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**********************************News Flash******************************
Toby T. Hill, Chef/Owner of the Eldredge Room, has been forced to close the Eldredge Room for reasons that are out of his control. Chef Hill wants to thank all of his patrons for partaking in his "American Experience Cuisine". You can, of course, always enjoy Chef Hill's food at The Fireplace in Brookline! The Eldredge Room is Chef Hill's dream and it will surely re-amerge in a new spot, someday soon! Check back to this website for new information on Chef Toby T. Hill. Chef Hill would especially like to thank those that have been greatly supportive to him and the Eldredge Room.
Matthew Koffman, former Chef de Cuisine of the Eldredge Room
Peter & Marco of Nantucket Wild Gourmet & Smokehouse Chatham, MA
John Guerra & Jay Coburn of Chester Restaurant Provincetown, MA
Gil & Kolleen Pepin of 902 Main South Yarmouth, MA
Paul Schiavone & Honor Lydon of Bostonchefs.com & Capecodchefs.com
James & Jill Meyer of The Captain's House Inn Chatham, MA
Ray & Judy Braz of The Old Harbor Inn Chatham, MA
Rockland Trust Bank
Richard Brothers, Rick Angelini and all of the organizing team of United Way's Best Night of the Year
Box Office Cafe Chatham, MA
Rich Brauman of The Little Pearl Caviar
Lorin Seidman, Erin Heasley & Steve Pelligrino of Kortenhaus Communications Boston, MA
Eileen Currie, just a great friend to the Eldredge Room
Doug & Diane Langeland of Edible Cape Cod, I am indebted to you and I will not forget that!!!!!!!
To all those that have not been mentioned......Thank you!!!!!!
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Eldredge Room in The Press
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Boston Globe Review
A new fine-dining spot in old Chatham
By Alison Arnett, Globe staff, June 19, 2005
Eldredge Room 2 1/2 stars
Location: 70 Queen Anne Road (At the Queen Anne Inn), Chatham; 508-945-0394
Prices: Dinner: Caviar tastings $20-$112 an ounce, appetizers $9-$15, entrees $24-$35,
desserts $9-$10.
Hours: June-Aug: Nightly 6-10 p.m.
Sept-Oct: Closed Tues.
Nov, Dec, April, May: Open
Weds-Sun. Jan-March: Closed.
Reservations: Accepted
Credit Cards: American Express, Visa, MasterCard, Discover
Handicap access: Short staircase to front door
High-style dining and Cape Cod: Do they go together? It's a question I've pondered over the years. Does it make sense that a day at the beach -- paddleball, soft-serve ice cream, a bracing ocean swim -- be followed by caviar, candlelight, and white tablecloth elegance?
Once, I would have thought it a disconnect to offer up foie gras when fried clams might be more appropriate. But as more Americans get used to a certain level of cuisine -- and demand it on vacation as well as when they dine out back home -- it's no surprise that fine-dining restaurants seem to be proliferating like spring flowers.
In May, Toby Hill opened the Eldredge Room, an independent restaurant in this old inn in Chatham, situated at the elbow of Cape Cod. Hill brings an impressive curriculum vitae; he was formerly executive chef at Chatham Bars Inn, and before that helped open Spire in the Nine Zero Hotel in Boston. In a phone interview, Hill says that, although he was born in California and lived in the Midwest before his family moved to the East Coast, he has ancestral ties to Chatham. Eldredge was his mother's maiden name, he explains, and his ancestors settled in the area in the 1600s. Eldredge is one of Chatham's most prominent names, and it's seen on mailboxes and business signs all over town. So the young chef, who trained at Johnson & Wales in Providence, chose to carry on the family name in his first restaurant venture.
Opening the menu is a little bit of a surprise. Hill holds nothing back. His menu begins with eight kinds of caviar, travels through foie gras, includes all the flourishes of current haute cuisine (like foam and carefully farm-sourced petite greens), and ends with an array of artisanal American cheeses displayed in the foyer of the restaurant. The wine list, too, is expansive, with prices that rise rather quickly past $50 a bottle. This cutting-edge opulence contrasts with the dining room, which has some nice antique furnishings but otherwise has a rather stuffy feeling and a mishmash of decorative elements. The waitstaff in this very young restaurant also seems awkward and unsure, though congenial and friendly.
