Talk Food Festival: Eric Greenspan

Posted on Nov 8, 2013 10:45am

Chef Eric Grenspan is a classically-trained chef and the owner of The Foundry on Melrose and The Roof on Wilshire. However, it's his upcoming restaurant, Greenspan's Grilled Cheese, that has people buzzing with anticipation. In honor of Thanksgiving and Hanukkah falling on the same day this year, Eric showed THE TALK his plans to mash up these holidays with a delicious twist on grilled cheese, latkes and pie.

Thanksgiving Turkey and Cheddar Grilled Cheese

Makes 4 sandwiches


8 slices of marble rye bread

¼ lb. of butter

16 slices of aged white cheddar

1 cup crispy onions (like those used for a green bean casserole)

¼ cup of green bean casserole

2 oz. leftover stuffing

1 lb. turkey dark meat, picked

4 oz. cranberry sauce


Spread cranberry sauce on four pieces of bread.  Place 2 slices of cheese on each slice of bread.  Place an equal amount of crispy onions, green beans, stuffing and turkey meat, in alternating layers, on each piece of bread.  Cover with 2 more slices of cheese and complete the sandwiches with another slice of bread.

Butter both sides of each sandwich evenly.  In a cast iron pan over medium heat, gently brown both sides of the sandwich until golden and the cheese is melted inside.

Cut in half and serve.

Beet and Carrot Latkes


Carrot Puree:

3 ounces grapeseed oil

3 large carrots, peeled and diced

1 quart fresh carrot juice

Horseradish and Caraway Creme Fraiche:

1/4 cup freshly grated horseradish

2 tablespoons toasted caraway seeds

1 cup creme fraiche


3 Yukon gold potatoes, peeled

2 red onions, peeled

1 carrot, peeled

1 red beet, roasted and peeled

2 cups grapeseed oil, plus more as needed

2 eggs

1/2 cup all-purpose flour

Salt, for sprinkling


Carrot Puree:

Heat the oil in a medium saucepan over medium heat. Add the carrots and saute for 2 minutes. Stir in the carrot juice and simmer until the liquid has reduced by 5/6. Put the carrot mixture in a blender and puree until smooth. Transfer to a serving bowl and serve at room temperature.

Horseradish and Caraway Creme Fraiche:

Mix all of the ingredients in a small bowl and let sit, ideally for 24 hours, in the refrigerator. Serve cool.


Using the grating attachment in a food processor, grate the potatoes, onions, carrot and beet separately. Coat a small saute pan with a little oil and put it over low heat. Add half of the grated onions and saute them slowly until caramelized, soft and sweet. Using a colander, squeeze all the excess liquid out of the remaining vegetables and then combine all of the ingredients in a mixing bowl.

Add the 2 cups of oil to a medium skillet and heat it to 370 degrees F. Put 2 ounces of the latke mixture into the oil and cook until brown on 1 side, approximately 2 minutes. Using a slotted spoon or spatula, flip the latke and continue to cook until brown on the other side. Remove from oil to a paper towel covered tray and immediately season with salt, to taste. Continue with the remaining mixture. Arrange the latkes on a serving platter and serve immediately with the carrot puree and the horseradish and caraway creme fraiche.

Apple Bacon Pie

Serves 8


For the dough:

3 cups all-purpose flour

4 tablespoons sugar

10 ounces butter

5 tablespoons rendered bacon fat

½ cup ice water

pinch of salt

½ cup finely grated cheddar cheese

For the filling:

8 honey crisp apples, cut in eighths

½ cup of honey

2 ounces butter

1 pound cubed applewood smoked bacon

1 cup apple juice

¼ cup apple cider vinegar

For the lid:

1 cup finely grated cheddar cheese

¼ cup finely grated parmesan cheese


For the dough:

Add flour, sugar, water and salt in a commercial mixer. Mix slow. While mixing, slowly add butter, bacon fat and cheese until one cohesive mixture is formed. Let cool. Using a rolling pin, roll thin about ¼ inch thick and line a greased 11" pie tin. Fill with butcher paper and beans and par-bake in a preheated 350 degree oven until cooked, approximately 20 minutes.

For the filling:

Briefly sauté cubed bacon in a hot skillet. Add honey, apple juice and vinegar. Bring to a simmer. Cook bacon until tender. Approximately 90 minutes. When tender, remove bacon from liquid and reduce until syrup consistency. Add apples and butter and cook until golden and tender. Return bacon. Mix and let cool. Place in pre-baked pie shell.

For the lid:

Mix cheddar and parmesan cheese and sprinkle a light layer on a silpat. Bake in the oven until melted and partially caramelized. Remove from oven. While cooling, cut a 14" diameter circle around the cheese and when beginning to solidify remove circle from silpat and gently drape over the top of the filling and crimp sides. To finish place pie back in oven for 5 minutes to warm through. Slice and serve.

Connect with the Talk