After reading this you might wonder how I could possibly pair the recipe I am going to share versus what I had for dinner last night. The first picture is the recipe I think you should make. All pictures are from my phone.
Last night was a gastronomical experience; I think that is the only way to describe it. We met some friends at Stages in Dover, NH; which is about an hour and forty minutes from my home in the center Dover on the third floor of an old mill building. I will try to do my best to share with you my experience in Chef Evan Hennessey’s kitchen in hopes that maybe you will check it out. www.stages-dining.com
Opening the door I smelled wood smoke, we walked through a cute little empty sitting area (probably empty due to covid) to the kitchen. It was just us, our friends and another couple sitting at a bar top with the chef, his intern and one other staff member on the other side of the bar. The only menu provided was for beer and wine; the food is a set menu and price that changes approximately every 3 weeks.
first course – Brussel sprouts
second – Cabbage, trout roe, dried winter flavors, black garlic dashi
third – Yellowfin tuna marinated in cranberry vinegar, basil, red beets, broth of smoked pork jowl and dried mushroom
Looking around some of my thoughts were, this is going to be an experience. For one the small intimate setting we were actually in the kitchen, a small wood burning box on a counter with what looked like a cooling rack being held up just far enough from the flame with large rocks. Cooking utensils, serving dishes and wine glasses galore; A child’s art work on the wall; and mostly anticipation for what we would be eating shortly. Even though I love food I was also worried there was going to be one of my no thank you things on the menu; I know how can I call myself a foodie. Thankfully there were no truffles on tonight’s menu.
fourth – Lobster, garbanzo beans, celeriac, hazelnuts, coffee
fifth – Ribeye, pears, mint, miso, dry apple
sixth – Warm brie, apple cider, ginger, dry shiitake madeleine
seventh – Smoked frozen yogurt, coffee, caviar, warm honey
We were served eight very thought out complex courses. They might not have been complex for the chef but there were so many components that must have taken days, weeks or longer to create the menu, the sauces, broths and foam. Chef Evan is mindful of the ingredients and accompaniments to the point that baffles me, when I asked where he gets his inspiration from he jokingly said Pinterest; funny and can cook what a great combo.
eighth – Emma’s Cookies – each meal ends with one of his daughters cookie recipes she came up with when she was 9 along side a teacup of warm lavender milk.
I will share the pictures and try to share what was in each of the dishes; I will apologize upfront for not doing them justice only because there were so many components and I didn’t write them down and there was wine – UPDATE I cheated and the thankfully the ingredient list was on his website menu minus the Brussel sprout description.
The recipe I want to share is something my daughter made the other night; which was our first dinner of 2021 out on the patio.
Hawaiian BLPTS
Ingredients
- 2 fresh pineapple slices cored
- 8 King's Hawaiian slider rolls split
- Unsalted butter melted
- Mayo
- 4 Lettuce leaves
- 1 Tomato
- 8 slices Bacon
- 1 sweet onion optional
Instructions
- Position your oven rack 4-6 inches from the heating element and pre-heat the broiler. You can broil or grill the pineapple, whichever way will work. You want to brown the pineapple on both sides; let them sit and cool slightly.
- Spread the rolls out on a baking sheet and slather them with the melted butter. Place them under the broiler till golden brown, roughly 2 minutes. You know your oven so you do you.
- Spread the mayo, as much as you want. Build your sandwich with lettuce, tomato, bacon, onions, if you are using them and a pineapple wedge on the rolls bottom. Top with the other half of the roll and enjoy!