Chef David's Blog

Menu changes are good.

2010-02-11T16:12:00.002-05:00

In response to Ann & Tom, thanks so much for your kind comments. We try to deceide which items can be changed and which items can't. I am proposing a new chicken tenderloin that is breaded in Panko crumbs and served with fresh pineapple chutney/vs the mangos (which are very troublesome right now due to the season. The Panko crusted chicken is very good and served with a sweet and sour plum sauce (ala duck sauce). Give it a try but if you really want the tempura battered chicken we can do it with a short notice but the mango chutney won't be there.
Thanks so much for taking the time to write.

Chef David

Food Comments or Complaints

2010-01-27T17:31:00.003-05:00

I appreciate the guests who take the time to tell me about there experience at Brookstone as long as it is served up in a constructive way. I recently got one that I can't reply to because there is a no reply e-mail attached. If lover not - fighter would like to contact me directly so I can reply I can be reached at the restaurant through brookstonegrille.com or by phone.

Gluten Free Menus are online

2009-09-29T14:40:00.003-04:00

We finally have gotten our gluten free menus up on line at brookstonegrille.com. I hope that this gives people what they want but if not we are always open to suggestions.

Fresh Fish on the Grill

2009-07-21T17:47:00.002-04:00

This is the season to grab some nice fresh fish like striped bass, tuna, swordfish or as I had the other night, catfish. I was doing the family grocery shopping, a feat that never happens because Pam usually does it, and in an interest to shake up the old menu at home I grabbed some nice sized catfish fillets. The preparation of the fish was really simple and you should all try this. Get a nice spice rub that you like, I used garlic and herb, and combine that with just enough oil to coat the fish.. If using something spicy you may only want to rub one side or if not then rub both. The most important thing here is the cleanliness and heat of the grill to be used. Get a good wire brush and get all the junk from last weeks barbecued chicken off of the grill then start preheating the grill until it is about 400-450 for a good 5 minutes. To cold and the fish will stick so be patient and let the grill heat up. Then take a throw away rag and oil the grates of the grill right before you put the fish on. I don't think spraying the grill with those non stick sprays works as go soI like to use the rag and some oil, just becareful not to use to much oil because it will flare up, but that is what makes it exciting to grill right?
Once the grill is ready then just put the fish on the grill on the side that you plan on presenting. The catfish was 5 minutes on each side and it was perfect. Just before you take it off press it to be sure it is slightly flaking since it can be a little tough if not quite done. At the same time don't over cook it so it flakes apart and you can't pick it up.
The catfish was so delicious it didn't need anything but a little lime or lemon and a simple vegetable. That is a quick and delicious meal for any family in under 20 minutes.

Enjoy

Wedding Food

2009-06-16T18:53:00.002-04:00

Tis the season for weddings and at Brookstone we have at least 2 per weekend throughout the summer. A Brookstone Event Center wedding not only features a beautiful facility on manicured grounds but I dare say some of the best wedding food I've seen/eaten in a while. I may be a little biased but truly there is something beautiful about a duet of filet of beef and 3 crab stuffed shrimp. I think most people are shocked at the quality of the food when they come to Brookstone Event Center. They expect wedding food to be boring and barely warm. But when sink their teeth into our apple and cranberry bread stuffed chicken with chardonnay & sage sauce they know that isn't true.
Planning an event call Jen Sprizza or drop me a line at Brookstone 603-328-9255.

Enjoy your summer.
Chef David

Angus licensing

2009-04-23T09:47:00.002-04:00

It is true that you have to have a license to publish "Certified Angus Beef" on your menus or any advertizing. You don't have to pay for it but they control it. You can use Angus Beef that hasn't been certified, meaning isn't in the top tier of Angus beef and there is no licensing, but you can't say Certified.

That is it. At Brookstone Grille our Rib Eyes & Cowboy steak are Certified Angus.

Chef David

The desserts

2009-04-23T09:43:00.002-04:00

We ended up putting the dessert pizza on the menu but sales have been slow on it. I think it really needs to be sold. The servers have tried it and loved it but maybe people don't want dessert pizza. I'll give a little longer.
Also we added a Meyer Lemon cheesecake with blueberry compote. This came out great and is a big hit so far. The double fudge chocolate brownie sundae with Espresso sauce is also a big hit, shocker!!

So these items joined the hold overs of creme brulee sampler & Crazy Big Chocolate and Carrot cake.

See you soon. Sorry for the lag between blogs

Desserts: What do you want?

