Easter Brunch at Chandler's Restaurant

Join Chandler's Restaurant for brunch this Easter Sunday 

 

Easter Brunch

Sunday, April 8, 2012 

11 am - 3 pm 

$29.00 per person, $14.00 for children under 12 

Fresh Fruit Cocktail & Smoothie Bar

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Eggs Benedict & Herbed Scrambled Eggs

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Hash Brown Potatoes

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Apple Smoked Bacon & Sausages

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Brown Sugar & Cinnamon French Toast With Maple Butter & Local Maple Syrup

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House Cured Salmon, Bagels & Croissants, Cream Cheese

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Omelet's Featuring Your Choice of Sautéed Peppers, Onions & Mushrooms, 

Tomatoes, Basil, Spinach, Ham, Bacon, Cheddar, Swiss and Chevre

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Waffles & Crepes Featuring Fresh Fruit, Sauces and Preserves,

 Whipped Cream and Local Maple Syrup

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Field Green Salad

Bacon & Horseradish Potato Salad

Sesame Noodle & Vegetable Salad

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Herb Roasted Organic Salmon

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Spice Rubbed Roasted Pork Loin With Dried Fruit & Sausage Stuffing

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Paprika Garlic Chicken

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Roasted Garlic Mashed Potatoes

Wild Rice Pilaf

Roasted Vegetables

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Roasted Spring Leg of Lamb

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Honey Baked Virginia Ham

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Assorted Specialty Desserts

Spring is here, spring is here!

Spring is finally here - or at least it really feels like it today! Sun is out, we've brewed our first pot of iced coffee, and we're starting to think about setting up the patio. Perhaps we're getting a little ahead of ourselves, as it's only March 8th. But that doesn't mean we can think about those delish flavors that come from the patio grill - steak, chicken, grilled vegetables fresh from the garden, it's the best time of year! To help get you in the mood, we have a recipe that will get you thinking about all those great grill tastes, but for now, will still taste just as good in the kitchen. On Mass Appeal last week, our Executive Chef Greg Monette put together a Mu Shu Fajita - an  interesting spin on a classic Mexican dish. Check it out, try it for your self, and let us know what you think!

Chandler's Fajitas: wwlp.com

Can you pickle?

Did you know how easy pickling is, and how much interesting flavor pickled vegetables can add to your meal? With fresh vegetables picked right out of his garden, Greg walks us through the simple, age old process of pickling. In this week's episode he'll give you a few tips - why you shouldn't use balsamic vinegar to pickle, and how the addition of salt can change your preservation from three weeks to three years, introduce you to a creamy, delicious cheese from Goat Rising Farms in Charlemont, MA, as well as put together another meal that will send you straight into the kitchen to get started on your own version. (We love when he makes this Roasted Pork Sandwich for us too. We should also mention that it's best served on homemade Focaccia, which yes, you can see (and taste!) every day on Chandler's Menu.)

Delicious dishes with Chandler's Restaurant: wwlp.com

Heirloom Harvest

Enjoy the company of Master Brewers Chris Lalli and Gary Bogoff for a GREAT event featuring the Berkshire Brewing Company's handcrafted ales. The evening starts at Berkshire Brewing Company at 6:00 with an hour tour of the brewery followed by a four course dinner at Chandler's Restaurant.

$45. per person. Reservations Required 413-665-1277

Chandler’s August Beer Dinner ~ Heirloom Harvest, each course carefully paired with BBC  

Artichoke Heart Soup, Duck Cracklings

Heirloom Tomato Salad, Queso Fresco

Barbecue Glazed Pork Ribs, Cauliflower & Potato Mash

Cold Spring Orchard Peach Cobbler

What do you know about tamarind?

We love to grill during the summer. Who doesn't? Something about a fat, juicy steak, asparagus, and corn on the cob fresh off the hot grill just screams summer. The flavors that hit your tastes buds are so different, giving them a full taste and sensory experience. (We love food here, so please forgive us if we go on and on. . . ) Perhaps its the summer sun and the crisp glass of Pinot Grigio that makes it all so vibrant. Non the less, it's one of our favorite seasons, and one of the best times for colorful fresh produce to add to your grilled feast.

Always popular for grilling months and never absent from a backyard picnic is the classic barbecue sauce. What about mixing it up this season? What do you know about tamarind fruit? It's tangy, sweet, and the perfect substitution for a tomato base.  In this week's episode, Greg prepares sirloin steaks with a Tamarind Honey Chile Garlic Glaze. Try it. We know it'll impress your friends!

Official Mass Appeal Chef makes steak: wwlp.com

Low maintenance cooking just in time for the heat wave

Fresh summer salads filled with raw vegetables are packed with nutrients and protein, require minimal time in front of the hot stove, and once chilled, offer a light and refreshing meal. Perfect for the summer, and nights when it's just too hot to even move.

In this week's episode you'll hear how easy it is to work with quinoa (the oldest grain ever cultivated!) and cracked bulgur wheat and even sample jicama.

Bon Appétit!

