Category Archives: From the Chef’s Garden

What is the Chef up to? What is on his mind?

Black Raspberry Tarts

Black Raspberry TartsLike many berry patches around the North Country, the black raspberries in the Chefs’ garden are ripening at an overwhelming rate.  We pick several quarts a day and flash freeze many of them so that we can utilize them in specialty cocktails, sorbets, ice creams, sangria, etc.  But we also love to eat them fresh in salads, desserts, cheese boards, and simply as a great snack.

Today my daughters went out and picked 4 quarts of berries.  We froze two and turned the other two into these amazing summer time desserts.  The only thing sweeter than these tarts, was sharing the process of making them with my daughters in my kitchen.

Black Raspberry Tarts
A sweet pastry crust filled with vanilla bean pastry cream, organic black raspberries and a dollop of fresh whipped cream.
Simple, elegant, delicious.

 

Bon Appetite!  Chef Brian

Pan Roasted Duck Salad

Pan Roasted Long Island Duck SaladWarm summer evenings call for fresh salads…..
For this evenings feature, Chef Arthur has prepared a wonderful composite salad that’s a perfect summer meal.

Pan Roasted Long Island Duck Salad
Black tea-Squeak Creek honey glaze, Sweet Core Farm shaved beets, greens, and crisp spring potato croutons, garlic-fresh herb chevre, citrus vinaigrette.

Bon Appetite!  Chef Brian

New Summer Menu

1844 House Cobb SaladSummer is here and the local farmer’s markets are beginning to have a real bounty.  Additionally, Tri-Town meat packing is once again USDA inspected. We now have some great options for local meat.  Our new summer menu is full of wonderful options for enjoying farm fresh food.  Whether you are vegetarian, gluten free, or just enjoy great healthy food; we have you covered.

Our new 1844 House Cobb Salad is a great example of fresh ingredients from many different farms coming together.  We have smoked chicken from Smith Farm in Massena, made our signature bacon and ham with pork from Pat & April’s Farm in Ft. Covington, fresh eggs from M&M Eggs in Massena and Gulf Creek Farm in Canton, aged cheddar from Meier’s Artisan Cheese in Ft. Covington, organic lettuce from BirdsFoot Farm and fresh herbs from our own gardens.

We look forward to seeing you soon.

Bon Appetite!  Chef Brian

The Gardens at 1844 House in early summer

Summer has finally arrived and our gardens are beginning to flourish.  With the addition of The Guest House at 1844 last year, we were also able to expand our gardens an extra half acre this year.  Now our restaurant and Inn guests can wander through the gardens in the evenings while enjoying one of our refreshing summer cocktails, a cool craft beer, or a glass of wine from our Wine Spectator Award winning wine list.

Our gardens are designed to help supply our restaurant with small amounts of many different foods; though we still rely on our local farms to supply us with the bulk of our needs.  Our gardens are for our guest enjoyment and to create a perfect “Farm to Table” venue for special theme dinners in the garden, weddings, rehearsal dinners, reunions, and private parties.

We hope you will take a moment to wander through our gardens and see what we are growing during your next visit.  There are many great changes happening at 1844 House, come on out and see whats new.  We look forward to seeing you.

Bon Appetite!  Chef Brian

Shiitake Mushroom Garden

This is the newest addition to The Gardens at 1844 House.

I would like to extend a big thank you to Bob Wagner who generously spent his morning here on the bank of our new pond to give Barry and I a class on mushroom farming.  It was a lot of fun and surprisingly easy when you have your mise en place in order.  Unfortunately, it will be next summer before we get our first crop. Luckily we will be able to purchase fresh mushrooms from Bob’s garden to use this summer as they begin to bloom.

We will be posting Bob’s contact information on our web site so that you can contact him if you would like to start your own mushroom garden, buy some fresh mushrooms, or attend one of his Local Living Venture classes.

Bon Appetite!  Chef Brian