{"id":8178,"date":"2026-05-04T12:44:10","date_gmt":"2026-05-04T12:44:10","guid":{"rendered":"https:\/\/8657085.xyz\/?p=8178"},"modified":"2026-05-04T12:44:10","modified_gmt":"2026-05-04T12:44:10","slug":"chef-behind-iconic-central-park-restaurant-reveals-his-nyc-inspired-menu-in-new-cookbook","status":"publish","type":"post","link":"https:\/\/8657085.xyz\/?p=8178","title":{"rendered":"Chef behind iconic Central Park restaurant reveals his NYC-inspired menu in new cookbook"},"content":{"rendered":"<p> <div style=\"display: grid; grid-template-columns: 300px 160px; gap: 2px; width: 460px; background: #eee; padding: 2px;\">\r\n\r\n  <!-- \u6574\u884c\u5bbd\u5e7f\u544a -->\r\n  <div style=\"grid-column: 1\/-1; width: 460px; height: 250px; background: #ccc; display: grid; place-items: center;\">\r\n  <script async type=\"application\/javascript\" src=\"https:\/\/a.magsrv.com\/ad-provider.js\"><\/script> \r\n <ins class=\"eas6a97888e2\" data-zoneid=\"5876674\"><\/ins> \r\n <script>(AdProvider = window.AdProvider || []).push({\"serve\": {}});<\/script>\r\n  <\/div>\r\n  <div style=\"grid-column: 1\/-1; width: 460px; height: 90px; background: #ccc; display: grid; place-items: center;\">\r\n  <script async type=\"application\/javascript\" src=\"https:\/\/a.magsrv.com\/ad-provider.js\"><\/script> \r\n <ins class=\"eas6a97888e2\" data-zoneid=\"5876676\"><\/ins> \r\n <script>(AdProvider = window.AdProvider || []).push({\"serve\": {}});<\/script>\r\n  <\/div>\r\n\r\n  <!-- \u5de6\u4fa7\u7ad6\u6392 -->\r\n  <div style=\"height: 250px; background: #ccc; display: grid; place-items: center;\">\r\n  <script async type=\"application\/javascript\" src=\"https:\/\/a.magsrv.com\/ad-provider.js\"><\/script> \r\n <ins class=\"eas6a97888e2\" data-zoneid=\"5876672\"><\/ins> \r\n <script>(AdProvider = window.AdProvider || []).push({\"serve\": {}});<\/script>\r\n  <\/div>\r\n  <div style=\"height: 500px; background: #ccc; display: grid; place-items: center;\">\r\n  <script async type=\"application\/javascript\" src=\"https:\/\/a.magsrv.com\/ad-provider.js\"><\/script> \r\n <ins class=\"eas6a97888e2\" data-zoneid=\"5876680\"><\/ins> \r\n <script>(AdProvider = window.AdProvider || []).push({\"serve\": {}});<\/script>\r\n  <\/div>\r\n\r\n  <!-- \u53f3\u4fa7\u6469\u5929\u697c\uff08\u548c\u5de6\u4fa7\u5b8c\u5168\u5bf9\u9f50\uff09 -->\r\n  <div style=\"grid-row: 3\/5; height: 750px; background: #ccc; display: grid; place-items: center;\">\r\n  <script async type=\"application\/javascript\" src=\"https:\/\/a.magsrv.com\/ad-provider.js\"><\/script> \r\n <ins class=\"eas6a97888e2\" data-zoneid=\"5876678\"><\/ins> \r\n <script>(AdProvider = window.AdProvider || []).push({\"serve\": {}});<\/script>\r\n  <\/div>\r\n  \r\n  <script async type=\"application\/javascript\" src=\"https:\/\/a.magsrv.com\/ad-provider.js\"><\/script> \r\n <ins class=\"eas6a97888e6\" data-zoneid=\"5876682\"><\/ins> \r\n <script>(AdProvider = window.AdProvider || []).push({\"serve\": {}});<\/script>\r\n<\/div><br \/>\n<\/p>\n<div>\n<p>He knows a thing or two about leafy greens!<\/p>\n<p>The executive chef behind Central Park\u2019s iconic grill Tavern on the Green debuted his first cookbook last month \u2013 revealing nearly 200 recipes both inspired by the park\u2019s vibrant seasons and the author\u2019s decades-long career in Manhattan\u2019s culinary scene.