After purchasing and rebranding Fiddler's Restaurant as Chris's American Restaurant in 1990, Chris Bruno owned and worked as a chef at the Brookfield, Connecticut, eatery for nearly 20 years. Prior to his time with Chris's American Restaurant, Bruno graduated from the culinary program at Johnson and Wales University. The internationally recognized Johnson and Wales University College of Culinary Arts provides students with a variety of degree options, each emphasizing different aspects of the culinary profession. All degrees promote the use of modern culinary techniques and a dedication to technical excellence. Undergraduates at the Rhode Island campus can choose from degree programs such as Culinary Arts and Culinary Nutrition, as well as associate’s and bachelor’s programs in Baking and Pastry Arts. Johnson and Wales University also provides students with opportunities for continuing education. The continued associate of science in Baking and Pastry Arts program has set the academic standard when it comes to techniques for creating artisan breads and various desserts and pastries. Students can additionally pursue continued education in the college's Culinary Arts program.
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Previously known as Fiddler's Restaurant, Brookfield, Connecticut, dining mainstay Chris’s American Restaurant opened in 2003 after rebranding by restaurant owner Chris Bruno. Following its acquisition by Bruno, Chris’s American Restaurant underwent a number of changes to its design and menu. Bruno’s new menu consisted of dishes from progressive American cuisine, a classification of dining comprising traditional dishes with added twists inspired by U.S. regions and cultures. Residents of the United States come from a variety of different ethnic and cultural backgrounds, with ancestry that traces back to countries throughout the world. American cuisine embraces the heritages that make up the American population and celebrates the adaptability of each culture. Furthermore, it represents the sense of community created through the intermixing of foods, ingredients, and cooking techniques from different cultures to create new dishes. The term “progressive” refers to the constant evolution of American cuisine as chefs continue to experiment with and reinterpret classic dishes. Due to the mix of ingredients and techniques adopted from other cultures, some chefs continue to debate the definition of American cuisine. While the general consensus among chefs affirms its status as a legitimate type of cuisine, the specifics of its definition can vary among the culinary community. Most-used definitions refer to American cuisine in terms of region, culture, and comfort. Its characteristics are also generally agreed upon by culinary professionals and include dishes that feature foods such as macaroni and cheese, hamburgers, fried chicken, and apple pie. Renamed from Fiddler’s Restaurant in 2003 by chef and former owner Chris Bruno, Chris's American Restaurant in Brookfield received critical acclaim and became one of Connecticut's highest-grossing restaurants of its size before Mr. Bruno sold the restaurant in 2010. Chris's American Restaurant focused on using high-quality local ingredients and meticulous preparation methods to create distinctive dishes, including dry-aged steak.
Known for its strong flavor, dry-aged beef is usually found at high-end steakhouses because the dry-aging process is more time-consuming and expensive than wet-aging. All fresh beef is aged to improve the flavor and texture, but most beef today is wet-aged, which involves placing the meat in plastic shrink-wrap for at least three days. When making dry-aged beef, the meat is aged open to the air so that the dehydration process can further intensify the meat’s flavor. The dry-aging process is more expensive because the dehydration process reduces the meat’s weight and the dried exterior must be removed. When identical cuts of wet-aged and dry-aged meat are roasted for the same amount of time, chefs find that the dry-aged roast offers a more succulent mellow, and meatier flavor than the wet-aged roast does. Increasing the amount of time spent dry-aging beef from three to seven days can noticeably improve the depth of flavor. |
AuthorChris's American Restaurant (Fiddler's Restaurant in Brookfield, CT) delivered progressive American food enlivened by international and domestic regional influences to customers throughout the Brookfield, Connecticut, area. Archives
March 2016
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