Chefs Brian & Shanna O’Hea of Academe at The Kennebunk Inn will be kicking off the 2013 Greater Kennebunks Restaurant Week on Saturday, September 21st with a cooking demonstration at the Kennebunk Farmers’ Market. The demonstration begins at 9:15 AM and will run for approximately one hour. The O’Heas will be preparing Chicken Waldorf Salad, which is one of the appetizer choices on Academe’s 2013 Restaurant Week menu.
The Kennebunk Farmers’ Market is held each week in the field next to the Inn, just off Main Street. The Farmers’ Market is open from 8:00 AM until 1:00 PM from early May through late November. Learn more about the Kennebunk Farmers’ Market at http://www.kennebunkfarmersmarket.org/
We’d love to have you join us for the 2013 Greater Kennebunks Restaurant Week. Take a peek at our specially priced three course tasting menu.
Photo Credit: Laura Dolce, York County Coast Star
- 4 Each - Skinless & Boneless Chicken Breast, smoked, cubed
- 2 Spears - Celery, small dice
- 2 Spears - Celery, pickled
- ¼ Cup - Raisins
- 1 Cup - Red Grapes, sliced
- ½ Cup - Walnuts, toasted
- 1 Each - Celeriac, peeled & thinly sliced
- 1 Cup - Honey Blue Cheese Dressing
- ½ cup - Chips, Olivewood or Fruitwood preferred
- 4 Each - Skinless & Boneless Chicken Breast
- 6 Spears - Celery, cut in thin strips
- ½ Cup - Rice Wine Vinegar
- 1 Cup - Water, hot
- 6 Tablespoons - Sugar
- 1½ Teaspoon - Kosher Salt
- 6 Ounces - Blue Cheese Crumbles
- ½ Cup - Mayonnaise
- ½ Cup - Sour Cream
- 1 Teaspoon - Lemon Juice
- 1 Teaspoon - Worcestershire Sauce
- ¼ Cup - Lemon Honey, warmed
- 1 Teaspoon - Kosher Salt
- ¼ Teaspoon - White Pepper
- 2 Dashes - Sriacha Chili Sauce
- 1 each - Celeriac, peeled and sliced
- Place smoking chips in smoking pan and light to generate smoke, place rack and cover on top. Once smoke has begun place chicken breasts on rack, and cover and let smoke for 5-7 minutes on each side
- Finish cooking chicken in 350 degree oven for 6-8 minutes or until cooked all the way through
- Combine vinegar, sugar and salt in mixing bowl
- Add hot water to dissolve to sugar and salt
- Add trimmed celery to pickling liquid for at least 24 hours
- Pickled celery will keep for six weeks in refrigerator
- Combine mayonnaise, sour cream, and blue cheese in mixing bowl
- Add lemon juice, Worcestershire sauce, warmed honey, salt, pepper and sriracha and check seasoning
- Refrigerate and reserve
- Slice celeriac into ⅛ inch chips
- Fry in 350 degree oil until golden and crisp
- Season with salt and pepper
- Add cooled cubed chicken with toasted walnuts, raisins, sliced grapes, diced celery and honey blue cheese dressing
- Mix until nicely coated, adjust seasoning as needed
- Garnish with pickled celery and celeriac chips
About The Kennebunk Inn