Tag Archives: #chefsgarden

The Chef’s Garden at 1844 House

Bushel basket full of fresh fruits and vegetables from our chefs gardenAs our summer growing season evolves into our autumn harvest season, it is exciting to see the fruits of our labors.  We had a challenging summer with very hot and dry conditions, but we still managed to bring in a record crop; both in volume of food produced and variety.  It has been a very rewarding experience to really get into the dirt and grow some of the food we serve here at 1844 House.  I could not have done it without a lot of help from our GM, Barry Sears and our resident farmer/consultant Sue Rau.

This weekend we harvested some heirloom tomatoes, hot Hungarian wax peppers, habanero chili’s, Russian red kale, purple cabbage, fresh sage, apples, shiitake mushrooms, fresh raspberries, English lavender, and nasturtium flowers.  All of which will be served here this week.

We have already begun preparations for next years garden.  We have cut out the sod and prepped the soil to double our production in the 2017 growing season.  We are also putting the finishing touches on our outdoor dining  area that will allow our guests to dine out in the gardens next summer.  We look forward to hosting our Chef’s Table dinners in the garden or in our newly renovated barn next season.

Bon Appetite!  Chef Brian

Duck Confit

Duck Confit with potato gnocchiMy favorite time of year for cooking is finally here and we have just launched our new fall menu.  Over the next week or so, I will be sharing pictures and stories about our new menu items on our page.

The first dish I would like to introduce is my favorite dish on the fall menu that is a completely new addition; the Duck Confit.  Duck Confit has been one of my favorite ways to enjoy duck since I first encountered it as a student at The Culinary Institute of America.  I was very excited when a local farmer approached me about using his duck on our menu.  He raises ducks for egg production, so he was looking for an outlet for his male ducks.  He brought me a sample duck, and I decided to prepare the entire duck confit style.  It was delicious!  My kitchen staff and I enjoyed preparing it in many ways and enjoying it for lunch for several days.

House Made Duck ConfitFor those of you who do not know what “confit” is, here is a very simplified explanation.  This method is an old world style of preserving meat so it wont spoil as quickly.  The duck is butchered and rubbed with a cure/spice mixture and pressed for a couple of days.  This allows the salt to extract the moisture from the meat, while the meat absorbs the spice flavor.  Then the meat is rinsed to remove all the excess salt and spices and allowed to dry out on a rack in the cooler until a pellicle (dry skin) forms on the surface.  Then the meat is submerged in a bath of hot duck fat and slow cooked until the meat is tender and falls off the bone, similar to pulled pork.  The meat is cooled in the fat to allow it to reabsorb some of the fat and to prevent the air from getting to the meat.  The absence of water/moisture and air preserve the meat.

The final preparation came about kind of “on the fly” one afternoon as I was doing some early morning cooking.  My intention was to get some cooking done early, then hand off the kitchen to my Sous Chef and enjoy a weekend in Lake Placid with our GM, Barry as he celebrated his 40th birthday.  Unfortunately, my Sous Chef became ill, and I had to cancel my weekend.  I wanted to celebrate with Barry anyway, so I went into my kitchen and invented this dish.  We enjoyed it with some fresh baked baguette and a wonderful bottle of Super Tuscan wine.  It was a great lunch with a great friend.  Sometimes the best dishes just come out of nowhere.

Duck Confit
M&M Farm Duck Confit with Northwoods Farm mushrooms, brandy-peppercorn sauce and potato gnocchi.  Served in a “nest” of organic baby arugula that is dressed with truffle oil, Pecorino cheese and fresh ground pepper and topped with a poached duck egg.

Bon Appetite!  Chef Brian

Seared Scallops

Seared Scallops with sweet corn, English pea, and fresh fennel risotto.To complement the amazing New England scallops we brought in for this evenings featured entree; Chef Arthur did not have to look much further than our own gardens and a farm just around the corner….

 

Seared Scallops
Sweet corn, English Pea and fresh fennel risotto, heirloom tomato vinaigrette, spicy roasted chili cream.

Bon Appetite!  Chef Brian

 

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

 

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