For the last three years I’ve made a pilgrimage to New Orleans for JazzFest, this year is no different.
the music is incredible, people wonderful, and then there’s the food….

Here’s a video from last year

When I drive to NYC, this is a must stop for me, here’s why:

10. Makes the drive to NYC much more palatable

6. “The New Englander” Sauerkraut, Bacon, Mustard, Sweet Relish, Raw Onion

5. Boylan Beverages!

4. The t-shirts

3. Independent Operator

2. Quick

1. Super Duper Weenie. ‘nuf said.

And here’s a my latest Tattoo….

Spring is here! Well, sorta… March 21st was the first day of spring, but it still cold: no soft green blossoms on the trees and certainly vegetables aren’t coming from the farms – yet. New England chefs get so excited for the change in availability for what we can (self imposed rules) use on our menus. Of course, we could use asparagus all year round, California will gladly ship it to us, anytime. But somehow asparagus in January doesn’t seem right, and honestly, maybe it’s me but it doesn’t taste as good, a little woody and tough.

Favas

I love springtime for cooking. It’s almost as good as late summer, which is my favorite. To me, spring dishes are light and crisp – with a teaspoon of winter and heaviness. They are green and pink, with light butter and lavender. The flavors scream “hey, I’m fresh, eat me now!” or “wake up because we have a long road a head of us!” I love spring.

We’ve just plowed through two packed restaurant weeks and now it’s time to focus on spring and change the menu. Diners will see some spring ingredients now and as the growing season gets better and better, we’ll add more favorites. A friend asked me ‘do chefs really just think about ingredients and what they will do with them’? I’m here to tell you the truth: it’s actually a fantasy scenario, seriously: ‘First, I’m going to do this, and that… and then I’ll do this’… We generally have ingredients swirling around in our heads like notes for a symphony, they come in and out and we try to fit them together so they are coherent, groovy and tasty – all along paying attention to how long the dish takes to prepare so we can get it out of the kitchen in a timely manner. And once that dish is complete and we are satisfied with its outcome, we switch our focus to another configuration and the notes start again with a new tune and we hear the song of summer…

morels

Some of the new spring menu items

Cream of English pea soup
Jamon Serrano, olive oil cruton
Mint and chervil Crème fraiche

Tremont Tostada Salad
Veggie spring bean chili, radish, avocado,
Queso fresco

Wood grilled Lamb Skewers
Cucumber Tatziki salad, Lemon, dry chili oregano crust

Crispy- Creamy Spring Polenta
With Apragus, parmesan, Smoked tomato
Fresh Jumbo Lump Crab

Fishermans Risotto Paella
fennel, spring peas, parsley, saffron Lobster Broth

Here are some spring ingredients I am thinking about

Asparagus
Morels
English peas
Fava beans
Runner beans
Pea tendrils
Fresh garbanzo
Spring onions
Spring garlic
Rhubarb
Soft shells
Lamb
Duck
RABBIT
Fiddleheads
Ramps
Crones
Scape
Leeks
Vidalia onions
Walla Walla onions