Growing Together: Chef Tostrup and His Farmer Partners

Date: 02.26.2010 | Category: Restaurant Beat

by FarmPlate

We caught up with Jason Tostrup of the Inn at Weathersfield yesterday. The acclaimed chef wasn’t too concerned about the snowstorm. “We have a generator and there’s plenty to eat.” He’s encouraging weather-affected locals to come by and dine. “Eat local every day” is our motto around here. Good local foods don’t have to be special-occasion foods.” The Black Watch Burger on the Lucy’s Tavern menu is proof of that. It’s the best in town, if not the best in New England.

Inn at Weathersfield Chef Jason Tostrup

The Highland beef cattle at Black Watch Farm, just down the road from the Inn, don’t mind the snow either. These animals with their thick hides and shaggy coats “are happier living in the cold,” says Tostrup. Five years ago when Tostrup came to Weathersfield, he connected with Frank Manafort at Black Watch Farms as a source for natural beef and pork. “Frank was one of my first farmer partners here at the Inn. He was the catalyst for me to better understand the relationship needed between chef and farmer.”

The connections just keep coming. The Inn works regularly with more than a dozen different area farms, each one with a major commitment to doing consistent business. “Working together and supporting one another has allowed the Inn and its supplier to both grow together, and that in turn supports the local economy.”

Guests staying at the Inn can get to know these farmer partners through a unique self-guided tour system that’s been programmed into a GPS unit. After a day of food and farm tourism, they can savor a farm-to-table menu in Chef Tostrup’s signature ‘Verterra’ restaurant or enjoy casual fare at Lucy’s Tavern.

Cheese connoisseurs take note: The Inn at Weathersfield will host a Spring Brook Farms Cheese Makers Dinner on Saturday, March 13. Each of the four courses specially created by Chef Tostrup will feature a Spring Brook Farms Tarentaise cheese from winter, spring, summer and fall 2009. $55 per person plus tax and gratuity. Reserve soon by calling 802.263.9217.

Photo courtesy of Jane Sandelman - Inn at Weathersfield

Braised Black Watch Beef Short Ribs
from Chef Jason Tostrup at the Inn at Weathersfield

Black Watch Farm raises Highland cattle on its farm near the Inn. Chef Tostrup loves the bold, salty-sweet flavor of this very lean beef. Start the recipe a day ahead of serving to allow the ribs to marinate.

4 pounds bone-in beef short ribs
4 cups red wine
3 tablespoons tomato paste
24 slices thick-sliced bacon, cut into 1-inch pieces
1 cup chopped onions
½ cup chopped carrots
1 medium leek, sliced
3 bay leaves
1 sprig thyme
1 head garlic, cloves separated and peeled
Salt and freshly ground black pepper to taste
2 tablespoons olive oil
2 cups cold water or stock

In a bowl large enough to hold the ribs, combine the wine, tomato paste, bacon, onions, carrots, leeks, bay leaves, thyme and garlic cloves. Add the ribs, cover and marinate in the refrigerator for 24 hours prior to cooking.

Preheat the oven to 325ºF.

Remove the ribs from the marinade. Strain off the liquid, saving the liquid and veggies separately. Season the ribs with salt and pepper.

Heat the olive oil in a Dutch oven or heavy-bottomed skillet over high heat. Place the ribs meat-side down and brown on both sides. Once browned, remove the ribs and add the bacon and vegetables reserved from the marinade to the pan.

Cook the vegetables until browned and lightly caramelized. Return the marinade to the pan and cook until all the liquid has evaporated.

Add the water or stock to the pan and slip the ribs back in. Bring to a simmer, cover the pan then transfer to the oven to braise until the meat is tender and just falling off the bone, about 3 hours.

Serves 8-10

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