Kitchen Hoods are installed…in the very near future Executive Chef Kyle Ketchum will be training his culinary team on dish preparation including his Georges Bank Scallops dish!
Georges Bank is historically known as prime feeding and breeding grounds for herring, cod, haddock, and scallops as well as many other shellfish, and fish. It is widely accepted that the best scallops in the world are harvested here.
Chef Ketchum wanted to create a dish that highlighted the sweet tenderness of scallops and pair them with the creaminess of slow braised cannellini beans and fresh artichokes. As a compliment an delicate contrast he adds locally sourced north country chorizo sausage with its wonderful multifaceted flavor layering of spice and herbaceousness. Chef Ketchum then finishes the dish with a drizzle of saffron oil.