But on a pleasant, cool June evening, with a glimpse of the inn's swimming pool and gardens outside, we settle in happily. An ounce of golden trout caviar kept over ice in a silver bowl is presented with all the accoutrement. At $20, it's a pricey appetizer. And yet as we share the bounty, topping the little blinis that come wrapped in a napkin with the sunny, salty pearls of caviar, and embellishing the package with capers, bits of egg, red onion, and a dollop of creme fraiche or butter, the dinner suddenly feels like a party, a festive interlude in a busy week. I wish for a moment that we'd ordered champagne to highlight the effervescence of the experience. On the other hand, a Merryvale sauvignon blanc, Juliana Vineyards, matches the sharp flavors with its own snap of fruit.
Hill presents a beet salad, de rigeur on today's menus, as a mosaic of thick cubes of pickled golden and red beets interspersed with squares of feta marinated in lemon and herbs. It's a beautiful sight, and lovely to eat, with the bright, tangy flavor of the beets complementing the feta and arugula and other greens. There's just enough vinaigrette to hold the tastes together, and spicy peanuts scattered over the salad add a salty, sweet crunch.
Hill says he gets all of his fish and shellfish from local waters, which is a good way to source very fresh seafood. Because of red tide problems, however, that loyalty to the local product is cutting into his shellfish supply. But the waters off Chatham abound with fish, and if fluke for his tartare appetizer isn't available one evening, he substitutes flounder, or sometimes monkfish for the black bass he's designed a dish around. The flounder sparkles, each tiny chunk of its delicate flesh clean and bracing on the palate against a mild vinaigrette. Feathery red orach and other micro greens adorn the tartare, adding their own herbal flavors.
As sometimes happens, especially in almost brand-new restaurants like this one, the appetizers seemed on a surer footing than some of the main courses. A baked and stuffed Chatham lobster tail has fine tastes, with its hefty sprinkling of chourico sausage, but the portion seems quite small for the $30 price tag; maybe we're meant to fill up on the rounds of potatoes and more chourico that come in a cute paper cone. Oven-roasted lamb rack is given a stunning presentation, with the long bones of the four chops precisely crisscrossed and a thick mustard coating covering the meat. Although we requested medium-rare, the interior of the lamb is blue-red and could hardly even qualify as rare. The edges are delicious, though, and rather than slow the already rather deliberate pace of the evening, our companion chooses to take the remainder home for a later roasting.
A poussin, or small chicken, gets a summery version of stuffing with morels, caramelized corn, and shallots, all of it an appealing mix of sweet, rich, and homey. But the star turn goes to an unsung delicacy, at least outside German or Austrian kitchens. Hill makes his own sauerkraut, which is fantastic stuff, with just enough vinegary bounce and crunch, and pairs it unconventionally with fish. Panroasted monkfish, with its sturdy texture and definite taste, holds its own against the acidity of the sauerkraut. Hill's ''sauces" lean toward vinaigrette rather than butter emulsion, and a sherry vinaigrette adds just a hint of sweetness to the fish and rounds of crisped Yukon potatoes.
Hill also makes his own root beer, and for one of his desserts he concocts a root beer float, bolstered with sweet cream ice cream and a fluff of foamy vanilla cream. It's a stunning dessert, as lyrical as a summer breeze. A strawberry composition is almost an embarrassment of treats, and includes a milkshake, a panna cotta with strawberries on top, a delicious strawberry compote laced with basil and balsamic vinegar, and a tiny strawberry souffle. And a souffle made with intense Hawaiian chocolate is paired with chocolate-peanut butter ice cream, a voluptuous treat for a chocolate lover.
The Eldredge Room has exuberance and the obvious skill of its chef-owner on its side, making the spot a worthy ending to a beach or poolside day. As the place gains a little age and confidence, the awkwardness and some of the inconsistencies will probably smooth out -- at least that's what we ponder as we sip French press coffee at $10 a pot -- because restaurants in a resort spot have to deliver if they hope to lure us away from the lobster shacks.
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Boston Globe
User Reviews
By D.C. on June 24, 2005
Rating: ****
How often have you been to this restaurant? A few times
How long did you wait for a table? No wait
Noise Level: Normal conversation
Quality of Food: Excellent
Service: Excellent
Delivery? I don't know
Comments: Amazing. Simply amazing, I didn't find the waitstaff awkward.