<\/p>\n<figure class=\"nyp-slideshow-modal-image wp-block-image aligncenter size-large\"><figcaption>Tavern on the Green\u2019s executive chef Bill Peet released a cookbook last month, featuring nearly 200 recipes he created in some of the Big Apple\u2019s most famous kitchens. <span class=\"credit\">Brian Zak\/NY Post<\/span><\/figcaption><\/figure>\n<p>\u201cTo me, there is a \u2018New York\u2019 thought behind a lot of these dishes \u2026 a lot of dishes, they come out of necessity,\u201d said Bill Peet, the celeb-famous restaurant\u2019s 10-year executive chef, who released \u201cTavern on the Green Cookbook: Seasonal Recipes and Historical Treasures from New York City\u2019s Iconic Restaurant\u201d in April.<\/p>\n<p>Among some of the Big Apple-inspired dishes, Peet\u2019s chopped vegetable salad \u2013 which features butternut squash, fingerling potatoes, radishes, avocado and onions \u2013 came out of a growing demand for a quick, no-mess lunch for busy New Yorkers on-the-go.<\/p>\n<p>Meanwhile, the \u201ccrowd-pleasing\u201d avocado toast and fresh herb salad \u2013 composed of arugula, yellow celery, chervil and tarragon leaves \u2013 is a tribute to Central Park Conservancy\u2019s own colorful greenery planted around the park, which can be marveled at from the tavern\u2019s patio.<\/p>\n<aside class=\"single__inline-module aligncenter wp-block-nypost-editor-primary-tag\">\n<\/aside>\n<p>\u201cI\u2019ve worked in a kitchen with no windows. Here, I can get a sunburn,\u201d he joked.<\/p>\n<figure class=\"nyp-slideshow-modal-image wp-block-image aligncenter size-large\"><figcaption>Tavern on the Green offers a range of seasonal fare, from the famed Tavern Burger to Peet\u2019s chopped vegetable salad. <span class=\"credit\">Brian Zak\/NY Post<\/span><\/figcaption><\/figure>\n<p>The book\u2019s chapters, divided by months, allow readers to cook with the same seasonal approach Peet brings to the kitchen \u2014 and features holiday recipes uses to feed 1,500 diners on Thanksgiving and a whopping 3,500 guests on Christmas Eve and Christmas Day.<\/p>\n<p>For the tavern\u2019s Turkey Day, preparations start three weeks ahead, Peet said, with 200 loaves of challah and brioche bread cut for stuffing.<\/p>\n<p>Nearly 200 turkeys are delivered two weeks out, and an impressive 130 gallons of Thanksgiving Day mushroom and black lentil soup are prepared days before the event.<\/p>\n<p>\u201cHere, the thing I\u2019m most proud of is the level of food that we serve,\u201d he said.<\/p>\n<p>But the chef\u2019s first order of business on Thanksgiving Day is setting up coffee and pastries inside the tavern\u2019s Horseshoe Bar for New York City\u2019s finest working the parade:<\/p>\n<figure class=\"nyp-slideshow-modal-image wp-block-image aligncenter size-large\"><figcaption>Lunchtime diners at Tavern on the Green in Manhattan\u2019s Central Park. <span class=\"credit\">Brian Zak\/NY Post<\/span><\/figcaption><\/figure>\n<p>\u201cThis is how we give back,\u201d he writes. \u201cthese people may be having a rough day. They can come in here to take a break.\u201d<\/p>\n<p>The same gesture is extended for the St. Patrick\u2019s Day Parade bagpipers in March \u2014 who are fed a hearty spread of corned beef and cabbage, shepherd\u2019s pie and a century-old Irish soda bread recipe shared by Peet\u2019s childhood friend.