Award-winning Chef Jonathan Cartwright of the White Barn Inn (recently rebranded as the White Barn Grace) shared two of his favorite recipes with Northshore readers. by Stacey Marcus
Jonathan Cartwright has been at the White Barn Inn Restaurant since 1994 and has been the Executive Chef since 1996. He was recently appointed Group Chef de Cuisine of the White Barn Inn’s sister hotel group, Grace Hotels, where he has opened a second restaurant, Muse by Jonathan Cartwright in the Vanderbilt Grace hotel in Newport, Rhode Island. The restaurant opened to vast critical acclaim, receiving the title of ‘Best Hotel Restaurant’ by Rhode Island monthly in 2011 and securing the prestigious AAA 4 diamond award in 2012. For Grace Hotels, Chef Cartwright is creating unique signature dining experiences at each Grace property around the world while maintaining his role as Executive Chef at the White Barn Inn Restaurant.
Chef Cartwright’s talents are recognized worldwide.He has earned the distinctive title of Grand Chef Relais and Chateaux, has cooked at the prestigious James Beard House, and most recently at the Versailles Palace in France. White Barn Inn Restaurant has had its share of honors, too, receiving hospitality’s highest accolade, a 5-Star rating from Forbes Travel Guide, consecutively from 2006-2012, and AAA’s Five Diamond Award consecutively since 1992-a record in New England. The restaurant is one of only 12 in the U.S. to share both top honors at once, and Chef Cartwright is one of only 17 Grand Chefs of Relais & Chateaux in the U.S..
Originally from Yorkshire, England, Cartwright has been at home in the kitchen since age 15. He brings to New England an international sensibility and mastery of cuisine gained while serving some of the world’s finest Relais & ChÃ¢teaux properties including Blantyre in Lenox, Mass., the Horned Dorset Primavera in Puerto Rico, and the Hotel Bareiss in the Black Forest region of Germany.
“I believe that my menu creations are influenced by a love of European-style cooking acquired from my experiences,” says Cartwright. “This is fused with the many culinary and cultural inspirations of my present home, coastal Maine”.
Before joining the White Barn Inn, Cartwright was Executive Chef of the Relais & ChÃ¢teaux Horned Dorset Primavera in Puerto Rico. After his training apprenticeships, he continued to study under Anton Edelmann, Maitre Chef de Cuisine at The Savoy Hotel, London. In 1989 while still at the Savoy, he accompanied Edelmann to New York’s Pierre Hotel and to the Four Seasons, Beverly Hills to help with celebrations honoring the Savoy Hotel’s 100th anniversary.
Sauteed Beef Tenderloin with Shallot Glaze, Portabella Mushroom & Merlot Sauce Shallot Crust Serves 2
- 1 c. Merlot
- 10 shallots, finely diced
- 12 oz. butter
- 8 oz. cheddar, grated
- 8 oz. parmesan, grated
- 1 1/2 c. of Panko
Reduce Merlot until thick. Sweat shallots and add reduced wine. Mix butter, cheddar, parmesan and Panko with a paddle. Add shallots and Merlot. Roll in plastic wrap, chill, cut.
- 1lb Russet potatoes
- 1/2 c. heavy cream
- 8 oz butter, melted
- 1 1/2 tsp. salt
Peel potatoes and cut into smaller uniform pieces. Boil potato from cold seasoned water until tender. Drain and pass through a food mill. Heat Cream and Butter together until hot. Mix with potato until fully incorporated. Add salt.
Clean Beef tenderloin and portion to 6 oz. Tie in the middle with butcher’s twine to keep shape. Season with Salt and Pepper. Sear all sides. Put in a 350F oven for 6 minutes or until medium rare. Finish with a piece of Shallot crust for the last 3 minutes.
1 c. dry Merlot
2 C. homemade veal stock
Reduce Merlot to about 90%. Add Veal Stock and reduce until it coats the back of a spoon. Season to taste.
Seasonal Vegetables Wash, clean, and saute in beurre monte until tender. Put 3 spoonfuls of potato puree on the plate equally apart and drag towards the middle. Put beef in the middle on top of the purees. Place vegetables around the potato. Spoon Merlot sauce into the wells of the puree.
Kennebunkport Lobster on Braised Lentils and Rose Butter Sauce Serves 4
This is a simple and tasty dish that can easily be cooked on a grille at a summer cookout. The lentils can be substituted for other pulses, starches or salads and the lobster can be eaten without the sauce, but I do recommend a glass of wine with this and a Chotes du Rhone rose is an ideal pairing.
- 2 1.5 lb Maine Lobsters
- 1 c.Lentils du Pay
- 1/4 c. Root Vegetable Brunoise
- 1 1/2 c. Chicken Stock
- 1 c. Cote du Rhone Rose
- 1/2 lb. Unsalted Butter
- 1 tsp. Diced Shallots
- 1/2 Lemon
- 6 Black Peppercorns
- 1 sprig Lemon Thyme
- 2 tbsp.Extra Virgin Olive Oil
- Salt, pepper, cayenne pepper
- Selection of micro greens or picked herbs
Soak the lentils in cold water for three hours. Sweet the vegetables in a tablespoon of the butter for 2 minutes over medium heat without color. Add the drained lentils and cover with approximately 1 cup of chicken stock. Cook until tender, simmer for approximately 15 minutes.
Steam for 5 minutes, cut in half, head area cleaned out claws and cut knuckles open. (This can be prepared up to a day beforehand)
Reduce the Rose wine with the shallots, thyme & peppercorns by half. Add the 1/2 cup of chicken stock & reduce by half again. Then slowly whisk in the butter, season to taste with salt pepper, cayenne and lemon juice. Strain and reserve in a warm spot until the dish is ready for saucing. Brush the lobster halves with the extra virgin olive oil and grille for 3 minutes flesh side down. Then turn the lobster over so the shell side is down on the grill bars for 3 minutes until cooked and hot.
To serve place lentils in the center of a plate and arrange the grilled lobster on top, sauce over and around the lobster, sprinkle micro greens on top and serve.