Miniature Chef's in the Making!

While Greg has been filming cooking segments every week and sharing his kitchen knowledge with you savvy party hostesses and at home chef's, we thought that it might be a great idea to let the REAL critics get in on the fun. . . the kids! 

Chandler’s Kid’s Cooking Classes are an opportunity for parents AND their children to explore the craft of cooking in a no pressure setting utilizing ingredients and utensils safe and accessible to kids. Classes will be structured so as to provide ample opportunities for children to be involved in most of the preparation, but may require parental supervision when it comes time to finish the dish. The intention is to familiarize children with the raw ingredients used to prepare a variety of foods and inform them of the nutritional values associated with them.

To kick off our kid’s cooking classes this fall we’ll start with something simple: Pasta!

Not just your ordinary pasta, but pasta with COLOR. Kid’s will be shown how to make the pasta from scratch with semolina flour, fresh eggs, and a variety of vegetables to give the pasta its color - spinach, beets, and winter squash will all be the stars. Next they’ll learn how to roll the pasta by hand and how they can make a variety of shapes and sizes. We will be cooking a small sample of the pastas made and the kids will go home with a variety of dried homemade pastas that they can cook themselves with their parent’s assistance.

Classes will last approximately one hour and will be taught in a private dining area in Chandler’s restaurant. A brief tour of Chandler’s kitchen can be accommodated upon request at the end of each class. 

Classes will be priced at $25.00 per child. Price includes class instruction, recipes and a goody bag, lunch and a beverage, as well as complimentary lunch for one accompanying adult. 

Space is limited, and reservations are required 413-665-1277 

Classes start at 10:30 am. Available Dates:  Saturday, September 3; Saturday, October 1; Saturday, November 12; Saturday, December 10

 

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

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

Start rethinking your summer vacation plans. . .

If you missed last month's wine tasting, fear not, for like a fine wine, they just keep getting better and better. August's edition features all things local, keeping in spirit of all the great farms, dairies, and wineries in our state. This month Greg Monette, Executive Chef, and Kyle Wojtowicz, Wine Director, will  take you on culinary tour of Massachusetts with a menu that will surely inspire you re route your vacation plans to visit (at least) one of the 25 wineries in the state. 

When looking for wine to match each of Chef Monette's dishes, Kyle went in search of local wine with high standards. As Chandler's wine collection already features a Chardonnay by Westport Rivers in Westport, MA, she started there. Added to the menu from Westport Rivers is the Westport Brut 'RJR', and the Pinot Noir Rose. Interesting tidbit's and additional accolades about Westport? You'll be one of the privileged few to taste the Pinot Noir Rose, as it's in very limited production, with just over 300 cases produced. The Brut "RJR", a traditional blend of Chardonnay and Pinot Noir which put Westport Vineyards on the map, has been served at the White House during three administrations. 

Also on the menu you'll notice Nantucket Vineyards. NV sources all its grapes from California, Washington state and New York, allowing the vintner a chance to focus on the fermentation and production side of wine making. We should also mention that in 1997 Nantucket Vineyards and Cisco Brewers collaborated to found Triple Eight Distillery on Nantucket Island, making them the region's first triple threat. Beer, Wine, and Vodka. What gets better than that?  

You'll also find a few of Chandler's favorite local farms featured on this menu. A not-so-secret tidbit, in fact we're so proud we'll yell it from the roof tops, we feature these local farms every day on our both our lunch and dinner menus. In addition to planning that road trip towards the cape and islands, we suggest you hit our favorite farms stands daily. 

Do we have you hooked? Visit mass.gov to view a map complete with all the wine and cheese makers in Massachusetts. Sounds like our kind of vacation! 

See you on Friday, August 5th! Call us to make your reservations at 413-665-1277. 

Chandler's Wine, Food, and Jazz Spectacular

Friday, August 5th  6 pm - 9 pm 

Featuring Espresso Jazz

$40.00 per person, plus tax and gratuity 

Goat Rising Cheese Plate

Westport Rivers Westport Brut 'RJR'- 65% Pinot Noir, 35% Chardonnay- Lively mousse, with aromas of pear and toasty yeast, crisp and bright with a long finish

Kitchen Garden Farm Grilled Vegetable Timbale 

Nantucket Vineyards Pinot Gris- Bright and crisp with a whisper of lemon on the finish, mineral nose with a hint of earthiness Nantucket Vineyards Syrah- Leafy essence and medium body, warm and round mouthfeel, accessible to the palate

Fresh Atlantic Seafood Tapas

Westport Rivers Chardonnay- Barrel ageing to add toasty oak and lush creaminess, classic east coast flavors of apple and pear

Diemand Farm Turkey Mole Enchiladas

Nantucket Vineyards Sailor's Delight-Unique blend of Syrah and Zinfandel, spicy and earthy with aromas and flavors of dark red fruit

Cold Spring Orchard Cherry Clafouti

Westport Rivers Pinot Noir Rosé- Aromas and flavors of cherries and red candy apples, red berries and a hint of cotton candy on the refreshing finish

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.