Summer grain, pasta and rice salad: wwlp.com

Cooking Tips of the Week

We hope you caught last week's episode on Squash Blossom Tempura. This week Greg showcases Mapleline Farms in Hadley, Massachusetts. Do you know how simple it is to make a super fresh, flavor rich cheese? In Greg's second episode, you'll learn how easy it is - so easy you can do it at home. Check out the lesson below, and the recipie to the right. 

Queso Fresco: wwlp.com

His Celebrity Status Keeps Growing.

Last fall he defeated local chefs in a charity battle and was awarded the title “Iron Cook” by celebrity chef Michael Symon. This summer he’s taking his culinary skills to the airways as Mass Appeal’s “Official Chef.” Each and every week you’ll be able to see Chandler’s own Executive Chef and General Manager, Greg Monette, live on Channel 22’s lifestyle and entertainment show, Mass Appeal.

Filled with flavor and easy for the aspiring at home chef, Greg’s cooking focuses on a few core concepts: local, simple, and fresh.  Chandler’s regularly supports local farmers, and in Greg’s debut segment, you’ll hear all about The Kitchen Garden, located in Sunderland, MA.

On the menu this week? Squash Blossom Tempura. A secret learned from today’s episode? After stuffing your squash blossom (or any stuffed item, we love poblano peppers!), chill them before dropping them into your tempura batter.  

Squash blossom tempura: wwlp.com

Stay up to date with Greg’s tips and recipes. Watch for him weekdays at 11 am, follow us on Facebook, or read our blog!

Find more Farm to Table menu items at Chandler’s Restaurant. 

As wedding vendors, every day we have the awesome responsibility of hosting our client’s special memories. We plan wedding receptions, graduations, birthday parties, showers, and family celebrations, to name a few. We are tasked with matching a vision to a reality, and sometimes that vision is years in the making. And when it matches, the feelings that ensue make it all worth it. Tears of excitement, smiles, and hugs combined with the overwhelming sense that “we did good,” overshadow any of the obstacles and challenges we encountered along the way. What if we had the opportunity to do good, in a much broader of a sense? To do what we love, but to a degree that is much larger than our own venue, our own business, and even ourselves?

Wish Upon a Wedding is the world’s first nonprofit wish granting organization providing weddings and vow renewals for couples battling terminal illness and serious life-altering circumstances, regardless of sexual orientation. Made up completely of wedding industry professionals, Wish Upon a Wedding was created to celebrate the courage, determination, and spirit of these couples by granting their dream wedding wishes. The hope is that chosen recipients can inspire other couples facing similar situations to find hope and strength.

This past Monday night, WUW launched its newest chapter, Boston & New England, at the Artist’s for Humanity Epicenter, in Boston. In the same fashion as the foundation grants wedding wishes, every element of the launch party was donated. From the event space, the dessert table, espresso bar, table linens, tables and chairs, to the elaborate lighting, photo booth, and music. The foundation relies completely on the generosity of vendors providing their time, talents, and services, as well as monetary contributions. Every detail, donated. As the event chair tasked with planning the launch, and Western Massachusetts based, I felt a little out of my comfort zone planning a party in Boston, with a zero dollar budget. Out of my immediate network, the prospect of cold-calling vendors to donate to an organization that they may not yet heard of – not number one on my list. Yet, with each call I made, I found myself so overwhelmingly moved with indescribable emotion. Vendors were ready, willing, and excited to participate, and with this, I knew that we were doing something not just good, but great. Amazing. Never before had I met so many wonderfully generous individuals, and on Monday night, I found myself surrounded by over 200 of them. There are not enough ways to thank each of the vendors for the success and magic of the night.

With all this said, I can not wait to introduce Wish Upon a Wedding to those like-minded industry leaders in Western Massachusetts. We work together every weekend, creating special memories for our couples and their families. I can’t wait for the opportunity to do the same for a couple that truly needs us.

Enter Joe and Joanne. Joanne is a stage IV Lung Cancer patient, and also a breast cancer survivor. Joe is her fiancé, and her rock. They have hearts that are so incredibly brave to fight this battle together, fully aware of the future, but unafraid. With multiple surgeries and increasingly frequent hospital trips, wedding planning has taken a back seat. In addition to officially launching the chapter Monday night, the Board of Directors also announced that they have granted their first wedding wish to Joe and Joanne, and will celebrate the occasion in just one month.

With so many non-profits putting out a call to action, and your time valuable, you really need to decide which one speaks to your heart. Joe and Joanne and Wish Upon a Wedding have mine (and Chandler’s!).

DL Video Productions put together a love story and same day edit from Monday night. I’m honored to introduce Joe and Joanne to you. I’d love to tell you more, but I think the video itself speaks volumes. I suggest having a tissue on hand, and encourage you to watch and see how you too can be part of something wonderful.

To learn more visit our website: www.wishuponawedding.org or  Like Us on facebook: http://www.facebook.com/WishUponaWeddingBoston

P.S. A huge thank you goes out to Dana Siles Photography and Afterglow Photography for capturing the evening in photos.