We have all heard it before, “Good things take time”, “Wait and you will receive”,” Rome was not…. ” I will not go on. As a uniquely impatient man, these old chestnuts make my stomach churn. I am way to busy and am always three or four projects ahead, but in regards to food the oven I must suck it up and wait.
If you look at our cooking line you will see a massive deck oven out of which comes all of Ryan’s baked goods, our flat breads and a majority of menu items are finished in its 500 degree heat. To its left is a small piece of equipment with four burners and a still oven not much bigger than yours. From this space, rarely heated above 250 degrees, comes some of the best things we do. The chicken confit ( After being dry rubbed and pressed for 24 hours) Is braised in oil and the remainder of the previous cooking liquids for 4 hours. We only purchase pasture raised and free range birds so the legs are large and flavorful . After a slow cook like ours, the meat is moist and rich.
As I write this (9:30 on thursday. I just got home) The chefs are talking from that 250 degree oven this weekends’ special. Miles Smith Farms short ribs. They have been cooking since noon. Short ribs are somewhat of a misnomer since they are from Highland cows and are the size of my hands. I hope to arrive in the morning, open the walk-in and get smacked with the rich aroma of the braising liquid. The ribs will be served with smashed, truffled potatoes and braising greens.
I am told that I can expect two sides of ” American red fish” tomorrow . It’s a snapper-like fish that is making its way up from the Carolina’s .
On Saturday I will be serving a classic French Bistro fish stew, soup d’ poisson. It was gone before 8pm last week, so I hope to have more on hand.
If you have not been in recently, you will see the walls festooned with Claudia’s graffiti photos from her recent show at the NH Art Institute. I am a bit prejudiced, but the work is stunning.
Another Claudia contribution is ” Bad Claud’s Guilt Free Love Burger” (Ask her to tell the story)
It is a veggie burger that would make a vegetarian weep and a meat eater take the bet. It comes, it goes quick and comes again. This weekend we will add a mini brunch menu and a Bloody Mary special! So come on by when ever you get up, get motivated or get bored. We’re here, the coffee is hot, the beer is cold and the wine is always on tap.
See you soon