Tag Archives: #chefbrianwalker

Shiitake Mushroom Garden

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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

 

Spring Mixed Grill

Spring has finally sprung here in northern NY (although we are not planting our beds until after Memorial Day…just in case!)  The array of local food is expanding weekly.  For today’s feature, we have brought together many local ingredients.

Spring-Mixed-Grill-300x300Spring Mix Grill

Black Angus tenderloin skewer with bourbon-peppercorn sauce.
Chicken breast with wild leek pesto sauce.
Local Sweet Italian sausage with Worcestershire. caramelized onions.

Drumlins End Farm German butter ball salt potatoes and Raquette River fiddle heads.

 

 

Beet Salad

Here it is, almost May and it is finally beginning to look like spring around here.  While its too early for there to be a large variety of local produce to use, there are a few tasty options coming from local green houses and high tunnels.   This salad was inspired by some fresh greens we purchased from Beet SaladFuller Farm in Canton, NY through the North Country Grown Cooperative.

Beet Salad
Pickled Beets, Fuller Farm turnip greens, North Country Creamery yogurt-cucumber-dill dressing, toasted almonds.

Bon Appetite! Chef Brian

Brown Butter Basted Skate Wing

Brown Butter Basted Skate WingsWhen I was a Sous Chef at the Beech Street Grill on Amelia Island back in the early 90’s, I was lucky enough to be able to go down to the fisherman’s docks and pick out the fish that would be our “catch of the day”.  Sometimes there would be something different than the normal snapper, grouper, mahi mahi.  Occasionally you would find monk fish or skate wings; which were always a treat.  I love skate for its delicate sweet flavor, and  its flaky; but slightly meaty texture.  It has a flavor similar to that of a scallop/lobster blend.  It cooks quickly like flounder, but does not flake apart when cooked “just through”.  So here is our dinner feature for tonight….

Brown Butter Basted Skate Wing with honey, lemon and almonds and fresh thyme.  Complemented with tender spring asparagus and a roasted red pepper and Parmesano Reggiano souffle.

Bon Appetite!  Chef Brian

Donahue’s Farm Ribeye Steak

Spring Parsnip Soup with Fresh Herb Pesto and truffle CroutonsButter Seared Donahue Farm Ribeye SteakTonight we have created some delicious steak house style dishes.

Creamy Spring Parsnip Soup with fresh herb pesto and truffle croutons.

 

 

Butter Seared Donahue’s Farm Black Angus Rib Eye Steak
With Stuffed mushrooms au gratin, Maker’s Mark bourbon-peppercorn sauce, tender spring asparagus and roasted root vegetables.

Bon Appetite!
Chef Brian

Asian Pork Dumplings

Asian Pork Dumplings over a tropical fruit salsa with a honey-tamari glaze.For tonight’s feature we have prepared:
Asian Pork Dumplings over a tropical fruit salsa with a
honey-tamari glaze.

I slow roasted a 5 spice rubbed a local pork shoulder and pulled the meat to stuff these delicious steamed dumplings.  The tropical fruit salsa has golden pineapple and mango along with lime juice, cilantro and fresh chives from our garden.  This is a perfect bar snack or first course, especially paired with our Green Tea Sparkler cocktail at the bar.  We used our own house made green kambucha tea, citrus vodka and seltzer water to make this refreshing spring cocktail.

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