Volume 10, Issue 104 - May 25, 2006

Hello ,

Gatewood's at 52 South Main St. Danby opened August 17th of last year. Offering tapas and full bar service from 3 to 6 on the deck and dinner from 6 to 9 nightly. Chef / Owner Jon Gatewood prepares creative and inspired dishes reflecting the micro-seasons of New England featuring, whenever possible, locally grown and produced goods. The menu changes weekly with nightly seafood specials, homemade bread and desserts. Just about everything but the extra virgin olive oil is prepared in house.

Jon has been been involved in the food industry for 21 years and has 13 years experience as a Chef. He graduated at the top of his class from the School of Culinary Arts in Denver, Colorado and apprenticed under Swiss, French, and American Chefs. His food has been called "Modern Continental with a Global Twist". Chef Gatewood moved with his family to Vermont 6 years ago and fell in love with the seasonality and freshness of the foods to be found on local farms. This and a great sense of community is the drive behind the opening of Gatewood's.

For current menus and more information please visit Gatewoods.net or call us at (802) 293-5755 for reservations.


"I wait all year for the first sweet corn to come up! And when it does you can bet I'm out in the field picking bushels of the sweet stuff."

Chef Jon Gatewood

Mexican Shrimp Council - Less is More, More than Ever. When you've got something this good, why cover it up? Find Out More!

Pan Seared Diver Scallops Braised in Sweet Butter with Sweet Corn and Rosemary

Makes 4 servings

Ingredients:

2 large ears of sweet corn
1 ounce olive oil or clarified butter
16 scallops
1 teaspoon garlic, chopped
2 sprigs rosemary, stripped
salt and pepper to taste
1/2 cup white wine
4 tablespoons unsalted butter
1/4 cup tomatoes, seeded and chopped

Preparation:

Remove husks from the corn. Using a sharp knife hold the ear on end and slice the kernels off. Then using the blade scrape the "milk" from the cob and reserve.

In a hot frying pan or sauté pan add clarified butter or oil then CAREFULLY place scallops in pan. Generously sear the scallops before turning. Turn and add sweet corn, garlic, rosemary, salt, and pepper. Deglaze with the wine, reduce heat to medium and add butter.

When scallops are cooked to your desired doneness (I like mine medium rare) arrange on plates with the starch (vanilla mashed potatoes are great - recipe follows) of your choice and spoon sauce over.

Garnish with the tomato.

Vanilla Mashed Potatoes

Makes 8 servings

Ingredients:

2 pounds potatoes, russet or Yukon gold
1 cup cream
3 tablespoons butter
1 teaspoon salt
1/4 teaspoon pepper
1 dash nutmeg
1/2 teaspoon vanilla

Preparation:

Put the potatoes in a large sauce pan and cover with cold water. Bring to a simmer and cook for 20 to 30 minutes, until well cooked through but not falling apart. Strain and reserve.

Add the cream, butter, salt, pepper and nutmeg to the pan. Bring to a simmer. Remove from heat and add the potatoes and vanilla. Mash. Check the seasoning.

Note: I cut large potatoes in quarters and medium ones in half. The idea is to have them all be similar sizes and if you leave them whole they will take longer to cook.

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Dandelion Greens:

A member of the sunflower family, the green leaves are picked before yellow dandelion flowers develop. They have a slightly bitter taste, similar to chicory and are eaten mostly raw in salads.

Look for fresh green color. Leaves should not be yellowed. Wrap unwashed greens in damp paper towels; refrigerate in crisper up to 5 days.

Chef Garnish The one-stop for all your Food Art needs. Books, DVD's, and tools for the Culinary Artist. Call to set-up a seminar at your location!

Cucumber and Dandelion Salad

This is a refreshing salad for a hot summer day. The cucumber is cooling and the dandelion gives body and depth to the dish.

Makes 6 servings

Ingredients:

1/2 cup Pomegranate Dressing (recipe follows)
2 English cucumbers, cut in half and thinly sliced
2 cups dandelion greens
1/4 cup red onion, sliced
1 tablespoon cilantro, minced
1 large carrot, shredded
1 pinch salt and pepper
1 dash nutmeg

Preparation:

In a large bowl toss all the ingredients together. Let mellow 20 minutes before serving.

Note: Young dandelion greens will be less bitter.

Pomegranate Dressing

Makes 12 servings

Ingredients:

1 1/2 cups mayonnaise
1/4 cup red wine
1/4 cup red wine vinegar
1/3 cup maple sugar, b or c grade
1 pinch salt and pepper
1/4 cup pomegranate juice

Preparation:

Mix it up. Yeah, it's that easy!