the brick walk taverN
Chef David Snyder
Managing Partner / Executive Chef
Throughout his decades in the restaurant industry, Chef David Snyder can proudly say he’s done one thing - stayed true to who he is and what he sends out of his kitchens. For him, it’s all about grassroots cooking the way he was taught, the way he enjoys, and the way his grandmother did (there’s even a nod to her chicken parm on his menu).
Graduating with high honors from New York City’s The Culinary Institute of America, David’s path led him to work alongside locally renowned chefs throughout the Westchester and Fairfield, Conn., areas. Forever a student of food, process and pairings, David honed his craft and eventually became the Executive Chef at Char in Greenwich, Conn. During four-plus years he lead the food experience, he worked closely with the owners to grow a fledgling concept into a respected culinary destination. He was recognized by Serendipity magazine as one of Fairfield County’s most innovative chefs in 2014 and became the Ambassador Chef for the subsequent years until his departure in 2017.
With a lifetime passion for hospitality, David embarked on his first restaurant venture in 2018, with friend and partner Ted Vincent, as they opened The Brick Walk Tavern, in the community’s thriving center.
We stood alongside Chef David as he created a sumptuous dinner for our guests – an appetizer of smoked scallop crudo with sliced truffles; a braised oxtail with gnocchi second course, and a dessert of panna cotta with fresh figs, sea salt, and roasted pistachios.
Pistachio Fig and Honey Panna Cotta
1 envelope unflavored gelatin (about 1 tablespoon)
2 tablespoons cold water
2 cups heavy cream
1 cup half and half
1/3 cup sugar
1 1/2 teaspoons vanilla extract
In a very small saucepan sprinkle gelatin over water and let stand about 1 minute to soften. Heat gelatin mixture over low heat until gelatin is dissolved and remove the pan from heat.
In a large saucepan bring cream, half and half, and sugar just to a boil over moderately high heat, stirring. Remove pan from heat and stir in gelatin mixture and vanilla. Divide cream mixture among eight 1/2-cup ramekins and cool to room temperature. Chill ramekins, covered, at least 4 hours or overnight.
Dip ramekins, 1 at a time, into a bowl of hot water 3 seconds. Run a thin knife around the edge of each ramekin and invert ramekin onto the center of a small plate.
Garnish with sliced black mission figs, pistachio crumbles and drizzle with your favorite honey