Business & Tech
Bites Nearby Video: A Touch of France
Chef Russell Busch brings the French flavor of Courvoisier cream sauce to diners at Axel's at Prestwick.
What is it that takes "Russell's Club Champ Pasta" to delicious heights?
It's the sauce.
"The Courvoisier cream sauce gives it a rich flavor you won't find in the more common pastas served around here," said Russell Busch, executive chef at in Woodbury—and yes, the dish is named after Busch.
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Busch said he's proud to bring French flavors and influences to his kitchen, owned independently of the other corporate Axel's locations. This independence allows Busch to create dishes that cater to the requests and tastes of local patrons, he said.
"Russell's Club Champ Pasta" began as a test offering, and was so popular that it became a regular menu feature. The combination of scallops, crab, garlic and cognac sauce over fettuccine remains one of the most-ordered dishes at the restaurant.