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
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
4th: Pork Tenderloin
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)
2nd: Halibut
3rd: Risotto
4th: Duck
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
2nd: Halibut Cheeks
3rd: Taleggio Angliotti
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
3rd: 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
