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The Inn at Sugar Hill
Chef Larry Boylan
Although Larry Boylan, owner/chef of the Inn at Sugar Hill has been providing memorable dining memories at the Inn at Sugar Hill for over 22 years, his love of cooking goes back much further. “I have a picture of me, at the age of about 10, baking a cake in my sisters’ Easy Bake oven, so I guess my culinary career officially started there”, states Boylan. “Then at the age of twelve, I orchestrated a candlelight three-course anniversary dinner for my parents by turning our home into a restaurant complete with printed menus, servers, busboys (my younger siblings) and of course me as the chef”. “At fourteen I started washing dishes at a real restaurant where my father was working as a line cook and I was hooked”. After many stints in area restaurants, graduating LaSalle University and a short career as an accountant, Boylan, at the age of 24, opened the successful Teresa Martin’s Cafe in Stone Harbor. Three years later he sold it and bought the waterfront Moore Villa in Mays Landing and along with his two brothers, renovated it and created the Inn at Sugar Hill. “I have two creative passions in my life… cooking and renovating”, Boylan adds. This past January Boylan put down his spatula and put on his tool belt once again to complete the Inn’s tavern expansion and dining room make over.
Chef Recipe:
Pesto Crusted Salmon with Roasted Tomato Oil
Ingredient List:
Crust
1 C Fresh Basil Leaves
2-3 cloves garlic
2 T Parmesan cheese
3 T roasted pecans
3/4 C (approx) extra virgin olive oil
3/4 C (approx) plain bread crumbs
Tomato Oil
3 ripe plum tomatoes (halved, seeds removed)
2 garlic cloves
1 C extra virgin olive oil
Salt and Pepper to taste
4 pieces of 6-8 Ounce salmon fillets
The Crust: In food processor blend first 4 ingredients to form dry paste. Add olive oil to produce runny paste. Scrape into bowl and add bread crumbs to form slightly moist crumb testure. Set aside.
The Oil: Roast tomatoes in 400 deg. oven until dry and starting to char, then place in lender with remaining ingredients and puree. Set aside.
To Assemble: Season salmon filets with salt and pepper. Apply crust mixture to meal side of the fish approx 1/8 inch thick. Place salmon in baking dish, drizzle with olive oil. Bake at 347 Deg. until desired doneness (about 8 minutes per inch thickness of fish). Place fish on serving plate and drizzle with tomatoe oil.