Take the Hobbs Cure

with Executive Chef George Morrone

By Ellen Walsh

I hadn't seen George Morrone since he was at One Market, designing the seven course tasting dinners for guests who wanted to sit in the middle of the kitchen and watch all the activity that goes on in back of the house. They were extraordinary combinations that many in the professional foodservice industry considered works of art. It was no surprise when the Kimpton Group chose George Morrone to partner with him in their now 8 month old restaurant inside the Palomar Hotel, The Fifth Floor. I was there with Hobbs to photograph the winning recipe.As we walked through the restaurant and on through the kitchen, we noticed first the sleek lines and rich colors of the room, as if it were a blank canvas to highlight the artistic rendition of the cuisine, visible on every plate we passed.

This integration of the purest of ingredients and artistic expression will propel The Fifth Floor into a four star rating. And deservedly so. Morrone's passion for excellence takes him to three star restaurants throughout France to stay on top of the latest trends. Just back from Alsace and Brittainy, this fall will see the addition of a new shellfish platter to the menu, along with a home made butter that George will make himself.

The recipe featured here, revolves around the poussin, a small bird that is larger than a quail, and smaller than a rock cornish game hen. Hobbs smokes the bird to the specification of the chef, allowing for re-cooking and heating time, so that the bird retains moisture.. Featured here are two original different presentations.

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