Brunch at Troutbeck: Black Emmer Pancakes

Black Emmer Pancakes by Chef Vincent Gilberti at Troutbeck.

Jim Henkens

Brunch at Troutbeck: Black Emmer Pancakes

At Troutbeck, every meal is an experience, but Sundays have taken on a special charm with the highly anticipated return of brunch. Impeccably sourced, plentiful, elegant yet approachable, and immensely satisfying, the brunch menu reflects the essence of Troutbeck’s culinary philosophy. Available every Sunday, brunch complements the existing offerings of three meals a day, seven days a week, all open to the public.

The culinary program at Troutbeck is led by Executive Chef Vincent Gilberti, who honors the natural landscape through thoughtful and seasonal cuisine. “We launched brunch in February,” said Chef Vinny, as he’s affectionately known. “It’s been a goal of mine to add brunch since returning to Troutbeck as executive chef last year. Before my time here and before the pandemic, we had a bustling and fun brunch program, and while we’ve all returned to ‘normalcy,’ brunch was something we wanted to get back in the mix.” Chef Vinny hails from the Hudson Valley and brings with him a wealth of experience from some of New York City’s most celebrated restaurants, including Pulino’s, Battersby, and Dover. After a stint in San Francisco’s SPQR, where he honed his pasta-making skills, Chef Vinny has returned to Troutbeck with a renewed passion for the farm-to-table philosophy.

Troutbeck’s brunch celebrates the best of local and seasonal fare in an environment that is both elegant and welcoming. Said Chef Vinny, “We serve both in-house guests and our local community, which is very important to us. We love seeing familiar faces who return week after week.” Reservations can be made via the website at troutbeck.com/eat-drink/or by calling 845-789-1555.


Black Emmer Pancakes

by Chef Vincent Gilberti at Troutbeck

(This recipe highlights the local/regional purveyors where they source their ingredients. )

Ingredients — Yields 8 to 10 pancakes

1 Cup Black Emmer Flour (Wild Hive Farm)

1 Tablespoon White Granulated Sugar

½ Teaspoon Baking Powder

½ Teapsoon Baking Soda

½ Teaspoon Salt

½ Cup Sour Cream (Ronnybrook Farm)

½ Cup Milk (Ronnybrook)

1 Egg (YundWell Pastured Poultry)

4 Teaspoons Melted Butter

Vegaline or PAM cooking spray, as needed

Optional: Maple Syrup (Laurel & Ash Farm)

Seasonal fruits: Strawberries, blueberries, peaches, etc.

Directions:

1. In a large mixing bowl, combine and mix all dry ingredients.

2. In a second large mixing bowl, combine and mix all wet ingredients.

3. Fold in the wet ingredient mix into the dry ingredient mix in three increments (using 1/3 of the wet mix at a time). The batter should have a lumpy consistency.

4. Let batter rest for 10 minutes.

5. Heat a non-stick pan over medium heat. Spray with non-stick spray.

6. Working in batches, add pancake batter (1/2 cup) at a time. Cook until you start to see the batter bubbling (about one and a half minutes) and the bottom is golden brown.

7. Flip the pancake and cook the other side until golden brown, the pancake rises slightly and is cooked through.

8. Serve warm with Maple Syrup and Fresh seasonal fruit.

Latest News

Run-Up to Revolution:  Part II —  Summer 1774

When I’m asked why the American Revolution was successful and the French Revolution, though larger and more complete, ended in the tyranny of Napoleon Bonaparte, my answer is that prior to independence ours had Committees of Correspondence, uniting men of like minds (and often, of modest means) in many cities in discussion of the issues, while France’s revolution was a top-down affair controlled by a Paris-based elite. Democracy is not only at the core of our governance; it is what allowed us to become a nation in the first place.

Exactly two hundred and fifty years ago, in May, June, and July of 1774, our Committees of Correspondence, most formed only a year or two earlier, began to coalesce into what in September would become the First Continental Congress. The call for such a Congress had gone out a year earlier, from Boston firebrand Samuel Adams, but most colonists were not then ready for it. In the late colonial era, only a few such firebrands consistently called for resistance, among them Adams, Christopher Gadsden in Charleston, and Patrick Henry in Williamsburg.

Keep ReadingShow less
Connecticut voters choose Republican U.S. Senate candidate in upcoming August primary

Town halls will be shut down during the early voting period.

Archive

LAKEVILLE — The official date of the Connecticut District Primaries is Aug. 13, but voters can head to the polls starting Aug. 5 for early voting.

With most party nominees running uncontested in 2024, voters in the Northwest Corner will have just one race to be decided in the primary.

Keep ReadingShow less
Rotarians dole out funds for community programs

Lakeville Journal intern Simon Markow, left, receives the 2024 Bob Estabrook Award from Salisbury Rotary Club Tuesday, July 16. Managing Editor Riley Klein praised Markow’s dedication and hard work.

Photo by Jen Markow

SALISBURY — Salisbury Rotary Club’s Charitable Gifts Committee presented donations and scholarships to locals Tuesday, July 16.
Marking its 75th year as a club, the Rotarians made a dinner to celebrate the occasion. Steak, shrimp cakes, veggies and desserts were paired with splendid conversation between the community and club members.

Once plates were cleared, Rotary President Paul Ramunni, owner of the accordion museum in North Canaan, presented donation checks to each recipient.

Keep ReadingShow less
No floaties allowed on intense Dalmatian Island swim excursion

The Dalmation Islands

Photo provided

SHARON — Island hopping, usually done by boat, can also be accomplished with a little more exertion.

When friends Marci Grady and Sonja Koppenwallner asked Sherie Berk if she would like to join them for a week-long swim in the Dalmatian Islands, she agreed without a second thought. With an itinerary mapped out by STREL Swimming Adventures, from June 15 to 21, they swam for up to five hours each day.

Keep ReadingShow less