Chef Daniel Van Etten of Café 47
Perfect Provenance’s Chef Dan works magic with Branzino
A recent highlight for us at Ideal Fish was an evening at Greenwich’s Café 47 inside Perfect Provenance. Café 47’s Chef Daniel Van Etten served up a fantastic meal, and we’re not just saying that because he highlighted our Branzino. (Keep reading for the recipe!)
For more than 30 years Chef Dan has been honing his culinary skills in the US and Italy with a focus on uniqueness and creativity.
His resume includes time spent in famous kitchens including New York’s Delmonico’s and he trained in Collecchio, Italy. After working in restaurants around the tri-state area he landed at Café 47 where he brought his trademark creativity and passion for food to life creating wonderful seasonal menus across a wide range of cuisines.
The critics agree, with Moffly Media recently naming Café 47 “Best of the Gold Coast” for Creative Menu two years in a row.
When he’s not in the kitchen, Chef Dan can be found woodworking, playing golf or making a great BBQ for his family at their home in Katonah, NY.
If you haven’t been to Perfect Provenance, it’s a magical spot that combines luxury one-of-a-kind boutique shopping with an out-of-this-world dining experience at Café 47.
Discerning shoppers can shop Perfect Provenance’s curated collections of women’s wear, menswear, accessories and luxury home adornments in Greenwich, CT and Tiburon, CA. Online, you can shop at theperfectprovenance.com.
The Ideal Fish Menu
And now, back to the Branzino!
At our special event at Perfect Provenance, Chef Dan used Ideal Fish’s Smoked Branzino and our Whole Branzino in recipes and they were both outstanding.
A first course included Chilled Summer Squash Soup with Smoked Branzino & Salmon Roe. The mix of flavors was so creative and delightful, the soup just tasted like summer in a bowl.
However, the night’s scene-stealer was the Whole Baked Branzino with Fresh Thyme & Lemon Fennel with Salsa Verde. Whole fish is always an impressive dish and those of us at Ideal Fish have had our Whole Branzino with lemon and herbs more times than we can remember, but this preparation was something completely different and delicious. The fennel and the salsa verde combined with Chef Dan’s skill in preparing the fish itself for a culinary experience none of us will soon forget.
If it becomes a regular menu item at Café 47, we’ll all become frequent visitors.