New Old New York Cannoli

By Caroline Hatchett

By

Caroline Hatchett
Foie Gras-Chicken Liver Mousse Cannoli, Shallot Jam, and Pistachio
Foie Gras-Chicken Liver Mousse Cannoli, Shallot Jam, and Pistachio

When Chef Heather Pelletier took over the kitchen at Prohibition-era Chumley’s last year, she mined vintage New York for menu inspiration. She’s serving updated clams casino, tongue pastrami, and an 86ed burger (the term likely originated at Chumley’s, located at 86 Bedford). Then there’s her bombastic foie gras-chicken liver mousse cannoli—a reference to the Italian bakeries of Pelletier’s Staten Island upbringing with a touch of Jewish deli. Pelletier adds duck fat and black pepper to the shell, shallot jam on the interior, and pistachios for that Mulberry Street pastry case look. “We’re making nods to all the communities that have shaped New York in an Old New York space,” she says.

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