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Kate Jacoby

Kate Jacoby
Kate Jacoby
Kate's Featured Recipe
Zaatar-Grilled Corn with Zhoug

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Chef Kate Jacoby studied French and Sociology at Georgetown. In 2001, she switched gears to join husband Rich Landau at Horizons, the restaurant she had already grown to know and love as a customer. Her work on the line beside Landau helped hone her pastry skills and shaped her approach to desserts. A James Beard Nominated Pastry Chef, she strives to innovate vegan desserts and bring fresh ideas to rich, quality ingredients. In recent years, her focus also includes overseeing the Beverage Program where she takes the same approach to the cocktail list. A Certified Sommelier, her appreciation and enthusiasm for wine is evident in the thoughtfully-curated wine list.

Latest Recipes

Zaatar-Grilled Corn with Zhoug

As great as it is to travel the world to experience new street food, sometimes the best inspiration is right in your own backyard. Here in the United States, we have some of the most delicious corn growing through a decent chunk of the year, and we love to showcase it on our menus when its at its peak. Blanching and then grilling the corn is the perfect way to prep it for this zesty Israeli interpretation that shows up on our menu in warm weather. Instead of slathering it with butter, were recommending some spicy Israeli zhougan incredibly flavorful Middle Eastern green sauce with a texture between pesto and classic Mexican salsa verde. If you are missing a little extra fat, try mixing the zhoug with some vegan butter.

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