From the Chef’s Desk… aka the stove.

Welcome to Chef Amy Congermy first post on our website.
The nights are getting cooler and the leaves are starting to turn, making me smile because fall is coming, and it is one of my favorite seasons. Makes me think of my dad who is from Waddington and the food he talked about growing up on a farm. Apples, butternut, plums and other fall favorites are now all around us. I remember him making “Crow’s Nest” which was sent down from my great grandmother. Taking green tomatoes that never seem like they are going to redden and apple slices, nutmeg and clove with a touch of brown sugar and cider then top it off with drop biscuits. It is amazing on a chili night with some homemade whipped cream or zabaglione … YUM!!
I don’t know if that one will make the menu, but we do have some good old classics returning. The pork schnitzel, butternut ravioli and of course apples from Parishville Ceenter Orchard in our 1844 salad are back on the menu for the fall. I’m sure we will have apple crisp and I will be making some butternut bisque to keep with the fall harvest theme. I have also been working on some new items, like the butcher’s board with our own house cured beef bresaola and house made farmer’s cheese. I am trying to perfect a dry cured 1844 sausage to add to it also. (they say practice makes perfect and I send out a thank you to all my “Taste Testers”). The vegan tapas is another that we have been working on with eggplant jerky, zucchini bacon, our own house fermented kimchi, sauerkraut and a plethora of pickled items ranging from green tomatoes to garlic scapes. Can you tell Brian bought a new cookbook about fermenting and curing?? I have been going a little crazy.
Unfortunately, with fall coming; winter will soon follow and the holiday’s are right on our heels. Please call us for all your party or entertaining needs. I am sure Jenny will be decorating the Solarium for the holiday’s after Thanksgiving and it will make a beautiful backdrop for the office staff, family or friend photo.
Well I must get back to the kitchen, so until next time…

Concord Grapes
Concord Grapes

Chef Amy