Chef Bryant Alden of the Wildcat Tavern in Jackson, New Hampshire shares a delectable taste of New England and the Wildcat Tavern with his recipes for Asparagus Brie Soup, New England Clam Chowder, Roasted Garlic Oysters, and Alice’s Chicken and Shrimp. Hungry? Bon Appétit!
We had the pleasure of meeting Chef Bryant Alden while dining at the Wildcat Tavern in late February 2016 and had the opportunity to get to know him through his cuisine. Born in Cape Cod, Massachusetts, Chef Bryant Alden is a true New Englander who can trace his family’s heritage to the Mayflower. He found his culinary passion from his grandmother, started working in restaurants as a teenager where he honed his craft, and furthered his knowledge by taking accredited courses offered by the American Culinary Federation (ACF) and the National Restaurant Association, ultimately earning a Certified Executive Chef credential. He is presently the White Mountains Chapter President of the ACF and was awarded the Chapter’s "Chef of the Year" in 2004.
Prior to joining the Wildcat Tavern on a full time basis in October 2015, Chef Bryant was a consultant to the restaurant, and also had his own gourmet market and restaurant and catering company for 10 years with his wife, Patti. His culinary focus for the Wildcat Tavern is using fresh, quality ingredients, healthy and consistently prepared, with an emphasis on regional American cuisine with some international and ethnic influences.
Chef Bryant Alden and his wife, Patti
Every chef has their favorite "go-to" items, and for Chef Bryant, a few of his favorite "go-to" items at the moment are Atlantic diver scallops, winter Brussels sprouts, and rainbow chard. One of the items we discussed for his spring menu will be farm raised venison, and will include a venison sauté with leg and loin in a brandy beech plum sauce made with beech plums picked by his family.
Chef Bryant and his wife Patti are big outdoor enthusiasts and when he is not working in the kitchen at the Wildcat Tavern or developing new recipes, he enjoys spending time with his family, going mountain biking, snowboarding, taking his dogs out for a run, and going off-road driving in his Jeep Rubicon.
Chef Bryant Alden graciously shares a few of his recipes to provide a delectable taste of the Wildcat Tavern to tempt you into making a trip to dine at the restaurant.
Chef Bryant Alden – Wildcat Tavern, Jackson, New Hampshire, USA
Menu
Asparagus Brie Soup
New England Clam Chowder
Roasted Garlic Oysters
Alice’s Chicken and Shrimp
Asparagus Brie Soup
Makes: 1-1/2 quarts
Prep time: 40 minutes
Ingredients
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3
|
Cups
|
Light Cream
|
|
1
|
Cup
|
Vegetable Broth
|
|
1
|
Tablespoon
|
Butter
|
|
0.25
|
Cup
|
Onion, diced
|
|
0.25
|
Cup
|
Celery, diced
|
|
1
|
Tablespoon
|
Garlic, chopped
|
|
1
|
Cup
|
Fresh Asparagus, chopped
|
|
3
|
Tablespoons
|
Flour
|
|
16
|
Ounces
|
Brie Cheese, rind removed
|
|
Salt and Pepper, to taste
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Method: In a 2-quart pot over medium heat, combine light cream and vegetable broth. Do not boil. In a separate skillet, sauté onion, celery, and asparagus in butter until tender. Add garlic to caramelize.
With a wire whisk slowly whip in the flour, one teaspoonful at a time. Slowly combine sauté mixture to cream mixture, stirring constantly. Cube the brie cheese and stir into the soup. Heat until cheese melts. Do not boil. Season with salt and pepper. Serve warm.
Hint: Adding flour slowly helps to avoid lumps.
New England Clam Chowder
Makes: 2 quarts
Prep time: 1 hour
Ingredients
|
24
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Fresh Steamer or Littleneck Clams
|
|
|
0.25
|
Cup
|
Bacon, finely diced
|
|
1
|
Cup
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Onion, diced
|
|
4
|
Cups
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Potatoes, cubed
|
|
2
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Teaspoons
|
Salt
|
|
1
|
Dash
|
Pepper
|
|
3
|
Tablespoons
|
Butter
|
|
4
|
Tablespoons
|
Flour
|
|
1
|
Quart
|
Light Cream
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Method: Place clams in a large pot with 3 inches of water. Cook over high heat until the clams open. Remove clams from shells and chop. Reserve 3 cups of clam juice. Set aside. Cook cubed potatoes in 3 cups of water until tender. Strain and cool. In a 3-quart pot, sauté onion and bacon in butter until onions are tender. With a wire whisk, slowly whip in the flour, one teaspoonful at a time. Add clams, juice, cooked potatoes, and salt and pepper. Add light cream. Heat thorough and serve.
