Food Network Star to Take Over Yorktown Restaurant

Malcolm Mitchell, finalist on Next Food Network Star Season 8, has a 'pop up restaurant' concept that he is bringing to 'Nuttin to It' in Yorktown.

Yorktown chef and caterer to the stars Rob Del Balzo is letting another chef take over his Nuttin to It restaurant to bring a different type of cuisine for a limited time.

Del Balzo is hosting Malcolm Mitchell, renowned chef and finalist of The Next Food Network Star Season 8, who will cook for his customers on May 10 and May 11. 

"Malcolm and I will be cooking together to provide 'palate pleasure' to our guests," Del Balzo said. "Then they are welcomed to stay afterwards to meet the chef and enjoy the dining experience."

Through his "pop-up restaurant" concept, which Mitchell has been doing across the county, he brings his own style and cuisine to take control of another restaurant for a day with the assistance of the chef of the restaurant. This is his first time Mitchell will be taking over a restaurant in New York.

"Malcolm and I are very excited to bring this event to the great town of Yorktown, and if this goes as well as we expect it to, this won't be the last time we partner up for something like this," Del Balzo said. 

Del Balzo first met Mitchell on the set of The Next Food Network Star, where the Yorktown chef was working as a caterer. They stayed in touch and has since become friends.

"It was a very humbling experience when Alton Brown and Bobby Flay would eat and compliment my food," Del Balzo said of the experience. "I was just as flattered when the contestants, which were notable chefs, would express their admiration of the copious meals we would feed them. "

Del Balzo said he is excited that after all of the meals he cooked for Mitchell, while on the set of The Next Food Network Star, that now it would be Mitchell's turn to cook for Del Balzo and some of his closest friends and customers.

"Malcolm is a really eccentric and creative chef," Del Balzo said. "He is also very genuine and a really good person." 

The restaurant will be closed to the public on May 10 and May 11 and if you'd like to attend Mitchell's "Promiscuous Palate" night at Nuttin to It at 6 p.m., reservations are required. The cost is $50 per person, it does not include tax and gratuity. 

The menu will include:

Asparagus and Heirloom Tomato Salad (Shaved Parmesan, toasted pignolias, champagne vinaigrette and 8-year-aged balsamic)

Pan Roasted Chilean Sea Bass (Spring peas, baby carrots, roasted corn puree and roasted bone nage, white truffle salt)

Grilled New Zealand Lamp Chop (garlic yukon and parsnip puree, rosemary mint merlot reduction)

Rhubarb and Gala Apple Crumble (hazelnut pastry cream and toasted coconut).

'Nuttin to It' to it is located at 2013 Crompond Road in Yorktown Heights. For reservations call 914-245-0500.


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Susan Troop May 07, 2013 at 09:57 PM
Apparently john won't be there, so maybe they're will be room for me!
Karen Symington Muendell May 08, 2013 at 01:16 PM
The menu looks lovely- I just wish the Chefs had chosen a sustainable fish.
Bill May 10, 2013 at 02:38 AM
Some Chilean Sea Bass is apparently OK according to the Marine Stewardship Council. I've seen it at Whole Foods. http://www.msc.org/cook-eat-enjoy/fish-to-eat/toothfish http://www.nytimes.com/2006/11/08/dining/08bass.html?pagewanted=all Of course, I don't know if they are getting it from the approved source for this dinner.
Bill May 17, 2013 at 03:57 PM
So how was it?
Karen Symington Muendell September 05, 2013 at 10:07 AM
From an article in Prevention titled 12 Fish to Stay Away From: 12. Chilean Sea Bass Why it's bad: Most Chilean sea bass sold in the US comes from fishermen who have captured them illegally, although the US Department of State says that illegal harvesting of the fish has declined in recent years. Nevertheless, fish stocks are in such bad shape that the nonprofit Greenpeace estimates that, unless people stop eating this fish, the entire species could be commercially extinct within five years. Food & Water Watch's guide notes that these fish are high in mercury, as well. Eat this instead: These fish are very popular and considered a delicacy, but you can get the same texture and feel with US hook-and-line–caught haddock.


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