Luxury Experience - The Online Resource for the Discerning Consumer
Home | Testimonials | Who We Are | Contact Us | Subscribe | Links | Media Kit
Home
Destinations
Hotels and Resorts
Spas
Restaurants
Chefs' Recipes
Liquor Cabinet
Wine Cellar
Music Scene
Adventures
Fashion
Arts and Antiques
Performances
Luxury Products
Publisher's Notes
Awards
Events
Gastronomy
Travel News
Subscribe
Site Search


Chef Markus Glocker Recipes - New York Culinary Experience 2015 PDF Print E-mail
Written by Debra C. Argen   
Chef Glocker and Debra Argen - New York Culinary Experience - photo by Luxury ExperienceChef Markus Glocker of the New York restaurant, Batard, created a beautiful spring dinner, during the New York Culinary Experience 2015 hosted by New York magazine culinary editor Gillian Duffy and The International Culinary Center, CEO and founder Dorothy Cann Hamilton, with his recipes for homemade Black Pepper Cavatelli with Green Asparagus, Scallops with Lemon and Tarragon, and Poppy Seed Rolls.

 

Austrian Chef Markus Glocker has an interesting and impeccable culinary background; he grew up working in his family's hotels, attended culinary school, and worked at some of Europe's finest restaurants including the Restaurant Vier Jahreszeitzen in Munich, Restaurant Eckart Witzigmann in Berlin, Restaurant Steirereck in Vienna, and Gordon Ramsey in London.

Chef Marcus Glocker, Debra C. Argen - New York Culinary Experience - photo by Luxury Experience
Chef Markus Glocker and Debra C. Argen

He also made his mark in the United States working at Charlie Trotter's in Chicago, and at Gordon Ramsey in New York (which received 2 Michelin stars during his tenure.) He is now the chef/partner at Batard in New York, which opened in 2014, and has already received a Michelin star. Bravo!

Chef Markus Glocker's impressive background is one of the reasons why the New York Culinary Experience (NYCE) is so popular, as it brings together over 30 top chefs and food enthusiasts from around the world for a 2-day weekend culinary extravaganza each year where students get to learn and cook alongside top chefs of the world. Celebrating its 7th year in 2015, Luxury Experience has been proud to be a part of this sensational experience for 4 consecutive years.

Chef Marcus Glocker - New York Culinary Experience - photo by Luxury Experience
Chef Glocker in the kitchen

Cooking alongside Chef Markus Glocker provided me with an insight into this exciting chef to watch and provided me with an opportunity to learn new techniques as well as introduced me to new ingredients and flavor profiles.

Assisting Chef Glocker was his Batard team, Pastry Chef Paula Corrigan and Bob Little to ensure individual attention to all students in the class.

Chef Glocker, Chef Bob Little, Pastry Chef Paula Corrigan - New York Culinary Experience - photo by Luxury Experience
Chef Bob Little, Pastry Chef Paula Corrigan,
and Chef Markus Glocker

Chef Markus Glocker New York Culinary Experience 2015 Menu

Black Pepper Cavatelli with Green Asparagus
Scallops with Lemon and Tarragon
Poppy Seed Rolls

Asparagus is a herald of spring, and Chef Markus Glocker's Black Pepper Cavatelli with Green Asparagus was a delicious reflection of the season, especially with the homemade pasta he taught students to make during the class. Making and shaping the cavatelli was great fun, and I could imagine it would be an enjoyable family project with everyone participating by rolling and shaping the pasta.

Chef Paula Corrigan, Debra C. Argen - New York Culinary Experience - photo by Luxury Experience
Chef Paula Corrigan and Debra Argen

Chef Glocker also taught us how to make Poppy Seeds Rolls, and how to twist them to create a very professional end result. There is something wonderful about homemade rolls and bread, and these rolls were extremely tasty. (Watch the video clip of how to roll and twist the dough: www.Facebook.com/LuxuryExperience)

Poppy seed roll - New York Culinary Experience - photo by Luxury Experience
Poppy Seed Roll

We also learned how to make Scallops with Lemon and Tarragon, which was another highlight of the class and introduced us to fresh garbanzo beans (chickpeas). This was artistry on the plate and on the palate with the sea scallops complemented by homemade lemon curd, garbanzo beans, and tarragon coulis presented on a bed of thinly sliced cucumbers.

Chef Markus Glocker graciously shares his recipe for Scallops with Lemon and Tarragon.

