Till & Sprocket: What’s Cooking?

By Rona Berg / October 10, 2018
Till & Sprocket

For a neighborhood restaurant in Manhattan, the popular Till & Sprocket certainly has an elevated pedigree. Executive Chef Denis Kuc honed his skills at top New York eateries like The Modern, Nobu, Dovetail, BLT Fish and La Gamelle, where he was executive chef. “My cooking style is gastro pub,” says Kuc. “Bistro, French, with Mediterranean—Turkish and Greek—influences. I always want to try something new.”

Till & Sprocket features a fresh seasonal menu of locally sourced, sustainable ingredients that changes approximately every three months. This past summer, they introduced delicious organic homemade rhubarb ice cream, among other delights. The culinary style is comfort food, and the friendly service and easy decor—brick walls, high ceilings, light and airy—makes you feel like you are sitting around a friend’s loft or apartment.

Kuc moved to New York City at age 20 from Europe and began a culinary love affair with the city: “I’m a product of New York City. Everything I know, I learned in New York!”

Enjoy this delicious recipe from Chef Denis Kuc, Till & Sprocket. tillandsprocket.com

Beet Tartare, Goat Cheese, Lemon Crème Fraiche Salad

From Denis Kuc, executive chef, Till & Sprocket

For beet tartare:

  • 4 pounds beets (cooked, shredded and chilled)
  • 1/2 cup red onion or shallots, minced
  • 2 tablespoons capers, chopped
  • 2 tablespoons chives, chopped
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons horseradish, shredded
  • Salt and pepper to taste

For lemon crème fraiche:

  • 1 quart crème fraiche
  • 1 lemon, zested and juiced

For goat cheese:

  • 2 cups fresh goat cheese (softened in room temp for 15 min)
  • 1 lemon, zested and juiced
  • 1 tablespoon salt

For garnish:

  • 2 tablespoons chopped pistachio
  • Micro “bull’s blood” (a red microgreen; if unavailable, substitute other microgreens)
  • Hydro mache (also known as Lamb’s lettuce)

Directions:

  1. ​In a medium bowl, mix cooked and shredded beets with shallots, capers, chives, and lemon juice, olive oil and horseradish.
  2. In a separate bowl mix crème fraiche, lemon zest and juice.
  3. In a separate bowl mix softened goat cheese, lemon zest and juice, and salt, then form a quenelle (an egg-like shape).
  4. Place beet mixture in the middle of the plate.
  5. Spread the lemon crème fraiche around the beet.
  6. Place goat cheese quenelle on the top of beet tartare.
  7. Garnish with pistachio, bull’s blood and mache.
  8. Serve cold.​
Rona Berg

Rona Berg

Editor-In-Chief at Organic Spa Magazine
Editor-in-chief of Organic Spa Media, longtime journalist and best-selling author of Beauty: The New Basics and Fast Beauty: 1000 Quick Fixes (Workman Publishing), Rona Berg is the former Editorial Director of ELLE and Deputy Style Editor for the New York Times Magazine. She has been cited as an industry expert by Huffington Post, Fox News and New York Magazine and contributed to and been quoted in dozens of publications. Berg co-chairs the Personal Care Committee of the non-profit Green Spa Network, is a Charter Advisory Board Member of the Nutritional Aesthetics Alliance, and is a frequent speaker at conferences around the globe.
Rona Berg

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