2009-03-19T17:11:00.003-04:00

Trying to write a dessert menu seems to have me stumped. I keep trying to figure out what it is that people want for dessert. I don't eat many desserts, but love to make them. I tend to fill up on the entrees/apps so there isn't much left.
Yesterday I made a dessert pizza. We have the stone oven at Brookstone Grille and I'm thinking why not?
I took one of our doughs and rolled it out thin, brushed it with whole butter, then spread a vanilla mascarpone cheese layer on the dough. I sprinkled it with dark brown sugar, then chunks of white chocolate,like I was spreading cheese on a pizza. I tossed that into the 600 oven for about 5 minutes but left the dough a little under cooked (like fried dough texture).
Topped it with fresh strawberries and it was delicious.
Question would you buy it or is it to out there?
Visit Brookstone Grille & Event Center Facebook page and join the discussion.
Our most popular desserts right now are a creme brulee sampler, huge chocolate cake & chocolate martini.

Chef David

Facebook Page

2009-02-26T18:11:00.002-05:00

Follow this blog on Brookstone Grille & Event Center's Facebook page as well.
Become a fan of BSG's Facebook page and receive special offers only for fans.

See you soon with more cooking tips. Cooking with beer sounds good for March.

Chef David

Great Customers.

2009-01-20T19:01:00.002-05:00

I have to say that I really do appreciate the customers that come to Brookstone Grille. Every now and again I get the opportunity to sit at the end of the night and have a drink with guests who are willing to share their opinions and experiences at Brookstone.
This past weekend I had a great conversation with a couple that has been coming to Brookstone for a while and really enjoy the quality of the food and love sitting at the bar.
She expressed to me that alot of times she doesn't like that the food is to heavy or doesn't want a starch that is served with the meal etc.. I guess I assume that guests will always ask for what they want but I wanted to encourage that. I explained that at Brookstone Grille we really don't mind if you want to modify the menu to eliminate a starch or double up the veg or change a portion. Mind you it can slow things down when it is really busy but the long and short of it is we want you to be happy with your experience and to get what you want.
Not only myself but also my chefs are instructed to always try and accomodate every request from the guest even if it means going out of your way because if that's what makes us different from the competition the good for us.

Thanks and we'll see you at Brookstone Grille

Braising Meats on Cold Days

2009-01-18T10:37:00.003-05:00

My friend Keith, also a great chef, reminded me that this is a great time to be talking about braising meats on these cold winter days. For those of you that maybe haven't heard the term it is the process of slow cooking meats in a variety of liquids depending on the dish.
Some of the best ones that we've done recently are braised beef shortribs that we served over risotto with mushrooms and edamame (soy beans). This dish was so delicious, Sous Chef Justin did a great job with these and many enjoyed the fruits of the labor.
The basics of braising are these:
What ever meat you choose to braise,like the short ribs, should be seasoned with salt & pepper then lightly floured. Next in the pan where you plan to cook these short ribs you should heat a little oil til it is hot enough to sear the meat all around. Once you have seared the meat remove them from the pan to hold off to the side while you prepare the liquid.
Next while the pan is still hot you should add your vegetables/mirepoix which are onions, celery, and carrots to the pan and saute 4-5 minutes. You may need to add a little oil to the pan as not to burn the flour bits that remained after searing. After few minutes add a couple of crushed garlic cloves and a few stems of your favorite herbs like thyme, rosemary or oregano. Saute that 2-3 minutes just to release the flavors then add a healthy amount of a good quality red wine for cooking. Reduce that slightly, by 1/3 then add a good quality beef stock and bring to a simmer.
Now add back in the meat item and any potatoes or root vegetables that you may like.
The liquid should come about 2/3 up the side of the meat.
Next is to cover that pan with foil or a lid and put into a slow oven, about 325.
Now depending on the size of the meat etc you have to wait, but it is worth it.
Allow the meat to cook slowly for several hours until you can pull the meat away easily with a fork, again the cooking time varies so reference your recipes here. Once the meat is done remove it to hold while you reduce or thicken the remaining liquid to make the sauce. This is when the final seasoning gets done and you can strain this sauce and reserve any of the vegetables that you may want to eat. If you use turnip or other root vegetables in your vegetable mixture they are going to be perfect and you'll just slater with butter and eat with the meal.
I think if you give it a try you'll really love this style of cooking.
Enjoy and thanks Keith for the request.

Brookstone Grille Face book Page

2009-01-14T13:07:00.002-05:00

Become a friend of Brookstone Grille & Event Center by visiting our facebook page. See up to the date info on events and get some personal invitations that others won't get. Check it out! It is new for us and it is so 2009.

