Paul and Sue Levesque purchased historic Sedgley Place in Greene 11 years ago. At the time, the plan was for Paul, who has a background in management, to take care of the administrative end of the business.

But after spending time observing and connecting to the team that the Levesques had wisely decided to retain, Paul found his creative, playful side as he began to spend more and more time in the kitchen, searching out and experimenting with new ideas and ingredients.

Sue, who manages the dining room, said, “Long story short, it wasn’t long before Paul took over the kitchen, creating the menu, which isn’t an easy task when it changes weekly, as well as ordering supplies, cooking, etc.”

Now Paul especially enjoys harvesting fresh ingredients and getting them right to the restaurant as quickly as possible. With two of the Levesques’ four children, Joshua and Paul, working in the business as well, the quartet aspires to use the freshest ingredients available in their meal preparations. They grow most of the produce used at the restaurant on their own certified-organic farm in Leeds and use these garden goodies as the basis for their ever-changing menu, depending on the growing season.

“We have five greenhouses and normally have six to seven acres of gardens in production each year,” explained Sue. “This past year we had our own carrots, beets and rutabagas until the middle of February. We normally begin picking greens in early June, so that means we have something available at the restaurant from the farm about nine months out of the year. We also raise tomatoes, cucumbers, spinach, Swiss chard, summer squash, zucchini, artichokes, all types of winter squash and scallions, to name a few.”

On April 20, Easter Sunday, the restaurant will offer seven different seating times throughout the day, offering entrees that include baked black oak ham with Maine maple syrup and brown sugar glaze; herb-crusted rack of lamb with mint demi glace; roast prime rib of beef au jus; haddock, scallops and lobster baked in bechamel sauce and topped with stuffed jumbo shrimp; boneless breast of chicken filled with broccoli, ham and cheese and finished with leek and cream cheese sauce; and a vegetarian option, roasted red pepper crepes with basil cream sauce.

For those who are hosting Easter dinner at home or would like to try a special vegetarian dish anytime, Sue has shared a Sedgley Place recipe for red pepper crepes with basil cream sauce with our readers, as well as ways to prepare a sweet chutney and two special sauces that pair well with Easter ham, roast beef, pork, lamb, fish and vegetables.

Roasted red pepper crepes with basil cream sauce

Makes 12-15

Crepes:

2 large red peppers

3 eggs

1 1/2 cups flour

2 cups milk

1/4 teaspoon salt

3 tablespoons olive oil

Cut peppers in half, clean out seeds and roast at 425 degrees for about 20 minutes, until they start to turn dark. Peel away outside membrane and puree in food processor. Stir together other ingredients and combine with pureed peppers. In a hot skillet over medium heat, spray a thin coating of cooking spray then ladle a small amount of the batter so there is a thin layer on the pan. Cook until edges are brown and little bubbles form on top. Flip over and cook until lightly browned.

Vegetable filling:

2 cups each:

Shitake mushrooms

Snow peas

Broccoli florets

Cauliflower florets

Sliced water chestnuts

Fresh whole asparagus spears

Garlic as desired, chopped

Soy sauce

Truffle oil

Blanch all the vegetables except garlic until tender, but still firm. Heat a skillet or wok and coat lightly with olive oil, add garlic and warm all vegetables except asparagus. Season to taste with soy sauce and/or truffle oil.

Basil cream sauce:

1/4 pound butter

1/2 cup flour

1 pint half-and-half

6 fresh large basil leaves, finely chopped

Melt butter then add flour. Cook until golden brown. Add half-and-half, stirring constantly over low heat until desired consistency. Take off heat and fold in chopped basil. Toss the vegetables with a small amount of the sauce. Place sauteed vegetables in the middle of crepe; lay three asparagus spears on top. Fold sides of crepe to meet in the middle and drizzle with a bit more sauce.

Pineapple/ginger chutney

The Levesques particularly like this with pork and ham.

16 ounces fresh pineapple, chopped

2 cups sugar

1 cup water

1 cup orange juice

1 cup golden seedless raisins

1 medium apple, chopped

1 cup celery, chopped

1 teaspoon ground ginger

Over medium heat, cook pineapple, sugar and water, stirring frequently. Remove from heat and stir in remaining ingredients. Cover and refrigerate for at least two hours.

Horseradish sauce

A perfect sauce with roast beef, according to the Levesques.

1/4 cup jarred horseradish drained

1 tablespoon white vinegar

2 teaspoon sugar

1/4 teaspoon prepared mustard

1/2 cup heavy or whipping cream, whipped

In small bowl, mix together all ingredients except whipped cream. Fold into whipped cream. Refrigerate.

Blue cheese sauce

The Levesques say try this with steamed or roasted vegetables.

1 tablespoon butter

1 tablespoon flour

3/4 cup milk

1/2 cup blue cheese, crumbled

Salt and pepper to taste

Over medium heat, stir flour into melted butter until blended. Gradually add milk, stirring constantly until thickened. Remove from heat and add cheese, stirring until blended. Add salt and pepper.

The Sedgley Place

54 Sedgley Road, Greene

946-5990

wwe.sedgleyplace.com

Open year-round every day except Mondays

Tuesday through Friday seatings at 5, 6 and 7 p.m. Saturday seatings at 5, 6, 7:30 and 8:30 p.m. Sunday seatings at 4, 5 and 6 p.m.

Check online for special times for holiday meals.


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