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Till & Sprocket: What’s Cooking?

by Organic Spa Magazine

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.”

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 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)


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.

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