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Boston Globe
User Reviews
By Jason on July 09, 2005
Rating: ****
How often have you been to this restaurant? First time
How long did you wait for a table? No wait
Noise Level: Normal conversation
Quality of Food: Excellent
Service: Excellent
Delivery? I don't know
Comments: The Eldredge is a great addition to the Cape dining scene - especially the Chatham area. The chef is really trying to do something different here - focusing on inventive, high quality cuisine. We had an excellent meal. The rack of lamb was first rate and the lobster (in an area with much good lobster) was extra-special. The wine is American and well choosen to pair with the menu. The home soda and ice-cream floats are a real treat. The staff is warm and efficient, and the chef shares his passion for first rate ingredients and service. The dining room and atmosphere is pleasant - although not necessarily a highlight. If you are looking for a fine dining experience without the formality of a place like Chillingsworth, this place is worth a try.
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Cape Cod City Search.Com
Eldredge Room - Chatham
9.0 user rating
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Cape Cod Citysearch.Com
Eldredge Room - Chatham
The Best Dining Experience on Cape Cod!
Posted by foodfreak1 on 09/05/2005
Recently taken over by new Chef/Owner Toby Hill, the Eldredge Room boasts what it calls "American Experience Cuisine", which Chef Hill explained to us as his expression of American cuisine and foodstuffs. Next you can choose either the ala carte menu or your choice of a six, eleven, or a twenty-course tasting menu. The meal is hightened by the well constructed wine list with 16 wines-by-the-glass that you can order in both 2 or 4 ouce increments and a stunning selection of whole and half bottles All in all, the meal was the best, the service was great and attentive, the wine list was inventive and accessible and the dining room was quaint and romantic. They have only been open for four months, but the Eldredge Room will be a landmark on the Cape Cod dining scene for some time to come!
Pros: Wine List, Caviar Menu, Cheese Cart
Overall user rating: Highly Recommended
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Cape Choice Restaurants.Com
The Eldredge Room - Chatham
We dined for the first time at the Eldredge Room at the Queen Anne Inn in Chatham over Labor Day weekend. Chef Toby Hill is incredibly talented, creating an amazing menu that would rival fine dining establishments in Boston or New York.
The bloody mary salad was incredibly creative and delicious. The stuffed lobster tail was out of this world and his "fish and chips" offering provided a unique and scrumptious variation of a traditional favorite.
Intimate yet unpretentious, this restaurant is a winner not to be missed.
D & M Sullivan, Harwich MA
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Cape Cod Times
A picture-perfect picnic
by Stephanie Wang, August 10, 2005
"There is nothing more perfect than a summer picnic on the Cape.
The exquisite scenery and beautiful weather inspire something more than typical peanut-butter-and-jelly sandwiches and watermelon slices.
Chefs from various Cape Cod restaurants, some of which sell their own picnic lunches, offered suggestions for packing a truly delightful picnic basket.
Chef Toby Hill from the Eldredge Room of Queen Anne's Inn in Chatham didn't hesitate when asked what he would make for a picnic.
''Caviar,'' he answered promptly. ''That's what I would want.''
With 24 hours notice, the Eldredge Room will prepare a basket for you. Hill gives a sophisticated take on classic dishes. Lunch features a truffled egg salad. Served alongside it is barbecued pork salad, potato salad, homemade jam, bread, and a choice of cheese. Select a beverage from 15 artisan sodas, made in small batches in places across the United States.
Hill recommends taking advantage of the option to add chicken salad or lobster salad to your spread.
''We also offer eight different caviars on the menu,'' said Hill.
This hearty two-person picnic has a $75 price tag with a $35 deposit for the plateware and flatware.
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Cape Cod Times
New season for Cape restaurants
By GWENN FRISS, May 25, 2005
"Eldredge Room"
Chef Toby Hill, formerly of Chatham Bars Inn and Spire restaurant at Boston's Nine Zero hotel, has opened the Eldredge Room at Chatham's historic Queen Anne Inn. Hill, who has lived and worked in New England for the past seven years, brings his love of American-inspired cuisine and support of local purveyors together as the executive chef and owner of the Queen Anne Inn's first destination restaurant. Matthew Koffman is the sous chef.
