Monday, March 24, 2014

From the Radisson Martinique to Your Table - Traditional Beef Pot Roast

From the Radisson Martinique to Your Table – Our Chef at the Café Martinique shares his recipe for the Monday special - Traditional Beef Pot Roast.


Salt and freshly ground black pepper
One 3 to 5-pound chuck roast
2 or 3 tablespoons olive oil
2 whole onions, peeled and halved
6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
1 cup red wine, optional
3 cups beef broth
2 or 3 sprigs fresh rosemary
2 or 3 sprigs fresh thyme


Preheat the oven to 275 degrees F.

Generously salt and pepper the chuck roast.

Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.

Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.

Friday, March 14, 2014

March into New York City!

March into New York City!
A lot is happening in NYC this March, including great entertainment options, tons of art exhibitions and auctions, and retailers debuting their spring collections!
Plus, don't miss the St. Patrick's Day Parade March 17 and all the other festive fun going on around town to celebrate the holiday.

And when you return, we invite you to enjoy the services at the Radisson Martinique, including the Martinique Café for a great grilled burger, or the French Onion Soup and mussels at Petit Poulet French Bistro, Kum Gan Sang Korean Barbeque and the  PGA Gallery located on the 2nd floor of the Hotel.