Burrowes Paul - Burrowes, Paul

Paul Burrowes

Biography

Owners: Brothers Jermaine and Paul Burrowes have lived in Flatbush for over two decades. Originally from Guyana, they opened their first restaurant in BK, MangoSeed, nearly ten years ago. With Jermaine managing FOH and Paul helming the kitchen—creating recipes inspired by his talented home-cook father—MangoSeed has become both a neighborhood staple and a destination for lovingly prepared, wholly delicious Caribbean fusion food. They followed up in 2015 with ZuriLee Pizza Bar, the first authentic Caribbean wood-fired pizza restaurant in the city. Highly active community members and elite professional cyclists with their own team (the MangoSeed/ZuriLee... READ MORE

Owners: Brothers Jermaine and Paul Burrowes have lived in Flatbush for over two decades. Originally from Guyana, they opened their first restaurant in BK, MangoSeed, nearly ten years ago. With Jermaine managing FOH and Paul helming the kitchen—creating recipes inspired by his talented home-cook father—MangoSeed has become both a neighborhood staple and a destination for lovingly prepared, wholly delicious Caribbean fusion food. They followed up in 2015 with ZuriLee Pizza Bar, the first authentic Caribbean wood-fired pizza restaurant in the city. Highly active community members and elite professional cyclists with their own team (the MangoSeed/ZuriLee Cycling Team), the brothers can often be seen riding around prospect park training for their next race when they’re not at one of their restaurants.

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What is your favorite NYC restaurant? And what is your go-to dish? DiFara's in Brooklyn. Margherita Pie What is your ultimate meal? Whole Jerk Bronzino with a neopolitan pizza on the side. If you weren't a chef, what would you be? A fashion designer. If you could cook with anyone, who would that be? Captain Picard What’s your favorite NYCWFF memory? n/a

Trio Mac

 

Ingredients:

Small elbow pasta
Smoked gouda
Cheddar
Gorgonzola
Butter
Flour
Milk
Heavy cream
Mustard
Salt
Pepper

 

Directions:

Mornay:

Combine butter, flour, milk and heavy cream to make bechamel sauce. Once it comes to a medium consistency, add all 3 cheeses and melt down on low heat.

Add mustard, salt and pepper to taste.

Mac:
Combine cooked elbows to mornay. Top with cheddar cheese and panko bread crumbs and bake at 300 degrees for 3-5 minutes.