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David Waltuck

David Waltuck
Did you know?

The spectacular flower arrangements at Chanterelle at times soar 10 feet into the air, charming diners with their daring.

David Waltuck
David's Featured Recipe
Buttermilk Corn Muffins with Orange

Click here for recipe

David Waltuck is the chef and co-owner, with his wife Karen, of Chanterelle in New York City, which has garnered critical acclaim since it opened in 1979. He is the winner of numerous James Beard Awards including Best New York City Chef and, for the restaurant, Outstanding Restaurant, Service, Wine Service, and Sommelier. The restaurant earned four stars from The New York Times in 1987.

 

David first began cooking while attending New York’s City College in the early 1970s. After graduating Phi Beta Kappa with a degree in biological oceanography, he briefly attended the Culinary Institute of America and then spent two years as lunch chef at La Petite Femme in New York City.

 

David and Karen opened Chanterelle in a section of Soho that at the time was inhabited mostly by artists. In 1989, the restaurant moved to its current location in Tribeca.

 

With a menu that changes monthly, David employs local farmers for the freshest seasonal produce. He has long taken advantage of the best ingredients available, seeking out small producers and the finest suppliers of fresh seafood, domestic and imported game and, of course, wild mushrooms.

 

His extensive travels have also influenced his cooking style; although he remains firmly based in the French classical technique, he incorporates diverse flavors from Europe, the Far East and other parts of the world.

 

David's first book, Staff Meals From Chanterelle was published in 2000. Chanterelle: The Story and Recipes of a Restaurant Classic was published in the fall of 2008.  

 

David and Karen live in New York’s Greenwich Village with their two children.

 

Latest Recipes

Beef Short Ribs Braised in Beer

Short ribs have enjoyed something of a revival in the past few years for two very good reasons—their succulent, wonderfully beefy flavor ...

(1 Votes)

Broccoli with Oyster Sauce

This is my version of a standard Chinese recipe that never fails to please. Most often I make it with broccoli because I always have some...

(1 Votes)

Buttermilk Corn Muffins with Orange

During the brief interlude in which we served breakfast at Chanterelle, these pleasant-tasting, not-too-sweet muffins were part of the br...

(1 Votes)

Chicken Gumbo

The chopped vegetables in this gumbo, significantly less brothy than most versions, meld with the roux to form a rustic, thick sauce with...

(1 Votes)

Cream Cheese Pound Cake

A rich pound cake is a perfect dessert. It’s easy to put together and needs no special attention while it bakes. You can serve it plain w...

(1 Votes)

David’s Famous Fried Chicken

Over the years this delectable fried chicken, served with Creamed Spinach and plenty of piping hot Herbed Biscuits, has been our most req...

(1 Votes)

Eggplant Parmesan

Over the years we’ve always had at least one, and sometimes even a whole contingent, of vegetarians on our staff. As a result, our meals ...

(1 Votes)

Mushroom-Barley Soup

Like many chefs, I have vivid childhood memories of my mother in her kitchen, and to this day I still remember how she prepared mushroom-...

(1 Votes)

Mussel Soup with Saffron

This is a heady soup redolent of the sea and richly infused with saffron and cream. Using the essence of mussel juice created by steaming...

(1 Votes)

Sautéed Penne with Cauliflower and Chickpeas

This easy technique for making toasty-tasting sautéed pasta will open the door to endless creative possibilities. The results are always ...

(1 Votes)

Sesame-Crusted Fish Fillets with Garlic-Ginger Sauce

This recipe features another boldly flavored Chinese-inspired sauce that complements virtually any type of mild white fish fillets. The l...

(1 Votes)

Chicken Soup with Fresh Herbs

In this version of my mother’s chicken soup I combine the best of two worlds—fine home cooking and fine restaurant cooking—to create a mo...

(1 Votes)

Chicken Stock

Restaurants make and use incredible quantities of chicken stock. In the kitchen at Chanterelle I literally cannot count the number of tim...

(1 Votes)

Homemade Matzoh Balls

This is the matzoh ball recipe I make at home for my family and at the restaurant for staff meals. Sometimes I cheat a bit by adding jus...

(1 Votes)

Summertime Creamed Corn

There’s no point in making creamed corn unless you use fresh corn—frozen kernels are just not worth the effort. Standard creamed-corn rec...

(1 Votes)

Béchamel Sauce

Classic béchamel, that smoothly elegant white sauce, is made with either milk or cream. My version uses half-and-half, which, despite its...

(1 Votes)

Creamed Spinach

All of our staff members love this old-fashioned side dish, especially when it’s served as part of our favorite fried chicken dinner. It’...

(1 Votes)

Fish with Ginger-Scallion Sauce

Here’s a simplified version of one of the dishes that Karen and I most enjoy ordering at Thai restaurants. The gingery sauce is typically...

(1 Votes)

Stir-Fried Rice Noodles with Bean Sprouts and Scallions

This is a satisfying rice noodle dish that’s fairly uncomplicated yet delicious. The crunchiness of the crisp bean sprouts offers a pleas...

(1 Votes)

Highly Adaptable Shrimp Fried Rice

This simple but tasty shrimp fried rice lies somewhere between cooking from scratch and dialing for Chinese takeout. It’s a terrific way ...

(1 Votes)

Paul’s Potato Latkes

Potato latkes (pancakes) was the one dish Karen’s father, Paul Brown, prepared and it was always an event when he did. Since restaurants ...

(1 Votes)

Tasty Basic Tomato Sauce

This nicely seasoned, all-purpose tomato sauce is good to have on hand for making pasta dishes, pizza, and meat loaf. It’s quite chunky, ...

(1 Votes)
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