Award-winning Chef Tyler Anderson takes time to speak with Luxury Experience about his new restaurant, Hamilton Park located at 9 High Street in The Blake Hotel, and shares his recipe for Parmesan Grits and Mushrooms.
Chef Tyler Anderson
We had an amazing dinner at Chef Tyler Anderson’s Hamilton Park restaurant on Thursday, September 12, 2019 and were impressed with our experience. We caught up with Chef Tyler Anderson by phone when he was traveling between his restaurants.
Chef Tyler Anderson is a man of great ambition and even greater talent. When asked who inspired him to pursue a culinary career, he replied, "my mom, a wild California hippie cook. Food was super fresh, no recipes, and she was a cooking teacher in a high school who always cooked with panache."
Mentoring is an important step in honing one’s culinary craft and Chef Tyler credits Chef Sarah Stegner whom he worked with at the Ritz-Carlton in Chicago as having the most influence on him, and where he learned the most.
Hamilton Park Restaurant
His restaurant Hamilton Park opened in June 2019, so when we spoke in September 2019, the menu was still new. When asked about his favorite items on the menu, he said he liked everything on it, especially the Tapioca Clam Chowder and the Tomato Tart, which looks super simple, yet the taste is complex. We had both, and they were truly outstanding.
His favorite ingredients are salt, fennel pollen, and lemons. His favorite culinary tool is his knife. When asked what advice he would give to someone who wants to pursue a culinary career, he replied, "Make sure you pay your dues in the best kitchen working for the best chef that you can. Culinary school is great for some, not for others, work hard and follow your passion."
Chef Tyler Anderson
Top Chef
photo courtesy NBC Universal
Chefs, especially ones who own multiple restaurants, have little free time, however when Chef Tyler Anderson is not working at his restaurants or dreaming up new recipes, he enjoys going to restaurants, and hanging with his family.
The Modern American Bistro kitchen is the perfect showcase for Chef Tyler Anderson’s creative culinary style. Chef Tyler comes with an impressive culinary resume of awards and kudos including "Chef of the Year in Connecticut" by the CT Restaurant Association, nominated as "Best Chef Northeast from the James Beard Foundation" for the last six years in a row (2013 – 2019), Cheftestant on Bravo’s Top Chef, and also appeared (and won) on Food Network’s Chopped Beat Bobby Flay. He started working in restaurants at 16, worked with some of the top chefs in California and Chicago, and opened his first restaurant in 2012. He is a chef to take seriously. Chef Ashley Flagg is Chef Tyler’s Co-Executive Chef, and together they have created something very special at Hamilton Park.
Chef Tyler Anderson and Chef Ashley Flagg graciously share a delectable taste of Hamilton Park at The Blake Hotel in New Haven, Connecticut.
Chef Tyler Anderson and Chef Ashley Flagg of Hamilton Park Recipes
Parmesan Grits and Mushrooms
Chrysanthemum Cocktail
Smoke On The Water Cocktail
Parmesan Grits and Mushrooms
Milk Ingredients:
|
2 |
Gallons |
Whole Milk |
|
6 |
Sprigs |
Rosemary |
|
12 |
Cloves |
Garlic |
|
16 |
|
Bay Leaves |
Method: Scald milk, add herbs and chill overnight with herbs still in liquid.
Grits Ingredients:
|
5 |
Cups |
Young’s Farm Grits (soaked overnight in water) |
|
5 |
Gallons |
Steeped Milk (see above) |
|
60 |
Grams |
Salt |
Method: Strain the milk and bring back to a simmer. Slowly whisk in the grits and continue to stir constantly until cooked, cool in trays and then portion into quarts.
Parmesan Ingredients:
|
2 |
Quarts |
Heavy Cream |
|
1 |
Quart |
Parmesan Rind |
|
1 |
Cup |
Garlic Cloves |
|
1 |
Pint |
Grated Parmesan |
|
1 |
Teaspoon |
Xanthan Gum |
Method: Combine all ingredients except Parmesan and xanthan gum and bring to a simmer, reduce cream until thick; strain and blend the cream with the grated Parmesan and xanthan gum.
