We've always known that Chef & Owner, Stephen Franks sees things differently than the rest of us -- and during our last Chef's Table event on February 8th, he proved it to us again.
The theme for the night was "Comfort Foods Reimagined" and Chef Franks did not disappoint. For his first course he called "Bacon & Eggs"patrons were delivered pork belly on brioche toast with a fried quail egg topped with local micro greens.
The next course, perfect for the chilly winter weather was "Chicken Noodle Soup" which was a rich chicken broth with the holy trinity (onions, carrots, celery) with three perfectly placed chicken dumplings in the middle. Warm and wonderful!
The entree course were succulent braised short ribs with sticky rice and lemon grass affectionately dubbed the "Pot Roast".
The night was then capped off by the "Crepes" which were Harajuku street crepes jammed to the brim with dark chocolate spheres.
Be sure to catch our next Chef's Table with Jason Wright on February 22nd at 7PM. His "Thinking Spring" menu was just announced. www.thebrewsterinn.com/upcomingevents
