Cormier-Joshua

Joshua Cormier

Biography

Executive Chef Joshua Cormier began his career under Michelin Star and Five-Diamond recipient Chef Arnoud Cotar at Relais & Châteaux in the world renowned Blantyre Hotel located in the Berkshires of Massachusetts. Perfecting traditional French cooking he went on to New York City to work under Pierre Schutz of The Mark Restaurant by Jean-Georges before joining Food Network’s Chopped winner and former Eleven Madison Park, Alinea and wd~50 alum, Marcellus Coleman, in opening Midnights. Originally coming on as Chef De Cuisine, Cormier’s talent with the food and staff made him the natural choice for Executive... READ MORE

Executive Chef Joshua Cormier began his career under Michelin Star and Five-Diamond recipient Chef Arnoud Cotar at Relais & Châteaux in the world renowned Blantyre Hotel located in the Berkshires of Massachusetts. Perfecting traditional French cooking he went on to New York City to work under Pierre Schutz of The Mark Restaurant by Jean-Georges before joining Food Network’s Chopped winner and former Eleven Madison Park, Alinea and wd~50 alum, Marcellus Coleman, in opening Midnights. Originally coming on as Chef De Cuisine, Cormier’s talent with the food and staff made him the natural choice for Executive Chef upon Coleman’s departure.

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What is your favorite NYC restaurant? And what is your go-to dish? Charlie Bird. The Razor Clams are always so good and fresh. What is your ultimate meal? Tuna Crudo for the first course. Grilled Veal Chop, Broccoli Rabe and Veal Jus for the second. And Creme Brûlée to top it off. What three things are always in your pantry? Sugar, Chocolate, Milk. If you weren't a chef, what would you be? A Butcher. If you could cook with anyone, who would that be? Chef Morimoto What’s your favorite NYCWFF memory? The oyster bash is always a good time!
Thai Curry Mussels

 

Ingredients:

Lemongrass, Ginger, Galangal, Curry Paste, Coconut Milk, Kaffir Lime, Palm Sugar, Fish Sauce

 

Directions:

Start by beating the lemongrass with the back of the knife to get the aroma to come through heavily. Next, add the ginger, galangal and lemongrass to a large rondo pan and lightly roast. After about 5 minutes add the coconut milk and curry paste. After 20 minutes put in the kaffir lime leaves and palm sugar. Simmer for 45 minutes until it thickens and add fish sauce at the very end.