Chef Daniel Chong- Jiménez
Wine Institute of New England (WINE)
Chef Dan brings over a decade of experience as the Executive Chef at The Spa at Norwich Inn to this role. As a culinary educator, his style includes showcasing fresh, locally grown foods and healthfully prepared dishes through wine dinners and hands-on food and wine cooking classes. Chef Dan has been the recipient of multiple awards for his cuisine and innovative approach to nourishment, and was included as a creator of one of Connecticut Magazine’s 50 Dishes To Try Before You Die. The Wine Institute of New England (WINE) was honored by Connecticut Magazine as Best of Connecticut for wine education.
Chocolate-Covered Kirsch Eau-de-Vie Cherries
Yield: 1 cup
- 1 cup Baker’s Chocolate, semi-sweet
- ¾ cup dried black cherries
- ½ cup Westford Hill Distillers Kirsch Eau-de-Vie
- Place cherries in medium bowl and add Westford Hill Distillers Kirsch. Soak the cherries overnight.
- Melt chocolate in double boiler over medium-low heat.
- Drain cherries, lay out on paper towels, and gently pat dry.
- Spread cherries over wax paper and drizzle generously with the Baker’s Chocolate.
- Cool to harden.
Scallops Pear William
- 8 Bomster scallops
- 1/2 cup small Bartlett pear, peeled & diced
- 1/4 cup Westford Hill Distillers Pear William Eau-de-Vie
- 8 tablespoons high cream brie, no rind
- 2 tablespoons butter
- 1 tablespoon minced shallot
- 1 teaspoon chopped thyme
- 1/2 teaspoon cracked black pepper
- salt to taste
- Heat a skillet to medium high heat
- Add the butter and cracked pepper
- Add the scallops and sear to brown on one side
- Remove the scallops, set aside
- Reduce heat to medium
- Add the shallot and pear, cook until shallots are translucent
- Add Pear William, reduce heat to low
- Return the scallops to the pan, brown side up
- Sprinkle in the chopped thyme
- Place a piece of brie over each scallop, cover the pan and cook for 5 minutes
- Uncover, adjust seasoning and serve, spooning the cooking liquid over the scallops