My wife and I are big fans of Milford, Pennsylvania, a historic town that boasts the Hotel Fauchere, a Relais & Chateaux establishment, founded in the mid-1800s by M. Louis Fauchere, Master Chef of New York’s Delmonico Restaurant.
The spirit of Louis Fauchere’s cooking now permeates the hotel’s Delmonico Room, which, to us, is the gem within the jewel box, an elegant restaurant that receives the highest marks for service, ambience and fare.
Somewhere between the first bites of my steak — and my wife’s grilled scallops with rye berries — I was sold.
We hope each and everyone one of you visits the Milford restaurant and feels the same.
Until then, here is a recipe for one of the hotel’s signature dishes.
It’s Sushi Pizza, and it comes to us courtesy of Executive Chef Michael Glatz, who told us a little bit about his tempting creation, which is served in Bar Louis, the hotel’s hip downstairs bar.
Of the dish, Glatz said: “[Sushi Pizza is] a love of mine I created in the Caribbean about 20 years ago and brought to the hotel here when it first opened in 2006. It immediately became a hit here in Milford as well and has remained a mainstay and a favorite on the Bar Louis menu since.
“It’s a celebration for the senses! Built to look stunning, glistening and beautiful; the temperatures and textures of the different components are second only to the visual impact and the flavors.
“The crust is a disc of sticky rice that has been tempura-battered and flash-fried. Hot and crispy on the outside, warm rice textures on the inside. The spicy tobikko sauce is the perfect element to season the buttery melt-in-your-mouth tuna, while the red and green flying fish roe add a most unique flavor and texture!”
Our mouths are watering already. Here’s how you can make the dish at home:
A SUSHI PIZZA RECIPE – FROM EXECUTIVE CHEF MICHAEL GLATZ – HOTEL FAUCHERE
- 1¼ cup mayonnaise
- ½ teaspoon cayenne
- 1 ½ teaspoon Sriracha
- 2 teaspoon rice vinegar
- 1 tablespoon fish sauce
- 2 teaspoon mirin
- 1 oz. soy
- 3 oz. orange tobikko
Whisk all together in a large bowl.
- 1 cup sushi rice
- 1 cup cold water
- 1 oz. sugar
- 1 oz. rice vinegar
Cook rice for 10 minutes and leave to rest covered, for an additional 20. Alternatively, cook in a rice cooker.
Warm vinegar and dissolve sugar; pour this syrup over cooked rice and toss gently to coat all.
Form rice discs in any size you like. As illustrated in the picture, use 6oz of cooked rice and shape disc 6-inches wide.
Freeze crust until ready to use.
- 1 cup flour
- 1 cup club soda
- 1 oz. sake
- 1 egg yolk
Mix by hand using a wire whisk, gently, just until blended. Keep refrigerated until ready to use.
ASSEMBLING THE PIZZA
- Diced fresh tuna
- Orange tobikko
- Green wasabi tobikko
- Sliced scallions
Heat enough oil in a large pot to fry the crust, 375 degrees.
Remove the rice disc from the freezer, and dip in the tempura batter. Immediately place in hot oil and fry until golden brown, about 5 minutes. Drain on paper towel.
Spread desired amount of sauce on the hot crust.
Top the pizza with approximately two ounces of diced fresh tuna.
Sprinkle orange and green tobikko generously over all and finish with scallions. Cut into six wedges, serve immediately.
Sushi Pizza feeds one as meal – or can be shared as an appetizer. Bon appetite!
ABOUT CHEF MICHAEL GLATZ:
Michael Glatz was born with culinary passion in his heart and began his career in hospitality at the Culinary Institute of America in 1981. His professional experiences wove through kitchen and dining room, vineyard and wine classroom, pasture and milking parlor, cheese cave and cheese shop. His life experiences of sailing around the Cyclades in the Aegean Sea, exploring the wine regions of South America, and discovering the origins of coffee in Costa Rica, have combined with the former to fashion the chef he is today.
Following almost two decades of being immersed in the culinary and life experiences of living on a small Caribbean Island off the coast of Puerto Rico, he returned to Pike County, Pennsylvania to celebrate the legacy of Chef Louis Fauchere, a task he began at the rebirth of the Hotel Fauchere in 2006.
Chef Michael, most recently was the host of a weekly radio talk show “FoodSpace” in Vero Beach, Florida. He now resides in Milford, Pennsylvania and is Executive Chef of the Hotel Fauchere.
Executive Chef Michael Glatz
ABOUT HOTEL FAUCHERE:
The Hotel Fauchere offers guests a “home away from home” experience, with fine dining in the Delmonico Room, the stylish modern brasserie Bar Louis, and a “guest only” conservatory and garden. The Emerson House at the Hotel Fauchere is an event venue dedicated to intimate groups, parties, and business functions.
The guest experience at the hotel begins with the reservation. Guests’ needs are anticipated and attention to detail is fundamental.
In-room amenities include flat-screen TV with cable, telephone, iPod docking station, climate control, Frette linens, Kiehl’s bath amenities, radiant heated bathroom floors, warming towel racks, and a hair dryer.
The hotel has both wireless and hard-wired internet access, and the connection is complimentary for guests.
Fauchere’s guests enjoy priority reservations and seating in the Delmonico Room and in Bar Louis. Parking in the hotel’s private lot is included.
The Hotel Fauchere is a non-smoking hotel.
All images courtesy of Michael Glatz and Hotel Fauchere (401 Broad Street, +1 570 409 1212)