“It’s garden to table; you can’t get fresher than that,” Chef added. “We’ll keep on harvesting seasonal vegetables and herbs through fall; plus, I’ll dehydrate herbs and can tomatoes to last into winter.”
Back to our spring menu, and an item Chef can’t live without: grouper. This versatile white fish is one of our customer’s top picks because it’s mild and absorbs flavors from whatever Chef throws at it. On our menu now is Grilled Grouper with dirty brown rice, grilled pineapple chimichurri and a red wine reduction.
“I’m sharing my chimichurri recipe because it’s such a fantastic sauce,” Chef said. “My dirty rice has a slight kick from the andouille sausage, and the pineapple in the chimichurri really smoothes it down. It’s great with any white fish, chicken and even pork.”
Simple ingredients, big and bold flavors, and an easy recipe help you cook up a little bit of The Gables at home. Enjoy!
3 red bell peppers
3 green bell peppers
3 orange bell peppers
3 cloves of garlic
½ of one pineapple (grilled)
¼ cup chopped oregano
½ cup olive oil
¼ cup sherry vin
¼ cup champagne vin
Salt and pepper
Start off by removing all of the ribs from the bell peppers and shallots, then cut them into a small dice.
Smash the garlic and add it into a bowl with the bell peppers; put aside and reserve.
Cut the pineapple into ⅛-inch strips and place on the grill—just until they get some color. Then, continue to cut the pineapple into a small dice as well.
In a separate bowl, combine the oil, vinegar, salt and pepper.
Mix ingredients in both bowls together until well combined and let sit for at least 24 hours.
The Gables at Chadds Ford is nestled in the heart of the historic Brandywine Valley. Our combination of fresh seasonal cuisine, rustic yet elegant charm and enchanting outdoor dining will keep you coming back time and time again. The Gables is also the perfect venue to host your next special event, whether you are planning a wedding, rehearsal dinner, baby shower or corporate event.