Chef Biography
Chef Paul Ingenito graduated from the Culinary Institute and went to work under Great Chef Larry Forgione at the original American Place, and was one of the active participants in the American Food Revolution, creating signature dishes of the new cuisine and exploring the native ingredients that fueled it. He also traveled with Chef Forgione, cooking at benefits and fundraisers in every corner of the United States with the likes of Great Chefs Dean Fearing, Wolfgang Puck and Jonathan Waxman.
In 1989 he joined the Russian Tea Room as executive sous chef and in 1990, became the executive chef. Great Chefs television showed up in 1994 to tape him for their Great Chefs – Great Cities series for the Discovery Channel. In 1996, Warner LeRoy, who owned Tavern on the Green, bought the Russian Tea Room and closed it for remodeling. Chef Ingenito moved on, and is now the culinary instructor at the Hunterdon County Polytech in New York.
The Russian Tea Room filed for bankruptcy in 2002 after Mr. LeRoy passed away, and it re-opened in 2006.
Recipes
Karsky Shashlik Supreme
Serving: 4 Print Karsky Shashlik Supreme By Great Chefs November 10, 2015 This marinated and grilled lamb is the centerpiece for an elaborate presentation at the Russian Tea Room, but it is just as delicious with a simple tossed salad and crusty loaf of bread. All of the accompaniments have their own separate recipes as […]
Borscht with Braised Duck
Serving: 6 to 8 Print Borscht with Braised Duck By Great Chefs November 10, 2015 Brilliant red beet borscht, laden with cabbage and other vegetables, is the essence of Russian cuisine. The addition of succulent braised duck and baby vegetables makes this a sophisticated dish worthy of dinner. Serve with a crusty loaf of bread. […]
Grilled Scallops on Silver Dollar Blini
Serving: 4 Print Grilled Scallops on Silver Dollar Blini By Great Chefs November 9, 2015 Here’s a dish that captures the elegance of czarist Russian in both content and presentation. Keep in mind that the lemon vodka mignonette is an excellent sauce for any grilled fish or shellfish. Ingredients Blini Batter Buckwheat Flour – 1/2 […]