My Birthday Lunch

30 Dec

Today hubby treated me to my birthday lunch. We had reservations a couple of days ago on the actual BDay day, but the blizzard rolled into town, and we postponed the lunch until NYC was functioning again.

Does anyone recognize this?

Or, how about this?

Here’s a picture of hubby with the menu:

(Isn’t it cute how he purposely color-coordinated his outfit to match the menu?!)

Yep, we dined today in splendor at Bobby Flay’s Mesa Grill on 5th Avenue here in New York City.

Hubby had the pumpkin soup:

and the sweet potato ravioli:

I enjoyed the squid:

And a wonderful striped bass:

And we finished the meal by splitting a piece of 7-layer coconut cake:

Everything was absolutely out of this world! You can access the menu and read all about Mesa Grill here:

Around Thanksgiving, Bobby Flay was on CBS and shared his recipe for his pumpkin soup. Here it is – Bobby won’t mind if I post it here? If he does, please let me know and I will remove the recipe!

Mesa Grill’s Pumpkin Soup with Cinnamon Crème and Roasted Pumpkin Seeds
Serves: 6-8

Pumpkin Soup
4 cups enriched chicken stock or low sodium canned chicken broth or vegetable broth
3 cups pumpkin puree (not flavored pie filling)
1 teaspoon ground Mexican cinnamon
1 teaspoon ground ginger
1/2 teaspoon allspice
1/4 teaspoon freshly grated nutmeg
2 tablespoons honey
2 tablespoons maple syrup
2 teaspoons chipotle puree
3/4 cup crème fraiche
Salt and freshly ground pepper
Roasted pumpkin seeds (recipe below)

1. Bring 3 cups of the stock to a boil in a large saucepan over high heat. Whisk in the pumpkin puree, 1 teaspoon of the cinnamon, ginger, allspice, nutmeg, honey and chipotle puree. Reduce the heat to low and simmer for 15-20 minutes, stirring occasionally. Add more stock, if the soup is too thick.

2. Remove from the heat and whisk in 1/4 cup of the crème fraiche and season with salt and pepper to taste.

3. Mix together the remaining crème fraiche and 1 teaspoon cinnamon until combined.

4. Ladle the soup into four bowls; drizzle with the cinnamon crema and sprinkle with roasted pumpkin seeds.

Roasted Pumpkin Seeds
Makes 1 cup

1 cup raw pumpkin seeds
2 tablespoons vegetable oil
Kosher salt

1. Preheat the oven to 350º F.

2. Toss the seeds with the oil and season with salt to taste. Spread the seeds evenly on a baking sheets and bake for 25-30 minutes, tossing occasionally, until they are lightly golden brown and crisp. Let cool. Can be made 2 days in advance and stored in an airtight container.


Thanks Bobby, and thanks hubby!




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