King Michael2 - King, Michael

Biography

Michael King, Executive Chef, Irvington Bar & Restaurant

Born and raised in Boston, Michael King was in the kitchen at a young age, cooking with his chef dad, Italian-American mom and brothers. Michael and his brother David prided themselves on their pizza sauce, made with a pinch of everything from curry powder to rainbow sprinkles.

After studying writing in college, Michael cooked his way through the ranks in Boston before coming to New York to open Hendriks in Murray Hill as the executive chef. After a spending some time at Michelin recommended Vai on Upper... READ MORE

Michael King, Executive Chef, Irvington Bar & Restaurant

Born and raised in Boston, Michael King was in the kitchen at a young age, cooking with his chef dad, Italian-American mom and brothers. Michael and his brother David prided themselves on their pizza sauce, made with a pinch of everything from curry powder to rainbow sprinkles.

After studying writing in college, Michael cooked his way through the ranks in Boston before coming to New York to open Hendriks in Murray Hill as the executive chef. After a spending some time at Michelin recommended Vai on Upper West Side, Michael was the executive chef at the Royalton Hotel by Bryant Park.

When he is not working in the kitchen at Irvington, Michael can be found exploring the neighborhoods of Brooklyn with his four year old Nora and one year old Jake. He is a fledgling runner and hopes to complete his first half marathon this year.

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What is your favorite NYC restaurant? And what is your go-to dish? My favorite NYC restaurant is Momofuku Ssam Bar. They really put whatever they think is good on the menu and give great hospitality in a very low key environment. For the quality of ingredients they use it, it is also very affordable. My go-to dish at Momofuku Ssam Bar is Fuji Apple Salad with Kimchi, Smoked Jowl and Labne.What is your ultimate meal? My ultimate meal would be mussels with white wine, shallots and garlic with good bread OR oysters from Maine with mignonette.What three things are always in your pantry? Always in my pantry you will find great olive oil, farro and Sriracha.If you weren't a chef, what would you be? If I weren't a chef, I would probably be teaching history or doing social work.If you could cook with anyone, who would that be? If I could cook with anyone it would have to be Rene Redzepi or Marco Pierre White if he was still cookingWhat’s your favorite NYCWFF memory? My favorite NYCWFF Memory is from 2016 when we hosted six acclaimed chefs for a series of dinners at the Royalton Hotel, where I was chef de cuisine, at the time. It was great to meet everyone and see them cook with their teams, but getting to work alongside Michael Anthony was a real pleasure.

Pan Roasted Octopus with Braised Chickpeas, Harissa and Spring Onions

 

Ingredients:

 

1 tentacle from a previously cooked octopus, skin removed.
1/4 cup dried chickpeas, soaked in water overnight
1/4 cup prepared tomato sauce
2 cloves garlic, thinly sliced
1 shallot, thinly sliced
1/4 tsp harrisa
1/2 tsp butter
1 lemon
2 spring onions, greens removed, sliced lengthwise
Pinch of homemade breadcrumbs

 

 

Directions:

 

Preheat oven to 400F

Rinse the chickpeas, place in a medium sized pot with 3 quarts of lightly salted water and simmer until tender, about 90 minutes. Drain and cool.
In a medium pot, cook the shallots and garlic in olive oil on low heat until soft and translucent, about five minutes. Add tomato sauce and chickpeas and simmer for 10 minutes, add a little water if necessary. Set aside

In a small saute pan, place the onions cut side down in olive oil, season with salt and cook over medium heat until they start to sizzle. Place in oven. Check every few minutes, when the onions are deep brown, flip over and continue to cook until soft throughout.

Season the octopus all over with salt. In another small saute pan, sear the octopus in vegetable oil over high heat. Allow the octopus to take on a deep color, carefully flip over and place in the oven for four minutes

While the octopus and onions cook, finish the chickpeas by adding the harissa, butter and seasoning with lemon juice and salt to taste.

To complete: Spoon chickpeas in the center of a bowl. Top with breadcrumbs. Slice octopus into two or three pieces and arrange over chickpeas. Arrange spring onions alongside octopus.

 

Garnish with a drizzle of good olive oil and fresh herbs or microgreens.