Park Avenue TV Dinners
The Regency Hotel on Park Avenue is bringing back the staple TV Dinners of the 1950s, turning retro dishes into chic fare.
Served on traditional sectioned plates, the TV Dinners of the past have been upgraded to satisfy the palates of Loews Regency’s high-powered clientele. Executive Chef Andrew Rubin’s twist on traditional comfort-food brings guests back to a time when families sat around their TV sets, watching the classics and enjoying, pot roast, fried chicken and other favorites. Today, Rubin elevates these plates with upscale ingredients, a spin on side dishes and even a completely new take on the “traditional” – introducing favorites such as salmon onto the sectioned plates for the first time.
These Park Avenue TV Dinners are offered at the 540 Park restaurant, the Library and in-room dining at a cost of $30.
AND . . . They Are Fabulous and rate A Major on The Walman Report.
Slow Braised Pot Roast
This traditional dinner favorite is slow-cooked in Burgundian Pinot Noir. The eye of the roast is served with a trio of baby potatoes, including purple Peruvian, Russian banana and red bliss, for an eclectic mix. This savory entrée is balanced with two side dishes of red cabbage made in a blend of red vinegar, brown sugar and fresh steamed broccoli. It is topped off with the Library’s signature Vahlrona chocolate pudding with a touch of whipped cream. Served on the traditional sectioned plate, this TV dinner is sure to satisfy the craving for a trendy classic.
Wasabi Salmon
This modern meal is a reimagined Japanese dinner. North Atlantic wild salmon is coated with wasabi paste and served with soy sauce and pickled ginger. The entrée is accompanied by sides of imported sushi rice and seaweed salad. For a final treat, caramelized green tea crème brulee is a sweet finish for this TV Dinner theme.
Park Avenue Fried Chicken
This American favorite consists of free-range, all-natural chicken, dipped in buttermilk and cornmeal and fried to a perfect golden crisp. The traditional meal is served with a slice of cornbread in addition to two side dishes. A tasty helping of macaroni and cheese is cooked with cheddar asiago with a parmesan crust. Freshly shelled peas and corn right off the cob are added for a wholesome well-balanced dinner. To top it off, cherry cobbler with handmade pastry and streusel crumbs make for a perfect dessert to this classic American meal.
SLOW BRAISED POT ROAST
WASABI CRUSTED NORTH ATLANTIC WILD SALMON
PARK AVENUE FRIED CHICKEN
