Tag Archives: #farmtotable

Shrimp & Grits

As most of my regular guests know, I am a southerner.  Although I was raised in South Florida, my father is from Alabama, so I grew up loving grits.  Shrimp and grits is one of my favorite grits dishes; especially at breakfast.  Although it is an extremely satisfying appetizer on a cold winter night.

  To many southerners, grits (ground white hominy) should only be boiled in plain water, with a pat of butter, salt and pepper added at the end.  That’s probably because it is not unusual to then cover your grits with a couple of eggs fried and bacon grease & some crumbled bacon, mix it all together and eat it.  So the real flavor comes from the bacon and eggs.  Shrimp & Grits

When I prepare them, I like to enhance the grits so that they are delicious enough to stand on their own, but taste even better with a few other complementary flavors.  In this case, my grits are cooked in water with a touch of garlic, then finished with a big chunk of butter, some heavy cream, and a generous helping of cheddar cheese.  I then top them with a delicious sauce made from smoked bacon, onions, tomatoes, shrimp stock, and a touch of cream.  Along with some some blackened shrimp, this is a simple dish that is bursting with flavor and guaranteed to warm you heart and soul.

Bon Appetite!



PavlovaNow that the holidays are behind us, we have a fresh new dessert menu.  This is one of our new dessert menu offerings.  It was inspired by my daughter Summer, who loves to cook.  She made one of these with her grandmother (Lauri Drake) the other night for our family dinner and it was amazing.  It is also a great dessert for anyone who is looking for something sweet that is a little lighter.  Our Pavlova is a crisp meringue base topped with a fresh mango curd, sweet cream, and strawberries.

We also have two other new desserts on our menu that I will feature in the coming days.

* Note to our regular guests….The Charlotte du Chocolat is still on the dessert menu!

Bon Appetite!
Chef Brian

Our Classic Filet Mignon

Pepper Seared Filet MignonOne of the things that makes a neighborhood bistro so great is that in addition to a fresh seasonal menu and nightly featured entrees; there are also those tried and true comfort meals that will always be there for you.  This is one of those dishes for us.  It has been on our menu for 9 1/2  years and continues to be one of our best selling dishes.

Like everything at 1844 House, we start with only the best quality ingredients.  For this dish we use a Certified Black Angus Choice beef tenderloin and cut our steaks fresh daily.  We complement the steak with a pinot noir infused demi glace, our signature caramelized shallot-blue cheese butter,  crispy fried leeks, and creamy mashed potatoes.  The vegetable changes daily, but in this picture we used haricot verte, fresh fennel, and butternut squash puree.

If you are in the mood for a truly great steak dinner, look no further than 1844 House; its always on the menu.

Bon Appetite!

Chef Brian

Maple Glazed Duck Breast

Maple Glazed Duck BreastMaple Glazed Duck Breast Top ViewI love cooking duck in the fall/winter season; especially when you can utilize food from the root cellar and local hot houses that are still producing due to our unseasonably warm weather.

For this dish I used a Long Island duck breast.  I started by removing the skin so that I could dry rub it and cook it separately for a perfect crisp skin. I then cut it in julienne strips and serve it on top of the potato cakes to keep it crispy. The breast meat is marinated  in Amontillado sherry (I love the nutty flavor with poultry), shallots, S&P, and olive oil.  The duck is seared and roasted to medium.  I cooked the potato cakes in the fat rendered from the skin for maximum duck flavor.  To bring it all together; I prepared spinach timbales and fresh pomegranate emulsion .  I love the simplicity and creamy texture of fresh spinach with cream, eggs, Pecorino, and a pinch of nutmeg baked until you achieve a slight soufflé. The pomegranate provide a nice hint of tart, much as a cranberry sauce would.

Bon Appetite!

Chef Brian

1844 House Cheese Plate

Each season we create a new cheese plate.

For the late fall/early winter season we are making fresh farmers cheese and pairing it with Niles Apiary honey comb, Spanish marcona almonds, autumn harvest raspberry coulis, mint leaves and freshly baked crackers.

This is a perfect appetizer or dessert and pairs well with many of the wines from our award winning wine list.  Bon Appetite!  Chef Brian

Ham Au Gratin Potatoes

Au Gratin Mise Place

Au Gratin before bakingAu Gratin BakedWe received a box of different cuts of pork the other day from Pat & Aprils Pork in Fort Covington. The first thing that came to mind when I saw this tasty ham steak was going to the church dinners at the Nicholville UMC with Jenny when we were first dating.  What could be better than a fall harvest potluck dinner at your church?  There were usually 3 or 4 different versions of macaroni and cheese, au gratin potatoes, baked beans, and pies, don’t forget the incredible pies.

So here is my homage to all the grandmothers out there who take their wonderful family recipes to the pot luck dinners at church….Thank You!

My version includes russet potatoes, Gruyere and Parmesan cheese, julienne ham, sweet cream, nutmeg, and bread crumbs with butter and fresh herbs.  Serve this with a side of fresh greens tossed in Champagne vinaigrette and you have a very comforting meal.

Bon Appétit! Chef Brian