Archive for March, 2011

Housemade Maple Syrup

Posted in Uncategorized with tags on March 21, 2011 by Chris Amendola

Spring has arrived which means the maple sap is running here in the Northeast. Our pastry chef has some friends, Tad and Jamie Higgins from Ancram NY, whose spring ritual includes tapping their maple trees. They shared 15 gallons of maple sap with us from their own private stash. I was really excited since having lived in the south most of my life, I’d never seen the process of making maple syrup.

The sap was nothing like I expected. I thought it was going to be a thick, sticky sap, instead it was the consistency of water with a hint of maple odor. We  boiled it down for over 15 hrs.  The smell was amazing as it reduced down.

With all said and done, we ended up with about a half gallon of pure maple syrup. It tastes incredible and I can’t wait to use it. Thanks to those who helped make this possible.


New Dishes

Posted in citrus cured fluke, Liverwurst with tags , , on March 6, 2011 by Chris Amendola

Here are several new dishes I’ve added to our menu.  First up is a citrus cured fluke, puffed rice, anise and smoked honey. The micro greens on top were grown, in the middle of winter, in New England with four feet of snow on the ground, right here at Alluim.

I love making pates. This is liverwurst done with classical flavors but plated a little different. On the plate with it is cornichons, garlic aoili and  house made rye bread

We have been doing this dish for a few weeks now and I am very happy with the way it came out. My inspiration for this one came from my friends down at the zoo in Orlando, FL. Short rib pastrami, caramelized onion puree and potato millefeuille. Corn beef hash 2011.