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Enjoy a Taste of Cape Cod with Chef Cole at Chatham Bars Inn

The creative mastermind behind Chatham Bars Inn’s renowned culinary program, Executive Chef Anthony Cole has been with the resort for over a decade and oversees the dining program’s growth and development.

Chef Cole has a wealth of experience in the luxury culinary world having previously served as Executive Chef at the Ritz-Carlton St. Louis, Missouri, and Executive Sous Chef at The Ritz-Carlton Naples, Florida.

He began his career at the Five-Diamond Ritz-Carlton Atlanta, Georgia, where he worked his way up through the ranks.

Now an established figure in Chatham, MA, Chef Cole has a knack for bringing out the best in the Cape’s local produce and ingredients and is closely connected to the farming and fishing community in the area.

Roasted Heirloom Beet and Aged Goat Cheese with Vanilla-Infused Olive Oil and Sea Salt

Roasted Heirloom Beet
2 lbs assorted heirloom beets
2 oz light olive oil
Salt and pepper to taste

  • Trim the tops and roots of the beets. Wash and scrub the outside of the beets. Place in a roasting pan, season with salt and pepper, rub with oil.
  • Roast in an oven set at 300 F for 4 to 5 hours until tender. Remove and allow them to cool.
  • Using a mandolin slice the beets one-eighth of an inch thick and then cut circles with different size ring cutters. Place them in the refrigerator for later use.

Vanilla-Infused Olive Oil
4 oz extra virgin olive oil
2 each vanilla beans, split and scraped

  • In a small saucepot gently warm the oil up to 250 F. Add the vanilla beans pods and seeds stir to incorporate.
  • Remove from the heat and allow the mixture to cool. Remove the pods. Puree the oil in a blender.

Assembly
Roasted heirloom beets, sliced and cut
Vanilla-infused olive oil
1 piece Chevrot Blanc cut into six wedges
2 cups picked Chervil
6 tsp Maldon sea salt

  • Arrange beets and a wedge of cheese on each plate. Toss chervil with 1 tablespoon of the vanilla oil and divide on to each plate.
  • Drizzle each plate with 1 tablespoon of vanilla oil and sprinkle each plate with 1 teaspoon of Maldon sea salt.

Bay Scallops Escabèche

1 lb Bay Scallops, cleaned

Poach the scallops in salted water until they are 50% cooked, strain and cool completely.

For the Marinade
1/2 each yellow and red pepper, pith removed, seeded and small diced
1 each lemon zest and juice
2 Tbsp pepperoncini seeded and minced
4 Tbsp pepperoncini juice
1/3 cup champagne vinegar
1/2 cup extra virgin olive oil
2 Tbsp basil, chopped
2 Tbsp Italian parsley, minced
2/3 tsp piment d’Espelette
Salt and pepper to taste

  • Combine all of the above ingredients except the basil and parsley for the marinade
  • Mix the marinade and scallops together, adjust seasoning and refrigerate for 4-12 hours.
  • Fold in the basil and parsley just before serving.

Garlic White Wine Broth for Seafood
¼ cup garlic, sliced
¼ cup shallots minced
½ Tbsp olive oil
1 tsp thyme, chopped
1 each bay leaves
2/3 cup Pouilly-Fume white wine
2 ¾ cup clam juice

  • Sweat garlic and shallots in olive oil on medium-low heat. Do not brown. Cook until translucent.
  • Add thyme, bay leaf, and wine and reduce by half.
  • Add clam juice and reduce by one-third.
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