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Grants “Ultimate Lemonade” was featured in a recent Flavor Section of the Hartford Courant.
We also won “Best Chocolate Cake” in the reader’s poll of the CT magazine, for our Fallen Chocolate Cherry Souffle Cake, which they describe as “biting into a cloud” – served with a side of house-made cherry chocolate chunk ice cream.
So, what are you having for dessert tonight?
Fran Marino dug into his bag of tricks and built a sand castle cake (no shovel and pail used here) which you can see is simply too good not to eat it. Baltimore has its Ace Of Cakes – West Hartford has Franny at Grants So the next time you want to WOW your love ones with a whimsical, artistic creation for that special Bar Mitzvah, Bat Mitzvah, Anniversary or Wedding – call Franny. He tells me there is more in his bag of tricks. 860.236.1930
Signature Chefs Auction of Greater Hartford
Signature Chefs Auction of Greater Hartford is a festive and delicious event featuring chefs from the area’s most premiere establishments. Each chef presents their signature dishes for our guests to sample.
The Art of Wine & Food
The New Britain Museum of American Art’s Fund Raiser. Join me and chefs Todd English and Jacques Pepin for this worthwhile benefit. Proceeds support the New Britain Museum of American Art operations.
Italian Wine Dinner
Representatives of famed Piedmont, Italy winery, Pio Cesare, will bring some of their magnificent wines to Grants and we’ll be creating a special menu to augment these wonderful vintages.
To read more about these special events, click here.
I never know in advance which of our reviewers will submit the next review, nor do I know the name of the subject restaurant. Jonathan Braverman’s review of Grants arrived in my email in box, by coincidence, on the same day as Billy Grant’s email newsletter, Sugo. I subscribe to Sugo as one of the thousands of his customers who appreciate Billy Grant’s work. To no surprise, Billy Grant’s Sugo is every bit as good as his restaurants; in my opinion, it is perhaps the best email newsletter of any restaurant that I have seen. To read more…
All ingredients are approximations
2 sweet onions thinly sliced
8 tablespoons of unsalted butter (1 stick)
Kosher salt to taste
Freshly ground white pepper
12-14 ears of corn
1 quart of half and half (For a less richer soup you can use milk or chicken stock)
1 quart of water or chicken stock
Method
Step One – Shuck the corn and remove all of the corn silk, with a sharp knife cut all corn off of the cob. Set corn kernels aside
Step Two – carefully grate each cob on a box cheese grater to release of the natural corn milk. Then break each cob in half and place into a 6-quart pot and steep the cobs with half and half. Let stand for one hour
Step Three – slowly sauté the onions in butter without browning for approximately 20 minutes. Season with kosher salt and fresh pepper. When the onions are very tender add the corn kernels stir and cook the corn approximently 5 minutes until the corn is just tender
Step Four – Strain the corn milk and pour into the pot with corn and the onions. Add two cups of the chicken stock to the corn mixture.
Step Five – Now puree soup in a blender, be sure to be careful and use additional broth to thin your soup to desired consistency.
BG notes:
Important to use farm stand local corn pick the day you are planning to make your soup, a combination of butter and sugar corn and silver queen works well. There are several garnishes that work well with this soup
sautéed summer zucchini and squash blossoms
crispy bacon and crème fraiche
your favorite wild mushroom
lobster, shrimp or crab meat
Be creative – your combinations can be endless
Ingredients
4 tablespoons of unsalted butter
1 finely chopped sweet onion
2 cups of Arborio rice
½ cup of dry white wine
6 cups of heated homemade chicken broth (corn broth can be made by simply box grating the corn cobs and simmering them for 40 minutes with onions or chicken broth or water)
½ cup of freshly grated Parmesan cheese (USE good quality Grana Padano or Parmigiano Reggiano)
2 tablespoons of Marscarpone
2 cups of fresh corn kernels and its milk from scrapping the cobs with the back of a knife
4 oz of your favorite wild mushrooms
Fresh herbs such as tarragon basil chives
Method
Melt two tablespoons of butter in a heavy 4 qt pot in medium high heat. Add the onions and cook slowly, slowly stirring with a wooden spoon while the onions soften approximately 15 minutes. Be sure to season, be careful not to brown, stir in the rice to coat the grains with the butter and onion mixture. Add the white wine and cook, stir until the wine is absorbed into the rice, begin to add the broth ½ cup a time stirring after each addition of broth. Wait to each addition is absorbed before adding the next ½ cup of broth and continue this process. should take approximately 20 minutes. When the rice is tender but still al dente add corn, mushrooms, Parmesan cheese, Marscarpone, 2 additional tablespoons of butter and additional stock if needed. Stir until well combined add your fresh herbs and season. Be sure to taste before serving!! ENJOY!!
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