Scallops with Lemon and Tarragon - New York Culinary Experience - photo by Luxury Experience

Scallops with Lemon and Tarragon
Serves 10

Ingredients:

1
 
English Cucumber
2
Cups
Fresh Garbanzo Beans, shelled
3
Tablespoons
Olive Oil
1.5
Tablespoons
White Wine Vinegar
1
Pinch
Curry Powder

Ingredients:

7
 
Lemons
0.5
Cup
Sugar
.75
Cup
Water
1
Pinch
Saffron
   
Salt
1
Bunch
Tarragon
5
Tablespoons
Olive Oil

Ingredients:

30
Large, Dry Pack
Sea Scallops
0.5
Cup
Olive Oil
3
Cloves
Garlic, peeled and minced
0.25
Cup
Sweet Butter (unsalted)
   
Salt to Taste

Method for the Lemon Curd: Peel lemons. (Reserve flesh for another use.) Blanch zest (peel, with white pith removed) briefly in boiling salted water, drain and plunge into ice water. In a large saucepan, combine sugar, water and saffron. Bring to a boil, add zest and cook until syrupy. Place in blender and blend to smooth purée. Add a pinch of salt and refrigerate.

Method for the Cucumber: Wash and slice cucumbers into 1mm on a mandoline. Turn a mixing bowl upside down and place cucumber slices on it, next to one another. Salt heavily and let sit for 20 minutes. Rinse lightly and pat dry. Wrap airtight and refrigerate.

Cucumbers - New York Culinary Experience - photo by Luxury Experience
Cucumber Slices

Method for the Garbanzo Beans: Peel, blanch in salted water and plunge into ice water bath to stop the cooking. Drain, pat dry and set aside. Just before serving, dress with olive oil, white wine vinegar and curry powder.

Garbanzo Beans - New York Culinary Experience - photo by Luxury Experience
Garbanzo Beans

Note: Fresh garbanzo beans are available at Indian markets.

Method for the Tarragon Coulis: Strip leaves from stems. Blanch quickly in boiling water and refresh in ice water. Refresh leaves quickly, blanched and iced. Place in blender, add 5 tablespoons olive oil and blend to a purée.

Method for the Scallops: Pat scallops dry and season with salt. Heat a little oil in a skillet until it shimmers. Add as many scallops as you can fit comfortably - do not crowd them - and sear until golden brown on one side, about 2 minutes. Turn scallops, add a little garlic and thyme and a chunk of butter. Cook another minute or so until medium rare. Remove and continue until all scallops are cooked.

Finishing the Dish: Arrange cucumber slices, and a little lemon curd and marinated garbanzo beans on each serving plate. Place three scallops on top. Finish with tarragon coulis.

New York Culinary Experience

Read about the NYCE 2015 in the Gastronomy section and interviews and recipes from the chefs in the Chefs' Recipes section.

Follow Luxury Experience on Facebook to listen to interviews with the chefs and see more photos from the event. www.Facebook.com/LuxuryExperience

For information on attending The New York Culinary Experience 2016, please visit the New York magazine website: www.NYmag.com.

For information on The New York Culinary Experience 2016 as well as information on taking classes throughout the year with the excellent chef instructors at The International Culinary Center at their New York, California, or Italian Campuses, please visit the website: www.InternationalCulinaryCenter.com

New York magazine

New York Media (New York magazine)
75 Varick Street
New York, New York 10013
United States
Telephone:           +1-212-508-0700
To Subscribe:      +1-800-678-0900
Website:               
www.NYmag.com  

New York Culinary Experience

The International Culinary Center, founded as The French Culinary Institute
462 Broadway
New York, New York 10013
United States
Toll-Free Telephone:  +1-888-324-2433
Email:                             
This e-mail address is being protected from spam bots, you need JavaScript enabled to view it
 
Website:                      
www.InternationalCulinaryCenter.com  

The International Culinary Center of California
700 West Hamilton Avenue
Campbell, California 95008
United States
Toll-Free Telephone:   +1-866-318-2433
Email:                             
This e-mail address is being protected from spam bots, you need JavaScript enabled to view it
 
Website:                         
www.InternationalCulinaryCenter.com      

© May 2015. Luxury Experience. www.LuxuryExperience.com. All rights reserved. 

 
< Prev   Next >
Home Performances Luxury Experience Company
Destinations Hotels and Resorts Spas Restaurants Chefs' Recipes Site Map...
Liquor Cabinet Wine Cellar Music Scene Adventures Fashion Arts and Antiques
Luxury Products Publisher's Notes Awards Events Gastronomy Travel News

Luxury Experience Company
Luxury Experience - Like Us On Facebook

 

 

 


All copyrights reserved, Luxury Experience Company.
44 Amogerone Crossway #1573, Greenwich, CT, 06830, USA +1.203.358.9701
Luxury Experiences, Products, Services
A Host Matters Website