Meet the Chef – James Hackney of twenty-eight AtlanticAdd to My Luxx Living
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.
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
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
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
Stone ground chocolate sorbet, mocha chantilly, rice paper tuile
Chia Tea Delight
Toasted sesame ice cream, fried angel hair pasta, orange ginger marmelade
Coconut sorbet, kalamansi soup, fresh watermelon
Apricot honey sorbet, pistachio biscuit, summer fruit, rhubarb compote
Soft Baked Maple Cheesecake
Brown butter ice cream, almond soufflé cake, strawberry compote
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