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Monday, October 7, 2013

Terrific Takeout: Jubilee Our Coverage Sponsored by Fresh Origins

Fresh Origins is America’s leading producer of Microgreens and Edible Flowers. Combining the benefits of an ideal climate with a deep passion for quality and innovation, Fresh Origins products are sought after by the finest restaurants and top chefs. The farm is located in the picturesque rolling hills of San Diego County, where the near perfect weather allows for production and harvest all year. Fresh Origins produces almost 400 Microgreens, Petitegreens, Edible Flowers, Shoots, Tiny Veggies™ and related items. Many are not available anywhere else, with new introductions nearly every month. Fresh Origins products are on top of the finest cuisine in the world! Fresh Origins supplies distributors of specialty produce who serve fine dining restaurants and resorts nationwide. There are also a few online sources of their products available to private chefs and home cooks. For more information about Fresh Origins, visit their website at www.freshorigins.com
Whom You Know has been singing the praises of Jubilee since we first met the incomparable Farcies a la Provencale:



Anything they make with garlic and parsley butter is clearly the stuff dreams are made of, and to that end we just had to meet Cassolette d’Escargots au Beurre d’Ail!  This time it was snails rather than mussels. From the first whiff of Snails Cassolette with Garlic & Parsley Butter, it was immediate heaven, and there are few spots anywhere that can get this sauce just right.  The skill of Chef and Co-Owner Luc Holie will wow you.  Not only do they smell great but that scent does not disappoint: the taste is tremendous. The succulent little snails were delicately devoured by Peachy Deegan with a big smile on her face.  You absolutely must make their acquaintance!

Noix de Saint-Jacques Rôties, Orzo, Cèpes et Parmesan was our preferred entree.  We've tried this before and it is consistently excellent.  Also, it is a lovely idea to continue the feeling of summer on a day like today in Manhattan; though warm, today's mood is reminiscent of Eeyore, a gray Monday.  Roasted Sea Scallops with Orzo, Porcini & Parmesan are not only beautifully arranged as you see, but also their taste is bursting with freshness and is a total masterpiece.  The layering of mushroom with scallops and orzo has variety yet is a beautiful, delicious combination. 
You know that angel on Peachy's shoulder named Bloomberg? Said named angel of nutrition said to go for the greens: Bouquet de Salade Verte,Vinaigrette d L’Estragon which is French for 
Organic Field Green Salad with a Tarragon Dressing....oooh la la a lovely menu balance was achieved overall and we adore fine french food such as this.
Jubilee is Terrific Takeout!
 
Owners Ilda De Araujo and Chef Luc Holie (not pictured-Owner Eric Macaire)

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