The NoMad Hotel has a casually elegant food and beverage program under the supervision of chef Daniel Humm and restaurateur Will Guidara. Inspired by chef Daniel’s time spent throughout Switzerland, California, and New York City, the restaurant is rooted in the same traditions found at their critically acclaimed, three Michelin-star Eleven Madison Park.
The restaurant is comprised of a series of rooms surrounding a glass-enclosed atrium and features a refined yet approachable menu with a wine program that celebrates the great winegrowing regions of the world and innovative, classically focused cocktails.
A native New Yorker, chef James Kent started his culinary career as a summer apprentice at Bouley when he was fifteen years old. After taking classes at Le Cordon Bleu in London and Paris and graduating from Johnson and Wales, James moved back to New York where he spent time in the kitchens of Babbo, Jean-Georges, and Gordon Ramsay.
James joined the team at Eleven Madison Park as a line cook in the spring of 2007 and was quickly promoted to sous chef. In 2011, James was chosen to represent the United States at the international finals of the Bocuse D’Or in Lyon, France. After a full year of training for this culinary competition, he placed tenth in the world.
Upon returning to New York, James was named chef de cuisine of Eleven Madison Park and during his time there, the restaurant received numerous accolades including four stars from the New York Times, three Michelin stars, and a coveted spot on the San Pellegrino list of the World’s 50 Best Restaurants. James was promoted to Executive Chef of the NoMad in the Fall of 2013.
Roasted Guinea Fowl with Lentil Puree
Heat oven to 400°F.
Rinse and pat dry. Cut the lemon in half and stuff in it’s cavity, along with half of the thyme. Tie the bird with butcher twine or kitchen string, and sprinkle all over with the salt.
Heat the oil in the pot over high heat. Put the bird in the pot to start browning it. Add the butter, one garlic clove and 2 sprigs of thyme. As the bird browns, turn it to brown all sides, basting it with the melted butter as it browns. Once it’s brown all over, remove the bird, discard the butter, garlic, and thyme (do not rinse the pot).
Staub Cast Iron Universal Pan
The Universal Pan features a large cooking surface and high sides perfect for sautéing, searing, frying and braising. Two side handles make for easy handling while the domed lid offers a view into what and how your dish is cooking.
Features & Benefits:
-Made in France.
-Heavy weight; tight-fitting lid retains moisture.
-Enameled cast iron with even-heating base and sidewalls ensure food cooks evenly.
-Ideal size and shape to bake casseroles, fry chicken, sear or braise meats or vegetables and cook. one-pot meals
-Smooth enamel bottom works on all stovetops.
-Oven Safe up to 500°F.
THE NOMAD HOTEL
1170 BROADWAY & 28TH STREET
NEW YORK, NY 10001