Eldredge Room is something of a homecoming for Hill, whose mother's maiden name is the restaurant's namesake. Chatham has been populated by the Eldredge family since the 1600s, with Hill's ancestors being some of the area's earliest settlers. Hill says he dreamed for many years that he would be able to honor his mother, who taught him how to cook when he was growing up in Kansas, and could not imagine a better place to do so than in the town where the Eldredge family created their legacy. The restaurant's logo is the Eldredge family crest with Eldredge family members' names in the background. Hill's mother, Martha Hill, taught him how to make sauces, gravies and several of her matriarchal dishes, such as Zuppa (a rustic Italian soup with sausage and pasta) and Chicken Chests with Cheese (chicken breasts in a cheese sauce).
A 1998 summa cum laude graduate of Johnson & Wales University in Providence, R.I., Hill worked at several restaurants in greater Boston, including the renowned Federalist at XV Beacon Hotel and was a sous chef at Chillingsworth Restaurant in Brewster. He has called several states home, including Utah, California, Colorado, Idaho and Vermont, and plans to bring influences from those cuisines to the new eatery. Hill will offer both an a la carte and chef's tasting menu for dinner, all highlighting the bounty of New England. Dishes like Braised 4 Story Farm Veal Cheek ''Rillettes,'' and Caramelized Corn, Morel and Shallot-Stuffed Bobo Farms Poussin, will pay homage to the farmers who provide fresh meat and produce. Desserts will reflect Hill's sense of humor, putting an elegant twist on comforting classics, They will include Hawaiian Vintage Chocolate Soufflé with Chocolate-Peanut Butter ice cream and Chef Hill's Root Beer ''Float,'' made with root beer that Hill brews himself.
The Queen Anne Inn was built in 1840 as a wedding present to the daughter of famous clipper ship Captain Norman Howes."
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Nation's Restaurant News
July 18, 2005
by Pamela Parseghian
Flower Power
"Blossoms brighten beverages and food across the board and behind the bar"
Flowers bring more to the table than just decorative centerpieces with colorful blooms.
"Lately a growing number of chefs and bartenders infuse floral notes into creative drinks, savory main dishes and desserts for fresh flavors, often with roots in classic cuisines, especially those of the Middle East and India.
"I love floral dimensions in food," says chef Toby Hill, who recently opened Eldredge Room in Chatham, Mass., on Cape Cod. He cultivates the flavors with infusions and says he attempts to reproduce such flowerlike scents as those found in wines made with Muscat, Chenin Blanc and Viognier grapes.
For instance, on his oyster trio Hill features orange blossom mignonette gelee thickened with agar-agar and composed of white balsamic vinegar, shallots, black pepper and a touch of sugar. The oysters are priced at $12.
Hill started using a rose water mignonette as the oyster accompaniment then recieved a shipment of orange blossom water by mistake. He preferred the orange flower flavor. While he says the thick gel sticks to oysters better than a traditional thin mignonette sauce, the thickened sauce also happens to be more fashionable.
Besides incorporating purchased orange water, Hill is currently "experimenting" with house-made infusions of water and vinegar with the likes of chive blossoms, roses and even peach and apricot pits. He's most interested in the chive blossom, he says.
Much of the raw material used in the infusion was discared in the past. He chose to put up the items "instead of throwing them away," he says, and plans to turn them into flavors for dessert sauces and sorbets once they are fully aged."
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Starchefs.com
June 4, 2005 "Press Releases"
Eldredge Room To Open At Queen Anne
Chatham, MA(June 4, 2005) - Chatham, MA - On May 13, Chef Toby Hill, formerly of Chatham Bars Inn and Spire restaurant at Boston's NINE ZERO hotel, opened Eldredge Room, an elegant New American restaurant at Chatham's historic Queen Anne Inn. Hill, who has lived and worked in New England for the past seven years, will bring his love of American-inspired cuisine and support of local purveyors together as the Executive Chef and owner of Queen Anne Inn's first destination restaurant.
