Happy Sunday and Happy Father's Day! We're introducing a new feature on MB called "Sunday Brunch." In this weekly feature, we'll be taking you on a tour of some amazing venues across the country, plus interviews with executive chefs, caterers, mixologists, and great recipes.
This week, we're touring the beautiful grounds of Castle Hotel and Spa in Tarrytown, NY.
Situated only thirty minutes North of Manhattan, Castle Hotel & Spa is a picturesque, historic venue with an award-winning restaurant and grounds as beautiful as they come.
Definitely a top choice if you're looking for manicured gardens, luxe guestrooms, and an award winning restaurant and executive chef. Click here to learn more about the history and enjoy the interview with Chef Marc Lippman.
Briefly tell us a little bit about yourself, your training.
A graduate of the prestigious La Varenne D'Ecole in Paris, Chef Marc Lippman has been working as the top toque for some of the world's most famous hotels, resorts and restaurants since he began his culinary career at New York City's Bouley in 1991.
Chef Marc has been the Executive Chef at Miami Beach's Raleigh Hotel; New York City's Wild Blue at Windows on the World; and one of the world's most luxurious resorts, Las Ventanas Al Paraiso in Los Cabos, Mexico. His signature modern American cuisine has garnered rave reviews in many national and international media outlets.
A Connecticut resident, Chef Marc held the position of Executive Chef at the hip South Norwalk restaurant Ocean Drive and opened his first restaurant, fraîche, in Fairfield's Greenfield Hill neighborhood in November 2007.
Chef Marc is the Executive Chef of Castle Hotel & Spa’s culinary operations including the award-winning restaurant, Equus in Tarrytown, New York. Chef Lippman is pleased to introduce Auberge-style cuisine which will incorporate regional specialties, impeccably sourced ingredients, and an infusion of the best quality meats, seafood and local produce available.
What is your favorite cuisine to cook?
Provide recipe and photo if possible. It’s like asking me which one of my sons is my favorite. I have an infinity for working with fresh fish using the best, local, freshest ingredients in a simple straight forward way that brings out their best characteristics.
At your facility, what are the popular menu items for weddings?
Most people play it safe with wedding menus always choosing the filet mignon, chicken, or salmon. The cocktail reception usually allows us to be a little more creative with our cuisine.
Any advice or recommendation for brides-to-be on wedding day menus?
Just relax, enjoy and have trust in the chef.
Our readers are from various ethnic and cultural backgrounds. If a bride wants a particular type of dish incorporated into her menu, how do you handle those requests?
Those requests are what make my day exciting. It allows me to think outside of the box and be as creative as the bride would like us to be.