<\/p>\n<p>Among the hardest challenges of writing the recipe book, Peet said, was repurposing the large-batch recipes for a single family to make at home.<\/p>\n<p>Peet recalled using a recipe tester in France to recreate each of his creations \u2013 from watermelon gazpacho to Maine lobster macaroni and cheese \u2013 for just a few short months between late 2024 and early 2025.<\/p>\n<p>\u201cIt\u2019s 175 recipes, but they are for 100 or 50 people: so that was the work, breaking it all down,\u201d he said.\u00a0<\/p>\n<figure class=\"nyp-slideshow-modal-image wp-block-image aligncenter size-large\"><figcaption>\u201cHere, the thing I\u2019m most proud of is the level of food that we serve,\u201d Peet said. <span class=\"credit\">Brian Zak\/NY Post<\/span><\/figcaption><\/figure>\n<p>\u201cEvery waking hour, I was working on it.\u201d<\/p>\n<p>The cookbook also serves as a time capsule of Peet\u2019s 45-year career at the likes of some of New York\u2019s hottest culinary institutions \u2014 several of them long-gone \u2014 from Patroon, Caf\u00e9 des Artistes, Lut\u00e8ce and Asia de Cuba.<\/p>\n<p>\u201cI fall back on my experience from over the years,\u201d he said, noting his highly-requested crab cakes and French country flat bead recipes can be traced back to his time at Lut\u00e8ce nearly 45 years ago.<\/p>\n<p>His short rib meatballs \u2013 which won a contest sponsored by the Meatball Shop \u2013 were inspired by bitterballen, a breaded and fried beef croquette dish he learned from a Dutch cook he used to work with.<\/p>\n<p>Meanwhile, the tavern\u2019s burger \u2013 among its most popular with celebrity clientele \u2013 was a \u201ctrial and error\u201d effort when Peet arrived at the 91-year-old Central Park institution roughly a decade ago.<\/p>\n<figure class=\"nyp-slideshow-modal-image wp-block-image aligncenter size-large\"><figcaption>Peet\u2019s Maple and Brown Sugar Smoked Bacon with Watercress Salad is so popular that it \u201ccan\u2019t be removed from the menu.\u201d <span class=\"credit\">Brian Zak\/NY Post<\/span><\/figcaption><\/figure>\n<p>Other creations, such as his beloved watermelon and feta salad, arrived to the tavern as late as last year.<\/p>\n<p>\u201cOver the last 10 years, people have asked me for the recipes,\u201d he said. <\/p>\n<p>\u201cI always wrote them out and gave them.\u201d<\/p>\n<p>\u201cNow was just the right time,\u201d he said, to publish the compendium of classics.<\/p>\n<div class=\"single__inline-module inline-module inline-module--newsletter aligncenter inline-module--nypostbusinessunit aligncenter wp-block-nypost-editor-newsletter\" data-source-unit=\"Inline Newsletter Module Morning Report\">\n<div class=\"inline-module__inner\">\n<div class=\"inline-module__title-wrapper\">\n<div class=\"inline-module__unsubmitted-title-wrapper\">\n<h3 class=\"inline-module__title headline headline--combo-sm-md\">\n\t\t\t\t\t\t\tStart your day with all you need to know\t\t\t\t\t\t<\/h3>\n<p class=\"inline-module__cta\">\n\t\t\t\t\t\t\tMorning Report delivers the latest news, videos, photos and more.\t\t\t\t\t\t<\/p>\n<\/p><\/div>\n<p><h3 class=\"inline-module__title headline headline--combo-sm-md\">\n\t\t\t\t\t\tThanks for signing up!\t\t\t\t\t<\/h3>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n<p>\u201cI\u2019ve made these all a thousand times,\u201d he added, \u201cso you\u2019ll just have to work on it.