CT

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.

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1st: Smoked Salmon

2nd: Halibut Cheeks

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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

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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

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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.

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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