Holiday Spirit

There have been changes. With the holidays upon us, the restaurant has been a busy place. Most days I have the luxury of napping into the bright hours of the morning, but lately my overabundance of beauty sleep has been interrupted. Lights flicker on and moments later the chatter of ice can be heard as the raw is set up. Soon after the aroma of warm apple cider fills the lounge and cheery lights glow. If I’m truly lucky, the fire goes on. It’s hard to keep warm given my condition. Anyhow, as I said, it’s been busy.
 
Chef has begun making jams, relish, and sauces, among other things, and these JARS have been a big hit. Samples of them are readily available both during the day and at night. For the holidays, they have been decorated in festive colors and are available in the restaurant and at many of the local holiday fairs.
 
Aside from putting all of this together, the staff has been busy coordinating holiday parties both in and out of the restaurant. I am very happy that a few of them have been here. I cannot go out to visit people, so it’s nice to have people come here. It’s not as if we talk, but their happiness is contagious and makes me feel as if I am among friends again.
 
Anyhow, the other night there was a company cocktail party. The lounge tables were removed so people could mingle and the few that remained sported platters of cheese, crackers, vegetables, and Spanish olives. Throughout the course of the evening, a server offered passed hors d’oeuvre. There were clams, sirloin steak sautés, smoked mozzarella and bacon stuffed mushrooms, oysters, mini Kobe beef burgers, bruchetta, crab cakes, and sea scallops wrapped in bacon. Veggie, California, and spicy tuna rolls were also crowd pleasers.
 
Several wines were available as well. Among them, my favorite was the Laetitia Pinot Noir. It has a delightful spice and plum scent, which I suppose is not a lot to go on, but while back, there was a wine tasting, and this vintage was described as having cherry notes and a long, pleasant finish. All the servers thought it was very user friendly.
 
All through the night, the wines went down with smiles as did many a cocktail. The Acai Martini was extremely popular, and given its content, I am not surprised. This exquisite number has VeeV Acai Spirit, Pomegranate, Lemon Juice, Simple Syrup, Dash of Orange Bitters, and is served in a martini glass with blueberries. Both pretty and more than palatable, many a lady enjoyed it.
 
As the evening drew to a close, the party headed into the loft for speeches and a Yankee swap. Warm bread pudding with cinnamon, raisins, and warm rum caramel sauce awaited them as did chocolate mousse with hints of amaretto and kahlua, and tiramisu with chocolate sauce. Though I could no longer see them, their cheerful presence could still be felt, and I was glad that they had returned here for their third Christmas party in row.

The Traditional Italian Christmas Eve Dinner…

OR THE FEAST OF THE SEVEN FISHES….. Back in the 6th or 7th century when the Pope would give three masses on Christmas Eve was about the time someone decided to offer a banquet of food for all the guests to enjoy between the services. Now, many years later, this “Feast of The Seven Fish’s” or “La Vigilia” as it’s known has become one of Italy’s most famous traditions. And as all good Southern Italians know, some of the best seafood and fish come from the waters around the Italian coast. Now, as far as the number goes it could be related to the seven sacraments in the Catholic Church, or the seven days it took God to create the world. The Seven Hills of Rome comes to mind but the tradition really was a southern thing and rarely stretched as far north as Rome. Tradition has it that it wasn’t the number of fish’s you cooked, but more the variety of seafood. Ten, twelve or fifteen choices were often available. Along with the many different fish dishes most hosts would offer local cheeses, vegetables, fruits, desserts and wines. The more popular fish items that most families served were things like Squid, Mussels, Clams, Oysters, Eel, Shrimp, Anchovies, Sardines, Octopus, Dried Codfish (Baccala) ,and scallops. All these choices were of a moderate cost and easily obtainable throughout Sicily, Naples, and all of the southern coast of Italy. If you came from a household with a little more Lire you may have served Crab, or Lobster, or maybe a fresh White Fish or Snapper.