The creative, light-hearted menu will offer an interesting contrast to the elegant yet comfortably relaxed dining room. Known for his dedication to supporting local growers and vintners, Hill will offer both an a la carte and chef's tasting menu for dinner, all highlighting the bounty of America. Dishes like Braised Four Story Hill Farm Veal Cheek "Rillettes", and Caramelized Corn, Morel and Shallot-Stuffed Bobo Farms Poussin, will pay homage to the farmers that have provided Hill with fresh meat and produce. The menu also includes a selection of eight American caviars and roes, including Kelley's Katch, a paddlefish caviar from Tennessee, and California Select Estate Osetra Caviar. Desserts will reflect Hill's sense of humor, putting an elegant twist on classic comforting desserts, and will include Hawaiian Vintage Chocolate Souffli w/ Chocolate-Peanut Butter ice cream and an Chef Hill's Root Beer "Float", where he brews his own Root Beer. A selection of American artisanal cheeses will be available for a sophisticated finish to the meal, offering such local favorites Great Hill Blue Cheese and some other hard-to-find cheeses, such as the Reny Picot Camembert Fermiere from Michigan.
CONTACT
Eldredge Room at the Queen Anne Inn
70 Queen Anne Road
Chatham, MA 02633
Reservations 508-945-2990
Fax 508-945-4884
Chef/Owner Toby T. Hill
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Starchefs.com
July 2005, Boston "Rumbles & Murmurs"
"Chef Toby Hill, (ex-Chatham Bars Inn and Spire), continues the “all in the family” theme with the opening of his new Eldredge Room at Chatham’s Queen Ann Inn. Hill’s mother’s maiden name is the restaurant’s namesake, and members of the Eldredge family have lived in Chatham since the 1600s."
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James Beard Dateline
July 2005, Boston
"Chef Toby Hill, (ex-Chatham Bars Inn and Spire), continues the “all in the family” theme with the opening of his new Eldredge Room at Chatham’s Queen Ann Inn. Hill’s mother’s maiden name is the restaurant’s namesake, and members of the Eldredge family have lived in Chatham since the 1600s."
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Boston Globe
Chatham inn's simple virtues wear well with return guests
By Ellen Albanese, Globe Staff | August 7, 2005
CHATHAM -- It's the flowers that first catch your eye. Impossibly blue hydrangeas against weathered gray shingles. Fat red geraniums spilling out of boxes at every window. Unruly purple clematis claiming the fence around the pool.
The gardens at the Queen Anne Inn suggest history, tradition, and common sense. ''We grow only perennials and only plants native to the area," said Guenther Weinkopf, who has owned the inn with his wife, Dana, since 1979. The building, which dates from 1840, has been in continuous use as an inn since 1874.
A native of Austria, Weinkopf has worked in hotels all over the world, and there is definitely a touch of European hospitality at the Queen Anne. After we checked in, a hostess described the amenities, showed us where breakfast was served, and walked us to our room.
We chose a large corner room on the first floor with a hot tub on the balcony, which was surprisingly private thanks to strategically placed latticework. From the comfort of white wicker lounges with navy blue cushions, we discovered the landscaping was just as lovely behind the inn as in front.
Our large, high-ceilinged room had two four-poster twin beds pushed together, topped with a custom-made mattress that created an oversized king bed. There was a huge walk-in closet, dresser, two nightstands, television, phone, and loveseat. Three windows and a glass patio door let in lots of sun, but artificial lighting was poor; none of the lamps provided enough light for reading, and there was no lamp anywhere in the vicinity of the loveseat.
The bathroom was small but well appointed, with a tub and shower, hair dryer, and plush towels. Toiletries included Lord & Mayfair conditioning shampoo, lotion, and soap.
While the room was comfortable, it looked a little tired. The hardwood floor was dull, the carpets a bit worn, and wall patches were visible behind hastily applied paint. On the multipaned windows, the trim had been painted, but the excess paint had not been scraped from the glass. The ceiling of the balcony was peeling and leaking in spots. We also wished there was a guest services directory with information about the inn; it seemed that such a historic building must have a story to tell.
Breakfast reminded us of the innkeepers' European connections: The menu was in English on one side and German on the other. On a sunny glassed-in porch decorated in shades of blue and pale yellow, we enjoyed a Belgian waffle with whipped cream, fresh fruit, and ham and eggs. The fruit was fresh and perfectly ripe, and we were reminded of the great gulf between ripe and unripe cantaloupe, which far too often accompanies a hotel breakfast. Because we stayed two nights, we could choose anything from the breakfast menu as part of the room rate. For guests who stay one night, only a basket of breads is complimentary.
