Charles Mereday was named Area Executive Chef at the Battle House in March of 2007. Mereday brings with him an abundance of culinary expertise developed internationally. From kitchens in France to St. Croix, Virgin Islands to Philadelphia, Mereday has developed exceptional cooking skills with an appreciation for using the best ingredients possible.
Mereday has 12 years of professional Culinary Management experience as an Executive Chef, business owner, restaurant consultant and culinary educator. He graduated from Johnson & Wales University in Charleston and has been inducted in the James Beard Foundation’s Who’s Who in Food & Beverage. Mereday believes in using the best and freshest ingredients and develops his dishes around the best ingredients. In the Trellis Room, Mereday will feature local seafood items, as well as particular ingredients flown in from some of the world’s top vendors. His focus on quality ingredients will be evident on every plate served in the Trellis Room.
The historic Battle House hotel was originally built in 1852 and closed in 1974. After an extensive renovation, the hotel reopened on May 11, 2007. The Trellis Room offers fine dining in an inspiring setting. The restaurant’s stain glass ceiling dates back to 1908, while the show kitchen has a modern edge and showcases Chef Charles and his staff in action. For more information on the Battle House and the Trellis Room, visit www.rsabattlehouse.com.
Ingredients:
Triggerfish
Oysters (shucked)
Royal Red Shrimp
Fresh white shrimp (random)
Local Blue Crab meat (Jumbo Lump)
Shrimp Stock
Chicken Stock
Sherry
Brandy
White wine
Pesto (basil, pine nuts, parmesan, garlic, olive oil)
Olive Oil
Grape seed oil
Sour Cream
Basil
Horseradish
Sea salt
Toasted and Ground Pepper
Shallots
Heavy Cream
Baby Squash with Blossoms
Eggs
Celery
Butter
Tomatoes (smoked)
Tomato juice
Fresh lemons
Fresh limes
Cilantro
Chives (finely chopped)
Heirloom tomatoes, various
Sauce Americane
Sauté whole shrimp (shells and Heads), diced shallots, garlic cloves (4) celery until shrimp turns red. Add smoked tomatoes. Deglaze pan with brandy, sherry and white wine. Add shrimp stock and simmer for 30 minutes. Add complete mixture to blender (Vita Prep) and blend on high. Gradually add cubed whole butter until emulsified. Strain through fine chinios. Strain again. Hold warm until service.
Basil Horseradish Sour Cream
Puree fresh basil leaves with water until almost liquid. Combine basil, horseradish and sour cream. Add salt. Mixture should be leaf green in color.
Risotto
Sauté shallots in olive oil and butter. Add risotto. Deglaze with chicken stock and cover risotto. Stir and continue to add chicken stock gradually until risotto is creamy in texture. (Approx. 20 mins) Finish with pesto, butter, tomato concasse, parmesan and Crabmeat and fresh squeezed lemon. Salt to taste.
Squash Blossom
Open squash flower, add oyster and wrap flower leaves around. Gently, coated in salted flower, the beaten egg, then Japanese bread crumbs (buzz in processor first to make finer). At service, deep fry in canola oil. (approx. 3 minutes) and drain on paper towels.
Triggerfish
Filet Triggerfish, and portion in to 2oz. Diamond shapes
(remove any bones or fragments) keep skin on or remove skin based on the size of the fish. Larger fish, skin is very tough and unpleasant.
Royal Red Ceviche
Peel and devein Royal Red Shrimp, poached lightly in court bouillon for approx 1 minute. Remove and lay out on sheet pan to cool. Combine fine diced shallot, tomato, red onion, celery, diced cucumber, avocado. Squeeze fresh lemon, and lime juice, add white wine, shrimp stock and tomato juice. Fish with chopped cilantro and Tabasco.
Let sit for one hour before serving.
Method of Preparation:
In a sauté pan, heat grape seed oil and add seasoned triggerfish. Cook fish until golden brown on each side. Reduce heat and add whole butter and fresh thyme along bacon lardons and baste fish with butter (do not let butter brown or burn). Cook until fish is perfectly done, not overcooked.
To Plate:
Rectangular plate, risotto in ring mold on left side. Top with diced tomatoes and chives.
Triggerfish in the middle, sauce Americane down first, top fish with ceviche. Smear plate with basil horseradish cream. Add squash blossom. Garnish with heirloom tomatoes.
