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Chefs and Restaurants
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Written by LIS Staff
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 Let's make it plain, Chef Tony Maws of Craigie On Main is a food hero to us here at Local In Season. And we are not alone. Hundreds of Maws' faithful as well as more and more curious newcomers flock to 853 Main Street in Cambridge each week to treat themselves to a meal that is of the utmost freshness, creativity, and taste. Chef Maws and Craigie On Main have received too many awards to name, but there is something more impressive to us here at Local In Season than any of those awards. Chef Maws doesn't merely oversee his team. Almost every night, he works shoulder to shoulder with his team as a line cook. His passion for food and respect for ingredients come through loud and clear with each dish he crafts. We had the opportunity to speak with one of our food heroes, Chef Maws, in mid-July. |
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Features -
Chefs and Restaurants
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Written by Michelle Collins
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 It’s not every day that I leave my office cubicle to walk with chickens and turkeys in a field – although I wish it was. Last Wednesday, Smolak Farms in North Andover debuted their Summer Chef Series, which will take place the last Wednesday of each month through August. Smolak Farms has partnered with Edible Boston magazine and Wineconnextion for this free event that’s open to the public. The Summer Chef Series kicked off at the scenic farm with a cooking demonstration by Chef Antonio Bettencourt of Sixty2 on Wharf in Salem, who made his Strawberry Rhubarb Crostada with Whipped Mascarpone using fresh produce from the farm (see recipe below).  Chef Bettencourt prides himself on using locally-sourced, all natural ingredients at Sixty2 on Wharf, so for his demonstration at Smolak Farms, he wanted to use ingredients that were in season. Chef Bettencourt admitted to being more adept at cooking savory dishes, but, in this case, a fresh dessert was more fitting due to what was available at the farm. Throughout his demonstration, Bettencourt interacted with the large, chatty crowd and was very informative in regards to the cooking process and the ingredients he was using. |
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Features -
Chefs and Restaurants
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Written by Jon Ross-Wiley
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 I have a real soft spot for Brunswick, Maine. Having attended Bowdoin College, I have walked the small town hundreds of times, and have eaten in every restaurant. A recent reunion at Bowdoin confirmed what no proud alum wants to believe...things get better after you leave. Sure, the campus had been upgraded, but it wasn't the new hockey rink that made me bitter about what we didn't have "back then." Rather, it was a Mexican restaurant off of the Maine drag (yes, Maine with an "e") called El Camino, which is owned and operated by Paul and Daphne Comaskey and Eloise Humphrey (Daphne's twin sister). THIS was the upgrade to Brunswick that I was most excited to explore, and, by the time I left, was the thing I most wished was part of my college experience. |
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Features -
Chefs and Restaurants
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Written by Michelle Collins
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 For many restaurant owners, it’s hard enough feeding their diners on nothing but organic, locally-grown products. But imagine having to feed hundreds of guests at a wedding, depending mainly on what was grown at the local farms that week. Forklift Catering, owned and operated by chefs Dennis Tourse and Jamie Rogers, is a Boston-based catering company that’s committed to using local products and sustainable practices. From weddings to bar mitzvahs to backyard parties, Forklift Catering can feed any sized crowd on locally-grown food. “The stuff right there out of the ground is always the best,” Tourse said. |
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Features -
Chefs and Restaurants
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Written by Michelle Collins
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 Believe it or not, omnivores used to eat only what was in season – no one was eating strawberries in the dead of winter or lamb in the spring. Many of us have since become accustomed to eating food that’s out of season but readily available all year long thanks to the countries that export their food to us. How would we function if we had to live off of only seasonal produce and meat? I can’t say how the average American would survive, but there is a restaurant in Belmont that’s making a living off nothing but local, seasonal food. Kitchen on Common’s menu relies on what is available at local farms and markets, and changes with whatever fruits, vegetables, meats, and eggs are fresh and in season – sometimes with only a few days’ notice. “I love the fact that when in season, I’m getting ingredients that were still in the ground only hours before I get my hands on them,” said Joh Kokubo, chef/owner of Kitchen on Common. |
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