Mayer Selinger Harris - Mayer-Selinger, Harris

Harris Mayer-Selinger

Biography

“Harris brings years of hospitality management experience…. He has pursued his interests in the culinary arts since he was 5 years old. He graduated from the Cornell University School of Hotel Administration in 2006 and the Culinary Institute of America in 2007.

Harris has been a cook, executive chef and kitchen manager and has been instrumental in the opening restaurants in two vibrant restaurant scenes, Taiwain and New York City: L’idiot, 100 Acres, Five Points, Ronny Brook Milk Bar, Creamline.

He led the management team in rebranding and rebuilding the Chelsea Market location to debut... READ MORE

“Harris brings years of hospitality management experience…. He has pursued his interests in the culinary arts since he was 5 years old. He graduated from the Cornell University School of Hotel Administration in 2006 and the Culinary Institute of America in 2007.

Harris has been a cook, executive chef and kitchen manager and has been instrumental in the opening restaurants in two vibrant restaurant scenes, Taiwain and New York City: L’idiot, 100 Acres, Five Points, Ronny Brook Milk Bar, Creamline.

He led the management team in rebranding and rebuilding the Chelsea Market location to debut the flagship Creamline: American Classics. “

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What is your favorite NYC restaurant? And what is your go-to dish? My favorite NYC restaurant is Rockmeisha, an under the radar Japanese Izakaya that serves extraordinary food. My go-to dish is their Miso Brussel Sprouts with sesame seeds. What is your ultimate meal? Really good sushi What three things are always in your pantry? Good Vinegar, olive oil, dried pasta If you weren't a chef, what would you be? Some other position in the hospitality world. If you could cook with anyone, who would that be? I was just in Montreal and went to Au Pied de Cochon, the food was over the top and delicious. I would love to cook with Martin Picard. What’s your favorite NYCWFF memory? My favorite memory was seeing Kelly Kapowski last year, I grew up watching saved by the bell and like everyone my age I had a huge crush on her.

Recipe Name:
PANCAKE BATTERED OREO WITH VANILLA WHIPPED CREAM

Recipe Ingredients:
WHAT YOU’LL NEED
Oreos
(As many as you can eat!)
Powdered Sugar
Dry Mix
1 Quart All Purpose Flour
1 tsp baking soda
1 tsp baking powder
1 ½ tsp salt
2 tbsp sugar
Wet Mix
1 Quart Ronnybrook
Buttermilk
4 Eggs
¼ tsp vanilla extract
¼ cup melted butter
(We prefer Ronnybrook

Recipe Instructions:
Preheat canola oil in a heavy bottom pot until it reaches 350 °F.
FOR THE BATTER: combine dry ingredients in a large mixing bowl, and whisk thoroughly to combine. In a separate bowl, whisk together the buttermilk, eggs, and vanilla.Using a rubber spatula, slowly add the wet mix into the dry mix until it has the consistency of a thick pancake batter. Add in the melted butter, lumps are ok! Do not overmix. FOR FRYING: Submerge and coat an Oreo cookie completely in the batter. Carefully drop the oreo in the canola oil and cook for 1 minute on each side until golden brown and puffy. Using a slotted spoon or mesh strainer, carefully remove from the oil and place on a cooling rack. Lightly dust with powdered sugar and serve with a side of vanilla whipped cream.