WINE DINNER

There Is Still About 15 Tickets Left For Tonight's South American Wine Dinner ...
I've Been On Prepping For Two Days .. Some Amazing Food And Memories Sure To Come..
I'll Post All The Pictures Tonight..

Lee Lee's Birthday...

What better way to show how much you love some one than to make them a birthday meal? I had Sarah Call her little sis and ask her "If The world would end tomorrow ,what meal would you want to be your last??" She responded with "Scallops , green beans ,Asparagus , Salad with one of Sarah's amazing dressings on the side and Strawberry Shortcake" Now usually on her Birthday we'll rally up the families and go to a restaurant of her choice to celebrate as we do for everyone's birthday.. But there is something a bit more personable when you try to make a meal based solely on what that person loves to eat and since we don't get to see her that often me and my Sarah wanted it to be special for her and judging by how happy she looked Ithink it worked ..It was also Noah's First Strawberry Shortcake ..They both seemed to enjoy the festivities... Another Classic Example of food touching peoples heart ...

New Bedford MonkFish .. Indian Style

This a dish rich in Indian Flair ... Fresh New Bedford Monkfish Tail is rolled in Raz El Hanout a Middle Eastern spice blend that translates to "head of the shop" referring to the spice dealers in the market that would take up to 25 of there top selling spices and mix the together at the

customers discretion , every families blend is different Making it impossible to recipe..The blend we use is sweet and smoky with hints of urfa,cumin,cinnamon, and malheb.. The Monkfish is roasted in a bit of ghee and left to rest before slicing.It sits on a bed of Toasted Almond and Lump Crab Cous Cous , Curried Eggplant , and topped with a cool Mango Coconut Chutney. A drizzle of tamarind oil and fried chick pea round out the dish .

thing to do...

Mothers Day menu....

south american wine dinner....

Grand Opening of our Deck..

GRAND "TASTE OF iTALY " WINE DINNER...

Chef tastings....

Chowder cook offs..

summer menu.....

New Dinner for two...

Scallop chops

peanut butter aiolli

creme brulle knots...

binder free crab cakes...

liquid nitrogen "tableside sorbet"

Crane brook catering...

Im a busy boy...

Saying "Good Bye" To A Friend..

Easter Sunday Marked Not only the Resurrection of our Lord and and Savior , It was also the departure of my sous chef Chester.. Who has been the back bone of the kitchen for two years, He is not only amazingly talented , he has one of the biggest hearts I've ever come across in a kitchen .. Over the past year He has become like a younger brother to me and a uncle to my children , He has grown as a chef and I'm proud to have worked him , And look forward to hearing of his accomplishments .....

Easter Dinner ...

Cedar Roasted Salmon , Smoked Salmon and Roasted Corn Risotto , Roasted Golden Beats , Shaved Radish Salad...The dish was a hit with all ..The risotto worked so well with the light cedar flavor of the salmon and earthy flavor of the beets...the cool and crisp radish salad not only served as a textural contrast but was just acidic enough to cut through the dish.... and it's colors were extremely festive...

This is the second seafood offering it was a Grilled Line and Hook Caught Swordfish Steak with Panchetta Braised Cabbage , Saute of Baby Artichokes , Maple Polenta Cake , Topped with Oven Roasted Puttanesca.. This was a play on a festive dish from the south west region of Italy ..The Puttanesca was made with San Marzanoa plum tomatoes , capers , shallots , garlic , lemon , and anchovy my secret to sneak sweet notes to this already robust sauce is to puree raisin into the juice of the tomato while I'm roasting the ingredients separately ...

Other then the Ham dinner we did ..we opted to go with a beef en croute instead of lamb..to be different although every body loved the dish , I wish i had done either a fifth dish or one less seafood option to do a lamb dish... Well you learn from time to time.. The beef we have here is a 8oz. cut beef tenderloin wrapped in a super flaky puff pastry , roasted garlic potato puree (they look simple but the flavor is far from the norm) Grilled White Asparagus , caramelized Shallot jam , and Port reduction ... The Overall flavors of this dish were very Comforting , with the reduction to bring the the other elements together ..It's important that when you cook white asparagus to blanch the asparagus in milk with a little sugar , to manipulate the asparagus to release it's bitterness.......... We worked really hard and it was a great team effort , I'm sorry for the lack of brunch pictures it was really intense and i wasn't able to get off the line and shoot pictures , but i was proud of everything that went out.

Buffalo.

First of the season spring onions ..Flowering ...bright and intense scallion flavor.....


A new addition to the spring menu that has been getting a ton of attention is my grilled buffalo strip steak.. If you have never had buffalo all i can say is wow. Its unbelievably juicy and it has a very clean beef taste... it makes normal beef taste game-like ..its incredibly lean so you don't want to cook it past medium rare just like my elk dish..we serve the buffalo with a saute of fiddle head ferns , baby carrots , smoked bourbon butter and a 3 potato gratan ...not your average "steak and potato's"

Roasted Organic Chicken.

People always ask me "what does a chef eat for diner?" or "what does a chef feed his family?" ..We generally eat very clean simple food..I'm big on Organic fruit and vegetables . We eat allot of salads ..probably 5 nights a week...On my days off i try to take a day and make something nice... this week i made a roasted chicken ,with herb truffle butter, honey rosemary jus , purple carrot ,fingerling potato , baby vidalia onion , fresh English pea and roasted peaches..it sounds gourmet, but its as typical American as i can think of.

Pictures of April..

With my new menu in full effect and working out the kinks that come with menu changes , I have been receiving allot of positive feedback about the cuisine... The overall almost depressive nature that was this winter is slipping away as a bunch of the restaurants regulars are starting to return from there Floridian get aways.. The daylight lingers in the kitchen as the clock sinks deeper into diner service ....The first of springs flowers start to breathe life into our gardens . An almost awakening from a culinary hibernation ... Good things to come ...Great things to come

New Pics

Spring chicken ,brined Wisconsin morels , grass , pea veloute` Frenched table side ...roasted with black truffle butter

Strawberry Shortcake 2009 version 4 applications mousse , macerated strawberry , ice cream coulis

Panko almond chicken bites 3 sauces .wasabi honey mustard , cranberry ketchup , siracha aiolli .

Salmon , spanikopita , golden raisin puree , fresh fava beans , baby artichokes , buerre rouge...

snapper, scallop ,chard , baconed sweet potato pancakes , sun dried tomato and kalamata jam , spinach and saffron crema