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PUBLIC RELATIONS INC.
512 Three Mile Harbor Road • East Hampton, NY 11937 • (631) 329-0050 • (631) 267-1077 fx
E-Mail: suzee@wordhampton.com • www.wordhampton.com
MEDIA ALERT
WHO: Rein at The Garden City Hotel www.gardencityhotel.com
WHAT: Spring Dinner Menu by Chef Steven De Bruyn
WHERE: 45 Seventh Street, Garden City, NY 11530
(516) 747-3000
CHEF DE BRUYN PRESENTS NEW SPRING DINNER MENU AT REIN
(Garden City, LI, NY . . . May 2010) The Garden City Hotel (45 Seventh Street, Garden City, NY (516) 747-3000 www.gardencityhotel.com) announces a new seasonal dinner menu by Chef Steven De Bruyn at its signature restaurant, Rein, which pushes the envelope of culinary creativity.
Chef De Bruyn prides himself on using as many locally sourced and seasonally inspired ingredients as possible, creating a culinary experience that showcases his creativity.
Says De Bruyn, “At Rein, our New American cuisine is seasonally-appropriate. It is based on the finest, freshest and healthiest of ingredients, which, whenever possible, are also local and organic. The recipes, inspired by my travels across Europe, are my interpretation of the flavors of spring and summer. They are just as one would find in Spain, southern France and the Mediterranean except yet based on our own regional bounty for the freshest of flavors.
Echoing tastes from Europe are a chilled soup trio topped by flavored crudos: asparagus with chevre cheese; gazpacho with anchovy; and carrot with lime shrimp toast. Spanish tapas is the model for an appetizer of sautéed shrimp with pimenton and garlic chives served with house-made and grilled focaccia bread for dipping. Also among the appetizers is a roasted beet salad with horseradish-pistachio gremolata paired with bitter greens-ricotta gnudi – a gnocchi-like dumpling – with sage beet sauce. New too is a Provençal-style whole-roasted Mediterranean sea bass, also known as bronzini, presented with broccoli rabe and cherry tomatoes on the vine.
“To preserve our core commitment to fresh flavors, as other seasonal vegetables, fruits and herbs are harvested locally and regionally, ingredients like local corn, peaches and tarragon will also find their way to our menu this summer,” adds De Bruyn.
In sync with De Bruyn's menu principles, focused on flavor with the finest and freshest ingredients, new Pastry Chef Felicia Jablonski debuts a dessert menu featuring noteworthy creations.
“Like Chef De Bruyn, I believe in seasonality. The choice fruits of spring-summer inspire me for their healthiness. In warmer months, light, clean and refreshing tastes are important. Simplicity is key in allowing flavors, which can get lost in complexity, to speak for themselves. I also want every guest to enjoy dessert. So they are portion-appropriate and with gluten-free, nut-free and organic selections available for every guest preference, ” says Jablonski.
On Jablonski's seasonal dessert menu are a pineapple fruit soup with almond savarin and coconut sorbet; honey yogurt panna cotta with almond cake, Amoretti cookies and blueberry coulis; coconut tapioca pudding with hibiscus infusion and grapefruit granite; cherry pistachio cake with pistachio dacquoise, cherry gelée, vanilla cream, pistachio ice cream and cherry compote; and organic crème brulée with vanilla bean whipped cream and mixed berries.
As a flavorful and relaxing digestive, Rein presents an extensive selection of loose teas and herbal infusions to soothe and savor. Highlights from the many varieties are: French Verveine with the best lemon verbena, imported from France, with big green leaves that produce a full-bodied liquid and soothing lemony scent; Egyptian Chamomile, another caffeine-free and relaxing herbal infusion to be enjoyed with a touch of honey; Moroccan Mint with a base of gunpowder green tea infused with fresh mint leaves and pure cane honey; and the Champagne of teas, Formosa Oolong, for a delightful, light and soothing peachy brew.
