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Culinary Travel / Signature Dishes

Signature Dishes: Corn Bisque from Chef George Fistrovich

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On air this morning on Peter Greenberg Worldwide, Chef George Fistrovich showcased one of his signature dishes for fall. Come back each Saturday for a different signature dish from the chefs that Peter meets on his travels.

Peter’s most recent book, The Best Places for Everything–-available now at Amazon, Barnes & Noble, Indiebound and your local bookstore– has a whole chapter of his  favorites from all around the world.

Executive Chef George Fistrovich of The Ritz-Carlton, Naples has put together a seasonal corn bisque.  Try it on his fall menu or make it at home.


  • 6 each fresh corn roasted & cleaned
  • ½ yellow onion
  • 2 garlic cloves
  • 2 qt. chicken stock
  • 2 bay leaves
  • 1 cup heavy cream
  • 2 oz. vermouth
  • 2 Tbsps. olive oil
  • Salt and pepper to taste


  1. Rub corn with olive oil, salt, and pepper
  2. Sweat, dice onion and clean garlic together with roasted corn
  3. Add seasoning and bay leafs
  4. Add vermouth reduce by ¾ , add chicken stock
  5. Cook until the soup develops good flavor, about 1/3 reduce
  6. Add cream bring to a boil, and cook an additional 8 minutes
  7. Puree in blender until smooth. Adjust seasoning to taste.

By Chef George Fistrovich for