Sea Glass Chef Andrew Chadwick fuses locally sourced ingredients with classic concepts on his fall menu
Dining experiences are often influenced by culinary concepts that seem to pop up and take over the food scene for a short time. The industry trend du jour captures the imagination and permeates restaurant culture before quietly fading away- (think deconstruction, fondue anything and nothing but cup cakes.) But some trends leave an enduring imprint on flavor or presentation, and have a lasting impact.
“The trends predicted for 2018 have developed over the months and evolved or changed with the seasons- but a few deserve longevity- and also work especially well for fall flavors our new menu,” says Sea Glass Executive Chef Andrew Chadwick. Here are a few trends that have survived and thrived this year:
“When creating a classic dish it’s important to respect its tradition, but replacing or adding ingredients with those that are locally sourced, or elevating the plate with a modern presentation adds new dimension, freshness and local appeal to well loved recipes,” says Chadwick.
Italian Gnocchi is a classic that Chef elevates on his new menu with fresh Maine lobster, then adds a touch of fall with butternut squash, leeks, kale, finished with crispy grain crumble. For vegetarians, Risotto, another Italian classic, has pumpkin textures, crispy sage, pumpkin oil and shaved parmesan capturing a unique autumn taste.
Local Haddock is popular and sustainably harvested. Chef Chadwick adds a leek and lobster hash served with potato, charred fennel, wilted spinach, pickled mustard seeds and lobster vinaigrette. The local Braised Pork Belly gets a punch of fall with apple variations and caramelized squash.
Enjoying a glass of wine from the Inn’s deep cellar, a signature cocktail from the new bar menu, or a local brew next to the fire is made all the better by sharing a plate with friends- try the new local cheese platter with poached pear, truffle honey, and toasted almonds, or the Charcuterie plate with apple mustard and house pickles.
“Vegan is on the rise, but not just among ethical eaters,” says Chef Chadwick. “With Chef’s using ingredients such as tofu in creative ways, and redefining their dishes with global spices and familiar flavor combos, vegan menu options now have global appeal. Try the Chef’s fall seasonal collection, re-imagined nightly with regionally sourced ingredients.
Sea Glass Restaurant is open year round, 7 days a week for breakfast lunch, dinner and weekend brunch at Inn by the Sea, an ocean front hotel, 40 Bowery Beach Road. Reservations 207.799.3134. www.innbythesea.com