A New Chapter at Union Kitchen

August 25, 2022

WELCOME CHEF TIM EAST

We are thrilled to officially announce chef Tim East’s return to West Hartford Center and Bean Restaurant Group. Tim has been at the helm of Union Kitchen for the last month. While Tim likes to keep a low profile, he has been working tirelessly behind the scenes to launch a new menu that represents his cooking and years of experience in the restaurant industry.

Tim began cooking at various local restaurants at the age of 16. A graduate of the Center for Culinary Arts in Cromwell, he went on to perfect his skills working alongside Chefs Todd English and Bobby Flay at Tuscany and Bar Americain. East began to focus on modern cooking techniques and new ingredients.

At age 26, Tim took over the Executive Chef role at Besito restaurant in Blue Back Square, where he expanded his skill set by becoming fluent in regional Mexican cooking. In 2017, after finishing kitchen trails with Michael Schlow and David Burke, Tim took on a leadership role at the storied Cavey’s restaurant in Manchester.  At Cavey’s his main focus was to transform farm to table ingredients into a modern French dining experience. Welcome Tim!

MENU INSPIRATION

 Our leadership team made a trip down to New York City, the culinary mecca for food and beverage. Vish, our general manager was excited to show the team some of his old haunts. We spent most the day touring different Union Square Hospitality Group restaurants – including enjoying the tasting menu at Gramercy Tavern and dinner at Union Square Café.

We were lucky to spend time with Chef Michael Anthony, a James Beard award winner for Outstanding Chef, America. In an engaging conversation with chef, we discussed a lot of our new menu themes and inspirations – sourcing ingredients, a deeper emphasis on vegetables and technique driven cooking.


 WHAT TO LOOK OUT FOR

With a focus on clean and honest flavors using artisanal products, Tim is excited to share some of his new dishes. He is curing duck in house over a painstaking 19-day period to make his own prosciutto. The prosciutto will be served with locally sourced bread and an earthy butter made from rhubarb amaro and tart cherries. Tim is hoping this tempts the swarms of loyal patio diners who are people watching while sipping on an aperitivo from our Negroni bar on LaSalle Road.

Speaking of warm weather and patios, Tim is featuring the last of the summer peaches and heirloom tomatoes in a light salad tossed with a green, basil vinaigrette. Patrons looking for more vegetable centric dishes will have more options including a deceptively creamy Bucatini with roasted cauliflower and blistered grapes.

Leaning into his Italian training, the menu will also feature a shatteringly crisp fritto misto – with calamari and assorted vegetables dipped in Japanese tempura batter.

In a play on linguine alla vongole, Tim adds guanciale and burnt scallion paste to boost the sweet flavor of the bivalves. Seafood is sourced locally when possible with scallops coming in from Stonington. Honey and lavender play familiar friends to Tim’s duck breast entrée from Crescent farms. Served with sliced pears and herbed wild rice, this is chef’s favorite dish and may be yours too the next time you dine with us!

Cheers,

Vish Badami
General Manager/Sommelier, Union Kitchen

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