Asian Mixed Grill and Vegetarian Soup

Chef Arthur has created some delicious features for this evening.

Spiced Sweet Potato Soup with spring parsnip cream and toasted pepitasThis is his Spiced Sweet Potato Soup with spring parsnip cream and toasted pepitas.

 

 

 

Asian Mixed Grill

This is his
Asian Mixed Grill
Sake-Soy Faroe Island Salmon and Thai marinated shrimp with spicy red curry sauce complemented with a crisp jasmine rice cake and stir fried vegetables.

Bon Appetite!   Chef Brian

Smoked Chicken Foccacia

SMoked Chicken Foccacia with seared mushrooms, organic spinach and a creamy parmesan sauce.For tonight’s appetizer feature I prepared a rosemary-garlic foccacia dough and decided to see where it took me. I smoked some chicken breasts, seared some crimini mushrooms in brown butter, chopped some fresh organic baby spinach from Iroquois Farms and grated some Reggiano parmesan.   The result is a perfect appetizer for sharing; or as a meal with a salad.

Come in and enjoy one at our cozy wine bar with a glass of wine from our award winning wine list or a cold craft beer.

Bon appetite!  Chef Brian

Beef Tomato Macaroni Soup

Beef Tomato Macaroni Soup with Fresh Baked Saltine CrackersHere at 1844 House, we have mastered the practice of total utilization.  That means that we find a way to use up all of the food that we are preparing so that there is minimal waste.  Not only does it make sense from a business perspective; it makes sense from an environmental and conservation perspective.  A great, simple example of this is our bread.  We get fresh organic country white bread delivered from our local bakery every other day.  If the bread is not consumed by the end of the second day it is turned into croutons, bread crumbs, bread pudding, crostini’s, etc.

Another example of this is tonight’s featured soup; Beef Tomato Macaroni with home made saltine crackers.  This is a great way to help us use up the beef tenderloin scraps that we accumulate when cutting our fresh steaks each day.  It is a North Country staple, and I have enjoyed many versions of this through out Northern NY at many diners and restaurants.

Our version starts with searing the beef in small batches to caramelize the meat, then we add our mire poix vegetables along with garlic and dried herbs and sweat them until they are aromatic. Finally, we add our rich and intense beef stock and chopped San Marzano tomatoes and simmer until all the flavors are melded together.  The pasta is added just before it is served so it stays al dente and we serve our fresh baked saltines on the side so they are crisp and ready to crumble into your soup.

Bon Appetite!

Chef Brian

Seafood Paella

One of our favorite restaurants to visit when we are visiting my home town of SarSeafood Paellaasota Florida is The Columbia Restaurant on St. Armand’s Key just before you arrive at Lido Beach.  It serves Spanish and South American cuisine.  We just love the flavorful cuisine and ambiance.  One of the dishes they are famous for is their paella; a slow cooked short grain rice dish full of seafood, chicken, and spicy sausage.  It has long been a wonderful food memory for me.  With this being the season of Lent, we like to create a seafood dish that allows our guest to be rewarded for giving up their meat…..so here it is; my version of this wonderful dish.

Seafood Paella
Short grain rice slow simmered in a savory broth of Amontillado sherry, saffron and tomatoes with shrimp, mussels, calamari, peas and our home made chorizo sausage.  Of course, we can leave the sausage out for our Catholic friends, but it adds a wonderful flavor component to the broth for the rest of us.

Bon Appetite!  Chef Brian

Buttermilk Fried Calamari

Buttermilk Fried Calamari with Spicy Cajun AioliThis is a classic 1844 House appetizer; and one of our guests favorites.  So we are bringing it back for the whole weekend…..

Buttermilk Fried Calamari with spicy Cajun aioli.

Come in and enjoy it at our cozy wine bar with one of our signature cocktails or a craft beer from our extensive collection.  We will be featuring our calamari as one of our 6 til 6 appetizers on Friday (3/18) and Saturday (3/19).

Bon Appetite! Chef Brian

Smoked Trout Mousse

Pecan Wood Smoked Trout Mousse on a Soda CrackerEach evening we prepare a complimentary hors d’ oeuvres for our guests.  Its just a little something to wake up your taste buds and get them ready for a great meal.

Today we smoked some fresh rainbow trout with pecan wood and it came out delicious.  We made a small batch of trout mousse with it and it was an instant food memory for me.  Where I am from in Gulf coastal Florida, many waterfront seafood restaurants and oyster bars offer smoked mullet (or mackerel, or bluefish) dip with saltine crackers on their menus.  So I decided to make my own, that is a slightly “elevated” version of a Florida classic.  My fresh baked soda crackers are very similar in taste and texture to a saltine.  I just use less salt and added fresh ground pepper.