Dinner at the Eldredge Room is a formal affair, and pricey, with entrees running $24-$36. Waiters in tuxedos and floor-length, stiffly starched white aprons move briskly through the room. The cocktail menu lists an assortment of drinks from the past: highball, gin fizz, Tom Collins. The dinner menu, which changes seasonally, focuses on local seafood, fresh produce, and American cheeses.
After dinner, we sank into the massive leather chairs in front of the fireplace in the lounge. Dominating the room is a mural covering two walls depicting the landing of Samuel de Champlain at Stage Harbor in Chatham in 1606. The painting is by Jim Parker, a Chatham artist who also painted trompe l'oeil scenes through a window at the end of the second-floor hallway and behind the reception desk, as well as several murals in the guest rooms.
Relaxing in a rocker on the pleasant front porch, we struck up a conversation with Lisa Brown, a therapist who lives in Harvard. She found the inn a ''quiet, easy place. It feels like you're staying in someone's home." She said her companion loved the big pile of ''real beach towels" for the pool.
''They're just like the towels you have at home," she said, ''all different colors and well worn. That was just the best touch."
Anne Forster and her mother, Joan Forster, from Durham, England, were making their seventh visit to the Queen Anne. They discovered the inn in a brochure and fell in love with the building and the area.
''It's very tranquil," Joan said, ''and Dana and Guenther are so welcoming." Weinkopf told us later that some 35 percent of the inn's guests are repeat visitors.
An unused lower level of the inn is to be turned into an exercise room and spa this fall, Weinkopf said. Plans call for massage therapy rooms and a Turkish bath, for guests who don't have the luxury of a hot tub on the balcony or who prefer to steam their stress away indoors when the weather turns cool.
Contact Ellen Albanese at ealbanese@globe.com.
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Barstable Patriot 2005:
Toby T. Hill is the Chef/Owner of the Eldredge Room at the Queen Anne Inn in Chatham, MA. Chef Hill describes his food as "American Experience Cuisine". as his creations are predominantly based on the best American ingredients adn are littered with regional American influences mirroring his life, living in several different states and regions. This was apparent when he created teh "La Bella Farms Foie Gras Strawberry Shortcake" dish for the 2004 Chatham Bars Inn "New American Chefs Dinner". Chef Hill is a native of the Boston food scene. He opened Basserie Jo at the Colonnade Hotel; he spent some time as the Sous Chef at the Federalist at XV Beacon as well as spending two summers as Sous Chef at Chillingsworth Restaurant on Cape Cod. Next Chef Hill spent the better part of two years at Spire Restaurant at the Nine Zero Hotel, where he was the Executive Sous Chef and spent the last four months as the Interim Executive Chef. He then took the reigns as Executive Chef of the Chatham Bars Inn before recently signing on to open his first restaurant at the Queen Anne Inn in Chatham.
ELDRIDGE ROOM at the Queen Anne Inn
70 Queen Anne Road, 508.945.0394
Cauliflower Soup With Kelley's Katch Paddlefish Caviar & Thyme Brown Butter
Yields 4 portions
1 head cauliflower (cored & broken into small pieces)
2 each shallots (peeled & rough chopped)
1/4 cup olive oil
salt & black pepper to taste
1 cup water
1 cup creme faiche
In a hot, heavy bottom stock pot, combine 3/4 head of cauliflower, shallots, garlic, olive oil and a pinch of salt & pepper, turn heat down to medium-medium low and cover with a lid. Alolow to sweat, stirring occasionally until the cauliflower is very soft. Place everything in a blender and puree. Add hot vegetable stock adn creme fraiche to adjust the consistency. Adjust seasoning with salt & pepper and pass through a sieve.
Thyme Brown Butter
1/4 pound unsalted butter
4 each Thyme sprigs (picked)
salt & black pepper to taste
Heat butter at a medium temperature until it browns slightly and takes on a nutty aroma. Add the thyme leaves, pinch of salt & pepper and remove from heat.
Garnish
4 tsp. Kelley's Katch Paddlefish Caviar (substitute any good quality caviar) 1/4 head cauliflower florets (cooked until soft in boiling salted water then sauteed in thyme brown butter until carmelized)