MacMurray Erik - MacMurray, Erik

Erik MacMurray

Biography

It all began at a very young age. Where is was introduced to the seducing aromas of the kitchen. Watching the matriarchs of the family mashing and rolling meatballs every Sunday. Smelling our “Sunday Sauce” for the first time was the moment I knew. I knew that I had to know more. How to duplicate what they were doing.
I spent the better of a decade working in the front of the house. Serving, Bartending and Managing. I moved jobs every so often to further my education of the industry, in hopes that one... READ MORE

It all began at a very young age. Where is was introduced to the seducing aromas of the kitchen. Watching the matriarchs of the family mashing and rolling meatballs every Sunday. Smelling our “Sunday Sauce” for the first time was the moment I knew. I knew that I had to know more. How to duplicate what they were doing.
I spent the better of a decade working in the front of the house. Serving, Bartending and Managing. I moved jobs every so often to further my education of the industry, in hopes that one day I could one day open my own restaurant. I told myself that I would dedicate myself to learning as much as I could, from as many different concepts as possible. The goal was to learn as many ways of management, styles of service and use that to build my own brand of service.

I spent the next 10+ years moving throughout different kitchens using the same mentality as before. Learn different cuisines, working every station I could. In 2010 I found myself in the Florida Keys at a well-known celebrity resort. Starting as a line cook I found myself once again moving to the Sous Chef position in under a year. I spent the next 6 years working with LDV Hospitality, New York Mets, and opening a small boutique eatery in Montauk, NY.

In 2016 it was decided that I would take what I’ve learned in the 20+ years dedicated to this industry and start a new path. From this moment Cibo Restaurant Partners was created. With one goal in mind, I set forth and created my first restaurant concept. This brand has a very simple plan, we are dedicated to serving our guests the very best and making sure we take care of our family. This is the greatest recipe I have ever learned.

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What is your favorite NYC restaurant? And what is your go-to dish? Corner Bistro on 4th. Hands down the BEST burger in Manhattan. What is your ultimate meal? Pizza. No wait.. Tacos....No....Definitely Pizza. What three things are always in your pantry? Canned Tuna, Instant Ramen, and Chips. Because i really dont want to cook on my days off. If you weren't a chef, what would you be? Something in sports. I always wanted to coach Basketball or Manage a Baseball team. If you could cook with anyone, who would that be? Living or Dead? Ill give ya both. Ferran Adria and Anthony Bourdain. RIP Chef.... What’s your favorite NYCWFF memory? This is our first event, so ask me after!

Recipe Name: Arrosticini – Basically the Italians version of a kebab – Layed Veal, Pork and Lardo (Cured Back Fat) that is marinated in Olive Oil and Lemon Zest and Finished with a Salsa Verde. Simple and Delish.

Recipe Ingredients: Thin Cut Veal, Think Cut (Lean) Pork, and Lardo cut into 1/2″ Pieces. Skewers. Parsley, Olive Oil, Lemon, Garlic, Salt and Pepper

Recipe Instructions: Alternating each (Pork, Veal, Fat) Continue till you fill Skewer about 3/4 full. Cover with Olive Oil, and Zest of 1 lemon. Marinate for Minimum 4 hrs. While marinating the meat, Finely Chop Parsley, Mince Fresh Garlic, and juice Lemon. Combine and whisk. Add Salt and Pepper to taste.

Grill over open Charcoal/ Wood. Enjoy!