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Archive for July, 2010|Monthly archive page

Litchfield Farmers Market…

In The Kitchen on July 23, 2010 at 6:26 pm

Litchfield Farm Fresh Market

Stop by the Litchfield Farmers Market on Saturday July 31st to watch a live chef demo by Chef Albert Clugston III.  The market located at Litchfield Center School is open Saturday’s from 10 am until 1 pm.  The food demo will feature a recipe (soon to be announced) using Bethlehem’s March Farms produce.  Just ask the Chef for a complimentary coupon to redeem a dessert at the restaurant: your choice of March Farms Blueberries with anglaise sauce or a home made warm peach crumble.  On Sunday August 1st the Grille will serve a specials menu with handpicked ingredients from Saturdays Market.

Learn more about the Litchfield Farmers Market

March Farms

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Farm Fresh on Special all summer long at the Grille…

In The Kitchen on July 23, 2010 at 6:02 pm

Chef Albert Clugston III has always used local farm fresh products in his nightly changing specials at The Grille as well as produce from his own garden so branching out to dinners on a farm was a natural progression.  Attending the dinner at March Farms on August 8th is an awesome opportunity to taste local fresh foods. The experience of dining on the land where the fruits and vegetables were grown is like no other but the farm to table wine dinner events are not the only way to try our farm fresh dishes.  The nightly specials at the Grille are constantly changing to incorporate the freshest local produce.  Check out what we have been serving lately:

Patty Pan Squash

Rob Maddox, farmer at Sun One Organic Farm in Bethlehem stopped by the Grille with some really interesting and delicious products including patty pan squash (all shapes and sizes), fingerling potatoes, and Russian Kale.  Chef made a hearty broth based white bean, sausage and kale soup with a homey feeling perfect for today’s rainy day.  The fingerling potatoes with Connecticut’s signature purple coloring made a great thick cut French fry served with a caramelized shallot and herb aioli for dipping.

Connecticut Purple Fingerling Potatoes

Peg and Doug Skilton from Morris have some really nice green beans that Chef sautéed with  shallots, thyme, butter, and Nodines smoked apple wood bacon.  Peg has been delivering strawberries to us for the unfortunately short strawberry growing season this summer and now she has hand picked the green beans.

I personally took a drive over to March Farms to pick up an enormous quantity of sweet corn from March Farms.  I plan to do this every Monday at least to keep the restaurant stocked with corn on the cob to serve with the ever popular Monday Night Lobster Special.  The blueberries are also in peak season at March Farms and are perfect with the Saltwater Grille home made anglaise made with eggs, vanilla, and sugar.

Specials are updated daily on our website.  See you soon!

Brett Clugston

Lobster Update…

In The Kitchen on July 10, 2010 at 8:14 pm

Connecticut’s Best Summer Escape…Monday Night Lobster Night is in full swing.  Last Monday people came in droves to feast on the Saltwater Grille’s summer special.  There was quite the hustle bustle as each table was served refreshing cocktails, Connecticut clam chowder, and an endless Saltwater salad bowl.  The hostess was as busy as can be turning tables on the patio and in the four air-conditioned dining rooms.  The bar was filled from one end to another with people enjoying happy hour drinks after a typical Monday at work.  The bartender was busy muddling and shaking watermelon margaritas and strawberry Mojitos all night long. There is a certain craze and hustle and bustle to Monday Night Lobster night unlike no other night at the Grille.  Yet when the lobsters hit the table the busyness seems to subside for a while as people “get to work” on their lobster. A bit of silence. There is cracking, and dipping each piece in the succulent clarified drawn butter, and be sure not to miss the meat in each and every lobster leg.  Some people choose to dine on the new baked stuffed lobster dinner instead of the traditional steamed.  And others add fresh Connecticut steamers to their meal as an appetizer. Can’t make it on Monday nights?  The Saltwater Grille serves lobster in each and every way seven days a week.  The Lobster Roll is offered at both lunch and dinner: your way.  Some like it hot with the meat tossed in drawn butter served on a New England Hot Dog bun.  And some like it the cold way lightly tossed in mayonnaise.  Twin Tails, a Lobster Cobb Salad, and a cold lobster cocktail are also on the menu.  However you like your lobster you can be sure the SWG does it the best.  These are hard-shell, cold water, Maine lobsters shipped live to the Saltwater Grille daily.  Come on in and enjoy the summer while it lasts!

Brett Clugston

Farm Dinner Update…

In Sommelier Corner on July 10, 2010 at 6:19 pm

Our Farm to Table Inspired Wine Dinner Series is off to a great start this summer.  The first dinner was held in June at Goshen’s Sunset Meadow Vineyards and produced a great turnout.  Fortunately the weather was perfect for guests to take a tour of the vineyard led by winemaker George Motel of SMV.  The menu included an array of offerings: Stonington Connecticut Sea Scallop Ceviche, Artisan Cheeses, Maine Lobster Rolls, and Seared Montauk Tuna, to name just a few.  As the growing season got better towards the end of June the second dinner was held at Miranda Vineyard in Goshen.  Strawberries were in peak season.  My favorite dish on the menu was dessert: Fresh Organic Morris Farm Skilton Strawberries Anglaise.  The anglaise was made from farm fresh eggs (courtesy of Litchfield’s Windswept Farm) and Arethusa Dairy Farm cream, garnished with fresh spearmint.

Throughout June The LSWG’s farm to table dinner series was featured on Fox CT News, The Waterbury Republican American, The Hartford Courant, The Torrington Register Citizen, The Litchfield County Times, and local CT food blogs.  The July issue of Connecticut Magazine includes The Litchfield Saltwater Grille in it’s cover story about Farm Dinners.  Quite a few notable Connecticut chefs and restaurateurs are also featured in the CT Mag article including: Paul Newman’s The Dressing Room and Still River Café both well known for their use of fresh local ingredients.

Garlic Scapes

Due to this recent interest in farm dinners we have planned a third dinner for August 8th at March Farms in Bethlehem.  August will yield an abundance of ripe fruit from March Farms: nectarines, peaches, plums, and blueberries.  Check out the menu on our website to see the creative ways Chef Albert Clugston III has utilized the fruit in a five course menu.  A plum, peach, and Langostino salad is planned for the second course.  For the main entrée dinners will choose either Cornish game hen or Connecticut’s local fish Porgy.  Kent’s Mountain View Farm will supply radishes, shallots, and cippolini onions.  Greens, garlic scapes, and summer squash will come from Kent’s Urban Oaks organic farm.  Arethusa Dairy Farm, Lebanon’s Beltane Farms, and Bantam Bread Company are also included.

Don’t wait to reserve your spot call 860-567-4900 to book your seat now!  A transporting dining experience like no other is awaiting.

Brett Clugston, SWG Sommelier