 

As in most old world traditions menus vary from family to family and from town to town. A traditional pasta dish of Vermicelli with garlic and olive oil with anchovies seems to always show up as a first course, usually offered with or without Acciuga, to keep the kids happy. Along with the ever favorite cold seafood salad with Scallops, Shrimp, Octopus, and Calamari, tossed in XVOO, garlic and fresh herbs. Dried Codfish is a very standard dish served at the feast, known as “Baccala”. It can be made into a cold salad or served hot over pasta in a wonderful tomato stew. Fried seafood is another way the Italians enjoy their fish, with dishes like Fried Calamari, Fried Scallops or Fried Sardines, or even Deep Fried Butterfly Shrimp Scampi… Fresh vegetables like Broccoli Rabe or Roasted Eggplant or Charred Sweet Bell Peppers, and even Mushrooms stuffed with seafood would grace the table. Every family had their own special Christmas Eve Seafood dishes that showed the spirit of the holidays in every bite. Along with all the wonderful fish the oceans serve up and many handed down family recipe’s from Christmas Eve to Christmas Eve, hosts were always proud to serve the wines made right in their small towns by families and friends enjoying the feast with them. When these meals were cooked it took days of preparation for everyone and the outcome was a true feast enjoyed by all. Remembering that this was a feast in honor of the holiday, after dinner it was time to go off to midnight mass. Dessert and beverages were always served after the next mass with lots of sweets and coffees and aperitifs. Holiday time throughout Italy is famous for the Italian Sweet bread called Panetone and is served and enjoyed at all the feasts. The Litchfield Saltwater Grille will be serving a traditional Christmas Eve Dinner …. “The Feast Of The Seven Fishes” this year on Thursday December 24th starting at 4 pm. Chef Albert will be creating many family inspired dishes that catch the spirit of the holiday. Along with plenty of our regular popular menu items this will make for a great way to enjoy a family meal that everyone will love. Start your own family tradition by calling and making a reservation @ 860 567-4900. Happy Holidays to all.

Albe Galotta, SWG Chef

The Food You Eat…

 

Local restaurants and specialty stores are doing a great job of “changing the image” of the foods we buy and eat today by utilizing locally made, farmed, or grown ingredients. Ever wonder where the greens in your tossed salad or the Goat Cheese in your omelet are from, or the well marbled steak you are enjoying at a popular restaurant in town has been farmed. Sometimes it’s nice to know that everything you eat is not from some far off land like Costa Rica or Japan but actually from right in your own town. Local farmers are working well with restaurateurs and market owner’s, offering a larger variety along with more healthy, all natural and organic choices for them to feature on their menus and in their stores. Many locally grown or farmed products can also be more cost effective all round, with less shipping and handling expense, and with the benefits of keeping the money locally in a small town everyone involved seems to win.

     Searching out local stores and restaurants that are run by owners and chefs that are involved  with these practices has its benefits.  The New England area and most of all Connecticut has an abundance of local products produced in many small towns.  With Sheep’s milk cheese from the local Abby, or Cured fresh hams from the Egg and I farms and even the best smoke house on the east coast (Nodine’s) as local as Goshen, Litchfield may have more to offer then you thought. The October farm in Bantam , the Marble Valley Farm in Kent and the Hidden River Farm in Morris all grow  wonderful Organic vegetables in a wide variety of spring, summer and fall offerings. Litchfield is also not far from a few of Connecticut’s best Wineries, apple orchards and dairy farms. Litchfield has also always had a wonderful Farmer’s Market where local farmers and businesses show off their wares. Some restaurant owners like the ones at the Litchfield Saltwater Grille also grow and maintain organic or raised gardens of their own.  Having a raised garden that produces early crops of spring greens, fresh herbs, and numerous vegetable selections and is still capable of supplying a bumper crop throughout the remainder of the season is a great advantage.  This gives the chefs @ the SWG lots of healthy, tasty, and varied choices to make menus and specials, with a local fresh flair. Chef Albert also enjoys the privilege of a large organic garden at his home that he tends to daily, often experimenting from season to season with many exotic plantings.   This year’s crop has produced more than dozen items now used in his new ‘JARS’ line which you can check out on their website.  http://www.litchfieldsaltwatergrille.org/ 

Don’t wait till the New Year to start eating better and enjoying local products. Many of the areas specialty stores have just the right items you need to make an all local inspired menu for the holidays. When you think about going out this holiday season why not take the out of towners to the Litchfield Saltwater Grille and enjoy some of what our area has to offer. It’s always been said that ‘to live well is to eat well” especially when you can do it close to home….  Happy Holidays….

SWG Chef Albe Galotta

Nodine’s Smokehouse Torrington and Goshen  http://www.nodinesmokehouse.com/

Arethusa Cow Farm, Litchfield CT http://www.arethusafarm.com/main.htm

Litchfield Farmers Market http://www.litchfieldhillsfood.org/

Connecticut Wine Trail http://www.ctwine.com/

Connecticut Caterers (Local/ Organic/ Vegan Offerings) http://connecticutcaterers.org/