Bistro Bites
Gallery Bistro’s chef, Peter Tinson, prepares four delicious dishes at May's 417 Cooking Class.
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If you’re looking to eat in a contemporary space but crave an intimate atmosphere, Gallery Bistro is your place. Chef Peter Tinson, who owns the restaurant with James Clary, opened the downtown spot in April 1997, and the restaurant has been going strong ever since. Tinson grew up in Canada, and his gig at the bistro was actually his first job in America.
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Grilled Beef Yakitori
with ginger sauce
Serves 4
Paired with R-Fusion riesling.
For tenderloin:
12 6-inch bamboo skewers
12 ounces beef tenderloin, cubed
10 green onions
To prepare tenderloin:
Soak bamboo skewers according to package directions. Cut the beef tenderloin into 36 even-sized cubes. Cut the white portion of the green onion apart from the rest. Using only the white portion, cut the green onion into 24 even-sized pieces. Thread a cube of beef onto one bamboo skewer, then thread a piece of green onion on the skewer. Continue until there are three pieces of beef and two pieces of green onion on each skewer. Place the skewers in the refrigerator.
For ginger sauce:
½ cup sugar
½ cup white vinegar
2 ounces fresh ginger, peeled and chopped
¼ cup soy sauce
To prepare ginger sauce:
Dissolve sugar with the white vinegar in a small, heavy-bottomed sauce pan, and bring to a boil. Reduce the heat, and allow the sugar mixture to reduce and thicken. Remove from heat when it is the consistency of honey. (Do not allow the sugar mixture to color.) Stir in the ginger, and allow the mixture to cool for five minutes, then stir in the soy sauce. Set aside to cool.
To plate:
Grill or broil the beef skewers until medium rare, and transfer to four plates. Drizzle with the ginger sauce, and serve.
