As Sous Chef of Siwanoy Country Club (Bronxville, N.Y.), Nelson Banegas is constantly flexing his creative muscles, finding inspiration in his work and his passion for innovative cuisine.
“I am always looking for ways to continue learning and creating new dishes,” he says.
Recently, Banegas came up with a new presentation for a fine dining favorite: foie gras schnitzel, topped with a pomegranate glaze and a three-herb oil.
He’s especially proud of the dish’s distinct crunch and its flavors, he says, coupled with the iconic, “ever-present foie gras.”