Tag Archives: #chefbrianwalker

Thai Watermelon Salad

Thai Watermelon SaladOn a hot summer day there is nothing better than a cool refreshing salad to start a meal.  This Thai watermelon salad fits the bill perfectly and is a great starter or accompaniment to grilled meat.  The simplicity of this salad makes it a great summer dish because it is relatively quick to prepare and utilizes ingredients that may be growing in your garden.

Thai Watermelon Salad
Sweet watermelon, Thai herbs (cilantro, mint, basil), fresh lime juice, roasted peanuts, fish sauce.

Bon Appetite!  Chef Brian

 

Fresh From The Chef’s Garden

Smow Peas with fresh tarragon moussse and breakfast radishOur Chef’s Garden is really beginning to produce some wonderful vegetables.  This afternoon, my girls went out and picked a peck of snow peas.  They are tender, sweet and delicious; and they make a great amuse bouche.  I piped some fresh tarragon mousse on top and finished each one with some shaved breakfast radishes.  Simple. Elegant. Delicious.

Bon Appetite!  Chef Brian

Lemon-Blueberry Tart

Lemon-Blueberry TartThe bush blueberries are in high season and we have some deliciously sweet ones from Lazy River Farm.  One of my favorite flavor combinations is blueberries and lemon, so my daughter Savannah and I made these simple and wonderful tarts.

 

 

Lemon-Blueberry Tart
Lazy River Farm blueberries, tart lemon curd, flaky shortbread crust, lavender infused honey drizzle.

Bon Appetite! Chef Brian

The Chef’s Garden at 1844 House

Fresh garlic harvested from our Chef's Garden.Summer is moving along and we are beginning to harvest some delicious fruits of our labor.  The Walker girls (Savannah, Summer, and Ella) harvested our garlic today.  It is now hanging in the barn drying out.  Barry was busy working in the vineyard and harvesting these snow peas.  The tomatoes are just beginning to ripen; and we cant wait for them to be ready.  Vine ripening tomatoes from our Chef's GardenCome on in and taste the freshness in our Farm to Table cuisine.Fresh picked snow peas

See you soon.   Chef Brian

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

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

Crispy Avocado Fries

Crispy Avocado Fries with sriracha aioli
Crispy Avocado Fries with sriracha aioli.

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.

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

Beef Carpaccio

Beef CarpaccioWhen purchasing local beef, the challenge to the chef is to create dishes that help utilize the entire animal, not just the major cuts like filet mignon, rib eye’s, and NY strip steaks.  Donahue’s Farm is raising some delicious Angus beef, and we serve it here in several ways.  For this dish I selected the eye round.  This is typically a very difficult piece of meat to use; as it lacks any marbling and can be very chewy when cooked.  It is perfect for this dish for two reasons….the first, is that I can get it fresh from Tri-town the day after it is processed and freshness is very important when you are consuming raw meat.  The second, is that this meat has great beef flavor and serving it so thinly sliced allows it to have a good texture for this dish.

This dish is great for a warm summer day when a salad is your choice for a satisfying meal.

Beef Carpaccio
Thinly sliced Donahue’s Farm beef, baby arugula, shaved Reggiano cheese, Italian herb pesto, truffle oil, sea salt, fresh ground pepper.

It’s simple, elegant, and delicious!

Bon Appetite!  Chef Brian