Mushrooms Ingredients:
|
1 |
Pound |
Seacoast Farms Mushrooms |
|
4 |
Tablespoons |
Butter |
|
2 |
Cloves |
Garlic |
|
2 |
Sprigs |
Thyme |
|
0.5 |
Sprig |
Rosemary |
|
|
|
Salt and Pepper, to taste |
Method: Heat the butter in a large sauté pan and cook the mushrooms until golden brown with the herbs – put this on top of the finished grits and garnish the dish with the Parmesan cream.
The cocktail menu at Hamilton Park is creatively contemporary and inspired. We loved the Chrysanthemum cocktail and Smoke On The Water cocktail, which the restaurant graciously shares below.
Hamilton Park – Chrysanthemum cocktail
Yield:1 cocktail
Martini Glass
|
0.75 |
Ounce |
Alessio Bianco Vermouth |
|
0.75 |
Ounce |
Lillet Rose |
|
0.50 |
Ounce |
B & B Benedictine |
|
0.25 |
Ounce |
Duplais Absinthe |
|
|
|
Lemon Peel, garnish |
Method: Chill Martini glass. Cut generous lemon peel for a garnish. Add ingredients, except garnish, to a shaker with ice, shake, and strain into chilled Martini glass. Garnish with lemon wedge. Cheers.
Hamilton Park – Smoke On The Water cocktail
Yield: 1 cocktail
Rocks Glass
|
2.00 |
Ounce |
Old Heavy Clay Rye |
|
0.50 |
Ounce |
Simple Syrup |
|
2 |
Drops |
Liberation Mandarin Bitters |
|
2 |
Drops |
Mole Bitters |
|
|
|
Orange Peel, garnish |
|
|
|
Applewood Smoke, optional |
Method: Mix the rye, simple syrup, and bitters in a glass. Pour into a rocks glass filled with ice. Garnish with the orange peel.
Editor’sNote: You can make simple syrup by adding equal parts water and white sugar to a saucepan and boil until the sugar is melted and the liquid is clear. I usually use 1 cup water and 1 cup sugar. Store simple syrup in an airtight glass jar in the refrigerator. Simple syrup is a great addition to sweeten beverages or to use as a glaze.
Applewood Smoke: The restaurant brings out the Smoke On The Water in a special glass designed smoking box to infuse the cocktail with smoke and add a bit of drama and excitement. You can make the cocktail at home without the Applewood smoke.
Hamilton Park is open for Breakfast from 7:00 am until 10:00 am daily, and until 11:00 am on Sunday. There is a Jazz Brunch on Sunday from 11:00 am until 2:00pm. Lunch is served Tuesday through Friday from 11:30 am until 2:00 pm. Dinner is served Monday through Thursday from 5:00 pm until 9:00 pm, and Friday and Saturday from 5:00 pm until 10:00 pm.
Dinner is served Monday through Thursday from 5:00 pm unitl 9:00 pm, and Friday and Saturday from 5:00 pm unitl 10:00 pm. The restaruant has launched a special wine promotion that make Mondays even better, offering 50% off all bottles of wine on Monday evening dinner service (dine-in-service only).
Hamilton Park Bar
In addition to Hamilton Park located on the first floor of The Blake Hotel, the restauranth as a sister restaurant on the rooftop, High George, which has a small bites menu and overlooks New Haven making it a great place for more casual dining. It is also perfect to enjoy a pre-dinner cocktail and enjoy the sunset before having dinner at Hamilton Park.
The restaurant is nestled between Yale New Haven Hospital and Yale University andis located less than 1-mile from the Metro North New Haven train station, Union Station, making it easily accessible for commuters to enjoy the restaurant. If driving, there is on-site valet parking, and some street parking.
Read about our dining experience at Hamilton Park in the Restaurants section.
Until next time, Bon Appetit!
Hamilton Park at The Blake Hotel
9 High Street
New Haven, Connecticut 06510
United States
Telephone: +1-203-390-5192
Website: www.HamiltonParkNH.com
Instagram: @hamiltonparkrestaurant
Twitter: @hamiltonparkrestaurant
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