We are in full swing with fall and what better way to celebrate than to bring you recipes that capture the flavors of the season? We spent the day with Michael’s Harborside Chef Beau Marchitelli who showed us what we can expect from the waterfront restaurant this fall, as well as shared recipes for you to try yourself.
Fall is here, how are you incorporating the new season into your restaurant? The weather is cool, the air is crisp, clean, and aromatic. Farms are preparing their last harvests, and livestock are at their fullest. People get excited about fall flavors, and chef’s become ecstatic as their guests open their eyes and stomachs to heavier more sustainable options. We’ll always be a seafood heavy restaurant, but we increase other protein options this time of year including pork, beef, chicken, and sometimes veal and lamb. Flavors are what define fall cuisine, and we don’t travel to far off the beaten path. Squash, pumpkin, cranberry and pomegranate are utilized, as well as apples, pears, cheeses and bourbon.
The fall flavors on the North Shore are many and rich, how do you decide what to use? The North Shore is home to many farms and I have a relationship with our local one, Tendercrop. I peruse their offerings looking for inspiration. I also have purveyors who pride themselves on bringing local produce and proteins to our door. Keeping my thumb on the pulse of what our guests are looking for can be difficult. Keeping up to date on new trends, going out to eat and general discussion with other local chefs are time tested informative ways. But, ultimately I go with my gut feeling, and it hasn’t failed me yet.
What will be new to the Michael’s menu this fall? We have several new items, along with some returning signature fall dishes. The Cranberry Bourbon Fried Chicken is making its debut this year, along with a chilled Clipper Lobster Dip. Our pork is a dish that changes yearly, and we have a risotto which incorporates seafood and local fall produce. As for drinks, we will offer some wintery martinis and hot cocktails.
Does Michael’s have a signature fall dish/drink? Our Pumpkin Seed Crusted Scallops have been a local fall favorite for years, I couldn’t remove them if I wanted to. You of course can never go wrong with our lobster roll, any time of the year. As for cocktails, our Pumpkin Martini in the fall and our Snowball Martini in the winter months.
What are your favorite flavor(s) (of the season) to cook with? For me, fall is spending some time outside on a fair night in front of a small fire after a great meal, enjoying a small glass of fine bourbon. It’s running around local farms picking apples, and then grabbing a bag of those awesome (no matter where you get them) cider donuts for the next morning. It’s sweet potatoes and spice, squash and turnips, bread pudding and pie. Strong flavors, and sweet good times.
What can we expect from Michaels that we may not find elsewhere? Regardless of the time of year, you can always expect the freshest food in town. Our Pumpkin Seed Crusted Scallops, Bourbon Beef Satay Skewers with Blue Cheese Fondue, and Clipper Lobster Dip are all unique to Michael’s. Our risotto dish is ever changing and won’t be found on any other menu.
I noticed that there was a pop-up painting class going on last time I visited Michael’s, will there be more this fall? We will have ‘Paint Nite’ twice a month in the fall, and we are going to try a children’s ‘Paint Day’ as well, so all ages can join in.
Drink Recipes
Pumpkin Martini
Snowball Martini Serves 1
- Pinnacle Whipped Chocolate Vodka
- Malibu
- White Godiva liquor
Combine ingredients, shake, and pour.
Pumpkin Martini Serves 1
- Molly Irish cream
- Pumpkin liquor
- Spiced rum
Combine ingredients, shake, and pour.
Traditional Irish Coffee Sweetened with Baileys Serves 1
- Whiskey
- Bailey’s Irish Cream
- Coffee
- Baileys Coffee
Combine ingredients, shake, and pour.
Cranberry Bourban Fried Chicken
Cranberry Bourban Fried Chicken
Cranberry Bourban Fried Chicken
- 1 (3 1/2 pound) chicken, cut into 8 pieces
- 2 c. buttermilk
- Salt
- Vegetable oil, for frying
- 1 c. self-rising flour
- ½ tsp. sweet paprika
- Freshly ground pepper
- ¼ tsp. garlic powder
Toss the chicken, buttermilk, and 1 teaspoon salt in a bowl. Cover and refrigerate, 1 hour.
Heat 1 inch of vegetable oil in a large deep skillet over medium high heat until a deep-fry thermometer registers 275.
Mix flour, paprika, 1/4 teaspoon pepper and garlic powder in a shallow bowl. Remove the dark meat from the buttermilk, shake off the excess and roll in the flour mixture. Shake off the excess flour, place in the hot oil and fry, turning occasionally, until golden brown and cooked through, about 15-20 minutes. Drain on paper towels.
Reheat the oil to 360 degrees. Repeat with the chicken breasts and wings, frying for about 10 minutes until golden brown delicious.
For the Mac n Cheese
- 1 lb. rigatoni pasta, cooked, set aside
- 1 tbsp. minced garlic
- 2 tbsp. butter
- 2 c. heavy cream
- 1 c. mascarpone cheese
- 2 c. extra sharp cheddar cheese
Cook garlic in butter until translucent on medium high heat. Add heavy cream and mascarpone cheese, stirring occasionally until fully incorporated. When it starts to simmer, shut off heat and whisk in cheddar cheese. Combine rigatoni pasta with the sauce and serve.
Cranberry Bourbon Sauce
- 1 c. cranberry juice
- ½ c. apple juice
- ½ c. bourbon
- 2 tbsp. molasses
- ½ c. brown sugar
- ½ c. small diced onion
Combine all ingredients in a sauce pot and put on medium high heat until it simmers. Let simmer for 20-30 minutes or until it reduces by 25%. Serve at room temperature.
- Spinach
- 1 lb. spinach
- 2 oz. canola oil
- Salt and pepper
In a large saute pan, heat oil on high heat until just before smoke point. Remove from heat. Using long tongs, put spinach in pan with hot oil. Season with salt and pepper. Use tongs to flip spinach over itself, helping it wilt. Remove from pan before all spinach is flat.
Clipper Lobster Dip
- 2 cup Cream Cheese
- 1 oz Anisette
- 1 tsp Granulated Garlic
- ½ tsp Ground Ginger
- ¼ cup Scallion (Sliced)
- 1lb chopped Lobster Meat
- 8 chopped Shrimp (31-40)
- ¼ lb lump crab
- ¼ tsp White Pepper
Combine all ingredients except seafood in a kitchen aid. Whip until airy. Remove from bowl and using a rubber spatula, then fold in the seafood. Chill and serve.
Pita Chips
- Uncooked flatbreads cut into triangles
- Salt
- Granulated garlic
- Paprika
- Vegtable oil
Preheat oven to 350 degrees. In a bowl, mix triangles with enough vegetable oil to coat them. Lay out on a sheet pan and sprinkle with each spice. Cook in oven until golden brown.