June 30th, 2009
On Sunday evening, the Pridwin restaurant opened to the public for the 2009 season with dinner service and now hosts breakfast, lunch, and dinner daily through Labor Day. The Pridwin bar is also open daily from noon to 11 pm or later most nights, serving a wide variety of special cocktails, excellent local and select national and international wines. On opening night, Sunday, the view from the deck was fantastic with a sunset that helped us all forget the record rainfall this June. June is ending on a beautiful note.
The Pridwin’s executive chef Keith Marty welcomes our new sous chef, James Lucas. Chef James has already made fantastic contributions to the Pridwin menu with new salads on the menu including a Local Baby Spinach Salad with Roasted Fresh Tomatoes, Toasted Pine Nuts and Blue Cheese Crumbles and a Fresh Spicy Local Beet Salad with Baby Arugula that’s finished with Shaved Fennel and Crumbled Goat Cheese. The spice in this beet salad is not heat, but a touch of star anise that makes this salad sensational.
Chef James is unquestionably one of the most passionate and exuberant people we’ve met and his enthusiasm for food is absolutely infectious. His goal he says is to share that passion and exuberance through the food that comes out of the Pridwin kitchen. He credits his culinary expertise to working with the great master executive chef Joel Robuchon of The Four Seasons in New York City, who James says he “hopes to make proud in his new venture outside of Manhattan.”