Veritas - Michelin 1 star restaurant in NYC, NY New York

Homepage http://www.gourmetnyctv.com
Facebook https://www.facebook.com/pages/GourmetNYCTV/137133156396590?sk=wall

http://veritas-nyc.com/

Dishes are (in order of appearance) -Beef in Transition (Beef Tartare, Peppered Sirloin, Short Ribs) - -Ocean & Land (Lobster, Bone Marrow) - -Roasted Belle Rouge Chicken (Potato Leek Cake) - -Seared Scallops (Roasted Cèpes, Sunchoke Purée, Foie Gras) - -Chocolate Hazelnut Bar (Aleppo Pepper Caramel, Hazelnut Chantilly) -

- Heirloom Apple Crisp (Cinnamon, Crème Fraîche Ice Cream)


Sam Hazen : Executive Chef

A lifetime of cooking in some of the world's top restaurants prompted Chef Sam Hazen to return to his culinary roots. Born into a restaurant family and working in kitchens from an early age, Hazen quickly discovered his dedication to great food made with superb ingredients sourced from local markets and trusted purveyors.

Sam Hazen is a graduate of the Culinary Institute of America. His culinary career spans tenures at La Côte Basque, Quilted Giraffe, Quatorze, Le Gavroche, Cascabel and Tavern on the Green; Hazen also helped create two of the biggest restaurant triumphs in the country: Tao New York and Tao Las Vegas.
http://www.veritas-nyc.com

The video produced by Pure Soul Productions Inc.
http://www.puresoulprod.com

Dishes are (in order of appearance)
- Beef in Transition (Beef Tartare, Peppered Sirloin, Short Ribs)
- Ocean & Land (Lobster, Bone Marrow)
- Roasted Belle Rouge Chicken (Potato Leek Cake)
- Seared Scallops (Roasted Cèpes, Sunchoke Purée, Foie Gras)
- Chocolate Hazelnut Bar (Aleppo Pepper Caramel, Hazelnut Chantilly)
- Heirloom Apple Crisp (Cinnamon, Crème Fraîche Ice Cream)


Sam Hazen : Executive Chef and Owner

A lifetime of cooking in some of the world's top restaurants prompted Chef Sam Hazen to return to his culinary roots. Born into a restaurant family and working in kitchens from an early age, Hazen quickly discovered his dedication to great food made with superb ingredients sourced from local markets and trusted purveyors.

Sam Hazen is a graduate of the Culinary Institute of America. His culinary career spans tenures at La Côte Basque, Quilted Giraffe, Quatorze, Le Gavroche, Cascabel and Tavern on the Green; Hazen also helped create two of the biggest restaurant triumphs in the country: Tao New York and Tao Las Vegas.


Emily Wallendjack : Pastry Chef

A graduate of the Culinary Institute of America, Emily Wallendjack has worked at Oceana, Jean Georges' Nougatine- alongside Johnny Iuzzini for 3 years- and Pierre Hermé in Paris. Prior to joining Veritas, Wallendjack was Pastry Chef at Cookshop, where she created the restaurant's popular ice cream cart.

In harmony with Chef Hazen's contemporary American menu, Wallendjack's desserts play on comforting classics made with seasonal products and top-quality ingredients.

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