 Chef Michael Sujansky of The
Bridgetown Mill House located in Bucks County in Langhorne,
Pennsylvania shares a delectable taste of the restaurant with
his
recipe for Lobster Bisque. The Bridgetown Mill House, circa 1791 was once
a
private home, and has been elegantly transformed into a gorgeous little
inn
with an excellent fine dining restaurant.
Bucks County native Chef Michael Sujansky has worked at The
Bridgetown Mill House since the restaurant opened in 2003. I had the
opportunity to meet him after having dinner in late March 2010. Like many young
chefs, a position as a dishwasher at a restaurant first planted the seed that
he might like a career as a chef. To pursue his career, he attended the prestigious
culinary program at Johnson & Wales in Providence, Rhode Island. Upon
graduation he honed his culinary career working at Main Line, Pennsylvania
restaurants, followed by working at restaurants in New Hope in Bucks County.
When the opportunity to work at The Bridgetown Mill House arose, he quickly
accepted.
Chef Michael Sujansky
Chef Michael Sujansky’s focus is to create great food,
simply prepared, which is the perfect complement to the elegant dining room
where the tables are set with pristine white linens, sparkling crystal, cut
flowers in silver vases, and tea lights in glass holders. The ambience is
gracious with attentive service by a knowledgeable staff, and classical music
sets the mood in the dining room which features three walls of windows, a rough
stone wall, an oversized brick hearth, an 1800s reclaimed brick floor, and an
1800s wood-beamed ceiling.
Dining Room at The Bridgetown Mill House
The menu every three months, which keeps things interesting,
he works with local farms, and creates tapas
for outdoor dining in the summer months. When not working at the restaurant, he
enjoys spending time with his wife and two young sons ages 2 ½ and 1½, and
barbecuing for his friends at his home.
Lobster Bisque
Ingredients:
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4
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Lobster bodies, cleaned
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4
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Ounces
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Lobster meat, chopped
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2
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Ribs
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Celery, chopped
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2
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Medium
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Carrots, chopped
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1
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Large
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Onion, chopped
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2
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Parsnips, chopped
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1
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Bulb
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Fennel
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10
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Cloves
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Garlic, chopped
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3
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Sprigs
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Fresh Thyme
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2
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Tablespoons
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Lobster Base
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6
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Ounces
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Whole Peeled Tomatoes
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¾
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Ounce
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Heavy Cream
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4
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Ounces
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Arborio Rice
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Sea Salt, White Pepper, Butter, as needed
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Method: In a large saucepan, sweat the celery,
carrots, onions, parsnips, fennel, garlic, and thyme in 3 tablespoons butter.
Add Arborio rice, whole peeled tomatoes, and lobster bodies, and simmer about
10 minutes. Add heavy cream and lobster base. Cover with water and boil 20-30
minutes. Blend in high-speed blender until smooth. Pass through a chinois, and
season to taste with sea salt and white pepper. Sauté lobster meat in butter.
Pour bisque into bowls and garnish with the lobster meat.
The Bridgetown Mill House
The Bridgetown Mill House Dining Room is open for Dinner
from Tuesday through Saturday from 5:00
pm.
Read about The
Bridgetown Mill House in the Restaurants
section.
The Bridgetown Mill House
Lodging & Dining
760 Langhorne-Newtown Road, Route 413
Langhorne, Pennsylvania 19047
United States
Telephone: +1-215-752-8996
Fax: +1-215-741-1668
Email:
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www.BridgetownMillHouse.com
Read about Bucks County in the Destinations, Restaurants,
and Chefs’ Recipes sections.
For information on Bucks
County, please visit the website: www.VisitBucksCounty.com.
© April 2010. Luxury Experience. www.LuxuryExperience.com. All
rights reserved.
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