Burriesci Andrew - Burriesci, Andrew

Andrew Burriesci

Biography

Executive Chef Andrew Burriesci leads a culinary team of 40 at the JW Marriott Essex House New York. Recently appointed Executive Chef, he has been at the hotel since 2012, when it became JW Marriott and has been with Marriott for 19 years. He says, “I’ve been in the culinary world my entire life, starting in my family’s pizzeria, helping out as a child.” Chef Burriesci’s philosophy of cooking is a personal reflection of his background, including his passion that grew in the family restaurant setting, his formal training at culinary school, and his world... READ MORE

Executive Chef Andrew Burriesci leads a culinary team of 40 at the JW Marriott Essex House New York. Recently appointed Executive Chef, he has been at the hotel since 2012, when it became JW Marriott and has been with Marriott for 19 years. He says, “I’ve been in the culinary world my entire life, starting in my family’s pizzeria, helping out as a child.” Chef Burriesci’s philosophy of cooking is a personal reflection of his background, including his passion that grew in the family restaurant setting, his formal training at culinary school, and his world experience. His daily work culture revolves around leading his team, while his culinary focus is on the quality and freshness of the food prepared each day. In his spare time, you’ll find Chef Burriesci in the garden of his home in Brooklyn, where he plants a variety of fresh herbs and vegetables. And in August, you’ll find him with his family, gathering picked tomatoes from local farms to make 400 jars of fresh tomato sauce, a family tradition.

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What is your favorite NYC restaurant? And what is your go-to dish? Marea on Central Park South! My favorite dish is the Brodetto di Pesce! DELICIOUS!
What is your ultimate meal? Fresh baked bread from wood fired oven at my aunts country home in the hills of Sicily, split open, drizzled with the local extra virgin olive oil, crushed black pepper and home cured anchovies.
What three things are always in your pantry? Extra virgin olive oil, fine pepper and honey.
If you weren't a chef, what would you be? Formula 1 Race Car Driver
If you could cook with anyone, who would that be? My Nonna Pina, my grandmother, who cooked with love, passion and soul.
What’s your favorite NYCWFF memory? Looking forward to creating my very first one this year!

Osso Buco (Braised Veal Shank)

 

 

Ingredients:

4 (2-inch-thick) pieces veal shanks
Kosher salt and freshly ground black pepper
1/4 cup olive oil
1 large yellow onion, small diced
2 medium carrots, small diced
1 celery rib, small diced
2 medium cloves garlic, minced
1 cup dry white wine
1 cup veal stock
2 table spoons tomato paste
1 lemon, only the zest
3 fresh thyme sprigs
2 bay leafs

 

Directions:

Preheat oven to 325°F
In a medium braising pan heat olive oil over medium-high heat. Season the shanks with salt and pepper, place the shanks in the hot oil and sear both sides till brown.
Remove the shanks, in the same pan add onion, carrot, celery, and garlic, cook on medium-high heat until vegetables are softened and just starting to turn a light golden color.

Add the veal shanks, arrange them in a single flat layer, then add the wine, stock, and tomato paste, thyme, bay leaf and lemon zest. Bring to a simmer.

Cover shanks with parchment paper and lid, place in the preheated oven and cook for 2 1/2 hours. After remove the cover and cook for additional 30 minutes, if the liquid is dry add more stock or water during the cook process, add salt and pepper as needed.
Carefully remove the shanks, they should be fork tender, place them in a platter, strain the braising liquid and pour over the shanks.

I serve them with a celery root puree and roasted baby carrots.