After close to a decade as executive chef of The Modern in NYC, chef Gabriel Kreuther opened his eponymous restaurant across from Bryant Park, serving refined French and American fare inspired by his Alsatian heritage.
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Since its opening in 2015, the restaurant is a two-time Michelin Star recipient, has received three stars from The New York Times, and was most recently inducted into Relais & Chateaux's esteemed restaurant collection.
Kreuther, a James Beard award-winner from his time at The Modern, is also a member of the Bocuse d'Or Culinary Council, and was a part of the 2015 coaching team for the silver medal-winning United States team. Last year he opened Kreuther Handcrafted Chocolate with long-time pastry chef Marc Aumont.
On August 5, Kreuther will be honored at the Samuel Waxman Cancer Research Foundation's "A Hamptons Happening" event. For tickets and more info visit www.waxmancancer.org.
Tell us about your involvement with the Samuel Waxman Cancer Research Foundation and your thoughts on the importance of cancer research.
This is my first time being really that deeply involved with the Samuel Waxman Cancer Research Foundation and I'm very honored to be part of such a noble cause. Having witnessed at an early age the devastation that cancer can bring to a family -- I lost my father at age 16 and he was only 54 years old at the time -- I just think that it's natural for me to be part of a movement that tries to improve the care of the patients and hopefully eradicate this disease in the long term.
What are you looking forward to most at this year's event?
To have a great participation rate from the general public and that they are very generous with their donations toward the cause. I hope to also see many of my colleagues from other restaurants at the event. To have a wonderful time, and have great weather, of course.
What are some of your favorite summer dishes?
In the summer, I like to eat really simple products but of great quality. Chilled melon and tomato soup, chilled cucumber-mint soup with crab, soft-shell crabs, great scallops -- either as tartare or roasted with some corn, local tuna as sashimi, heirloom tomatoes, and fresh and ripe peaches.
Chef Gabriel Kreuther's Recipe For Chilled Cucumber and Mint Soup with Alaskan King Crab
INGREDIENTS (Serves 6)
Cucumber and Mint Soup
2 large cucumbers, peeled
1 tbsp olive oil
1 onion, chopped
2 garlic cloves, chopped
1 cup chicken stock
2 tsp cream
15 mint leaves
2 tsp sherry vinegar
2 to 3 Alaskan King Crab legs (depending on size)
1 large tomato, diced and seeded
Salt and pepper
Remove seeds from and dice one cucumber. In a large skillet, sauté onion in olive oil until translucent. Add garlic, cucumber, and chicken stock and boil for five minutes. Add cream, season with salt and pepper, and boil for three minutes. Add mint and blend. Immediately pour into bowl and chill over a bed of ice. Pass through chinois; add vinegar, salt, and cayenne to taste. Cut the remaining cucumber into small balls and add to soup.
Remove crab meat from shell and coarsely chop. Mix with tomato and season to taste.
Split tomato and crabmeat mixture between six soup bowls and using a ring mold form it into neat cylinders. Pour soup around mixture at table.