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- food
- June 14, 2024
Father-son chef icons share signature dish
The father-son duo continues to create new culinary ventures and memories.
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\"I don't think I realized at that time how special the ingredients I was working with were, or how kind of monumental the restaurant was at the time,\" he continued. \"Not everybody has you know, pasture-raised lamb and wild morels and all that kind of stuff ... Once I left I realized how special and how lucky I was. Because the beginning years were very constructive. and who I am now, that's what I do, even to this day.\"
The chef has made his business a family affair with his dad as a trusted menu consultant and soundboard for new ideas and his sister as the general manager at his restaurant Peasant.
\"I'll text him or call him or write him about an idea about a dish or something that we're doing as a special -- and he'll respond with, 'You know I did that in 1988,'\" Forgione said. \"It's something that happens more than you'd think. I think everything that I do has An American Place as inspiration in it.\"
One Fifth, Forgione's popular Italian restaurant in New York City's bustling Greenwich Village, was a years-long goal in the making that he said drew heavily on his father's heritage. \"My grandfather was 100% Italian,\" he said.
\"We've always talked about, as a family, opening an Italian restaurant because we've been cooking Italian our whole lives,\" he said of the restaurant. \"We just never had a restaurant to showcase it. So it's been so much fun for me, my father [and] my sister -- it's been like in our DNA the whole time and now we finally get to do it.\"
Forgione, father to Sonny, added that One Fifth follows \"in our typical forger own fashion\" with local and seasonal influence -- \"Like how Italians would if they lived in New York.\"
Forgione recently opened up his newest project, Forge, a new restaurant at 30 Hudson that replaced his eponymous spot on Reade St. in Tribeca.
As the Forgiones prepare to celebrate Father's Day, the chef shared one of his father's signature dishes, cedar planked fish, for families to try at home this weekend -- in true fashion, from An American Place.
4 6oz skinless salmon filet
4 tablespoons butter
2 teaspoons Dry mustard powder
Salt
black pepper mill
Pastry brush
2 soaked untreated cedar shims
2 lemons cut in half
Butchers twine
2 bricks
Instructions
Melt the butter with the mustard powder in a pot.
Light a wood fired or gas grill. Char the planks on a grill and set aside to cool.
Brush the salmon with the butter and season with salt and pepper on both sides. Do the same with the planks (on one side).
Tie 2 salmon to each plank securely, leaving at least 2in borders at ends of plank.
Put bricks on the grill as far away from each other as the planks are long. Place the planks, fish side down on the bricks and slowly roast until cooked through (about 10min).
Let rest for 1min, remove string.
Squeeze lemon and serve on the plank with whatever is in season.
An earlier version of this story was first published June 16, 2022.
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