Prime Rib

2009-01-14T12:59:00.002-05:00

We'll as I've discussed before we recognize the fact that as a neighborhood restaurant we have to listen to our customers and give them what they want to nurture our relationship with them.
In that vein we are wrapping up the details (menu's, equipment etc) of offering a delicious prime rib dinner. Some of our best customers have suggested that this is what they really wanted so we put a plan into action and should be offering this item as early as next week.
Prime rib as you may or may not know is a very slow cooked item and is prepared in a cooking unit called an alto sham. We are going to be offering the very best cut available because we have a license to offer Certified Black Angus Beef. This rib is very consistent in marbling and once we rub it with herbs and spices then roast it for 4 hours it is going to be tremendous.
So plan on visiting The Brookstone Grille soon to try this new item and let us know what you think.

What is Brookstone Grille?

2008-12-20T15:19:00.004-05:00

We've been talking alot about marketing and advertising the Brookstone Grille & Event Center lately and there is a burning question that must be answered, What is Brookstone Grille?
For those of us that are here everyday we know about the quality and variety of the food & service that we serve. But for those of you that are just finding out about us you may be asking this question.
I think the confusion comes from the physical appearance of our building. For those of you that have seen us you know it is a beautiful facility on a beautiful piece of property in East Derry NH.
It is that beauty that may lead you to believe we must be a very high end restaurant reserved for special occasions. I think however that you might be surprised by the variety of our menu and the fact that we can be an everyday restaurant that exceeds your every expectation. We offer many comfort food items like burgers, flatbreads, wings and terrific appetizers that really satisfy and don't break the bank and we do it in a very comfortable setting with a very friendly style of service. Of course we also offer some higher end food items and beverages that you would only find in a big city setting or upscale restaurant. We really do try to offer you alot of choices. So if your wondering what we are just stop by and check us out for yourself.
Once you give us a try I think you'll love us and be back for more.

Have a great day and we'll see you soon.

Eating Tapas

2008-12-02T19:29:00.001-05:00

Eating Tapas or small plates, has become one of the new trends recently. At the Brookstone Grille we added a Tapas section to our menu and it has been very popular. What is great about it is you can try many different appetizers or small portions of entrees without having to commit to one item for the night. Also if you are trying to watch your portions but still want to eat out without the guilt then try eating Tapas.

Enjoy
Chef David

Review Link

2008-11-28T20:01:00.002-05:00

I put the wrong link into my last blog for the review from the T.V. Diner.
To see the review go to www.necn.com then go to the T.V. Diner tab and search brookstone or get the link from www.Brookstonegrille.com as well.

Thanks to everyone for the kind words regarding this award.

New Menus & The Platinum Plate

2008-11-25T10:16:00.005-05:00

Last week was full of interesting things going on at Brookstone Grille.
We finally finished the new dinner menu and put it into service on Friday night.
I want to start by thanking my two Sous Chef's Justin & Billy for all the work that they put in getting this menu up and running. Also the kitchen crew had to make some quick adjustments but they executed the menu on Saturday flawlessly while we had a very solid night. Everyone was very excited about the Platinum Plate award we had just be given by the TV Diner and congratulations go out to everyone at Brookstone Grille for making it happen.
The food served on Saturday represented the best of the menu at Brookstone Grille. Thanks to the T.V. Diner spot & review on Saturday, www.tvdiner.com/brookstonegrille. , alot of guests went for the recommended items. I think we sold 30 Appetizer samplers!
We saw people really dining and enjoying wine with dinner. Some times you get alot of burgers and wings from the bar but guests were branching out and trying some of the more creative items on the menu.

Last week we also had a photo shoot day for the upcoming Phantom Gourmet segment that will be airing soon, stay tuned for the actual date. This was alot of fun to create 15 separate items to be shot. Steve the producer & camera man did an awesome job of capturing the food and got some great shots. I'll try to put some up if I can figure it out.

Thanks to everyone who congratulated us on the Platinum Plate award, but as I told the staff the winning it is the easy part. Now the work of maintaining that level begins and that is the fun part.

Thanks
Chef David

Brining the Bird

2008-11-25T10:03:00.004-05:00

Katja was asking about brining the turkey, which will help to keep it moist and impart some flavors.
What I've learned about brining is that it is very much a personal preference of flavors. You'll start with your basic "salted water" and add your own twist.
When I was thinking about brining the bird this year I thought of brown sugar, molasses, honey, clove, salt and maybe some thyme sprigs. What flavors do you like in Thanksgiving meals?
When creating this brine I would mix those ingredients in with some warm/hot water to dissolve the salt & sugar. After those are dissolved you can turn off the heat or simmer lightly to incorporate the flavors even better. Have just enough water to cover the bird once you finish the brine, you can always add more water but you don't want to have all these great ingredients sitting in alot of water that you can't use. Remember that a big turkey will displace alot of water so it won't take much to cover with the right size bucket.
Tasting the brine and getting the flavors you want is the "culinary art" part of cooking. Mix your ingredients, add water and taste. Not sweet enough then add a combination of sugar & honey or brown sugar. Remember that salt is a flavor enhancer so if your not getting the max. flavor then try some salt.
There are a million recipes on line for brine but I think that understanding the concept is better.
Experiment with this concept of brining and use with pork tenderloins or loins. Try to match the brine with what ever sauce you are thinking about for your bird as well.

