• Meet the Chef – James Hackney of twenty-eight Atlantic

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    28 atlantic
    Wequassett Resort and Golf Club
    Over 400 years ago, the Wampanoag Indians were the first to discover the pleasures of summering at Wequassett, swimming and fishing in the Bay’s clear waters, chipping arrowheads from colored stones on the shore, and gathering quahog and periwinkle shells for wampum. They named the land Wequassett, which means “crescent on the water,” most likely because the sand-spit curves about the Cove are in the crescent shape. In 1665, Sachem John Quason Towsowett sold the land to William Nickerson, who eventually settled the town of Chatham.

     

    Executive Chef James Hackney defines Wequassett Resort and Golf Club’s signature restaurant. He brings a commitment to local seafood and fresh produce, illuminating the rich maritime history and breathtaking, yet tranquil setting beside Pleasant Bay.

    Hackney believes food should create a lasting memory. His menus emphasize the Cape’s natural influences. Formerly executive chef at Boston’s legendary L’Espalier, he arrived at Wequassett with many fans from the Back Bay that follow him each season to Wequasssett for signature farm-to-table inspired dishes and constant specials that rely on the freshest seafood and produce.

    Hailing from Leicestershire, England, Hackney was inspired to begin a career in the culinary world by working in his parents’ Garden Hotel, a quaint inn residing in the English countryside where farm-to-table was a way of life.

    He eventually would move on to the title of Chef de Partie at notable restaurants such Blantyre, a Relais & Chateaux property in Lenox, Massachusetts, in addition to Charlie Palmer’s Aquaterra in Palm Beach, Florida and La Vieille Maison in Boca Raton, Florida.

    Hackney received his culinary education from Southfields College in Leiscester, United Kingdom.

    His menu is emphatically supported by twenty-eight Atlantic’s unique ambiance. The dining room is spacious, yet intimate and features dramatic stone fireplaces, shaker style furnishings, hand blown glass chandeliers and nautical etchings. Sweeping floor to ceiling windows offer dramatic views of Pleasant Bay and spectacular sunsets as guests dine.

    Join us later this summer as we visit Hackney’s kitchen and talk to him more about his philosophy and gain insights into his favorite dishes.

     

    Here is a sample of Hackney’s menu.

      Appetizers

    Paella Risotto
    Littleneck clams, mussels, baby octopus and chorizo

    Seared Hudson Valley Foie Gras
    Served on cornbread crumbs with grilled watermelon and smoked maple

    Pleasant Bay Oysters
    Six oysters on the half shell, cucumber granita, lemon, cocktail sauce

    Parsnip and Almond Cream Chowder
    Beach plum glazed pork belly, fried steamers

    Lobster and Smoked Salmon Salad
    Avocado mousse, heirloom tomatoes, chive

    Soused Local Mackerel
    Poached rhubarb, crème fraîche, mizuna leaf

      Main Course

    Atlantic Halibut
    Over sea beans, asparagus and fingerling potatoes with sauce mousseline

    Caramelized Day Boat Scallops
    With black quinoa and cantaloupe

    Butter Braised Lobster
    On carrot and lentil puree with cashew-curry and thai basil-daikon slaw

    Roasted Local Cod
    White bean, steamed clams, parsley

    Pan Roasted Salmon
    Eggplant caviar, red pepper puree, zucchini, squash

    Chickpea Panisse
    Accompanied by roasted fennel, harissa and olive oil labne

    Port Wine Poached Beef Tenderloin
    With bone marrow crostini, mushroom consomme and baby vegetables

    Lavender Roasted Organic Chicken
    Sweet onion puree, turnips, pressed jus

    Duck Breast and Pistachio Praline
    Farro, grilled escarole, cape gooseberry

      Desserts

    The Brazil
    Stone ground chocolate sorbet, mocha chantilly, rice paper tuile

    Chia Tea Delight
    Toasted sesame ice cream, fried angel hair pasta, orange ginger marmelade

    Citrus Tart
    Coconut sorbet, kalamansi soup, fresh watermelon

    Spring Garden
    Apricot honey sorbet, pistachio biscuit, summer fruit, rhubarb compote

    Soft Baked Maple Cheesecake
    Brown butter ice cream, almond soufflé cake, strawberry compote

    April 20, 2014