Cavey’s of Manchester, CT

The path of a chef is a long and winding road with more intersections than most other jobs.  A new job is usually right around the corner and they don’t usually last more than 5 years unless they keep us captivated.

Which brings me to my new adventure at Cavey’s in Manchester, CT.  It is a very unique restaurant where the ground level dining room is Italian and the downstairs dining room is French, each with their own kitchens.  Both menus change with the seasons and as products are available so some items may only be on the menu for a week, then there are other classic family dishes that are always available.  Cavey’s also offers chef’s tasting menus which gives us the opportunity to create a special meal for the diners in the heat of the moment.  This kind of excitement is what a lot of chefs thrive for.

As a sous chef I will be on the line nightly and getting back into charcuterie and all of the things I enjoy about my profession.  I will do my best to post pictures of our tasting menus but sometimes in the heat of it a picture is the last thing on my mind.

~~

1st: Smoked Salmon

2nd: Halibut Cheeks

20140406-141952.jpg

w Halibut cheeks with pickled rhubarb, red ribbon sorrel, , shaved fennel and celery leaf salad.

3rd: Risotto

Risotto with black olive, capers, eggplant, tomatoes, and raisins

Risotto with black olive, capers, eggplant, tomatoes, and raisins

4th: Pork Tenderloin

Pork Tenderloin with creamy polenta, candied pine nuts, and a cherry and olive tapenade

Pork Tenderloin with creamy polenta, candied pine nuts, and a cherry and olive tapenade

5th: Grilled Ribeye

grilled ribeye with bakers potatoes, caramelized onions, and crispy bacon lardoons

~~

1st: Asparagus Soup

Asparagus soup with ricotta and poached asparagus tips (soup was poured table-side)

Asparagus soup with ricotta and poached asparagus tips (soup was poured table-side)

2nd: Halibut

3rd: Risotto

4th: Duck

Roasted duck breast, stuffed and roasted duck leg (Farro, rabe, garlic,) with polenta and a cherry and olive tapenade

Roasted duck breast, stuffed and roasted duck leg (Farro, rabe, garlic, and pine nuts) with polenta and a cherry and olive tapenade

5th: Salmon

~~

1st: Mussels

Sauteed mussels with a salad of chorizo, radicchio, and shishito peppers

Sauteed mussels with a salad of chorizo, radicchio, and shishito peppers

2nd: Halibut Cheeks

3rd: Taleggio Angliotti

Taleggio Angliotti with arugula pesto and a roasted chestnut and sunchoke cream

Taleggio Angliotti with arugula pesto and a roasted chestnut and sunchoke cream

4th: Pork Tenderloin

5th: Ribeye

Caper crusted ribeye with creamy polenta and grilled shishito peppers.

~~

1st: House Ricotta

2nd: Scallop

Pan seared scallop with caper butter and a candied fig

Pan seared scallop with caper butter and a candied fig

3rd: Farrotto

Octopus and arugula farrotto

Octopus and arugula farrotto

4th: Pork Tenderloin

Creamy polenta and fennel chips

5th: Short Rib

Braised short rib with risotto and carrots agro dolce

10 comments

  1. Will be coming to Cavey’s soon for the chef’s tasting menu as a gift for my husband. What a treat to stumble on to your blog – everything looks and sounds absolutely amazing. Your passion really shows and can’t wait to try your creations. It looks like CT is lucky to have you!

      1. We’re going to be there this Friday night, it’s a surprise for him. For Mother’s Day he gave me exactly what I wanted (time with our children and new plants for our container garden), so I am trying to do the same for him (he mentioned only wanting quality time together).
        I’m sure we will both love it! :o)

  2. ADAM!!! So excited to hear you are in such a perfect place for you and your talents. We miss you very much here at Black Butte Ranch (ok I miss your creative, adventurous food, and your beaming smile).

    Glad to hear all is going well.

    Cheers!

    Katie

  3. Hi again Adam,
    Just a quick note, my babysitter switched her availability, so we’re coming tomorrow vs tonight. I hope we still get to try your creative tasting menu! Have a great day!

      1. Oh yay! I was afraid we’d miss you. I’m very excited, husband is still clueless as its a surprise. Hopefully we’ll get to say Hi tomorrow.
        :o)

  4. Thank you so much for a fantastic evening Adam! Everything was delightful and I had a hard time finishing the bounty.
    Kind Regards,
    Adrian

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