The Tastes That Define Our Towns

CHRISTOPHER LENNEY / NNY LIVING
Pan Seared Scallops served with 1844 House’s own barrel aged bourbon and canned cherries.

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A South American-inspired delight: Chef Simpson discovers empanadas during visit to Argentina

Clipper Inn Chef Michael Simpson makes an empanada, a South American staple he discovered while traveling with his son in Argentina. Photo by Justin Sorensen/ NNY Business

I have been active in the culinary industry since the early ’70s. Most of my career has been devoted to operating The Clipper Inn in Clayton, a community on the St. Lawrence with a proud river heritage. The restaurant has always been a seasonal business, which leaves time for other interests in the off season.

In some of my earlier years, an attraction to warm winters in south Florida drove me to Key West, Boynton Beach, Lake Worth and West Palm Beach. Each trip involved working in restaurants to learn from successful restaurant operators. Interspersed with trips to south Florida were shorter trips to Europe to experience the culinary scene in other parts of the world and to see the sights, so to speak. [Read more…]