Cool weather chicken flavor

Polyface Farms Chicken Breast

Polyface Farms Chicken Breast


Cold nights, barely warm days, & stiff breezes; all reminders that fall is here for good. Our flavor palate is changing as a  result, as many chefs will tell you that autumn is their favorite time of year (it’s mine).

this dish is the first on our menu to truly reflect the change of season… Pan-Roasted Polyface Farms Chicken Breast, Local October Beans, Roast Butternut Squash, Butternut-Bacon Puree, Walnut-Maple-Sage Butter, and Roast Chicken Jus

if you haven’t found out about Polyface yet, you’re missing out. Joel Salatin, one of the region’s most out-spoken and respected farmers and advocates for the local food chain is the single best source for all that is good about family farms and keeping it all close to home. I’ve been fortunate enough to meet and listen to Joel on a few occasions, he is an encyclopedia of information (both social, political, and environmental), look out for farm day next year, and make the trip if you can. It’s well worth it.


ps. for our blog fans- i’ve found that i can type on one leg, so hopefully the injury will not stop us… 🙂

Published in: on October 28, 2008 at 12:23 pm  Comments (2)  

to be continued…

my apologies to our faithful readers, i havent posted in a couple of weeks due to an ankle injury sustained on my day off. ill be back on my feet in a few more weeks, and will get right back to posting on the blog regularly. chef jeremiah is busy doing both of our jobs in the meantime, so he’s been busy to say the least. thanks for visiting…

Published in: on October 25, 2008 at 3:52 pm  Comments (1)  

chesapeake rockfish

a regional favorite, and personally my favorite east coast fish, rockfish is sweet, flaky and delicious… pollution in the bay, and overfishing was taxing the supply of rockfish back in the 80’s. an agressive conservation campaign and fishing regs have contributed to the resurgence of rockfish to record levels.
Published in: on October 9, 2008 at 11:06 am  Leave a Comment  

chili heads…

youve never seen grown men act as sophomoric as we do when phil armostrong brings us his weekly delivery (harvest thyme herbs) of HOTTER THAN HELL chili peppers. fatale, hot paper lantern, wenk’s yellow hot, fish, kung pao, thai hot, & carrot to name just a few. it is a rite of passage amongst our kitchen staff members to abuse ourselves to see who can suffer the worst (read:best). stop by sometime and ask to try our homemade hot sauce stash, pickled peppers, or just plain old fresh chilies eaten with a squeeze of lime and some salt (and often chased with a big glass of milk!). cheers!

Published in: on October 8, 2008 at 12:08 pm  Comments (1)  

Sweetbreads, Chestnuts, Cherries

the cool weather is finally here to stay, making our focus on foods switch to fall flavors, textures, & traditions. we blanch, peel ,and cook the chestnuts, puree them and turn them into gnocchi with a little egg and flour. the sweetbreads are broken into small nuggets and sauteed crispy. to that we add dried cherries, sherry vinegar, chicken stock reduction, sage, thyme, butter, salt and pepper. the sweetbreads are glazed in the sauce, tossed with the gnocchi, and garnished with a few toasted almonds for some crunch. this is a great cool weather dish…

Published in: on October 8, 2008 at 11:56 am  Leave a Comment  




This dish gets me very excited. About a month and a half ago we got a whole pig in and decided to try our hand at guanciale, not really sure what we would use it for. Then Chef Ang came up with the carbonara idea and everything fell into place. Housemade spaghetti, housemade guanciale, farm egg, basil, and rosemary flowers.

Published in: on October 7, 2008 at 10:34 am  Leave a Comment  

Potato Pillows

in our search to find something new and interesting to please our guests, we sometimes surprise ourselves, and go old school. these potatoes are just that. they are a classical French potato preparation, “Pommes Souflee”, that dates back to the nineteenth century. it is a fairly labor-intensive process of frying the potato slices in low temperature oil while shaking the pan vigorously, then quickly frying them again at a higher temperature to cause them to inflate fully with air, then crisp, and turn golden brown. alot of work, but worth the effort…

Published in: on October 1, 2008 at 11:30 am  Comments (2)