Chef Brian Warmingham, The Wharf Restaurant, Madison, CT, USA

Talk about a gorgeous location! If The Wharf Restaurant at the Madison Beach Hotel, Curio Collection by Hilton inMadison, Connecticut was any closer to the Long Island Sound, it would be located on a boat. Certainly, a desirable location for guests as well as for Connecticut native Executive Chef Brian Warmingham who is the inspired talent in the kitchen. After enjoying a starter of Charred Shishito Peppers with Gochujang Vinaigrette and Pickled Raisins, we asked Chef Brian Warmingham if he would share the recipe with Luxury Experience. He graciously provides his recipe and a very tasty glimpse into the culinary style of the restaurant. Bon Appetit!

Executive Chef Brian Warmingham

Over the course of our lunch at The Wharf Restaurant on Friday, July 14, 2023, we had the opportunity to not only meet and speak with Chef Brian Warmingham, but also get to know him through his cuisine. His presentations excited the eyes before we had even tasted the food, which is exactly how it should be. A restaurant’s starters are good indications of what is yet to come, and the menu at The Wharf Restaurant is creative, inspired, and is diverse enough to appeal to a wide variety of palates.

While many restaurants have Shishito Peppers on the menu, it is Chef Brian’s approach that sets his version far above simple preparations. The addition of the gochujang vinaigrette (made with a gochujang paste, a Korean red chili paste that is a combination of sweet, spicy, and savory), sesame seeds to add texture, and pickled raisins, really elevated this dish to perfection.

Chef Brian Warmingham was born and raised in Connecticut and brings New England culinary excellence to The Wharf Restaurant. After being intrigued by home cooking, he honed his culinary skills at Lincoln Tech where he was enrolled in a 2-year culinary arts/chef training program. With certificate in hand, he gained professional experience working as an Executive Sous Chef at a steak and seafood restaurant before joining The Wharf Restaurant as Executive Chef in May 2022. Along with his roll of knives, he brings culinary inspiration and professional dedication to The Wharf Restaurant with his creative menu.

Chef Brian Warmingham graciously shares his recipe for Charred Shishito Peppers with Gochujang Vinaigrette to provide a delectable taste of the restaurant, until you can personally experience The Wharf Restaurant.

Chef Brian Warmingham – The Wharf Restaurant, Madison, Connecticut

Charred Shishito Peppers with Gochujang Vinaigrette

Ingredients for the Charred Shishito Peppers with Gochujang Vinaigrette:

0.25	Cup	Olive Oil/Canola Oil Blend
8	Ounces	Shishito Peppers
1	Tablespoon	Kosher Salt (Diamond Crystal Brand)
1	Teaspoon	Garlic Paste
1	Ounce	White Wine
3	Ounces	Gochujang Vinaigrette (recipe below)
1	Splash	Fresh Lime Juice

Garnish:

2	Tablespoons	Pickled Golden Raisins (recipe below)
1	Tablespoon	Toasted Sesame Seeds (black and white)
1		Lime Wedge

Method for the Peppers: Heat a medium sauté pan to high heat. Add your oil and wait for smoke to appear, yes, you want your pan very hot to blister the peppers.

Carefully add your peppers and salt to the hot pan with oil and let them sit in the oil to blister for approximately 30-40 seconds. After 30-40 seconds, give the pan a shake to try and turn most of the peppers over to blister for another 20-30 seconds.

Pull the sauté pan off the heat and carefully stir in your garlic paste. Now add your white wine and place pan back on the heat to let white wine almost evaporate to nothing. Pull pan off heat again, add your vinaigrette and splash of lime juice and stir in carefully and then pour peppers onto a serving plate.

Presentation: Garnish the peppers with pickled raisins, toasted sesame seeds, and serve with a lime wedge.

Ingredients for the Gochugang Vinaigrette:

Yield: Approximately 2 Quarts

3	Cups	Sesame Oil
3	Cups	Rice Vinegar
1	Cup	Honey
1	Cup	Soy Sauce
0.25	Cup	Gochugang Paste
0.25	Cup	Black Garlic Shoyu
2	Inches	Garlic, micro-planed

Method for the Vinaigrette: Mix everything in a stainless bowl with a whisk until homogenous. Refrigerate until ready to use.

Ingredients for the Pickled Golden Raisins:

Yield: Approximately 2.5 Quarts

2	Quarts	Golden Raisins
2	Tablespoons	Mustard Seeds
3	Cups	White Balsamic Vinegar
2	Cups	Water
1	Cup	Granulated Sugar
1	Tablespoon	Salt
1	Sprig	Rosemary
1	Sprig	Thyme
1		Bay Leaf
0.25	Teaspoon	Crushed Red Pepper

Method for the Pickled Golden Raisins: Place all ingredients in a medium saucepan and place over medium high heat. Once the mixture comes to a boil reduce to medium low and simmer until almost all the liquid is gone. It should be a syrup like consistency. Let cool at room temperature when done.

Editor’s Note: After receiving Chef Brian Warmingham’s recipe, we immediately made a batch of the Pickled Raisins and loved them so much that we will keep a batch of them in the refrigerator to use in Chef Brian’s recipe for Charred Shishito Peppers, as well as in salads, on Charcuterie Boards, and even in cocktails!

GM John Malhers, Chef Brian Warmingham - The Wharf Restaurant - photo by Luxury Experience
GM John Mathers and Chef Brian Warmingham

Read about our fabulous dining experience at The Wharf Restaurant in the Restaurants section of Luxury Experience.

The Wharf Restaurant is open Monday through Saturday from 11:30 am until 9;00 pm, and on Sunday from 11:00 am until 9:00 pm.

The Wharf Restaurant
Madison Beach Hotel, Curio Collection by Hilton
94 West Wharf Road
Madison, Connecticut 06443
United States
Telephone: +1-203-350-0014
Website: www.thewharfmadison.com
Instagram: www.instagram.com/madisonbeachhotel
#madisonbeachhotel

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