The Food Story

There comes a time in ones life, when one happens to stumble upon good luck and good fortune. Last night was that time for me. I am still pinching myself. I’m in complete disbelief that I was at an event to witness “food magic”. Chefs prepared a 6-course dinner before the guests, describing the process and story behind each one.

The Food: Oyster Flight: Raw Oyster on the Half Shell with Minuet, Fried Oyster with Salsa Verde and an Oyster Shooter.

The Story: Chef Michael (the chef hosting this dinner) was once the seafood manager at a top grocery store in our area. During his time in this position, he had the opportunity to travel throughout New England and taste some of the best seafood in the country. On one of his trips, Chef and his wife visited Faneuil Hall in Boston, Massachusetts. They enjoyed a unique bite called an “oyster shot”, complete with a citron vodka. It was a simple, yet interesting dish that resonated with him. He wanted to recreate the “oyster shot” and highlight the flavor and versatility of the oyster by showcasing the ingredient in a flight.

The Food: Salad of Mixed Greens with Toasted Black Walnuts, Goat Cheese, and Blueberry Vinaigrette.

The Story: When Chef Michael was in college he would drive past a town called Interlaken. He always wondered what this place meant to him and found that this goat cheese was a fantastic product from the area. He enjoys featuring local ingredients and this salad was a unique opportunity for him to connect to this town. Chef also noted that his brother was once a chef with a blueberry farm in Seattle. Every time he uses blueberries it is out of respect and honor of his brother.

The Food: Gemelli Pasta with Maine Lobster, Spring Peas and Mascarpone.

The Story: Again, Chef’s experience traveling throughout the New England provided inspiration for this dish. This simple course was fresh and light. Full of delicate flavors.

The Food: Roasted Striped Sea Bass served with Chive & Sour Cream Sauce served with Roasted Fingerling Potatoes and Baby Zucchini

The Story: This dish was all about layers. Most people wouldn’t think to make a sour cream & chive sauce. One bite of the succulent fish with the garlicky, tender potatoes and sweet & tender baby zucchini, dragged through the light chive sauce felt—logical. It was hearty, satisfying and surprisingly refreshing. It reminded me of home.

The Food: Applewood Smoked Bacon-Wrapped Venison Tenderloin served with Spring Risotto and New England Succotash.

The Story: The Chef that created this dish was a friend of Chef Michael (Chef Devon) his father was from New England, and he is an outdoorsman. One of the first dishes that came to mind was venison. Also, Chef Michael noted that the succotash was made with salt pork. His favorite dish as a child was salt pork, pan gravy and mashed potatoes. “A heart-attack waiting to happen.” he said! Chef Michael’s Aunt Ruth would make this dish and the house would smell like salt pork for weeks. “It was great!”,  he said.

The Food: Port Wine-Poached Pear with Blackberry Coulis and Lemon Sabayon, Vanilla Ice Cream and an Oatmeal Cookie.

The Story: Chef Mark (cooking alongside Chef Michael) was in need of some serious comfort food and decided to bake a batch of oatmeal cookies. JUST KIDDING! Chef Devon was creating dessert and loves the region we live in! He thinks the apples, pears and port are exceptional and wanted to make a dish to incorporate these ingredients. Chef Mark suggested that they add an element of crunch to the dish, which resulted in the oatmeal cookie addition.

And this my friends is an evening I will never forget. The passion and thoughtfulness these chefs have is something that I deeply admire. I love cooking and I love food, but most of all I love the story that made it all possible.

Inspired,

Nora