Aarti Sequeira stopped by @Barbutonyc on Tuesday to shoot an upcoming episode of Drop 5 Lbs with Good Housekeeping.  Aarti and @Chefjwaxman cooked up some mac and cheese and bolognese. 

THANKSGIVING WITH JONATHAN WAXMANWhat is everyone serving tomorrow?  Here’s what I’ll be cooking. 
Pheasiduckenby jw 1 Pheasant 1 Bell & Evans Duck and Chicken 1 pound spicy sausage mix 2 leeks (remove roots and gnarly green parts, mince and wash well) 2 large carrots (topped, peeled and minced) 4 cloves garlic (peeled and minced) 1/4 cup chopped parsley 4 ounces butter 1 cup red wine bouquet garnish 2 onions (peeled and cut in quarters) 1 head of garlic (cut in half) 1. Debone each of the birds completely but in one piece. 2. Take the bones, make a nice stock with the red wine, bouquet garnish, 2 onions, & a head of garlic 3. Cook the leeks, carrots and garlic with 1 TB butter, cook until tender. Mix with sausage. 4. Assemble the pheasiducken: lay down the chicken (skin side down), season with Malden salt &black pepper, spread 1/3 of the sausage & vegetable mixture all over. Lay the duck skin side on and repeat. 5. Lay the pheasant skin side down last smear with the sausage mixture. 6. Roll the three into a nice loose roast; use a trussing needle, butcher’s twine and sew completely. 7. Place in a 350 degree oven, and roast for 2.5 to 3.5 hours, basting constantly. The roast will be done when center reads 155 degrees. 8. Remove and let rest, make a sauce from the pan drippings and the stock, add three ounces of butter to finish. Slice and dig in!
Or join us at Barbuto!  Happy Thanksgiving

THANKSGIVING WITH JONATHAN WAXMAN
What is everyone serving tomorrow?  Here’s what I’ll be cooking. 

Pheasiducken
by jw

1 Pheasant
1 Bell & Evans Duck and Chicken
1 pound spicy sausage mix
2 leeks (remove roots and gnarly green parts, mince and wash well)
2 large carrots (topped, peeled and minced)
4 cloves garlic (peeled and minced)
1/4 cup chopped parsley
4 ounces butter
1 cup red wine
bouquet garnish
2 onions (peeled and cut in quarters)
1 head of garlic (cut in half)

1. Debone each of the birds completely but in one piece.
2. Take the bones, make a nice stock with the red wine, bouquet garnish, 2 onions, & a head of garlic
3. Cook the leeks, carrots and garlic with 1 TB butter, cook until tender. Mix with sausage.
4. Assemble the pheasiducken: lay down the chicken (skin side down), season with Malden salt &black pepper, spread 1/3 of the sausage & vegetable mixture all over. Lay the duck skin side on and repeat.
5. Lay the pheasant skin side down last smear with the sausage mixture.
6. Roll the three into a nice loose roast; use a trussing needle, butcher’s twine and sew completely.
7. Place in a 350 degree oven, and roast for 2.5 to 3.5 hours, basting constantly. The roast will be done when center reads 155 degrees.
8. Remove and let rest, make a sauce from the pan drippings and the stock, add three ounces of butter to finish. Slice and dig in!

Or join us at Barbuto!  Happy Thanksgiving

Alex’s Lemonade Stand LEMON:NYC Success!

On Tuesday October 23rd Chef Jonathan Waxman hosted the second LEMON:NYC charity event honoring Alex’s Lemonade Stand.  More then 25 chefs came out to cook table side to show their support for the fight against childhood cancer.  Team Schwartz represented Miami with Chef Michael Schwartz, Hedy Goldsmith and Miss Jackie Sayet.  Jon Shook and Vinny Dotolo flew in from LA and Paul Kahan, Tony Mantuano, Jamie Canete and Sarah Grueneberg from Chicago were all in house.  New York held its own with Alex Guarnaschelli, Marc Forgione, and many others.  More pictures to follow….

Check out more about Alex’s Lemonade Stand www.alexslemonade.org