Dining with Octavio

After 11 years of laughter, thrills and chills, Cafe Drake is still swinging the front doors wide open for our treasured guest, Mr. Octavio Fenech. Growing older as gracefully as Cafe Drake itself, Octavio is always guaranteed one of the best tables in the house. Very recently we sat down and enjoyed a light-heartedly reflective evening with Octavio - photos are above. And while your on the internet, click over to his swish site - http://www.surfaceimage.net. It's a comprehensive photographic look at a sliver of after-hours life in New York.

Fish is always on the menu when Octavio visits, so below we have listed one of current favorite methods of preparation. Like all recipes here at Cafe Drake it's a breeze to put together, and sure to win accolades from all your guests.

FILETS DE PLAICE VERONIQUE

6 small fillets of flounder / Salt and White Pepper / 5 T. butter / 1 1/2 cups dry vermouth / 2 chopped shallots / Heavy Cream / 1 1/2 cups white seedless grapes

1. Season fillets with salt and pepper. Place in a large saucepan or skillet with 2 T. butter, the vermouth and shallots. Bring to a gentle boil and simmer for 10 minutes. No longer!
2. With a spatula carefully move fillets to a large shallow casserole dish. Cook liquid remaining in saucepan until reduced by 2/3 of its original amount. Add the remaining 3 T. butter, stir and add heavy cream until desired consistency. Pour this sauce over the fillets.
3. Arrange grapes around the fillets in the casserole dish. Brown under a hot broiler. The fish should reach a just golden color and then be removed. Careful not to overbrown or burn! Move all to a warm platter and serve at once.