REIN SPRING/SUMMER MENU
APPETIZERS
*Sautéed shrimp with pimenton and garlic chives, grilled focaccia bread, $17
*Baked stuffed artichoke with crabmeat, niçoise vegetables and pine nut aioli, $16
*East coast oysters on the half shell with cocktail & mignonette sauce, 3 or 6, $10/17
*Sashimi-grade tuna tartare with avocado & fingerling potato chips, $16
*Roasted beet salad with horseradish-pistachio gremolata, bitter greens-ricotta gnudi with sage, beet sauce, $14
S O U P, S A L A D & P A S T A
*Italian buffalo mozzarella, citrus-fennel salad with radishes, fresh herb coulis, $16
* Arugula and haricots verts salad with tomatoes, Romano shavings and croutons, $12
*Chilled soup trio : asparagus with chevre, gazpacho with anchovies, carrot with lime-shrimp, $12
*Hoisin-ginger marinated steak salad, crisp vegetables and miso-sesame vinaigrette, sm $12, lg $19
*Lobster and white asparagus salad with watermelon, basil and coconut-curry vinaigrette, $20
*Buccatini pasta with a ground lamb ragu, mint and fava beans, sm $14, lg $24
ENTRÉES
*Slow poached cod with a pequillo pepper stuffed with semi-cured salt cod, cockle piperade and marcona almond-caperberry salad, $28
*Charred sliced tuna steak with carrot puree and sugar snap peas in a balsamic-brown butter sauce, $30
*Provençal style whole-roasted Mediterranean sea bass with broccoli rabe and cherry tomatoes on the vine, $34
*All natural grilled hanger steak, marinated heirloom tomato salad, p'tater tots & a fino-shallot butter, $28
*Herb and spice-roasted free-range chicken breast, sautéed spinach with garlic confit, preserved organic, lemon and green olive sauce, $26
*Lemon pine nut crusted grilled lamb chops, mushroom-fingerling fricassee with zucchini, purple mustard sauce and sweet pea coulis, $32
*Pan-seared double heirloom pork chop with stone fruit chutney, mustard greens and ginger-peach sauce, $28
SIDES, $5
*Broccoli rabe with garlic *Bamboo steamed vegetables
*French fries *Mashed potatoes
*p'tater tots *Sautéed spinach with garlic confit
*Roasted fingerling potatoes
ABOUT REIN: Under the direction of award-winning Chef Steven De Bruyn, Rein is the signature restaurant of The Garden City Hotel ( www.gardencityhotel.com ). New American cuisine prepared with the finest and freshest seasonal ingredients are presented in breakfast, lunch, dinner and small plate bar menus, Saturday afternoon tea service and a #1 Zagat -rated Sunday brunch. Befitting the warm and inviting atmosphere is a menu ranging from simple and fun selections to a full and filling spectrum of imaginatively composed dishes. The chic-casual ambience of Rein extends from the restaurant to a seasonal outdoor patio and two private dining rooms. Warm, welcoming and exceptional service underscore Rein's world-class experience making it the home of Long Island's “power meal” for high flyers from the worlds of business, sports, politics and entertainment. For public information about The Garden City Hotel call (516) 747-3000.
ABOUT THE GARDEN CITY HOTEL (www.gardencityhotel.com): No stranger to #1 ratings, The Garden City Hotel is recognized as a leader on the Long Island dining and lodging scene. Top rankings from best food to best service are given year-on-year. The luxury hotel is one of 185 members, internationally, of the Preferred Hotels and Resorts Group and the only hotel on Long Island, having met the highest standards of quality and extraordinary service earning it Preferred Standard of Excellence status. The legendary property has been a centerpiece of Garden City, attracting the great and good, since 1874. The 280-room hotel with 16 suites, four of which are penthouse suites, has 25,000-square-feet of meeting and banquet space including a grand ballroom, spacious meeting rooms, a private ultralounge and a signature restaurant, Rein . It was originally designated as the focal point of Garden City – 7,000 acres of land 20 miles from New York City – by Alexander Turney Stewart to attract a famous and wealthy clientele from around the world. One of the most notable visitors, Charles Lindbergh, slept here in 1927 on the night before his trans-Atlantic flight. The hotel remains popular with today's high-flyers from the worlds of business, politics, sport and entertainment. For public information about The Garden City Hotel call (516) 747-3000.
ABOUT PREFERRED HOTELS & RESORTS (www.preferredhotels.com): Preferred Hotels & Resorts is the ultimate luxury collection, featuring more than 185 exceptional hotels and resorts in the most desirable locations around the world. A member of the Preferred Hotel Group family of brands, Preferred Hotels & Resorts celebrates the individuality of its properties and intuitively understands the preferences of its guests. Preferred Hotels & Resorts embrace award-winning Standards of Excellence™, an extensive quality assurance program that has been honored with the “Best Practices Champion Award” by Cornell University. For more than 40 years, the brand's legendary commitment to quality has ensured an unparalleled guest experience, from the very best amenities to superb service.
MEDIA CONTACT: Suzee Foster, WordHampton Public Relations suzee@wordhampton.com
(631) 329-0050.
