A Pan Seared Sea Scallop
The following review of the Mattabesset Canoe Club restaurant in Middletown by Matthew F. Donahue appeared recently in Middletown Patch:
Wandering the shops of Main Street, my path lit by the glowing neon open signs of local eateries, I often find picking a venue to indulge in Middletown’s latest gustatory creations difficult with so many options. One night I found myself wandering the beaten path of Main Street, venturing down the off-shooting street, deKoven Drive, heading toward Harbor Drive and happening upon the old Harbor Park Restaurant.
As it has recently opened under new ownership as the Mattabesett Canoe Club, I decided to give the new place a peruse.
As I walked through the park toward the restaurant with one of my closest friends, Kaila Madera, the outline of the Canoe Club’s exterior came into focus and it was evident at once: the entire building was renovated and business was looking up, as seen by the crowded parking lot. Pleased with the aesthetic changes to the exterior and sunset in the horizon lighting the Connecticut River with golden rays, we approached the door with excitement; we aren’t the type to skip a meal and seafood always tops my list of favorites.
The hostess greeted us with a warm smile, asked us where we would like to sit and led us upstairs to sit at an outside balcony table. Guided by the light of a flickering candle centered in the table, we perused the menu and found ourselves crippled with indecision. As the waitress approached, we both looked blankly at the menu and by the time she arrived, we decided to order multiple menu items, splitting each dish. Sampling never hurt anyone, right?
Starting off with some shrimp and a couple of fresh oysters, we were ready to tackle the rather large meal about to arrive. We started off with seared sea scallops drizzled with a balsamic reduction glaze served over risotto. After getting past the idea of the origins of sea scallops, I thoroughly enjoyed the lightly grilled wonders, noting the nice contrast between the sweetness of the risotto and tartness of the balsamic reduction.
After nearly licking my plate clean and prodding my seafood-apprehensive friend to be a little more adventurous, we welcomed our second course: pan-seared swordfish served alongside a fresh mango gastrique, served over a house-made succotash that featured snow peas and roasted vegetables instead of lima beans. The mango gastrique, a sauce composed by carmelizing sugar and then adding vinegar, fresh fruit and juice, highlighted the perfecly cooked swordfish steak’s robust flavor, while adding a tangy kick at the same time.
Even more pleased with the pan-seared swordfish steak than the other dishes, we both agreed that it was a great combination and a must-have the next time we happened at the Canoe Club.
Taking a break from seafood, we took a breather and then sampled a small piece of slow-cooked braised pork shank, sitting atop a parsnip puree and served with slender and tender asparagus shoots. The pork fell off of the bone with ease and its tender meat was welcomed with warm hungry mouths, but the four to 12 hours of cooking did not prove as satisfying as first thought, although perhaps this was because our portions were merely samples of the entire dish.
About ready to burst, but ready to tackle another plate, we savored the taste of an unlikely pair, rosemary and blueberry, in our next dish: salmon toasted in rice paper served over a blueberry and rosemary red wine sauce. Apprehensive how the strong flavors of rosemary and blueberry would mesh, we slowly forked small bite-fulls into our mouths. I was pleasantry surprised how well the rosemary complemented the blueberry and red wine reduction, while contrasting with the crispy crunch of the salmon’s wrapping and cool cucumber chunks.
Kaila disagreed. Not a huge fan of rosemary and fennel, she thought the blueberry sauce was overpowered by the rosemary; however, upon completion of the dish, she still deemed the dish satisfying and even stabbed a few fork-fulls of mine!
Cleansing our palette with a fresh summer salad, we were about to throw down our napkins and call the meal a done deal when our waitress recommenced their new pineapple crème brûlée and we could not resist the temptation. We were not disappointed, either, even though we were definitely full, we somehow found enough room to eat the entire crock of crème brûlée, dipping small pieces of biscotti into the custardy delight.
Fresh pineapple chunks proved refreshing and a nice alternative to a dish that usually remains rather bland with just a splash of vanilla.
Accompanied by an acoustic show, a great view and the best of company, our night out at Mattabesett Canoe Club was one to never forget!
Pork Shank, Parsnip Puree, and Asparagus
Our response:
Matthew Donahue, our young scout on the prowl for gustatory delights, just happened upon the Mattabesset Canoe Club while venturing on an “off-shooting” street. The ghost of the Middletown Yacht Club loomed as though reborn and aesthetically changed, the fleeting rays of sunlight reflected off the river enhancing the enchantment. Scout Odonahue and his companion were hungry and hardly ever known to skip a meal.
They were escorted to a balcony table by a smiling hostess. The table with its center candle provided the perfect atmosphere for a couple’s dining pleasure. The menu was presented and, what to their wondering eyes did appear but a plethora of visual and gustatory delights for eye and palate. They perused and perused but could not decide so when the moment of truth came our intrepid scout declared; “We’ll try everything, sampling never hurt anyone, right?”
And so it went, course after course, sample after sample, tidbit after tidbit, on and on with the balsamic reductions,mango gastrique, the rosemary and blueberry sauce until our explorer was about to lick his plate clean while simultaneously bursting.
Our explorers were about to throw up…or rather throw down… their napkins. but the meal was not quite “a done deal yet” because the waitress “recommenced” their new pineapple crème brûlée. (I don’t pretend to know exactly when the Canoe Club “commenced” their pineapple crème brûlée but I am pleased that it is being offered again)
Feeling “definitely full” our brave pair “… somehow found enough room to eat the entire crock of crème brûlée”
Steadyjohn Photos
ConservaCity 
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