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tastylia reviewAs our regular guests know, 1844 House is a small historic farm house that has been converted into a restaurant. It originally opened in 1985 as French’s 1844 House and operated for 15 years before it closed. Jenny and I bought it in 2006, reopened it as 1844 House, An American Bistro and have pretty much kept it as it was. Our cozy bar was built by a local craftsman and is just large enough to hold the existing equipment which did not include a beer tap system. We have always carried a great variety of NY state and national craft beers in bottles to complement our award winning wine list. However, with Jenny’s brother Nathan Drake about to open his new brewery in Dickinson Center, NY (about 45 minutes down 11b, towards Malone) Township 7 Brewery. We have done reorganizing of our bar equipment and installed a new tap system that will soon feature Township 7 Beers. We are very excited about his endeavor and cannot wait to offer his great beers here at 1844 House.
While we are patiently waiting for NY State to issue his permit, we have brought in some delicious craft beer to take advantage of our new tap system. We are currently featuring Southern Tier 2X IPA, Ithaca Beer Company’s Apricot Wheat Ale, and Six Point Brewery (Brooklyn, NY) Crisp Lager.
We invite you to come join us for some great “Farm to Table” cuisine and delicious craft beer.
After 10 years of seasonal menus we inevitably end up with so many guest favorites that we cannot fit them all on each menu. So we love to offer these as “features” throughout each season. This is one of those guest favorites. It is a simple and delicious appetizer that is sure to wake up those taste buds and get you ready for a great meal. It also makes a great snack at the bar paired with a nice glass of Bell’s Oberon summer wheat ale.
If you have not visited our website in awhile, check out our new “6til6” menu. It includes all of our menu appetizers for $6 until 6 p.m. each day in our bar or on our front porch. There are also cocktail, wine, and beer specials each night to complement our delicious appetizers. Its a great way to enjoy a light meal with a craft beer, signature cocktail or a glass of wine from our award winning wine list.
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.
So there I was sitting at the bar enjoying a glass of wine and talking to our GM, Barry; I was pondering appetizer ideas when Barry said “you know what would be really good, stuffed clams!”.
So here I am 1 week later with a bushel of gorgeous Virginia little necks and a clam knife. Where’s Barry when there are clams to be opened? I am guessing somewhere out near our espresso machine…
I think it is safe to say that the end result of my endeavor was well worth all the effort, they came out amazing. They are the perfect first course, or a tasty snack at our cozy wine bar with a glass of crisp French sauvignon blanc or Proseco.
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Virginia little necks, sweet red bell pepper, brown butter caramelized shallots, white wine, Parmesan cheese, topped with our house cured brown sugar bacon.
The holiday’s are the perfect time to get re-acquainted with craft beer. This is just a selection of the great beer we have. For the winter months we have brought in some darker brews to keep you warm though the cold winter months.
For the late fall/early winter season we are making fresh farmers cheese and pairing it with Niles Apiary honey comb, Spanish marcona almonds, autumn harvest raspberry coulis, mint leaves and freshly baked crackers.
This is a perfect appetizer or dessert and pairs well with many of the wines from our award winning wine list. Bon Appetite! Chef Brian
People often ask how we come up with new and interesting cocktails for each season. I have put together a handful of tips to help you in creating your very own fall cocktails.
Use the flavors of the season– Work with fall fruits and vegetables like, apples, pears, pumpkin, and squash. Add to the list fall herbs like sage and thyme.
Barrel aged liquors rule the fall– Anything that has been aged in an oak barrel will have slight hint of vanilla and spices. These flavors tie in well with all the fall fruits and vegetable flavors.
Spice it up with baking spices– Think pie spices, like cinnamon, nutmeg, clove, and vanilla to name a few. The smell of pies baking automatically makes me think of fall. Just remember, a little goes a long way. Try using spices in simple syrups or on the rim of the glass to add some flavor.
Use Classic Cocktails as a base– Take something that has stood the test of time and then elevate it with your own touch.
These steps will help you on your way to building great tasting and unique fall cocktails. If you would like to see what we came up with this fall, stop by this week as we roll out our new fall cocktail list.
1844 House – Fine Dining Restaurant and Guest House B&B