Peet Bill - Peet, Bill

Bill Peet

Biography

Bill Peet has more than 35 years of New York City fine dining experience, working in some of the city’s most iconic restaurants. He spent 15 years as Sous Chef and Pastry Chef at Lutèce with André Soltner, and was then Chef/Owner of the critically acclaimed restaurant La Petite Rose. Bill was also Executive Chef at Asia de Cuba, Café des Artistes & Patroon. At Tavern on the Green, Bill harnesses inspiration from Tavern’s historic past and his experiences in the fine dining world to execute elegant dishes with seasonal ingredients that are both special... READ MORE

Bill Peet has more than 35 years of New York City fine dining experience, working in some of the city’s most iconic restaurants. He spent 15 years as Sous Chef and Pastry Chef at Lutèce with André Soltner, and was then Chef/Owner of the critically acclaimed restaurant La Petite Rose. Bill was also Executive Chef at Asia de Cuba, Café des Artistes & Patroon. At Tavern on the Green, Bill harnesses inspiration from Tavern’s historic past and his experiences in the fine dining world to execute elegant dishes with seasonal ingredients that are both special and familiar.

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What is your favorite NYC restaurant? And what is your go-to dish? Aviary in the Mandarin Oriental Hotel, NYC. My go to dish is anything my son Will sends out to me. He is the Assistant Bar Director. What is your ultimate meal? A lengthy Family Dinner with good conversation, it doesn't happen often enough. What three things are always in your pantry? A Variety of Vinegars Chunky Peanut Butter Irish Whiskey If you weren't a chef, what would you be? I would have gone into the world of Art in some fashion...Woodworking, Graphics... If you could cook with anyone, who would that be? Living: The entire Kitchen Staff that I worked with at Lutèce. Deceased: My Grandmother, Mildred McCoy (My Mother's Mother) What’s your favorite NYCWFF memory? The first Tasting event I participated in, 2009 on Chelsea Pier. It was a great day with a great crew.

Smoked Salmon Salad

 

 

Ingredients:

8 oz Smoked Salmon, sliced thin & cut into fine julienne
1 cup Leftover Mashed Potatoes
1 pc Egg, well beaten
1 Tbls All Purpose Flour
1 tsp Chives, finely chopped
1 tsp Canola Oil
¼ cup Pickled Red Onions, drained
¼ cup Crème Fraiche
1 Tbls Prepared Horseradish
2 cups Picked Herbs & Baby Greens, mix & match as many as you like (Baby Arugula,
Baby Watercress, Tarragon Leaves, Flat Leaf Parsley Leaves, Yellow Inner
Celery Leaves, Dill Fronds, Torn Mint Leaves, Red Veined Sorrel)
3 Tbls Extra Virgin Olive Oil
1 Tbls Lemon Juice
To Taste Sea Salt

 

Directions:

Combine the mashed potatoes, beaten egg and flour in a small bowl, season with salt and pepper to taste. Stir in chopped chives.

In a medium sauté pan over low heat, divide the potato pancake mixture into 4 pancakes, cook on both sides until golden brown in the canola oil.

In a medium bowl, toss the Picked Herbs & Baby Greens with the Smoked Salmon julienne, extra virgin olive oil, lemon juice, pickled red onions & sea salt to taste.

Set up the 4 warm Potato Chive Pancakes on 4 warm plates.
Mound the Smoked Salmon/Salad mixture over each galette, evenly dividing it. Fluff it up a little on the galette.

Mix the prepared horseradish with the crème fraiche, drizzle the horseradish crème fraiche around the plate.