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Behind the Kitchen Door: Expediting with Executive Chef Ethan Kostbar of Moderne Barn in Armonk
Posted By Patrice Costa On December 18, 2012 @ 10:00 am In Behind the Kitchen Door,Features | 3 Comments
I was lured into executive chef Ethan Kostbar’s kitchen with the promise of snippets of Gordon Ramsayesque behavior. And really, who doesn’t love a bad boy chef? Sadly, there were no screams, tantrums, or tears in Moderne Barn’s kitchen. What chef Kostbar did deliver was an organized and calm service with him in the forefront keeping his team on point with dish after beautiful dish being turned out quickly and efficiently.
moreRead more Behind the Kitchen Door->
Pasta – Ever Valdez
Fish – Byron Lopez
Sauté – Antonio Comacho a/k/a “machine” (He earned that title because he always gets the job done!)
Fryer – Colleen Noonan
Grill – William Novice
Broiler – Anthony Rinaldi
Back to garde manger, this station turns out crispy crust pizza from the double Baker’s Pride pizza oven and is where all the fresh salads are created (including house made mozzarella).
Just a few steps around the corner is the pastry station in the very capable hands of Amanda Smith. She started out as a hostess but is now following some sweet endeavors in culinary school.
The flurry of activity that ensues on the line when tickets are fired can easily be described as organized chaos with a dash of cacophony (I’ve always wanted to use that word in a sentence, and I couldn’t have found a better situation!).
When the entrees are ready, they move from the pass to the counter where the plates are wiped down by the runners and Ethan inspects the quality of each dish. The runners double check the tickets and take the dishes to the dining room.
Once all the dishes have left the kitchen, Ethan moves the completed ticket to the spike (the scary looking vehicle for impaled tickets).
Working the line is definitely a pressure cooker (pun intended), but chef Kostbar and his staff make it seem almost easy. Much thanks to chef Kostbar and his entire staff for giving me a glimpse into their world behind the kitchen door. Next time, though, could you conjure up just one little tantrum?
With all those amazing dishes passing right by me all night, it would be extremely selfish not to share some foodie eye candy; but be warned, do not view the following pics if hungry.
Details: Moderne Barn , 430 Bedford Road (Route 22), Armonk, 914.730.0001. Moderne Barn is open for lunch Monday through Friday, noon to 2:30 pm and Sunday brunch, 11:00 am to 2:30 pm. Dinner is served Monday through Sunday starting at 5 pm.
Patrice Costa  is a passionate foodie who is on a personal culinary mission to learn it all from local chefs. She looks forward to sharing her experiences as she goes behind the kitchen door in some of her favorite restaurant kitchens. When not on blogging assignments, she can be found happily working in the kitchen of Harvest on Hudson .
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URL to article: http://food.lohudblogs.com/2012/12/18/behind-the-kitchen-door-expediting-with-executive-chef-ethan-kostbar-of-moderne-barn-in-armonk/
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 Image: http://food.lohudblogs.com/files/ethan.jpg
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 Behind the Kitchen Door post: http://food.lohudblogs.com/?p=32396
 Image: http://food.lohudblogs.com/files/specials-and-changes.jpg
 Image: http://food.lohudblogs.com/files/staff-meeting1.jpg
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 Image: http://food.lohudblogs.com/files/white-clam-pizza.jpg
 Image: http://food.lohudblogs.com/files/mozzarella.jpg
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 Image: http://food.lohudblogs.com/files/ticket-spike.jpg
 Image: http://food.lohudblogs.com/files/Moderne-Barn-menu-pics.jpg
 Moderne Barn: http://www.modernebarn.com/about-moderne-barn/
 Patrice Costa: http://food.lohudblogs.com/2012/03/15/all-i-had-to-do-is-ask-an-intro-to-behind-the-kitchen-door-a-new-column-by-blogger-patrice-costa/
 Harvest on Hudson: http://harvest2000.com/hoh/