#millwright's

[stephenfries]

Millwright’s Bordonaro learned love is a key ingredient

Check out my latest food column in the New Haven Register

https://sfarticles.tumblr.com/post/634225691047657472/millwrights-bordonaro-learned-love-is-a-key

To see my food and travel column archives, please visit https://sfarticles.tumblr.com/archive

[sfarticles]

Millwright’s Bordonaro learned love is a key ingredient

Name: Jamie Vincent Bordonaro, sous chef

Age: 32

Place: Millwright’s Restaurant and Tavern, 77 West St., Simsbury; 860-651-5500, www.millwrightsrestaurant.com.

Food prepared at Millwright’s: Chef Tyler Anderson, Chef de Cuisine Ashley Flagg and the Millwright’s team take great pride in showcasing local, farm fresh, seasonal ingredients as cornerstones of the dynamic, constantly evolving menu.

Education: Magna cum laude with a bachelors degree in history and secondary education from Central Connecticut State University n New Britain. Associate degree in occupational studies for culinary arts, Culinary Institute of America in Hyde Park, N.Y.

1. How did your interest in food and cooking begin?

At a young age, I learned that the amount of love one has for the people they cook for is a fundamental ingredient to creating perfection on a plate. My Sicilian grandmother, Concetta, taught me this lesson from preparing her exquisite tomato sauce to twisting her handcrafted bread into perfectly symmetrical braided loaves.

2. What made you decide to become a chef?

While volunteering to cook dinner for my mom one night, I discovered the many levels of satisfaction and gratification involved in the cooking process. The transformation of raw ingredients into a delicious meal is an incredible feat. The most powerful aspect of the cooking process was the possibility of creating the same sense of family and community my grandmother fostered with her food, through the execution of my cuisine to others.

3. Who was your culinary mentor?Chef Jonathon Mailo was my chef during the culinary externship program with the CIA at Picholine in New York City. He taught me a great deal about attention to detail, discipline, and respect for ingredients. Chef Jonathon also practiced a plethora of modernist techniques and always pushed the boundaries of taste and texture.

To read the rest of the interview and see the recipe, please visit https://www.ctinsider.com/living/nhregister/article/Stepen-Fries-Millwright-s-Bordonaro-learned-is-15693938.php?cmpid=gsa-nhregister-result&_ga=2.124928578.958764991.1604844447-1128023684.1499900500

[sfarticles]

Those buttery Corn Bread Biscuits from Millwright’s in Simsbury

Found: Susan Burstein of Guilford wrote, “I recently had dinner at Millwright’s, (77 West St., Simsbury, www.millwrightsrestaurant.com 860-651-5500). While everything was delicious – not one complaint from our party of six – I would love to get the recipe for the corn bread, which is served in the table bread basket.

“I was disappointed at first to see what the bread selection was, since corn bread is often dry, but one taste of this melt-in-your-mouth corn bread quickly banished any disappointment. I hope you are able to persuade them to part with the recipe.”

The restaurant, a gathering spot to enjoy inspired New England cuisine in a beautiful, historic setting, was rated a New York Times “Don’t Miss” restaurant. The Hop Brook Mill, built in 1680 and now Millwright’s home, overlooks a sparkling pond and rushing waterfall.

To see the rest of the column and recipe please go to

http://www.nhregister.com/lifestyle/20140621/those-buttery-corn-bread-biscuits-from-millwrights-in-simsbury

[drinkingthings]

A few weeks ago, I gave a few quotes to a professional acquaintance of mine, Ms. Leeanne Griffin, on the barrel-aged cocktail programs I have been working on developing with bars and restaurants in Hartford County. Max's Oyster Bar was far too kind in naming one of the cocktails I helped them with, "Dave's Much Improved Tequila Cocktail". Millwright's has also offered me naming rights to a "Poet's Dream" variation they are aging currently. Lot of fun to work with such excellent bars and getting Connecticut drinking new things.