The Frog Blog

Talk about making a special for the holidays and most cooks in the kitchen suddenly perk up! Inspiration is sought from books. Ideas are exchanged. Arguments are made. But nothing is as exciting as going for a trial run. When an idea for a special reaches that critical exalted point of a ‘trial run’ where Chef Bruce says, ‘’let’s try it out’’, frantic activity ensues. Orders are placed with vendors taking care it’s not confused with our regular orders.  The reservation list is scanned to find out when it will be relatively less busy in the kitchen for the cooks to pay proper attention to the special. And everyone braces for Chef Bruce’s ‘Go’.

‘’For this year’s Christmas Eve menu, we decided to try and make a special that’s in tune with the holiday feel,’’ says Chef Bruce while straining the jus out of the slow-roasted lamb shoulders. Lamb 3 Ways, comprising of slow-roasted lamb shoulders, braised lamb neck meat ravioli and grilled lamb chops is not just a tribute to the festivity in the air, it’s also a filling gourmet meal that leaves you astonished with the use of bold favors and surprising ingredients.

Gigante beans for one. It’s slowly cooked in a flavorful broth which draws the medley of flavors out of the bouquet garni and into the beans. Or cipollini onions which are roasted with honey. Or the braised lamb neck that gets cooked until the meat is falling out of the bones.  And surely the piquillo emulsion, that might be just a garnish on the plate but gives the rest a run for their money!

“While my family follows the Seven Fishes Christmas Eve Tradition here at the restaurant we break all the rules.  This item is just too good to save for everyday!  Happy Christmas,” shares Betsy, who is spending Christmas this year feasting on her Mom’s prime rib roast.