Saks Craves: Celebrate Independence Day with a Seafood Cookout

Impress Your Friends with Chef Alex's Seafood Spin on July 4th Eats!

The country’s favorite holiday – July 4th – is just around the corner! To celebrate the occasion, our New York Flagship store’s brilliant resident chef – Chef Alex Reyes – is telling us how he does Independence Day. It’s not your regular burgers and franks at the Reyes household. He puts a delicious, seafaring spin on July 4th grub that you’re going to want to put into practice this weekend. Your friends won’t soon forget it.

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Chef Alex Reyes’ July 4th Seafood Lunch Read More..

The country’s favorite holiday – July 4th – is just around the corner! To celebrate the occasion, our New York Flagship store’s brilliant resident chef – Chef Alex Reyes – is telling us how he does Independence Day. It’s not your regular burgers and franks at the Reyes household. He puts a delicious, seafaring spin on July 4th grub that you’re going to want to put into practice this weekend. Your friends won’t soon forget it.

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Chef Alex Reyes’ July 4th Seafood Lunch

“For this July 4th, we’re planning a beautiful grilled lobster, which is perfect for summer,” says our talented Cafe SFA Chef Alex Reyes. “We basted it with extra-virgin olive oil and seasoned it with sea salt, black pepper and some grilled vegetables. Not buttered at all. Need to keep that summer body in check. We paired that with some local apricots, which goes perfect with lobster, actually. We also grilled fennel, for that great licorice flavor and a little bit of mâche, a delicious and crunchy green. It’s very delicate and has a very peppery flavor to it. So it’s a great combo – the peppery flavor, the sweetness from the apricot and the licorice from the fennel.

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Grilled Lobster with Apricot, Fennel and Charred Lemon Ingredients

1 2lb lobster; 2 apricots; 1 fennel bulb; 1 lemon; 1 bunch of mâche or watercress; extra-virgin Spanish olive oil; salt; fresh cracked black pepper

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The Steps to a Delicious Independence Day Seafood Lunch

1. Split the lobster in half and crack the claws with the help of a knife. Season with salt and pepper and a good drizzle of the olive oil and set aside.
2. Slice the fennel into four thick slices lengthwise.
3. Cut the apricots in half to remove the pit.
4. Cut the lemon in half.
5. Season the apricots and fennel with salt and pepper and drizzle with olive oil.
6. Place the lobster (meat side down) on a hot grill and cook for about 5 to 6 minutes on each side.
7. Place the apricots, lemon and fennel on the hot grill and cook until nice and charred about 6-7 minutes, turning constantly.
8. Arrange the lobster, apricots, fennel and the mâche on a platter and drizzle with the charred lemon and olive oil.
9. Enjoy!

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The Perfect Summer Stuffed Branzino

“We’re keeping this a strictly seafood affair by moving on with a whole Branzino that we’re going to stuff with fresh herbs and lemon,” continues Chef Alex. “We’re going to grill that and serve it with a nice pickled vegetable salad. All the pickled veggies we pickle here in-house, so we’re going to have ton of pickled vegetables this season. And we’ll top it off with some toasted pistachios.”

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Stuffed Branzino with Lemon, Herbs with Pickled Vegetables and Salsa Verde

Branzino: 1 600/800 gram Branzino, 1 lemon, thinly sliced; 1 thyme sprig; 1 bay leaf; Spanish olive oil; pickled vegetables; salsa verde; salt; freshly cracked black pepper

Pickled Vegetables: 2 cups water; 2 cups white wine vinegar; 2 cups sugar; 1 teaspoon salt; 1 star anise; 1 tablespoon mustard seeds; 1 bay leaf; 5 juniper berries; 2 lbs assorted cut up vegetables – wax beans, pearl onions, baby carrots; peppers, etc

Salsa Verde: 1 bunch flat-leaf parsley; 1 bunch mint; 1 bunch basil; 1/2 cup capers, rinsed and drained; 1 tablespoon Dijon mustard; 1 teaspoon salt; 1 teaspoon sugar; 2 tablespoon freshly cracked pepper; 1 tablespoon hot red pepper flakes; 1 garlic clove; 1 cup Spanish olive oil

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How to Make the Perfect Italian Branzino

1. In a medium-size pot add all the pickling ingredients except the vegetables and bring to a boil.
2. Place the veggies in an air-tight container and pour pickling liquid over it. Cool at room temperature. Cover and refrigerate.
3. In the bowl of a food processor, combine all the salsa verde ingredients except the oil and pulse to form a coarse puree.
4. With the motor running, drizzle oil to form a smooth puree. The salsa can be covered in the fridge for up to a 1 week.
5. On a cutting board, score the skin of the whole fish. Season the fish with salt and pepper and stuff it with the lemon slices and fresh herbs. Drizzle with the olive oil and let it rest for at least 20 minutes on the cutting board.
6. After rested, place the fish on a medium-high grill and cook for about 6-7 minutes on each side.
7. Arrange the pickled vegetables on a serving platter and place the fish over it.
8. Drizzle the fish with the salsa verde.
9. Dig in!

Discover more delicious eats at Sophie’s and Cafe SFA!


Happy Father’s Day From Saks!

Saks would like to take the time to give our thanks to all the fathers out there! We hope your enjoying your day celebrating with family. You deserve it.

saks-happy-fathers-day-Vilebrequin

The Cutest Way To Follow In Dad’s Footsteps

Read More..

Saks would like to take the time to give our thanks to all the fathers out there! We hope your enjoying your day celebrating with family. You deserve it.

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The Cutest Way To Follow In Dad’s Footsteps

This father/son tag team are both sporting Vilebrequin for their day splashing by the pool.

 


Pitti People x Saks: Domenico Gianfrate

See What the Italian Showroom Impresario Thinks of His Own Personal Style and

Domenico Gianfrate, the bespectacled, salt and peppered owner of the esteemed Gianfrate showrooms found all around Italy, is a major Pitti Uomo presence unto himself. With impeccable style and plenty of gravitas, he’s a terrific asset to our #PittiPeoplexSaks series. Here he talks about his particular style and how he prefers to see the grand city of Florence.

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What constitutes his own personal style …

I think my look is a mix of Italian style and Japanese style. Read More..

Domenico Gianfrate, the bespectacled, salt and peppered owner of the esteemed Gianfrate showrooms found all around Italy, is a major Pitti Uomo presence unto himself. With impeccable style and plenty of gravitas, he’s a terrific asset to our #PittiPeoplexSaks series. Here he talks about his particular style and how he prefers to see the grand city of Florence.

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What constitutes his own personal style …

I think my look is a mix of Italian style and Japanese style.

On his reliable style uniform …

Everyday I wear good shoes, my college ring, vintage watch, short pant to the ankle and a double-breasted jacket.

Italie - Florence de Fiesole.

On how he likes to travel when he’s in Florence …

I love to discover the city and go cycling around the Florentine hills.

On the most fashionable man in his family …

That would have to be my uncle. He looked just like Sean Connery as James Bond.

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On what he loves most about going to Pitti Uomo every year …

The elegant men and women.

Deck dad out in the best of our Father’s Day Gift Guide.

Photos courtesy of Domenico Gianfrate and Enrico Labriola.

Series sketches by Yooco Tanimoto.