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Monday, November 23, 2015

Terrific Takeout: Table D'Hote Fall 2015 by Mover and Shaker Executive Chef & Owner Bill Knapp Our Coverage Sponsored by Fresh Origins

The phenomenal Peconic Bay Scallops of Table D'Hote
That is what Bill made with the Micro Spectrum Mix from Fresh Origins and Baldor
Mover and Shaker Bill Knapp with his Venison creation for Fall:

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. Read our first Culinary Queen interview with Kelly Sasuga:

For more information about Fresh Origins, visit their website at 

"As the leaves fall on Madison Avenue in Manhattan, Table D'Hote crafts gorgeous autumn flavors with organic root vegetables, venison and Peconic Bay scallops freshly sourced (the season opened just a week ago!).  We look forward to seeing you at our table."
-Executive Chef and Owner Bill Knapp
One of the best edibles of this season was without a doubt the phenomenal Peconic Bay scallops of Table D'Hote, pictured above.  Incredibly fresh coming from Long Island, these winners of the sea are making their debut on the best plates of Manhattan right now as they've been in season for just a week.  Bill Knapp masterfully mixes them with the aforementioned microspectrum mix, parsnip puree, roasted parsnip and incredible wild mushrooms, all of which waltz in a decadent white truffle vinaigrette.  You must try this appetizer!
We next reveled in the pure simplicity of the green salad.  Spring mix and manchego slices are perfection and highlighted by a champagne vinaigrette, which they thoughtfully put on the side for us.  (Peachy does not usually like salad dressing.)
For an entree, we chose the Cervena Venison.  This rack is roasted and basted with butter and thyme and dances in a sauce that is out of this world!
Sweet potatoes, fresh cranberries, star anise, sugar, orange zest and cinnamon team up for a fall spectacular sauce on the venison!  We loved it.  The venison is joined by delicious roasted fall vegetables including butternut squash, celery root, wild mushrooms, brussel sprouts, cauliflower, carrots and parsnips; they are all organic and come from either the green market or Baldor.  The hit parade at Table D'Hote is in full swing for this season so don't miss it!
Table D'Hote was last featured in July:

We first went to Table D'Hote in 2012:
It was again featured in 2013:
Table D'Hote was featured for their outdoor dining excellence last summer as well:
You should also know their Halloween decor is the best:

This year Table D'Hote earned the Carnegie Hill Neighbors award for the Spooktacular Best Decorated Storefront at Halloween

Table D'Hote was also featured in December 2014:
The frequency of features is absolutely testament to how excellent a venue is!

Led by Executive Chef and Owner Bill Knapp, Table D'Hote is among the most elite and coveted culinary destinations of Manhattan's prestigious Upper East side. Reminiscent of a French countryside in ambiance paired with locally sourced ingredients that entice guests to return again and again, Table D'Hote is truly an undiscovered gem to those that have not yet started to frequent this venue. Bill graduated from The Culinary Institute of America in 1994 and has worked at several established restaurants in New York City including The "21" Club, Patroon, and Bryant Park Grill, before making his way to Danny Meyer's and Tom Colicchio's famed Gramercy Tavern. On September 9th, 2011, Bill re-opened Table d'Hote in New York City, at 44 East 92nd Street, a well-respected establishment since 1978. By executing great dishes with a seasonally inspired menu and maintaining a subtle ambiance, Bill impresses all that travel from near and far with his extensive diverse New York experience, creative approaches, desire, and passion for food that culminates in a truly unparalleled dining experience.

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