When The Pearl Restaurant Group was looking for a chef to open its Darien, CT restaurant, 1020 Post, back in 2008, they hit the jackpot when they found Roland Coulombe. Chef Roland grew up on the coast of Maine entrenched in seafood from his youth. After spending a couple of years working his way through the ranks of the kitchen in a local restaurant, Roland was inspired by his chef, who saw someone special, to pursue a career in culinary arts. Roland headed off to New York where he studied at the Culinary Institute of America at Hyde Park. After graduation Chef Roland spent time in some of the best restaurants and resorts in California, Colorado, and Manhattan before returning to New England. With his background in seafood and classic French training Chef Roland has been a key factor in the overwhelming success of 1020 Post.
1020 Post offers authentic bistro fare with a focus on fresh seafood. You can enjoy a selection of oysters, clams, shrimp, and crab at the raw bar before indulging in an amazing cassoulet with braised lamb and duck confit. The menu boasts several mussel preparations including blue cheese and bacon, a la mariniere, and the chef favorite, 1020 style – fried capers, tomatoes, & herb cream.
When he’s not cooking for the guests of 1020 Post he shares the cooking at his home in Tarrytown, NY, with his wife Aneta. To ensure a healthy family Roland incorporates extra vegetables in whatever he’s serving to his two young children Caden and Caelin. For example, a Bolognese will have a little less meat and a lot more vegetables than traditional, and it’s served over whole wheat pasta. Caden seems to have inherited Roland’s palate, at six years old he prefers a trip to the sushi bar over fast food burgers!
American Mussel Harvesters is proud to serve outstanding chefs like Roland Coulombe. Chef Roland works with American Mussel primarily for the large variety, quality, and availability of oysters we carry. Since opening in 2008, 1020 Post has served more than 100 varieties of oysters! While he did not grow up eating oysters Chef Roland has become quite a connoisseur, so what’s his favorite? Definitely an east coast oyster, raw, but he won’t commit to just one favorite.
Chef Roland, we thank you for your continued support of American Mussel, we look forward to sending you 1020’s next 100 oyster varieties!
1020 MUSSELS W/ WARM GARLIC BREAD
2TBS OLIVE OIL
½ TBS. CHOPPED SHALLOTS
1TBS. MINCED GARLIC
1.5 # WHITE WATER MUSSELS
3oz. WHITE WINE
1 C. HEAVY CREAM
¼ C. TOMATOES (Small Diced)
1 ½ TBS. CHOPPED HERBS (Parsley, Thyme & Chives)
SLURRY MIX (1Tbs. Corn Starch & 1oz. Cold Water)
½ TSP. KOSHER SALT
¼ Tsp. GROUND BLACK PEPPER
2 TBS. CRISPY FRIED CAPERS (Fried in oil until crispy)
1 – 6 INCH BAGUETTE (Split)
2TBS SOFT BUTTER
1TBS CHOPPED GARLIC
1oz. GRATED PARMESAN
SALT & PEPPER TO TASTE
Heat oil in a medium size sauté Pan, add shallots & garlic and sauté without color for 1 minute, add mussels, wine & cream then cover until mussels start to open. While mussels are cooking, mix the soft butter, garlic and parmesan and spread generously over the baguette and season with salt and pepper, place in oven until warm. Next add tomatoes & herbs to the mussels and whisk in slurry mix to thicken the sauce, season with salt and pepper. Place into 2 serving bowls and garnish with crispy capers and warm garlic bread.