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Between 52nd and 53rd Street - Midtown Manhattan
New York City, NY 10022
212-888-3569
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SEPTEMBER WEEKLY SPECIALS
September 2 to September 8
STEAK FRITES Rib Eye Steak with Beurre Maitre d'Hotel and French Fries
September 9 to September 15
AILE DE RAIE GRENOBLOISE
Pan Seared Skate Fish with a Lemon-Caper Butter sauce.
Served with Yuzu crushed Potatoes
September 16 to September 22
COP AU VIN
Classic French Chicken Casserole
Served with mashed potatoes
 September 23 to September 29 LOTTE A L'AMERICAINE Roasted Monkfish and Lobster Sauce Served with Basmati Rice .
SEPTEMBER CALENDAR
LABOR DAY, Monday, September 2
Jubilee Open for Dinner but Closed for Lunch
Roshana Wednesday 4 to Friday 6
Yum Kippur Saturday September 14
First Day of Fall: Sunday, September 22
LABOR DAY...some History Facts! The first Monday in September, is a creation of the labor movement and is dedicated to the social and economic achievements of American workers. It constitutes a yearly national tribute to the contributions workers have made to the strength, prosperity, and well-being of the United States. The first state law was passed by Oregon on February 21, 1887. During the year four more states - Colorado, Massachusetts, New Jersey, and New York - created the Labor Day holiday by legislative enactment. By the end of the decade Connecticut, Nebraska, and Pennsylvania had followed suit. By 1894, 23 other states had adopted the holiday in honor of workers, and on June 28 of that year, Congress passed an act making the first Monday in September of each year a legal holiday in the District of Columbia and the territories.
The First Labor Day was a planned demonstration and picnic in New York City on Tuesday, September 5, 1882.
The first Monday in September was selected as the holiday in 1884 Source: http://www.dol.gov
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Ingredients for the Dough:
Flour. 8 oz
Butter 4 oz
Egg 1
Water 2 oz
Salt
Ingredients for the filler:
Bacon 3 oz
Swiss cheese 3 oz
Milk 1 cup
Cream 1 cup
Eggs 2
Yolk 2
Salt, pepper, ground nutmeg
To Prepare the Pie Dough:
Soften the butter. In a bowl mix together the flour and the butter. Add the yolk, water and salt. Mix all the ingredients into nice dough. Let the dough rest in the fridge for two hours.
To Prepare the Filler:
Cut the bacon into small pieces. Cook the bacon in a sautéed pan until a light coloration.
Ground the Swiss cheese.
To prepare the custard, in a bowl mix the milk, the cream, the 2 yolks, the 2 eggs with a pinch of salt, pepper and ground nutmeg.
To Bake the Quiche:
Use an 11 inch round removable bottom tart pan. Line the bottom of the pan with parchment paper or apply with a brush some butter. Using a hand dough roller, spread the dough to the size of your pan. Remember to dust with flour the surface on which you are rolling out the dough.Once in the pan, trim the extra dough.
On top of the dough, place evenly the bacon and cheese and then pour the custard over.
Bake in a preheated oven at 360 F for about 35 minutes.
Remove the Quiche from the pan and cut into 6 portions.
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WINE TALK
CHABLIS, Simmonnet-Febvre 2011
Chardonnay is the world's most famous white wine grape and is behind the finest white Burgundies. It is also one of the most widely planted varieties.
Chablis is an historic wine-producing town in northern-central France. It produces light, dry white wines famed for their crisp acidity. Chablis wines are produced exclusively from Chardonnay.
The Simmonnet-Febvre 2011 has a lovely shimmer and a beautiful golden color, with a rich, complex nose, floral and mineral aromas. It has a wonderful, ample structure in the mouth with a charming typical chardonnay aromas of butter, brioche and meadow mushrooms.
Best drunk cold with oysters, mussels, fish and goat cheese.
This Month Deal at Jubilee
Bottle $42 instead of $52
By the Glass this Month only: $12
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CULINARY HISTORY
ETYMOLOGY
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QUICHE LORRAINE
A Quiche is an open-faced pastry crust with a filling of savory custard with cheese, meat, fish or vegetables.
Quiche can be served hot or cold.
Although known as a classic French dish, the Quiche originates from Germany. The word Quiche comes from French, which was borrowed from the Alsace-Lorraine dialect "Küeche" and, from the German word "Kuchen" meaning cake. The Lorraine is a region in France which borders with Germany.
The Quiche Lorraine is a popular variant that was originally an open pie with a filling of custard with smoked bacon or lardons. It was only later that cheese was added to the quiche Lorraine. The addition of Gruyère cheese makes a quiche au gruyère or a quiche vosgienne. The quiche Alsacienne is similar to the Quiche Lorraine, though onions are added to the recipe.
Source: wikipedia.org
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English Translation: The Blue Ribbon
Le Cordon Bleu is the world's largest hospitality education institution, with over 50 schools on five continents serving 20,000 students annually. Its primary education focus is on hospitality management, culinary arts and gastronomy The origin of the school comes from L'Ordre des Chevaliers du Saint Esprit, an elite group of French knights that was created in 1578. Each member was awarded the Cross of the Holy Spirit, which hung from a blue ribbon. According to one story, the group became known for its extravagant and luxurious banquets, known as "cordons bleus". While these dinners ended at the time of the French Revolution, the name remained synonymous with excellent cooking. The name was adopted by the French culinary magazine, La Cuisinière Cordon Bleu, founded by Marthe Distel in the late 19th century. The magazine began offering special lessons by some of the best chefs in France. This eventually grew to become a cooking school that opened in Paris in 1895 and quickly became one of the most élite cooking schools in the world. The school closed during the German occupation of Paris (1940-44). After the war, Madame Elisabeth Brassart relaunched the school both on rue du Faubourg Saint Honoré in Paris and at the Chateau de Montjean. Madame Brassart managed the school until 1984; at the age of 87 she decided it was time to retire. She sold the school to the previous owner, André J. Cointreau, a descendant of both the Cointreau and Rémy Martin dynasties. In the United States, 18 schools operate under the Le Cordon Bleu name in the United States through a marketing relationship with Career Education Corporation; the deal was renewed in 2008 to continue until 2013. Source: wikipedia.org |
WE DELIVER
7 Days a week. Call (212) 888-3569 or place your order on Seamless.com
PARKING FOR LESS
Dine at Jubilee and park for less.
Pay only $12 for 3 hours
Central Parking System
425 East 53rd between Sutton &1st Ave.
Ask your server to validate your Parking Ticket.
LUNCH & PRE-THEATER MENU
 Monday thru Friday From Noon to 3 PM $27 Prix Fixe - Two Course Menu
Includes a Glass of Wine of Wine or Beer
BRUNCH
Saturdays and Sundays
From Noon to 3 PM
$25 Prix Fixe - Two Course Menu
Includes UNLIMITED Bloody Mary and Mimosa
or Choose from our A La Brunch Carte Menu
HAPPY HOUR
Every Day
From 5 to 6:30 PM & From 9:30 Pm to Closing
BAR TAPAS MENU & MORE.....
Visit our website to see details & Menu
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Between 52nd and 53rd Street - Midtown Manhattan
New York City, NY 10022
212-888-3569
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