US Airways - July 2012 - (Page 47)

THE WATER CLUB New York City # Nothing completes the waterfront dining experience like fresh ﬁsh, oysters, or perhaps lobster with a drizzle of lemon butter. That’s the philosophy behind The Water Club in Manhattan, offering diners sweeping views of the East River and a menu that specializes in fresh, delectable seafood. Housed in a docked yacht, The Water Club is the perfect ﬁt for executive chef Aaron Bashy. “When I was a kid, my grandparents had a place on the ocean in Rockport, Massachusetts,” he says. “That’s when I ﬁrst fell in love with ﬁsh and the ocean. Cooking seafood is my passion.” Passion that’s apparent in seasonally rotating dishes like porcini-crusted tuna with handmade chive orecchiette and creamy morels. Bashy not only uses local vegetables and sustainably caught seafood, he also makes as much as possible in-house, including all the pasta. The classically trained chef takes his job seriously — but not too seriously. “I want my food to be fun,” he says. “I want it to explode with ﬂavor.” Through December, special menu additions help celebrate the restaurant’s 30th anniversary. Try the 30-year-old tawny port paired with specially selected cheeses, or a classic dish revived from The Water Club’s history, like lobster thermidor. When you pair the classic cuisine with the view, nightly piano music in the main dining room, or cocktails The Water Club East River between on the seasonal rooftop patio, 29th & 32nd Street the Crow’s Nest, it’s easy to see New York City why The Water Club is a New 212.683.3333 thewaterclub.com York City institution. Chef Aaron Bashy Old-School Lobster Thermidor For the lobster cream: 2 lobster heads 2 tbs. butter 1 head fennel, shaved 2 white onions, shaved 6 cloves garlic 1 bunch of tarragon 1 tbs. whole black peppercorns 1 cup dry cooking sherry 1 cup brandy 3 cups heavy cream For the lobster thermidor: 2 lobsters, 1 1/2 lb. each 4 egg yolks 2 tbs. dry cooking sherry 4 oz. butter 4 oz. fresh mushrooms 1/2 tsp. paprika 1/2 tsp. salt Click here for the full recipe. Lobster cream: Roast whole lobster heads until they take on a dry, cooked consistency. In a medium saucepan, melt butter and add roasted lobster heads, fennel, onion, garlic, tarragon, and peppercorns. Cook slightly until onion and fennel are softened. Add sherry and reduce two-thirds down, then add brandy and reduce two-thirds down. Add cream and simmer until reduced by half. Strain, keep warm and set aside. Lobster thermidor: Plunge lobsters into salted boiling water and cook for nine minutes. When cooled, de-shell tails and claws. Set meat aside and reserve middle shell. usairwaysmag.com JULY 2012 47 http://www.thewaterclub.com http://www.usairwaysmag.com

Table of Contents for the Digital Edition of US Airways - July 2012

US Airways - July 2012
Table of Contents
CEO Letter
From the Editor
Did You Know?
Making It Happen
Hot Spots: Best Beaches
Wine & Dine: Table to Farm
Adventure: Home-Court Advantage
Great Escapes: Mayan Adventure
Destination Fabulous
Gear Up: Activate!
London Calling
Room with a View
Chefs Tell: Water's Edge
Charlotte in 2012
Best of Health
Flying High in North Carolina
Charlotte U.S.A.: From Crackers to Gelato
University Spotlight: Grand Canyon University
Must Read: Better, Stronger, Faster
Puzzles
Readers Resource Index
Your US Airways Guide
Video Entertainment
Audio Entertainment
U.S. and Caribbean Service Map
International Service Map
Airport Terminal Maps
US Airways Fleet/Customs & Immigration
Passenger Info/Contact US Airways
US Airways MarketPlace™
Window or Aisle?

US Airways - July 2012