Just think…If we put this much care and effort into a complimentary hors d oeuvre; you are in for a real culinary treat when you get your food.

We look forward to seeing you soon.

Bon Appetite!  Chef Brian

 

Almond Crusted Crab Cake

Growing up in gulf coastal Florida, I have always loved crab cakes.  During tAlmond Crusted Crab Cake with sesame carrot salad and Asian remouladehe course of my career and life travels, I have enjoyed (mostly) many variations on the theme.  Today I was reminiscing about a few of my favorites; so I decided to prepare one for my lunch.  I enjoyed it so much I made enough to offer as an appetizer for this evening.

Come enjoy one at our cozy wine bar with nice glass of wine.

Bon Apetite!  Chef Brian

 

 

More incredible cheeses….

A selection of cheeses from North Country CreameryYesterday I wrote about our “cheese program” and posted some pictures of the cheeses from Sugar House Creamery.  Today I wanted to share some wonderful cheeses from North Country Creamery in Keeseville, NY.

On the left cut into slabs, we have their Herd Master, the top half wheel is their Couronne, the lower half wheel is their North Land, the curds are Feta, and finally their Camembert is out in front.

We will be featuring these cheeses on our current menu and on the daily Cheese Board.

Bon Apptetite!

Chef Brian

An 1844 House Cheese Board

A selection of artisan cheese from Sugar House Creamery in Upper Jay, NYArtisan Cheese BoardI love cheese.  I love the way milk of all kinds can be fermented, pressed, cooked, cured, and manipulated to yield so many different flavors, textures, and aromas. From fresh squeaky cheese curds to gooey, stinky cave aged cheeses and everything in between; I love cheese.

It is for this reason that I enjoy incorporating different varieties of cheese into our menus.  On our current menu, we are using fresh crumbled farmers cheese (North Country Creamery, Keeseville, NY) on our Smith Farm Chicken Tostada appetizer, Mt. Titus Alpine cheese (Meier’s Artisan Cheese, Ft. Covington, NY) on our famous Onion Au Gratin Soup, Grated Herd Master cheese (North Country Creamery) on our Spanish Style Albondigas appetizer as well as four other types of cheese throughout our menu.

It is such a culinary gift to have so many varieties of great artisan cheese produced right here in upstate NY.  We currently stock 12 varieties of cheeses made from local and regional NY farms. Our Cheese Board appetizer features three different cheeses each day so that our guests can taste samples of this delicious bounty.  Our Cheese Board also features our signature truffle and sea salt roasted mixed nuts, crisp crostini’s, and fruit.  It’s the perfect appetizer to enjoy at our cozy wine bar with a glass (or bottle) of wine from our Wine Spectator Award winning wine list.

Today we are featuring three cheeses from Sugar House Creamery in Upper Jay, NY.  You can tell from the way they describe their cheeses, that they are made with passion. Here are the descriptions of the cheeses we are offering this evening directly from the artisans that made them:

DUTCH KNUCKLE (raw cow milk, aged 8-12 months):
(Pictured in the top left of collage)
The layered complexity of a great beef broth describes the nuanced flavors of this Appenzeller-inspired cheese. Brown Swiss milk, transformed into cheese and long-aged expresses itself as Nature’s version of MSG: robust, bold and mouthwateringly meaty. Lingering long on the tongue, flavor discoveries are unique to the taster. A pleasantly tongue-tingling sensation accompanies longer aged batches along with a fine crystallization that crunches under the teeth. The epitome of milk preservation, each 25-pound wheel represents a distinct moment in time. Wheels are aged from eight to twelve months and harvested by cheese makers when at their peak.

POUND CAKE (pasteurized cow milk, aged 45-60 days):
(Pictured in the top right of the collage)
An indulgent mouth feel. The pudgy pound-sized wheel is a balance of succulent, pudding-like flesh and a tender yet toothsome rind. Washing the cheese in beer from a neighboring brewer encourages deep ripening and gives the rind its grapefruit hue. A very approachable wash-rind cheese, flavors are of cultured butter with a mellow nuttiness and a whiff of wild onions. This cheese is chewy and supple, its texture found only in the magic that the alchemy of fermenting milk can offer.

LITTLE DICKENS (pasteurized cow milk, aged 10-14 days):
(Pictured in the bottom of the collage)
A snowy, white-rinded button often dappled with golden swatches and the occasional appearance of blue. Young, it is rich and silky on the palate with a bright, lactic tang. As this cheese matures, its flavor deepens; aromas are of rising bread dough with finishing taste of true sea salt. With ripening comes a melting just beneath the rind while the core paste grows fudgy in texture. Consider this cheese a fresh, milk biscuit.

Bon Appetite! Chef Brian