Middletown Man in Running for Connecticut Restaurant Top Chef

A Middletown chef and a well-known diner are in the running for the Connecticut Restaurant Association's chef of the year and casual restaurant of the year.

Steve Lisitano, executive chef at Connecticut Wedding Group in Middletown, has been nominated for Connecticut Restaurant Association Chef of the Year and O'Rourke's Diner is among five eateries statewide hoping to win its own category. 

The winners will be announced at the Salute to Excellence Awards Dinner on Dec. 3 at Mohegan Sun Casino.

Lisitano, 28, shares his love for food with Middletown Patch readers:

I developed a passion for food at a young age. It was something I grew up with, cooking with my mother and my grandmother. I would always volunteer to help in the kitchen, be it rolling out cookie dough or breading chicken cutlets, I was always first in line to help.

Pavilion Catering / CT Wedding Group gave me an opportunity at a very young age. When I first started, I was able to actually ride my bike to work, seems funny thinking back. It has been an incredible journey over the past 12 years. 

My farm-to-table inspired menus are a powerful break from traditional wedding food. The ability to work with locally sourced ingredients allows my food to have a great depth of flavor. 

I grew up in Middletown and have strong roots here. My family still lives here. I recently moved to West Hartford with my fiancé Christina. 

Other finalists in the Connecticut Restaurant Association's annual awards ceremony follow.

Casual Restaurant of Year Finalists

• Jordan 23, Mohegan Sun
• Azu, Mystic
• J. Timothy's Taverne, Plainville
• Flander's Fish, Niantic
• O'Rourke's, Middletown

Upscale Restaurant of the Year Finalists

• Millwrights, Simsbury
• River Tavern, Chester
• Oyster Club, Mystic
• Napa & Co., Stamford
• 85 Main, Putnam

Caterer of the Year Finalists

• The Society Room, Hartford
• Thyme to Cook, North Stonington
• Marcia Selden Catering, Stamford
• Pavilion Catering/CT Wedding Group, Middletown
• Pernod Ricard Mixologist of the Year Finalists
• John Tsipouras, Bricco, West Hartford
• Pat DeLucco, Feng, Hartford
• Andy Pezzuoli, La Trattoria, Canton
• Adam Patrick, Walrus And Carpenter, Bridgeport

Chef of the Year Finalists

• Bill Taibe, Le Farm, Westport
• Steve Lisitano, Pavilion Catering, Middletown
• James Martin, 85 Main, Plainville
• Mark Shadel, G-Zen, Branford
• Nick Mancini, La Tavola, Waterbury

Lisitano offers the following recipe.

Pan Seared Chicken Breast with Lyman Orchard Pear and Fig Compote and Calvados Cream

Serving size 4-6 people

Chicken

4-6 8oz boneless skinless chicken breast 

Salt and pepper

oil

Pour oil into sauté pan and coat the bottom. Heat on stove top at medium heat. Season both sides of the chicken breast with salt and pepper to taste. Place chicken breast away from you into the sauté pan. Cook chicken for about six to seven minutes and flip over for another six to seven minutes. Check the temperature with a meat thermometer. Chicken is ready when the temperature reaches 160 to 165 degrees. 

Compote

Sliced Lyman orchards Bosc pears 1 cup

Sliced Dried figs 1/2 cup

Diced shallots 1/4 cup

Minced garlic 2 teaspoons

All spice 1tsp

Nutmeg 2 tsp

Cinnamon 1 tbsp

Brown sugar 1 cup

Brandy 2oz

Lyman Orchards Apple cider 2oz

Apple cider vinegar 2oz

Chopped mint

Cook shallots and garlic in sauté pan till translucent. Add figs and deglaze with brandy. Add pears, sugar and spices bring to a simmer. Add cider and cider vinegar and continue to simmer till pears are soft and tender.

Calvados cream

Cream sauce 

Butter 2oz

Flour 2oz

White wine 2oz

Minced garlic 2 tsp

Heavy cream 1pt

Milk 1pt

Cinnamon stick 1

Peppercorns 1tbsp

Salt pepper tt

Melt butter and garlic in sauce pot add flour and white wine and mix all together. Add your cream and milk whisk together to form a roux. Add the cinnamon stick and peppercorns. Whisk and bring to a simmer until thick. 

Reduction 

Calvados 1 cup

Brown sugar1/2 cup

Cinnamon stick 3

Cloves 2 tsp

Peppercorns 1 tbsp

Mix all ingredients in sauce pot simmer and reduce by half or until a syrup consistency. Strain and whisk into cream sauce. 

Plate up

Pour your calvados cream on the bottom of your plate, place your pan seared chicken breast over the sauce and top the chicken with the pear and fig compote. Garnish with fresh chopped mint and enjoy.