Petersburgh Chef Recognized

submitted by Mary Lou Walters
William Sheridan, an eighth generation, lifetime resident of Petersburgh, is recognized as an exceptional chef in the October/November edition of the prestigious “The Country and Abroad Magazine.” Some of his Great Game Dishes that he prepares at the Gala restaurant at the Orchards Hotel in Williamstown, MA are featured. The article identifies the Gala Restaurant as having “the finest culinary creations” and gives high praise to the executive chef, William Sheridan, “who specializes in wild greens and game.”
William’s career, beginning with completing his Culinary Arts degree at VoTec in Albany to his current prestigious positon is shared. The highlight of the article are his recipes, which include beautiful photographs: Venison Chops with Lingonberry Demi-Glaze, Mashed Butternut Squash and Creamed Spinach.Wannabe Farm Rabbit spring Roll. Escargot with Lobster Bisque, Pan-Seared Moulard Duck Breast with Blackberry-Raspberry Puree, Sweet Potatoes, and Broccolini. Long Trail BBQ Braised Bison Short Ribs with Cave-Aged Garlic Mashed Potatoes, Creamed Corn and Fried Leeks, Pan-Seared Pheasant with Baby Squash, Champagne Grapes, and Mission Figs.
The article also said that “The Country and Abroad looks forward to publishing Chef William Sheridan’s foraging and wild edible recipes in our Spring 2017 issue.”
A copy of the magazine and “The Old Families of Petersburgh” which traces the Sheridan Family’s history here, are available at the Petersburgh Library.