Luxury Experience - Chef Michael Bates-Walsh Recipes

Chef/Owner Michael Bates-Walsh, CEC of 1754 House Inn, Restaurant, and Tavern in Woodbury, Connecticut graciously shares a delicious taste of his restaurant with his recipes for 1754 House Cauliflower Gratin and Exotic Mushroom Risotto. Chef Michael Bates-Walsh honed his culinary talents at top resorts and restaurants before realizing his dream of owning his own Inn and restaurant, which he purchased in March 2020, opened in June 2020, and where gracious hospitality and delectable cuisine await. Bon Appetit!

We stayed at 1754 House in late November 2020 and had the opportunity to meet with Chef Michael Bates-Walsh. We learned that the culinary world attracted Chef Michael while he was still in high school when he started working in restaurants. It was not long before he dreamed of one day owning his own place, perhaps a small bagel shop.

He honed his culinary craft at top resorts and restaurants in New England before realizing his dream and purchasing the 1754 House. His impressive credentials include working as the Executive Chef at the Copper Grouse in Manchester, Vermont, as the Executive Chef at the Beauport Hotel in Gloucester, Massachusetts, as the Executive Chef at the Cohasset Harbor Resort in Massachusetts, at the Westin Portland Harborview Hotel in Maine, and at The Equinox, a Luxury Collection Golf Resort & Spa in Manchester, Vermont.

Chef Michael Bates-Walsh took possession of the keys to 1754 House in March 2020, beautifully renovated the property, and opened it in June 2020. He brings his passion, years of working in the hospitality industry, and his culinary talent to create memorable stays and dining experiences for his guests. The restaurant's focus is American cuisine to complement the historic charm served up with gracious service. We had an excellent dinner at the restaurant, where they exceeded our high expectations.

Growing up in New Hampshire, he was inspired by his grandmother and mother with whom he learned the art of gracious hospitality and cuisine, which he deftly combines at his inn and restaurant. Chef Michael has a strong sense of family and landscapes and seascapes by his late father, the artist Brian Walsh, grace the walls of the inn and restaurant.

Although owning an inn and restaurant does not provide him with a lot of free time, when not dreaming up new recipes for his outstanding restaurant, he likes to spend time with his young son Anderson, whether biking, swimming, or even just hanging out together watching his son play video games. When asked if he had a budding chef in Anderson, Chef noted that his son already knows how to make the duck fat sea-salt seasoned crispy fries, so perhaps.

Chef Michael Bates-Walsh graciously shares two of his tasty recipes to provide a tempting introduction to 1754 House restaurant's style, 1754 House Cauliflower Gratin, and Exotic Mushroom Risotto.

Located 26 miles from New Haven, 41 miles from Hartford, 60 miles from Greenwich, 66 miles from Springfield, Massachusetts, 84 miles from Manhattan, and 142 miles from Boston, Massachusetts, the area is perfect for a charming and exciting weekend getaway.

Equipment: 1 cast-iron skillet, 2 medium sauté pans, 1 medium mixing bowl, 1 flat baking pan

Notes: 1754 House Marinade* is made by blending olive oil with garlic, shallots, parsley, thyme, and chives. The restaurant uses Grafton 2-year Vermont Cheddar**.

Method: Preheat oven to 425 degrees Fahrenheit (218 degrees Celsius). Break down your cauliflower into florets. Toss them gently in a mixing bowl with kosher salt, fresh cracked black pepper and 1754 House Marinade. Once they have been sufficiently coated, spread the cauliflower out evenly on the flat baking pan, and place in the preheated oven. Allow to roast 15-20 minutes until slightly browned.

When your cauliflower is approaching the desired doneness, warm the cast-iron skillet on the stove, add a light coating of olive oil and sauté your shallots and garlic. Transfer your cauliflower to the cast-iron skillet, add the heavy cream and stir gently. Add half of the shredded cheddar and allow mixture to thicken up, season again with kosher salt and freshly cracked black pepper. Top the mixture with the remaining Vermont cheddar and place the skillet in the oven to brown the cheese. Once the cheese top has a golden-brown crust, remove the skillet from the oven, let stand for a few minutes, then enjoy with family and friends.

Equipment: 1 small pot, 2 medium sauté pans, 1 wooden spoon, 1 ladle, 1 flat baking pan

Notes: 1754 House Marinade* is made by blending olive oil with garlic, shallots, parsley, thyme, and chives.

Exotic Mushrooms** - the restaurant uses a medley of Brown Beach, White Beach, Maitake, and Trumpet Royale.

Medley of Herbs chopped*** The restaurant uses a blend of chopped herbs: parsley, tarragon, thyme, and chives, however you may use whatever you like.

Method: Begin by marinating your mushrooms. Toss them gently in a mixing bowl to ensure that they have been sufficiently coated and set aside.

Season your vegetable stock with salt - not quite as much salt as you would pasta water, but enough that you can taste it. Bring your stock to a simmer and keep it hot.

Small dice your white onion and sweat it in a hot pan with oil. Once you have sweated your onion and it is looking soft and translucent, you can add it to your rice.

Cooking over high heat, stir your rice in with the onion. Continue stirring until you notice the rice start to toast. The first sign that your rice has toasted will be the distinct nutty smell of the rice, followed by specks of browning. Be careful not to burn your rice or onion.

After you have toasted your rice, you may add your seasoned vegetable stock. Start by adding a third of the liquid to the hot pan, stirring constantly to avoid any sticking and to ensure equal distribution and absorption of the vegetable stock. Repeat this process until all of your stock has been added and absorbed.

Pour your rice over a flat surface like a flat baking pan and allow to cool, or store somewhere safe for immediate use.

In a separate pan, sauté your mushrooms with your chopped shallot and garlic. Season with salt and pepper. Once your mushrooms have cooked, you may add your rice to the pan. Stir the contents of the pan together and add a splash of unseasoned vegetable stick to facilitate the cooking process.

Check your seasoning and adjust according to taste. Add your medley of chopped herbs.

Once most of your stock has been absorbed, finish the pan with a tablespoon of butter. Allow the butter to melt and mix in, and you are ready to serve. Garnish with herb oil and a micro green salad. Bon Appetit!

1754 House restaurant has two dining options for guests, dining in the restaurant's main dining room, and meals are also served in the Tavern for guests preferring a more a casual dining ambience.

1754 Restaurant is open Tuesday - Sunday from 11:30 am to 9:00 pm, Sunday Brunch served 11:30 am to 2:00 pm, and closed Monday.

The Tavern is open Tuesday - Friday from 4:00 pm to close, Saturday - Sunday from 11:30 am to close, Sunday Brunch served from 11:30 am to close, and closed on Monday.

1754 House
506 Main Street South
Woodbury, Connecticut 06798
United States
Telephone: +1-203-405-3735
Email: This e-mail address is being protected from spam bots, you need JavaScript enabled to view it
Website: www.1754house.com
Facebook: www.facebook.com/1754-House-Restaurant-Tavern
Instagram: @1754House