To our colleagues, our partners, and the clients and families we serve—may the holidays bring you time for relaxation, renewal, and connection with loved ones. We hope these recipes from two of Newport’s talented chefs offers inspiration for your celebrations!
A great meal is an experience that nourishes more than your body.
Ruth Reichl
Oat-Crusted French Toast with Berry Sauce
from Sean Tompkins, Chef de Cuisine in Connecticut
Serves 2–4
For the berry sauce:
1 pint raspberries
1 pint blackberries
1 pint blueberries
¼ cup maple syrup
1 teaspoon vanilla bean paste
For the batter:
1 quart half-and-half
5 whole eggs
1½ teaspoons cinnamon
½ teaspoon fresh nutmeg
½ cup maple sugar or maple syrup
1 tablespoon vanilla bean paste
4 slices of thickly cut bread
1 cup of oats (you can also use chopped almonds or hazelnuts)
Butter or coconut oil for frying
Combine all the ingredients for the berry sauce in a pot and cook on high heat until bubbles appear. Reduce to low heat and cook until the mixture looks thick and glossy. Purée in a blender and allow to chill before using.
Preheat a flat skillet or nonstick pan over medium temperature. Add butter or coconut oil to the cooking surface.
Combine the batter ingredients in a mixing bowl. Soak the bread in the batter.
Chef’s Tip: Squeeze the bread when removing from the bowl to help it absorb more of the batter mixture.
Spread the dry oats (or chopped nuts) on a plate. Place the batter-soaked bread onto the plate to coat one side, then place onto the skillet or pan to cook. Add more butter or coconut oil before flipping the bread.
Chef’s Tip: If your oats look dry or aren’t browning, add a little more butter or oil.
Plate the cooked toast and drizzle the berry sauce on top.
Chicken Tortilla Soup
from Taylor Cunningham, Chef de Cuisine in Virginia
2 tablespoons olive oil
1 cup yellow onion, diced
4 cloves garlic, finely chopped
1 large jalapeño, diced very small (remove seeds if you want it less spicy)
1 tablespoon chili powder
2 tablespoons cumin
1 teaspoon paprika
2 15-ounce cans fire-roasted tomatoes, diced
1 15-ounce can whole-kernel corn, drained and rinsed
1 15-ounce can black beans, drained and rinsed
1 15-ounce can white hominy, drained and rinsed
1 16-ounce jar salsa verde (or homemade)
5 cups chicken broth (low-sodium and organic, or homemade)
Juice of 1 lime
2 cups cooked chicken, shredded
Salt and pepper to taste
Optional toppings: finely chopped cilantro, shaved radish, crumbled tortilla chips, cotija cheese
Add olive oil to large pot and warm over medium heat. Add diced onion and cook until soft and caramelized. Add in the garlic and jalapeño. Stir until well mixed.
Add the spices and toast for two minutes. Stir in the tomatoes and cook until the mixture starts to simmer. Stir in the corn, black beans, hominy, and salsa verde. Next add in the chicken broth, lime juice, and shredded chicken. Simmer for about 10 minutes.
At this point, you will want to begin tasting for salt, spice, and acidity, and add more if you desire. If everything tastes good, reduce the heat to low and allow the soup to cook for 20 more minutes.
Chef’s Tip: While the soup is cooking, work on the toppings—optional, but highly recommended!
Roasted Honey Nut Squash with Faro and Root Vegetables
from Sean Tompkins, Chef de Cuisine in Connecticut
Serves 4
2 medium-size squash
About ¼ cup olive oil
1 medium-size celeriac (celery root)
1 rutabaga
1 turnip
2 cups faro
½ cup honey roasted nuts
¼ cup maple syrup
Cooking oil of choice
½ cup mushrooms
½ tablespoon pumpkin seed oil
Salt to taste
Preheat oven to 350 degrees.
Cut the squash in half and rub all sides with several tablespoons of the olive oil. Bake until soft, roughly 25 minutes. Set aside to cool. Once cool, scoop out seeds.
Chef’s Tip: Score the flesh of the squash before you bake it, to make it easier to eat later.
Peel and dice the root vegetables (celeriac, rutabaga, and turnip), toss in the remaining olive oil, and spread on a baking sheet. Roast at 350 degrees until soft.
Prepare the faro by cooking it like rice. Bring 2 cups of water to a boil and add in the faro while stirring. Reduce the temperature to medium and simmer until the faro is soft.
Glaze the nuts with the maple syrup and place in the oven while heating the other ingredients.
Add enough cooking oil to cover the bottom of a pan and put on stovetop on high heat. Once oil is hot, add mushrooms and quickly cook. Add the prepared root vegetables and lastly the cooked faro.
Drizzle pumpkin seed oil over the mixture and add salt to taste.
Now it’s time to assemble the dish! Fill each squash with the faro mixture. Set each squash half on a plate and sprinkle the glazed honey roasted nuts over the top.
Chia Protein Bites
from Taylor Cunningham, Chef de Cuisine in Virginia
1½ cups quick-cooking gluten-free oats
½ cup sunflower butter (or any nut-free butter of your choice)
½ cup chia seeds
½ cup honey (preferably local)
¼ cup vanilla protein powder (preferably nut free and plant based)
¼ cup unsweetened shredded coconut
In a large bowl, combine all the ingredients. Refrigerate for 1 hour or until firm enough to roll.
Shape into 1-inch balls and store in the refrigerator until you’re ready to eat.
Chef’s Tip: Roll the balls in extra coconut flakes for added texture.