Roasted Garlic Oysters
Makes: 32 oysters
Prep time: 30 minutes
Ingredients
|
1
|
Tablespoons
|
Olive Oil
|
|
12
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Medium
|
Garlic Cloves, peeled
|
|
8
|
Ounces
|
Butter, room temperature
|
|
3
|
Tablespoons
|
Scallions, minced
|
|
1
|
Teaspoon
|
Celery Salt
|
|
0.5
|
Tablespoon
|
Fresh Parsley, chopped
|
|
1/8
|
Teaspoon
|
Fresh Ground Pepper
|
|
0.5
|
Tablespoon
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Oregano
|
|
0.5
|
Tablespoon
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Tarragon
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|
0.5
|
Tablespoon
|
Lemon Juice
|
|
2
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Tablespoons
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White Wine
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|
32
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Oysters, shucked
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|
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2
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Lemons, cut into wedges
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Method: Rub garlic cloves with olive oil and roast at 350° F for 10 minutes or until golden brown. Remove from oven, cool then mince into a paste. Combine scallion, celery salt, parsley, pepper, oregano, tarragon, lemon juice, and white wine. Add them to a mixing bowl, whip until light and airy.
Combine butter and garlic paste until smooth. Blend both mixtures together and top each oyster with 1.5 tablespoons. Bake at 375°F for 7-10 minutes and serve warm with fresh lemon wedges.
Alice‘s Chicken and Shrimp
Makes: 4 servings
Prep time: 30 minutes
Ingredients
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4
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8 ounce
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Chicken Breasts, boneless, skinless
|
|
8
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Large
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Shrimp, cleaned and peeled
|
|
2
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Tablespoons
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Olive Oil
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|
1
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Cup
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Flour
|
|
1
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Small
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Zucchini, julienne
|
|
1
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Small
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Summer Squash, julienne
|
|
6
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Pea Pods, julienne
|
|
|
1
|
Carrot, julienne
|
|
|
1
|
Tablespoon
|
Garlic, chopped
|
|
1
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Tablespoon
|
Fresh Basil, chopped
|
|
0.5
|
Cup
|
White Wine
|
|
2
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Cups
|
Lemon Shallot Sauce (see recipe below)
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Method: Cut the chicken into bite-size strips. Coat the chicken and shrimp in flour. In a large pan over medium heat, sauté each side of chicken in olive oil, add shrimp. When chicken is cooked on one side, turn chicken. In same pan, add garlic, stirring until golden brown. Add white wine. Add vegetables and basil and simmer for 5 minutes. Add Lemon Shallot Sauce and simmer for an additional 2 minutes, stirring occasionally.
Lemon Shallot Sauce
Makes: 4 servings
Prep time: 20 minutes
|
1
|
Teaspoon
|
Shallot, chopped
|
|
0.5
|
Teaspoon
|
Garlic, chopped
|
|
1
|
Teaspoon
|
Butter
|
|
0.5
|
Cup
|
White Wine
|
|
1
|
Teaspoon
|
Lemon Juice
|
|
1.5
|
Cups
|
Chicken Stock
|
|
3.5
|
Teaspoons
|
Roux * (see instructions below)
|
|
0.25
|
Cup
|
Light Cream
|
Method: Over medium heat, sauté the shallot, lemon and garlic for 2 minutes (or until caramelized). Add wine, lemon juice and chicken stock to the pan. Bring to a slow boil. Add the roux, stirring frequently. Reduce heat to low and simmer for 10 minutes. Remove sauce from heat and let cool for 10 minutes. Add light cream, stirring constantly. Serve sauce warm.
Note: Be careful not to overheat, as sauce will separate.
*Method for the Roux: – Melt one stick of butter over medium heat, whisk in one-third cup of flour, blend until smooth and continue to cook to consistency of peanut butter.
Wildcat Tavern
Place the sheet pan on the speed rack to proof. It should take about 45 minutes. Bake in 350° F oven for 15 minutes. Rotate the pan and bake for another 5 minutes. Remove bread from the oven. Remove the bread from the pan and place on a wire rack to cool. Bon Appetit!
The Wildcat Tavern is open for Dinner only on Monday from 5:00 pm until 9:30 pm, for Lunch Tuesday through Sunday from 12:00 pm until 5:00 pm, and for Dinner Tuesday through Sunday from 5:00 pm until 9:30 pm.
Read about our dining experience at the Wildcat Tavern in the Restaurants section.
Read more about our experiences in the Mount Washington Valley of New Hampshire in the Restaurants, Chefs’ Recipes, and Gastronomy sections.
Wildcat Tavern
94 Main Street, Route 16-A
Jackson, New Hampshire 03846
United States
Toll-Free: +1- 800-228-4245
Telephone: +1-603-383-6502
Email: contact@wildcattavern.com
Website: www.WildcatTavern.com
Facebook: www.facebook.com/WildcatTavern
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© March 2016. Luxury Experience. www.LuxuryExperience.com All rights reserved.
