WTNH– Outlets Manager JP Sandy discusses the new look for the historic Hilton Hartford and Executive Chef James King from M&M Bisto shows us how to make Medley De Mer.
They give a refresh of M&M Bistro’s menu pending the launch of the new fall menu.
They also talk about Element 315 lounge’s new direction and the Taste of Hartford.
The Hilton Hartford is a state-of-the-art, luxury hotel with all the benefits and convenience of a downtown location that attracts business, convention and leisure travelers. Newly renovated in 2005, the transformed hotel features 393 guestrooms and 11 beautifully appointed suites, many of which overlook the renowned Connecticut State Capital building. The hotel boasts three executive level floors that have upgraded amenities and a private lounge serving a scrumptious complimentary continental breakfast, hors d’oeuvres and evening desserts.
On Tuesday, July 29th, from 9am to 5pm the Hilton Hartford will be the host site for the Shatterproof Challenge, where 100 plus individuals will rappel down the front of our 22-story hotel.
Shatterproof is a national organization committed to protecting children from developing addiction to alcohol or other drugs and ending the stigma and suffering of those affected by this disease. This upcoming rappelling event will help to raise vital funds to prevent and treat addiction, raise awareness and breakdown stigma about the disease.
To find out more and sign up to rappel, visit www.shatterproof.org/Hartford-2014.
The M&M Bistro at the Hilton Hartford is located at 315 Trumbull Street, Hartford. For more information, call (860) 240-7222 or go to www.mandmbistro.com.
Medley De Mer Recipe:
Four skewers (wooden or metal)
One 8ounce Atlantic Salmon fillet quartered
One 8ounce Atlantic Swordfish fillet quartered
Four sea scallops u10
Four jumbo shrimp 13/15 count
Twelve fingerling potatoes halved length wise
Three vine ripped tomatoes concasse (skins and seeds removed)
Two cups of fresh baby spinach packed
Two tablespoons of minced garlic
One large shallot minced
Two tablespoons of fine herbs minced (equal parts of parsley, chives, chervil, tarragon plus one tablespoon of lemon zest)
Tablespoon of fresh squeezed lemon juice
Two ounces of olive oil plus extra olive oil for coating
Six tablespoons of butter
Quarter cup of white wine
Sea salt to taste
1. Per skewer place one piece of Salmon, one Scallop, one piece of Sword and one piece of Shrimp. Repeat for all four skewers.
2. Heat 2oz of olive oil in a pan over medium high heat.
3. Brush the skewers with extra virgin olive oil and apply the fine herb mixture and salt to taste
4. Sear the skewers until golden on both side roughly two minutes per side then remove the skewers from the pan
5. Add one ounce of olive oil to the pan and two tablespoons of butter and cook until butter is slightly browned
6. Add potatoes – cut side down and reduce heat to medium and cook until slightly golden
7. Fold in garlic, shallots, spinach and tomatoes concasse. Cook three to four minutes or until the spinach is wilted and the garlic and shallots are fragrant and golden. Then remove this mixture to the plate
8. Transfer the reserved skewers place back into pan and add two tablespoons of butter with the skewers allowing it to melt thoroughly and basting the skewers until fully cooked
9. Remove the skewers from pan and place onto the potato, spinach and tomato mixture then deglaze the pan with white wine and reduce the liquid until pan juices become frothy and somewhat sauce-like
10. Finish by folding in the remaining butter and swirl until re-emulsified and add the lemon juice
11. Garnish the top of the skewer and around the vegetable mixture with pan sauce
12. Place the three ounces of the micro salad (recipe follows) partially over the skewer and center of the plate
One cup of micro greens
Three ounces of shaved fennel
One tablespoon of lemon zest
Three ounces of shaved red onion
Three ounces of baby tomatoes quartered
Two ounces of lemon virgin vinaigrette (recipe follows)
Combine all the above ingredients and toss well
Lemon virgin vinaigrette:
One lemon cut in half
Brush with olive oil and sprinkle with sugar
Three ounces of extra virgin oil
Salt and pepper to taste
1. Heat the pan medium high heat
2. Sear the lemons until heavily caramelized
3. Strain the lemon juice into a bowl
4. Whisk in olive oil
5. Adjust seasoning with salt and pepper
For greater acidity add a touch more lemon juice, for less acidy add more oil