The Broadway Grill Restaurant | Bar and Grill | Burlingame, CA

The Broadway Grill Presents Motown Monday's Featuring Pure Ecstasy. The Broadway Grill in Burlingame will have two very special guest singers joining Pure Ecstasy for the restaurant’s super popular Motown Mondays continuing through the end of summer.

Fred Ross who is the lead vocalist with The Family Stone Xperience will be joining Pure Ecstasy’s Preston Turner when they perform the rich catalog of Motown songs including “I Heard It Through The Grapevine,” “My Girl,” “Just My Imagination,” “I Can’t Help Myself,” and many more.

Fred’s musical resume includes recording with Aretha Franklin, Tower of Power, Frankie Beverly & Maze, Chaka Kahn, and The Commodores. Most recently, he has been touring the United States and Europe as lead vocalist with The Family Stone Xperience that includes original members of Sly & The Family Stone.

Pure Ecstasy, featuring Preston Turner has been performing at the Broadway Grill every Monday for the past year during the restaurant’s Motown Mondays. “Pure Ecstasy has created a real following at the Broadway Grill,” stated Nick Bovis co-owner of the Burlingame eatery. “They engage the crowd every week with the Motown classics and it will be a real treat to have Tony and Fred join in.”

Located at 1400 Broadway Ave. in Burlingame, the Broadway Grill features moderately priced wood-fired cooking and a menu of hearty and healthy food that is both children friendly and that adults love too.

We Specialize in creating fabulous, delicious food created with unmatched artistic flair. Competitively priced, our delicious dishes are prepared with the freshest foods and are made on the day of delivery. We look forward to the opportunity to assist you in all your catering needs both now and in the future. Please take time to look over our menus.

Chef Way Thomas Keller’s salmon cornets (tuiles shaped into tiny cones and topped with crème fraîche and fresh salmon) are a famous kickoff to his luxe and whimsical meals at the French Laundry in Napa Valley. The original recipe appears in The French Laundry Cookbook (Artisan).  Easy Way Shaping the tuiles into cones is tricky and involves working very quickly with a cornet mold. Instead, leave the tuiles flat, like crackers. Top them with store-bought smoked salmon and crème fraîche.

DIRECTIONS
4 1/2 tablespoons all-purpose flour
2 teaspoons sugar
1/2 teaspoon kosher salt
1 chilled large egg white
4 tablespoons unsalted butter, at room temperature
1 tablespoon black sesame seeds
4 ounces sliced smoked salmon, finely chopped
1 1/2 teaspoons very finely chopped shallot
1 1/2 teaspoons very finely chopped chives, plus a few snipped, for garnish
1/4 teaspoon finely grated lemon zest
Freshly ground white pepper
1/2 cup crème fraîche

DIRECTIONS
Preheat the oven to 400°. Line 2 baking sheets with parchment paper. In a medium bowl, whisk the flour with the sugar and salt. Add the egg white and whisk until smooth. Whisk in the butter until smooth and creamy.
Spoon teaspoons of the batter 3 inches apart on the prepared baking sheets and spread to 2-inch rounds. Sprinkle with the sesame seeds and bake in the upper and middle third of the oven for about 15 minutes, shifting the pans from top to bottom and front to back, until the tuiles are golden and fragrant. Let cool.
In a medium bowl, combine the salmon with the shallot, chopped chives, lemon zest and a pinch of white pepper. Spoon the salmon onto the tuiles and top with a dollop of crème fraîche and a couple of snipped chives. Serve right away.