Good luck.
Chef David

How much food to buy Part 2

2008-11-18T16:57:00.002-05:00

Once people have gotten through the appetizers its time to think about the entrees. Nobody wants to run out of food when they have guests over but also unless you like alot of leftovers and have plans for those leftovers then proper planning is key.
Most people (normal eaters) will be very satisfied with 6-8 oz of the main item that you are serving, so consider 1/2 lb per person when figuring out the meats/main items. If you are serving more than 1 entree then consider that most people want to try some of each item so try and offer things that can be sliced or portioned into 3-4 oz portions to allow for this. This is a little trickier depending on what is being served. For instance if you are serving roasted prime rib & salmon fillet then common sense would tell you that most people will go for the beef and some will not even try the salmon so you have to bump up the beef and maybe go with a 2/3 approach. Then in addition you have to figure 5-6 oz of starch/potato or rice etc... and a vegetable that will compliment your meal. By the time you are done each person is getting close to 1 lb of food. So while it may seem scary to try and cut it so close remember that you aren't done. There is still the dessert, coffee and drinks that people will be having to help fill them up.
If by the time you finish with dessert and the rest and people are still hungry I will be surprised.
N0ne of these are hard and fast rules but with a little thinking about your guests I think you'll feel more comfortable buying the right amount of foods.

Good Luck
Chef David

How much food to buy?

2008-11-17T11:30:00.001-05:00

People often ask how chef's know how much & which foods to buy for a busy restaurant. My answer is always experience. We know by watching the trends in the way people eat. Often times when you have a business dinner people go for the bigger $ items with wine or drinks because the boss or some company is paying the tab. At a baby shower Sunday at 10:00 am 25 women just aren't going to eat "baked cod".

So when you have guests over the house first think about the guest list, really think about it.
Call it "Culinary Profiling". If they are big eaters, a football party with alot of guys, or a book club meeting with cheese & cracker for the girls, they both eat differently.

Here are some basic rules to consider when planning. How many foods do you want to offer? Do you want guests to arrive and eat unlimited amounts of appetizers/picky foods? If you do then really consider the entree guidelines for heavy hors d'oeuvres on the lighter side.

What I like to do is plan a moderate amount of appetizers when guest arrive, just enough to take the edge off if they haven't eaten. Be sure to offer healthy options as well as heavier items for people that don't want to fill up.

Once everyone has had a drink or two and gotten their appetites piqued then you do the meal.

I'll be back with the rest later.

Dinner vs Dining?

2008-11-14T09:57:00.001-05:00

As chefs we all to often want the guests to enjoy the labors of our creative and delicious menu items. The pride of being a chef comes from these creations and having people enjoy them.
However as chefs/restauranteurs we have to recognize the difference between people wanting dinner and a dining experience. I recognize that during the week when you just don't want to cook you want dinner. Our menu at The Brookstone Grille has such a wide variety of items from our terrific & affordable flatbreads, entree salads & comfort food items like burgers, mac & cheese & tapas you can just have dinner.
If you are out to dine you can choose some of our more creative items like Seared yellowfin tuna or Veal cutlets with porcini Sacchetti or Cowboy steaks paired with a great glass of wine or cocktail.
So whether you are eating dinner or dining. Bon Appetit.

Chef

Roasting Meats

2008-11-13T15:45:00.000-05:00

I've noticed more and more recently that most people really don't understand the method of roasting meats. Even my cooks in the kitchen at Brookstone need to be reminded of the basics they learned in culinary school.
As we approach the holidays more people will be roasting prime ribs, turkeys, tenderloins and other large pieces of meat.
The basics of roasting are simple. What ever piece you want to roast needs to be at room temp prior to going into the oven. It should be seasoned per your recipe and this is the trick most people don't get. All meats must be seared!! The way to do that at home is to heat your oven or grille to the max temperature, 450-500. If your oven is dirty you'll get some smoke, that is another story, just open the windows and fan the smoke detector.
You want to put the roasting item into the pre-heated oven for 20 minutes to "sear the meat" and lock in the juices. After that first 20 minutes lower your temp to 325 or even 300 for slow roasting and then cook per instructions or to an internal temperature desired, depending on the item being cooked.
You'll find by allowing the meat to come to room temp and by searing it you'll get a much nicer roast that is juicy and evenly cooked. The last thing to remember with all roasts is to allow a 10 minute resting time after it comes out of the oven or the beast will bleed out leaving you with a less than desireable roast.

Good luck and let me know how you do.

Chef