August 2, 2007

Edward Brown, Executive Chef of the forthcoming eighty one, served as executive chef of The Sea Grill for almost 14 years.

Esquire magazine called The Sea Grill “one of the best restaurants in the world” and Brown “perhaps the most impressive talent in his field." Brown’s repertoire includes a menu of modern American dishes–not just seafood–where only the finest ingredients and most exacting techniques will be showcased in mid-fall of 2007 at eighty one.

Here, Chef Ed Brown shares his recipe for Sweet Pea Soup, deliciously described as, ". . .So easy, so refreshing and that touch of mint really makes it sparkle."

Procedure:

• In a medium non-reactive soup pot over medium flame, heat Olive Oil
• Add Onion and Garlic, sweat without color until soft, approx. 3-5 minutes
• Add stock, boil then simmer 3 minutes
• Add Peas, bring to boil, simmer 4-6 minutes until peas are tender
• Pour entire contents into high-speed blender, process 1 minute
• Add raw Pea Leaves, process 1 minute, then add ice, S&P, process 2 more minutes
• Remove to a non-reactive container and chill. Serve cold.

Optional:

• Garnish with crème fraîche and a steamed pea pod on the “halfshell”
• Garnish with Fresh Crabmeat and freshly torn Mint leaves
• Drizzle with Mint Oil before Serving

After 14 years at The Sea Grill and a total of 14 stars from The New York Times (Marie Michelle, Tropica, JUdson Grill, Sea Grill), Chef Edward Brown has embarked on the exciting journey towards opening his own restaurant.

Located on the upper west side–a burgeoning dining destination–eighty one will feature a menu of much more than just fish. Tapping into his global culinary training, Chef Brown will offer a menu of modern American items in a space designed by Chris Smith of CMS Designs (Dylan Prime, Nobu, NYC; Buddakan, Phila). His extraordinary talent will be given a stage on which to shine and his commitment to the culinary landscape of New York City will continue.

Overseeing the dining room and the restaurant’s beverage program will be Nick Mautone, former Managing Partner of Gramercy Tavern and consultant to many of the city’s great restaurants, as well as author of Raising The Bar.

In addition to the numerous culinary excerpts penned in cookbooks, Brown authored The Modern Seafood Cook, a comprehensive cookbook describing how to buy, handle and prepare seafood and fish throughout the year.

Visit Chef Ed Brown on the web @ 81nyc.com.