Join us at Bedford Middle School in Westport this Saturday!!!!!
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Guest Speaker: Guillaune FranÇois, Bichot Winery
Reception: Brut Rose
Horseradish Crème Fraiche & Cucumber Cup
English Peas, Tarragon & Sauce Americainé
Apple-wood Bacon & Leek
Smoked Blue Cheese Souffle
Pickled Frisee & Baguette Crostini
Fourth: Gevry Chambertin Corvees
Braised Beef Short Rib
Parsnip-Pear Puree & Morel Daube
Friday March 2, 2012
To support the wellness programs of Community Health at Greenwich Hospital
Hyatt Regency, Old Greenwich
Cocktails, Gourmet Food, Auctions & Dancing
For tickets or donation information:
CLICK BELOW TO SEE OUR NIGHTLY DEALS @ THE RESTAURANT
Click Below for a coupon to use at our award winning fish market::
We had a great lunch at Dolche in Norwalk to benefit the leukemia Society.
Great to see Danny Meyer again, he is a GREAT public speaker and a true inspiration in the food service business.
Very much looking forward to the auction item we won:
Dinner for 4 at the chef’s table of Danny’s new restaurant: North End Grill.
We had a great time at the Serendipity Food & Wine event last weekend (http://serendipitygreenwich.com/), here’s Matty and I with the guys from Rusted Root:
We got a great response for our salmon dish( Jaques Pepin LOVED IT!!!:). So many people at the event asked for the recipe (including Sarah Moulton, Food Network & PBS), so I decided to post it here. I hope some of you try it, let me know how it turns out!! Or you could just come to the restaurant and we’ll make it for you!!
Pecan Crusted Salmon Butternut Squash-Barley “Risotto”, Haricots Verts & White Balsamic Glaze
For Four Servings:
4 Portions Salmon Fillet
1 Butternut Squash
1 Vidalia Onion
3 Portabella Mushroom Caps
1# Dry Pearl Barley
8 Cups Chicken/Vegetable Stock
¼ Cup Soy Sauce
½ Cup Pecan Pieces
1 Tablespoon Grated Parmesan
1 Tablespoon Seasoned Breadcrumbs
2 Cups White Balsamic Vinegar
1 Cup Sauvignon Blanc (or other fruity white wine)
2 Tablespoons Sugar
2 Tablespoons Honey
1# Haricots Verts (French Green Beans)
White Balsamic Glaze (can make a week in advance):
– Cook vinegar, wine, sugar & honey over medium heat, reduce to about one cup, or until syrupy.
– Cool & set aside, need not refrigerate.
– Peel & Dice Butternut Squash, toss with olive oil and season with salt & pepper. Roast in 350 oven until just tender (about 7 minutes).
– At the same time lay portabella caps, top side down, drizzle with olive oil & season with salt & pepper. Roast in 350 oven until just tender (about 5 minutes). Let cool & dice.
– Put Stock in a sauce pan and bring to a boil.
– Dice onion and sauté in olive oil in large shallow pan until translucent. Add dry barley, constantly stirring to toast the barley.
– One ladle at a time, add hot stock to the barley (like making risotto), wait for stock to be absorbed before adding more. Cook to desired consistency (I like my barley a little al dente).
– When barley is cooked toss together with roasted squash, portabello, thyme and soy sauce (add a pat of butter for richness).
– Place pecans, parmesan & breadcrumbs in food processor, pulse quickly until finely chopped (do not let run too long or pecans will turn to butter-like consistency).
- Trim ends of green beans, blanch in salted boiling water for two minutes, and then place directly in ice water to cool (“shocking” vegetables in an ice bath stops the cooking process immediately and helps keep them colorful & crisp).
- Press one side of salmon fillets into pecan mixture. Heat an oven proof saute pan over medium high heat (always start with a hot pan), add olive oil and a little piece of butter. When butter starts to bubble add salmon pecan side down. Cook for 2 minutes, turn over and place in 350 oven for approximately 5 minutes, add blanched haricot verts to pan, cook another 3 minutes (to cook salmon medium-rare, ovens vary).
- Serve salmon over warm barley, drizzle with the white balsamic glaze.
- Lovely served with an oaky Chardonnay.
After three years behind the helm of The Restaurant @ Rowayton Seafood
I find I still have to stop and gaze out on our beautiful scenery, and
our sublime sunsets. The splendor of our little spot on the river
inspires me on a daily basis to create food that will do justice to
our surroundings. We strive to create contemporary American dishes
along with classic New England fare (like our scrumptious Clam
Chowder). The fact that we have our pick of the freshest seafood at
our very own fish market, and the wide variety of local purveyors in
the Northeast region gives us the highest quality of ingredients with
which to create. My crew and I have worked very hard to bring this
quality to the table in unique and creative ways and we were recently
rewarded with high praise from Zagat, along with various awards in
Along with our fish market we have recently partnered with the
Monterey Bay Aquarium and the Seafood Watch Program to serve
sustainable seafood in an effort to support healthy oceans and promote
species regeneration, so that we may continue to serve the finest
seafood for years to come.
Chris North, Executive Chef, was trained by Peter Kump at the New York
Cooking School (now the Institute of Culinary Education) and comes to
The Restaurant after an impressive career at establishments in New
York City such as Cafe Luxembourg, Aquavit, and Jean Georges. Chris
was also a contestant on Fox’s Hell’s Kitchen and ran Bonn Nuit in New