Add cilantro and chives, season with salt and pepper, and mix well. Cover and let set for 2 minutes before serving.

How to Plate: Distribute the Polenta among six plates, arranging in a mound in the center of each plate, or use a ring mold to create a flattened disk shape. Artfully arrange the Fricassee around the polenta and top with leafy greens, if desired.

Gabriel Kreuther

“Vegetables are an essence of nature . . . and cooking them together should be an exercise of harmony and flavor extraction.”

Raised on his family’s farm outside of Strasbourg, Gabriel Kreuther grew up surrounded by fresh local produce. A natural love of cooking was nurtured by his mother and an uncle who owned a nearby hotel and restaurant. A culinary prize and gastronomic tour of North Africa began Kruether’s culinary journey. He worked in legendary kitchens in Washington, D.C., Germany, and France; at L’Ermitage de Bernard Ravel, a two-star Michelin restaurant, he refined his signature artisan French-cooking style using organic herbs and plants to bring out the inherent flavors in a dish.

In 1977, Kreuther arrived at La Caravelle in New York and then worked four years at Jean-Georges. In 2001, he was named executive chef of Atelier in the Ritz Carlton on Central Park, where his talents won him a Best New Chef in Food & Wine magazine and a Best New Restaurant nomination by the James Beard Foundation. He subsequently garnered three stars in the New York Times and received the American Academy of Hospitality Sciences’ prestigious Five-Star Diamond award. Since becoming executive chef at The Modern with the Union Square Hospitality Group, The Modern has been named a Best New Restaurant in Esquire magazine, Top Rated Zagat Newcomer and Time Out Best New Restaurant, and acquired a Michelin star. In 2006, The Modern was awarded three stars in the New York Times and won Best New Restaurant and Outstanding Restaurant Design by the James Beard Foundation. Kreuther received two James Beard award nominations for Best Chef: New York in 2006–2007.

Yukon Gold Potato “Linguine” and Fresh Sprouts Salad with a Sorrel-Arugula Emulsion

Serves 4

Sorrel-Arugula Emulsion

6 ounces sorrel (3 cups, packed)

6 ounces arugula (3 cups, packed)

1 small Yukon Gold potato, boiled

7 tablespoons grapeseed oil

5 tablespoons water

Salt and pepper to taste

Tabasco to taste

To make the Sorrel-Arugula Emulsion: Clean sorrel and arugula; dry well. Remove stems and trim leaves if too large to make them easier to feed into a blender. In a high-speed blender, combine the cooked potato, grapeseed oil, water, salt, and pepper. Gradually add the sorrel and arugula leaves, and blend until smooth. Taste and adjust seasoning as needed. Finish with Tabasco sauce. Refrigerate until ready to use.

Salad

3 large Yukon gold potatoes, washed and peeled

3 ounces sprouts, plus extra for garnish (for example: radish, wheat, pea, alfalfa, etc.)

8 leaves Italian parsley, chiffonade

1/2 medium