And a little bit of butter…
Following his Gramercy Tavern predecessor Tom Colicchio, Michael Anthony is the latest chef to share his recipes (vegetable salad, smoked brook trout, and red snapper) on Dateline’s Plate List. It’s fascinating to discover that Gramercy Tavern goes through 100 pounds of butter, 120 pounds of garlic, and 48 gallons of olives per month, but if Anthony’s musings about walking through the Greenmarket and cooking with mom don’t do it for you, hit up previous installments with Colicchio, Ripert, and Chang.
’Nightline’ Plate List: Michael Anthony [ABC News]
