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.
Chef Michael Bates-Walsh - 1754
House Recipes
1754 House Cauliflower Gratin
Exotic Mushroom Risotto
1754 House Cauliflower Gratin
Serves 4
Equipment: 1 cast-iron
skillet, 2 medium sauté pans, 1 medium mixing bowl, 1 flat baking pan
Ingredients:
2
|
Heads
|
Cauliflower
|
1
|
Cup
|
1754 House
Marinade*
|
2
|
Tablespoons
|
Shallots,
brunoised
|
2
|
Tablespoons
|
Garlic,
minced
|
1
|
Cup
|
Heavy Cream
|
1
|
Cup
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Vermont Cheddar,
shredded**
|
1
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Pinch
|
Parsley,
chopped
|
1
|
Pinch
|
Thyme,
chopped
|
1
|
Pinch
|
Chives,
chopped
|
|
|
Fresh Cracked
Black Pepper
|
|
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Olive Oil
|
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.
Exotic Mushroom Risotto
Serves 4
Equipment: 1 small pot, 2
medium sauté pans, 1 wooden spoon, 1 ladle, 1 flat baking pan
Ingredients:
1.5
|
Cups
|
Arborio Rice
|
3
|
Cups
|
Vegetable
Stock
|
1
|
|
White Onion
|
2
|
Cups
|
Exotic Mix of
Mushrooms**
|
1
|
Cup
|
1754 House
Marinade*
|
0.5
|
Cup
|
Shallots,
brunoised
|
0.5
|
Cup
|
Garlic,
chopped
|
|
|
Medley of
Herbs, chopped***
|
1
|
Tablespoon
|
Butter
|
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.
For more information or to make
a reservation, please visit the website: www.1754House.com
1754 House
506 Main Street South
Woodbury, Connecticut 06798
United States
Telephone: +1-203-405-3735
Email:
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Website: www.1754house.com
Facebook: www.facebook.com/1754-House-Restaurant-Tavern
Instagram: @1754House
Until next time, Bon Appetit!
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Recipes, Wine Cellar, and Liquor Cabinet sections.
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