Warner back at Chesterfield Inn as head chef
Warner is the chef who opened the restaurant with the Huebers back in August of 1987. He worked at the inn for 13 years before going on to cook at other nearby restaurants, and most recently taught Culinary Arts at Brattleboro Union High School. Warner trained at Cambridge Culinary, and has worked at the Lord Jeffrey Inn in Amherst, Mass., as well as restaurants in the Pioneer Valley and Boston.
Dinner is served at the inn Monday through Saturday nights and features Warner's new menu, which includes several appetizers and small plates as well as entrees to offer more dining flexibility to guests. The menu changes seasonally, and continues the most popular items such as the Rosemary and Walnut Crusted Rack of Lamb with Merlot Demi Glace and the Seared Sea Scallops on Fresh Pappardelle with Tomato Saffron Fennel Broth.
Warner's famous Crab Cakes are back as an appetizer; cakes that are all crabmeat served with a big dollop of his remoulade sauce. There is also a wedge salad house made with blue cheese dressing and bacon.
The Spanish Tapas Meatballs are a small plate item, made with a pork and beef blend, and the sauce is tomato-based with red wine and Spanish paprika. The fall season starts with Brussels sprouts, roasted until crisp and caramelized, served with Lemon Aioli.
New England Clam Chowder is also a menu staple, made with fresh clams from Adam's Seafood, who delivers fresh fish and shellfish twice a week from the Boston Fish Market. The inn offers as much locally sourced food as possible, such as Cabot Cheddar, and Vermont Gelato made in Brattleboro in flavors such as Maple Bourbon and Salted Caramel. All menu items, including bread and desserts are made daily from scratch at the inn.
For more details, see the inn's website at chesterfieldinn.com.
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