Meet Chef Bain

Fine dining is always a treat, but variety is the spice of life. Reserve the Atrium for a private affair or use the Oak Lounge for a party, family gathering, or your own private happy hour. Chef Bain will even cater culinary delights just how you’d like them. If you’re not that organized, just grab a few friends and neighbors and stop by The Oak Lounge for cocktails and the big game on direct TV. Sounds like a great afternoon to us!

At The Watermark, your dining experience is all about choice, whether you’re dining in, taking a box lunch or stopping by for a quick bite. You let us know what suits your taste and we’ll take care of all the delicious details.

Read the Recipe

Hawaiian Chicken
Serves  4
4 each  four ounce chicken  breast boneless and skinless
1  can crushed pineapple in juice (16 ounces)
¼ cup low sodium soy sauce
1 kiwifruit, peeled and  diced
1 orange, peeled seeded and diced
2 scallions, sliced
1/8 teaspoon ginger
Dash of cayenne pepper
Rinse chicken and pat dry, place between two pieces of plastic wrap and pound light lightly with tendering mallet.
Drain pineapple and but keep the juice.
In a bowl add soy sauce and pineapple juice and chicken. Marinate for 30 to 45 minutes.
Place chicken on a hot grill and cook till the chicken is no longer pink.
In a sauce pan combine pineapple, kiwi, orange, scallions ginger and pepper, cook over low heat until warm .
Take chicken off grill and place on a plate or a platter, spoon the fruit sauce over the chicken and serve.

 

To view Chef Bain on the WFSB-TV (CBS-3) morning news program Better Connecticut, please follow this link