\u201d<\/p>\n<\/p><\/div>\n<p><!-- \u603b\u5bb9\u5668\uff1a\u6700\u5927\u5bbd908px Grid\u7d27\u51d1\u5e03\u5c40 -->\r\n<div style=\"display: grid; 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The executive chef behind Central Park\u2019s&#8230;<\/p>\n","protected":false},"author":1,"featured_media":8179,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[349],"tags":[1151,6587,8731,3813,829,8730,952,2408,653],"class_list":["post-8178","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","tag-central","tag-chef","tag-cookbook","tag-iconic","tag-menu","tag-nycinspired","tag-park","tag-restaurant","tag-reveals"],"featured_image_urls":{"full":["https:\/\/8657085.xyz\/wp-content\/uploads\/2026\/05\/Comp-Tavern_09b14b.jpg",1200,799,false],"thumbnail":["https:\/\/8657085.xyz\/wp-content\/uploads\/2026\/05\/Comp-Tavern_09b14b-150x150.jpg",150,150,true],"medium":["https:\/\/8657085.xyz\/wp-content\/uploads\/2026\/05\/Comp-Tavern_09b14b-300x200.jpg",300,200,true],"medium_large":["https:\/\/8657085.xyz\/wp-content\/uploads\/2026\/05\/Comp-Tavern_09b14b-768x511.jpg",640,426,true],"large":["https:\/\/8657085.xyz\/wp-content\/uploads\/2026\/05\/Comp-Tavern_09b14b-1024x682.jpg",640,426,true],"1536x1536":["https:\/\/8657085.xyz\/wp-content\/uploads\/2026\/05\/Comp-Tavern_09b14b.jpg",1200,799,false],"2048x2048":["https:\/\/8657085.xyz\/wp-content\/uploads\/2026\/05\/Comp-Tavern_09b14b.jpg",1200,799,false],"covernews-slider-full":["https:\/\/8657085.xyz\/wp-content\/uploads\/2026\/05\/Comp-Tavern_09b14b-1115x715.jpg",1115,715,true],"covernews-slider-center":["https:\/\/8657085.xyz\/wp-content\/uploads\/2026\/05\/Comp-Tavern_09b14b-800x500.jpg",800,500,true],"covernews-featured":["https:\/\/8657085.xyz\/wp-content\/uploads\/2026\/05\/Comp-Tavern_09b14b-1024x682.jpg",1024,682,true],"covernews-medium":["https:\/\/8657085.xyz\/wp-content\/uploads\/2026\/05\/Comp-Tavern_09b14b-540x340.jpg",540,340,true],"covernews-medium-square":["https:\/\/8657085.xyz\/wp-content\/uploads\/2026\/05\/Comp-Tavern_09b14b-400x250.jpg",400,250,true]},"author_info":{"display_name":"admin","author_link":"https:\/\/8657085.xyz\/?author=1"},"category_info":"<a href=\"https:\/\/8657085.xyz\/?cat=349\" rel=\"category\">Blog<\/a>","tag_info":"Blog","comment_count":"0","_links":{"self":[{"href":"https:\/\/8657085.xyz\/index.php?rest_route=\/wp\/v2\/posts\/8178","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/8657085.xyz\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/8657085.xyz\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/8657085.xyz\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/8657085.xyz\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=8178"}],"version-history":[{"count":0,"href":"https:\/\/8657085.xyz\/index.php?rest_route=\/wp\/v2\/posts\/8178\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/8657085.xyz\/index.php?rest_route=\/wp\/v2\/media\/8179"}],"wp:attachment":[{"href":"https:\/\/8657085.xyz\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8178"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/8657085.xyz\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8178"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/8657085.xyz\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8178"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}