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Holiday Dinner
Menu 2005

A “Modern” Holiday Dinner
By Miriam Marcus

Chef Gabriel Kreuther’s holiday menu tempts and inspires. As the Executive Chef of The Modern at the newly renovated Museum of Modern Art in New York City, Chef Kreuther showcases his Alsatian culinary roots amidst a setting of sleek mid-century furnishings. Chef Kreuther’s ambitious, technique-driven cuisine rises to meet the challenge of the heightened expectations of holiday diners. Included in this year’s feast are langoustine-and scallop-stuffed cabbage, chorizo-crusted cod, and a capon roast with chestnut foie gras stuffing. To complete the festive meal, Chef Kreuther proposes a banana pecan soufflé.

 
 

Recipes
from CHEF GABRIEL KREUTHER

» Savoy Cabbage Stuffed with Langoustines and Scallops, Red Bell Pepper and Caviar Sauce
» Roasted Capon Stuffed with Chestnuts, Glazed Winter Vegetables, and Horseradish Puree
» Chatham Cod Crusted with Chorizo, White Navy Bean Puree, and Xeres Vinegar Jus
» Banana Pecan Soufflé
 

  • Biography of Gabriel Kreuther
  • Pairing Alsatian Wines with Food
  • Forum: The Modern at the MoMA

  •    Published: December 2005

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